Description
Delight in these festive Christmas Cake Batter Cookies, a perfect holiday treat that captures the nostalgic flavor of cake batter with a soft, buttery texture and colorful sprinkles. This copycat recipe offers a sweet, buttery cookie with a creamy frosting topping, ideal for celebrations and sharing with loved ones.
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 cup (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 cookie sheet with parchment paper or a silicone baking mat to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the baking powder, salt, and all-purpose flour until well combined. Set this mixture aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, place the softened butter, granulated sugar, and brown sugar. Mix on low speed until the mixture is fluffy and well combined.
- Add Eggs and Extract: Add the eggs and cake batter extract to the butter and sugar mixture. Mix on medium speed until fully combined.
- Combine with Dry Ingredients: Slowly add the flour mixture to the wet ingredients, mixing just until the dough is smooth and comes together. Scrape the sides of the bowl to ensure even mixing.
- Add Sprinkles: Gently fold in the holiday sprinkles until evenly distributed throughout the dough.
- Shape Cookies: Scoop 2 or 3 tablespoon-sized balls of dough onto the prepared cookie sheet, spacing them about 3 to 4 inches apart. Press each ball gently with the bottom of a drinking glass to flatten slightly.
- Bake Cookies: Bake 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 the tops no longer glossy.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet before frosting.
- Make Frosting: Beat the softened butter in a large bowl until smooth using a stand or hand mixer. Gradually add powdered sugar until the mixture is crumbly. Add salt and cake batter extract, then mix in 2 tablespoons of heavy cream. Beat until smooth and fluffy, adding more cream as needed for desired consistency.
- Frost Cookies: Frost the cooled cookies as desired, using a pastry bag with a round tip to spiral the frosting in a style similar to Crumbl. Top with additional sprinkles for decoration.
- Store Cookies: Store the cookies in an airtight container for up to 3 days or freeze them for up to 3 months to maintain freshness.
Notes
- This is a copycat recipe inspired by Crumbl's Christmas Cake Batter Cookies, perfect for holiday celebrations and gifting.
- Use holiday-themed sprinkles for a festive touch, or substitute with any colorful sprinkles you prefer.
- Ensure the butter is softened at room temperature for easier mixing and better texture.
- Press the cookie dough gently to help them bake evenly and maintain shape.
- Adjust the amount of heavy cream in the frosting for your preferred consistency, adding more if you want it thinner or less for a thicker frosting.
- Freeze leftover cookies in an airtight container for up to three months and thaw before serving.
- For an allergy-friendly version, consider substituting butter and dairy with plant-based alternatives.
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
