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
Scale
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
