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.
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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.

- 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.
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

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

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:
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.
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.
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.
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!
Print
Christmas Cake Batter Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 42 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Christmas Cake Batter Cookies are a festive treat perfect for holiday celebrations. Featuring a soft, buttery base loaded with holiday sprinkles and topped with a fluffy cake batter flavored frosting, these cookies capture the joyful flavors of Christmas and are a delicious copycat version inspired by popular bakery favorites.
Ingredients
Dry Ingredients
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 cups (492g) all-purpose flour
Cookie Dough
- 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
Frosting
- 1 cup (226g) unsalted butter, softened
- 5 cups (575g) powdered sugar
- ½ teaspoon cake batter extract
- ¼ teaspoon salt
- 2-4 tablespoons heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a second cookie sheet with parchment paper or a silicone baking mat to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together baking powder, salt, and all-purpose flour until well combined. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, place softened butter and mix with granulated and brown sugars on low speed until the mixture is fluffy and creamy.
- Add Eggs and Extract: Mix in eggs and cake batter extract on medium speed until fully combined into the batter.
- Add Flour Mixture: Gradually add the dry flour mixture to the wet ingredients and mix just until the dough becomes smooth and comes together, scraping down the sides of the bowl as needed.
- Incorporate Sprinkles: Slowly fold in the holiday sprinkles, distributing them evenly throughout the dough.
- Shape Cookies: Line a cookie sheet with parchment paper or a silicone baking mat. Scoop 2 or 3 tablespoon balls of dough onto the sheet, spacing them 3 to 4 inches apart. Gently press each dough ball with the bottom of a drinking glass to flatten slightly for even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 16 minutes if using 2-tablespoon dough balls or 20 minutes if using 3-tablespoon dough balls. The edges should be lightly golden and tops no longer glossy.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet before frosting.
- Prepare Frosting: In a large bowl, beat softened butter until smooth using a stand or hand mixer. Slowly add powdered sugar until the mixture becomes crumbly. Add salt and cake batter extract, then 2 tablespoons of heavy cream. Beat until the frosting is smooth and fluffy, adding more cream if needed to reach desired consistency.
- Frost Cookies: Frost the cooled cookies as desired, using a pastry bag with a round tip to create a spiral pattern like the bakery style. Top with additional holiday sprinkles for decoration.
- Storage: Store frosted cookies in an airtight container for up to 3 days. For longer storage, freeze the cookies for up to 3 months.
Notes
- This recipe is a copycat version of popular Christmas cake batter cookies, ideal for holiday baking.
- Make sure to use cake batter extract for the signature flavor; vanilla extract will alter the taste.
- Pressing the dough balls gently before baking helps achieve an even flat cookie perfect for frosting.
- For best results, allow cookies to cool completely before frosting to prevent melting.
- If frosting is too thick, add additional heavy cream 1 tablespoon at a time to reach preferred consistency.
- Store cookies in an airtight container to maintain freshness, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 246 kcal
- Sugar: 25 g
- Sodium: 75 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 34 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 38 mg


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