Cake Batter Cookies Copycat Recipe

Introduction

These Cake Batter Cookies capture the sweet, nostalgic flavor of birthday cake in a soft, chewy cookie. With colorful sprinkles and a rich frosting, they’re perfect for celebrations or anytime you want a fun, flavorful treat at home.

Ingredients

• 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
• 3 teaspoons baking powder
• 1 teaspoon salt
• 4 cups (492g) all-purpose flour
• 1 cup sprinkles
• For the frosting:
• 1 cup (226g) unsalted butter, softened
• 5 cups (575g) powdered sugar
• ½ teaspoon cake batter extract (or vanilla extract)
• ¼ teaspoon salt
• 2–4 tablespoons heavy whipping cream

Instructions

1. Step 1: Preheat the oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats.
2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the cake batter extract.
4. Step 4: Mix in the baking powder and salt. Gradually add the flour, mixing just until smooth and combined.
5. Step 5: Gently fold in the sprinkles to evenly distribute them without melting the colors.
6. Step 6: Scoop dough in 2 to 3 tablespoon-sized balls onto the prepared sheets and flatten them gently with your hand or a spatula.
7. Step 7: Bake for 13–16 minutes for smaller cookies, or 18–20 minutes for larger ones, until the edges turn golden brown.
8. Step 8: Remove the cookies from the oven and transfer to wire racks to cool completely before frosting.
9. Step 9: To make the frosting, beat the butter until smooth and creamy. Gradually add the powdered sugar, mixing well.
10. Step 10: Stir in cake batter extract and salt. Add heavy cream a tablespoon at a time until you reach your desired frosting consistency.
11. Step 11: Frost the cooled cookies with the prepared frosting and garnish with extra sprinkles if desired.

Tips & Variations

• Use jimmies-style sprinkles to prevent color bleeding during mixing and baking.
• If you only have salted butter, reduce the added salt in the dough and omit salt in the frosting.
• Freeze dough balls, baked cookies, or frosted cookies for up to 3 months for easy future treats.
• You can substitute cake batter extract with a mix of vanilla and butter extracts if you can’t find it.

Storage

Store frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze in an airtight container for up to 3 months. Thaw frozen cookies at room temperature and frost if not already frosted. Reheating is not necessary but you can warm cookies briefly in the microwave to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, if you don’t have cake batter extract, a combination of vanilla and butter extracts works well to mimic the flavor.

What type of sprinkles should I use to avoid color bleeding?

Jimmies-style sprinkles are best because they hold their shape and color better during mixing and baking.

Cake Batter Cookies Copycat Recipe

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★★★★★

4.8 from 77 reviews

• Author: Lily
• Total Time: 45 minutes
• Yield: Approximately 24 large cookies 1x

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Description

These Cake Batter Cookies Copycat recreate the magic of bakery-style cookies at home. Soft, flavorful, and speckled with colorful sprinkles, they are perfect for celebrations or sweet cravings. The cookies feature a rich cake batter flavor enhanced by cake batter extract and come topped with a creamy, sweet frosting that makes them truly irresistible.

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Ingredients

Scale 1x2x3x

Cookies:

• 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
• 3 teaspoons baking powder
• 1 teaspoon salt
• 4 cups (492g) all-purpose flour
• 1 cup sprinkles

Frosting:

• 1 cup (226g) unsalted butter, softened
• 5 cups (575g) powdered sugar
• ½ teaspoon cake batter extract (or vanilla extract)
• ¼ teaspoon salt
• 2–4 tablespoons heavy whipping cream

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two cookie sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light in color and fluffy in texture, which usually takes about 3-4 minutes.
3. Add Eggs and Extract: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then stir in the cake batter extract to infuse the dough with its signature flavor.
4. Incorporate Dry Ingredients: Mix in the baking powder and salt, then gradually add the all-purpose flour, mixing until the dough becomes smooth and well combined.
5. Fold in Sprinkles: Gently fold in the sprinkles ensuring they are evenly distributed throughout the dough without overmixing, to maintain their shape and color.
6. Form Cookies: Scoop out 2 to 3 tablespoon-sized balls of dough and place them onto the prepared cookie sheets, flattening each slightly so they bake evenly.
7. Bake: Bake small cookies for 13–16 minutes or larger cookies for 18–20 minutes, or until the edges turn golden and the centers are set.
8. Cool Cookies: Remove cookies from the oven and allow them to cool completely on wire racks before frosting.
9. Prepare Frosting: In a clean bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition.
10. Add Flavor and Texture: Mix in the cake batter or vanilla extract and salt, then blend in the heavy whipping cream 2 tablespoons at a time until the frosting reaches your desired consistency.
11. Frost and Decorate: Frost the cooled cookies generously with the prepared frosting and top with extra sprinkles for a festive finish.

Notes

• Use jimmies-style sprinkles instead of nonpareils to avoid color bleeding and maintain vibrant color throughout baking.
• If using salted butter, reduce the added salt in the dough and omit salt in the frosting to balance flavors.
• Cookie dough balls, baked cookies, or frosted cookies can be frozen for up to 3 months—wrap well to preserve freshness.
• If cake batter extract is unavailable, substitute with a mix of vanilla and butter extracts to mimic the flavor.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cake batter cookies, copycat cookies, sprinkle cookies, bakery style cookies, funfetti cookies, homemade cookies, frosted cookies