Introduction

Christmas Cake Batter Cookies are a festive treat bursting with sweet, buttery flavors and colorful holiday sprinkles. These soft cookies are topped with a rich, creamy frosting inspired by your favorite cake batter, perfect for celebrating the season with family and friends.

The image shows round sugar cookies with colorful red, green, and white sprinkles mixed into the dough, giving the cookies a festive look. Each cookie has one thick layer of smooth, creamy white frosting swirled on top, decorated with extra red, green, and white sprinkles scattered over the frosting. One cookie in the front has a bite taken out of it, revealing a soft and moist interior dotted with the same colorful sprinkles. The cookies are placed directly on a white marbled surface, with some extra sprinkles spilled around them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 teaspoons baking powder
1 teaspoon salt
4 cups (492g) all-purpose flour
1 ½ cups (339g) unsalted butter, softened
1 ¼ cups (250g) granulated sugar
¼ cup (50g) packed light brown sugar
2 large eggs
2 teaspoons cake batter extract
1 cup holiday sprinkles
1 cup (226g) unsalted butter, softened (for frosting)
5 cups (575g) powdered sugar
½ teaspoon cake batter extract (for frosting)
¼ teaspoon salt (for frosting)
2-4 tablespoons heavy cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a second cookie sheet with parchment paper or a silicone baking mat to prepare for baking.
Step 2: In a medium bowl, whisk together the baking powder, salt, and all-purpose flour. Set this dry mixture aside.
Step 3: Using a stand mixer fitted with the paddle attachment, cream the softened butter with granulated and brown sugars on low speed until the mixture is fluffy. Then beat in the eggs and cake batter extract on medium speed until combined.
Step 4: Gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together and is smooth. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
Step 5: Gently fold in the holiday sprinkles, distributing them evenly throughout the dough.
Step 6: Line a cookie sheet with parchment paper or a silicone baking mat. Scoop 2 or 3 tablespoon-sized balls of dough onto the sheet, spacing them about 3 to 4 inches apart. Press each ball gently with the bottom of a drinking glass to flatten slightly.
Step 7: Bake the cookies for 13-16 minutes if using 2-tablespoon scoops, or 18-20 minutes for 3-tablespoon scoops. The edges should turn light golden and the tops will lose their glossy appearance.
Step 8: Remove cookies from the oven and allow them to cool completely on the baking sheet before frosting.
Step 9: To prepare the frosting, beat 1 cup softened butter with a mixer until smooth. Gradually add powdered sugar until the mixture is crumbly, then mix in salt and cake batter extract. Add 2 tablespoons heavy cream and beat until smooth and fluffy, adding more cream if needed to achieve your desired consistency.
Step 10: Frost the cooled cookies as desired. For a professional touch like Crumbl, use a pastry bag fitted with a round tip to pipe the frosting in a spiral. Top with extra sprinkles for a festive finish.
Step 11: Store your cookies in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.

Tips & Variations

For a more intense cake batter flavor, increase the cake batter extract slightly but avoid adding too much to prevent bitterness.
Substitute holiday sprinkles with your favorite mix of colored or themed sprinkles to personalize your cookies.
If you don’t have cake batter extract, vanilla extract can be used, though the flavor will be less distinctive.
To keep cookies soft, place a slice of bread in the storage container to maintain moisture overnight.
For a dairy-free version, use vegan butter substitutes and coconut cream instead of heavy cream in the frosting.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days to maintain their freshness. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Thaw frozen cookies at room temperature before serving. If frosting hardens after freezing, let the cookies sit out a bit to soften or gently warm them for a few seconds in the microwave.

How to Serve

A close-up of a round cookie with a light golden-brown base dotted with small red and green pieces, topped with a thick swirl of creamy white frosting. The frosting is decorated with red, green, and white sprinkles scattered mostly in the center. The cookie rests on a white marbled textured surface, with more sprinkles scattered nearby, and two other similar cookies visible out of focus in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough up to two days in advance and keep it wrapped tightly in the refrigerator. Bring the dough to room temperature before scooping and baking for best results.

What if I don’t have cake batter extract?

If cake batter extract isn’t available, you can substitute with vanilla extract, although the cookies won’t have the same unique cake batter flavor. You could also try almond extract for a different but pleasant twist.