There’s something magical about the smell of freshly baked cookies filled with that nostalgic cake batter flavor—warm, sweet, and utterly comforting. This Christmas Cake Batter Cookies Recipe brings all that cozy holiday spirit into every bite, and trust me, once you try it, these cookies will become your go-to festive treat.

The image shows several cookies with two main layers. The bottom layer is a soft cookie base with colorful red, green, and blue sprinkles mixed inside, giving it a festive look. On top of the cookie base, there is a thick swirl of smooth white frosting, piped in a circular pattern. The frosting is decorated with red and green sprinkles scattered over the top. The cookies are placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Cake Batter Cookies Recipe
Top Tip
How to Serve Christmas Cake Batter Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Cake Batter Cookies Recipe

Why You'll Love This Recipe

I can't get enough of this Christmas Cake Batter Cookies Recipe because it delivers that perfect balance of soft, fluffy texture with that unmistakable sweet cake batter flavor—plus colorful holiday sprinkles that just make everything feel extra festive.

Authentic Cake Batter Flavor: Using cake batter extract gives these cookies an authentic, nostalgic taste that’s surprisingly easy to achieve at home.
Soft, Chewy Texture: The balance of baking powder and butter creates a tender, cake-like crumb that's just heavenly.
Festive and Fun: Holiday sprinkles mixed into the dough and on top add a colorful, playful vibe perfect for seasonal gatherings.
Easy to Frost: The rich buttercream frosting is smooth, fluffy, and the perfect finishing touch for that classic Christmas cookie vibe.

Ingredients & Why They Work

This recipe combines classic cookie ingredients with a little festive twist—cake batter extract and sprinkles—that bring the holiday magic to life. Each component plays a key role in texture and flavor, so picking good quality ingredients really makes a difference.

Flat lay of a small mound of all-purpose flour, a small heap of granulated sugar, a small heap of packed light brown sugar, two whole uncracked brown eggs, two large cubes of unsalted butter softened, a small white bowl filled with colorful holiday sprinkles, a small white bowl with powdered sugar, a tiny white bowl with a clear light yellow liquid representing cake batter extract, a tiny white bowl with a pinch of salt, a tiny white bowl with heavy cream, and a small heap of baking powder all arranged symmetrically on a white ceramic plate and simple white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Baking Powder: Helps the cookies rise just enough to stay soft and cakey, rather than flat and crunchy.
Salt: Balances sweetness and enhances flavor, don’t skip it!
All-Purpose Flour: The backbone of your dough; a good all-purpose flour gives structure without heaviness.
Unsalted Butter: Key for richness and that tender crumb; soften it properly for the best creaming results.
Granulated Sugar & Light Brown Sugar: The combo gives sweetness and moisture, plus a hint of caramel from the brown sugar.
Eggs: Bind everything together and add to the cake-like texture.
Cake Batter Extract: The star ingredient—adds that nostalgic, sweet cake batter taste effortlessly.
Holiday Sprinkles: Mix these in for fun color and texture bursts that shout festive cheer.
Powdered Sugar (for Frosting): Creates a silky, smooth frosting that whips up light and fluffy.
Heavy Cream: Adjusts frosting consistency—keeps it creamy without being too stiff.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Christmas Cake Batter Cookies Recipe is how easy it is to adapt. I've tried a couple of tweaks to fit different tastes or occasions, and I encourage you to play around with it too.

Variation: For a little more depth, I sometimes swap half the granulated sugar for coconut sugar—it adds a slight molasses note that pairs beautifully with the sprinkles.
Dietary Adjustment: To make these gluten-free, I’ve had good results swapping the all-purpose flour for a 1:1 gluten-free blend—just keep an eye on dough consistency.
Seasonal Twist: Try adding a pinch of nutmeg or cinnamon for an extra holiday vibe; it warms up the flavor in the frosting as well.
Difficulty Level: This recipe is beginner-friendly, and the step-by-step instructions make it simple even if you don’t bake often.

Step-by-Step: How I Make Christmas Cake Batter Cookies Recipe

A top-down view of a metal mixing bowl filled halfway with creamy cookie dough that has green and red sprinkles mixed throughout. The dough has a slightly rough texture with specks of flour on some parts. The bowl sits on a white marbled surface with soft, natural lighting highlighting the texture of the dough and the shiny metal of the bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Dry Ingredients

Start by whisking together the baking powder, salt, and flour in a medium bowl. This little step ensures your leavening is evenly distributed, so the cookies rise just right everywhere. I like to set this aside while I cream the butter and sugars—keeps things moving smoothly!

Step 2: Cream Butter & Sugars

Place the softened butter, granulated sugar, and brown sugar in your stand mixer bowl—if you don’t have one, a sturdy hand mixer works fine. Beat on low speed until fluffy and well combined, usually about 3-4 minutes. This fluffing is key for the soft texture that makes these cookies so irresistible.

Step 3: Add Eggs and Cake Batter Extract

Next, add the eggs one at a time, mixing just until combined after each addition. Then stir in the cake batter extract—the moment this goes in, your kitchen fills with that sweet, nostalgic scent, and it’s instantly rewarding!

Step 4: Incorporate Dry Ingredients

Slowly add the flour mixture to the wet ingredients, mixing on low just until the dough comes together. Remember to scrape down the sides of your bowl occasionally so no flour hides away. Avoid overmixing here to keep those cookies tender.

Step 5: Fold in Holiday Sprinkles

Gently fold in the sprinkles—you want them evenly dispersed but not smashed up too much. It’s those colorful pops that make these cookies scream holiday cheer.

Step 6: Shape and Bake

Line your baking sheet with parchment paper or a silicone baking mat. Scoop 2-3 tablespoon-sized balls of dough onto the sheet, leaving space between because these cookies spread a bit. I like to gently press them down with the bottom of a glass to get that nice flat cookie shape. Bake at 350°F for 13-16 minutes (depending on size). You’ll know they’re done when the edges turn light golden and the tops lose their glossy sheen. Let cool completely before frosting.

Step 7: Make the Frosting

Beat the softened butter until silky smooth, then gradually add powdered sugar until the texture is crumbly. Add salt, cake batter extract, and about 2 tablespoons of heavy cream. Beat until fluffy, adding more cream to reach your perfect spreading or piping consistency. If you want that classic Crumbl look, load the frosting into a pastry bag with a round tip and swirl it on—making frosting is the fun part!

Step 8: Frost and Decorate

Slather or pipe frosting on each cooled cookie, then sprinkle on a few more holiday sprinkles for a festive finish. I love the extra pop of color it adds!

Top Tip

Having made Christmas Cake Batter Cookies Recipe several times now, here are some tricks that make all the difference in the final cookie quality and ease of process.

Proper Butter Softening: Make sure your butter is soft but not melted—room temperature for about an hour usually does the trick. Too soft and it wrecks the dough consistency.
Don’t Overmix Flour: Mix the dry ingredients in gently and only until combined to keep your cookies tender, not tough.
Even Dough Portions: Use a cookie scoop to portion the dough evenly; it helps with consistent baking.
Cooling Is Crucial: Let the cookies cool completely before frosting—they hold their shape better and frosting doesn’t melt.

How to Serve Christmas Cake Batter Cookies Recipe

Christmas Cake Batter Cookies - Serving Suggestion

Garnishes

Personally, I keep it simple with bright holiday sprinkles right on top of the frosting—it instantly brightens the plate and adds cheerful texture. Sometimes I add a tiny pinch of edible glitter for a subtle sparkle that guests love during Christmas parties.

Side Dishes

These cookies pair beautifully with a warm cup of eggnog, hot cocoa, or even a simple glass of cold milk. For a festive cookie platter, I like to serve alongside gingerbread or peppermint bark to mix up the flavors and keep things exciting for guests.

Creative Ways to Present

For a holiday gathering, I love arranging these cookies in a wreath shape on a large platter with fresh rosemary sprigs tucked between for a natural, festive touch. Wrapping them in clear cellophane with a red ribbon makes perfect, homemade holiday gifts that everyone raves about.

Make Ahead and Storage

Storing Leftovers

Store your frosted Christmas Cake Batter Cookies in an airtight container at room temperature for up to 3 days. I find layering them between sheets of parchment paper avoids any frosting smudges, keeping them as pretty as when freshly made.

Freezing

These cookies freeze wonderfully—just freeze them unfrosted on a baking sheet first, then transfer to a freezer-safe bag. When you’re ready, let them thaw completely before frosting. You can also freeze fully frosted cookies if wrapped carefully, but I prefer frosting fresh after thawing for the best texture.

Reheating

Since these are soft cookies, I typically enjoy them cold or at room temperature. If you want that just-baked warmth, pop one or two in the microwave for about 10 seconds, but skip reheating after frosting—heat can melt the buttercream and make a mess.

Frequently Asked Questions:

Can I use regular vanilla extract instead of cake batter extract?

While vanilla extract will add sweetness, it won’t quite capture the unique, nostalgic cake batter flavor that makes this recipe special. If you don’t have cake batter extract, a mix of vanilla and a hint of almond extract can work, but it’s not quite the same.

How do I keep my cookies soft and not dry?

Make sure to not overbake—remove the cookies as soon as the edges turn light golden and the tops lose their glossy look. Also, do not overmix the flour which can make cookies tough. Storing in an airtight container helps lock in moisture.

Can I substitute the sprinkles for something else?

Absolutely! You can swap sprinkles with mini chocolate chips, chopped nuts, or even dried cranberries for a different twist. Just be mindful that some ingredients might change the texture slightly.

Is it necessary to frost the cookies?

Frosting adds that creamy, sweet finish, but these cookies are delicious even plain or dusted with powdered sugar. If you prefer less sweetness, enjoy them unfrosted or with a light glaze.

Final Thoughts

This Christmas Cake Batter Cookies Recipe is one I keep coming back to each holiday season—not just for the festive look and taste, but because it fills the kitchen (and my heart) with warmth and joy. I hope you’ll give it a try and make it a part of your holiday traditions, just like I have with my family and friends. You’re going to love sharing these as much as I do!