Nothing quite says holiday cheer like the sweet, buttery goodness of a classic treat. This Christmas Cake Batter Cookies Recipe captures all the nostalgic flavors of a festive cake batter but in a delightfully chewy cookie form. Trust me, once you take a bite, you’ll keep coming back for more!

The image shows several round cookies on a white marbled surface. Each cookie has two layers: the bottom layer is a light beige cookie with small red and green bits mixed inside, and the top layer is a thick swirl of creamy white frosting. The frosting is topped with red and green sprinkles scattered over the surface. The cookies are arranged closely together, with one cookie in clear focus in the center. 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

This Christmas Cake Batter Cookies Recipe is one of those magical recipes that brings a festive vibe and warms your kitchen with every batch. I love how it balances that rich cake batter flavor with a soft cookie texture — it’s like the best of both worlds.

True Cake Batter Flavor: The secret cake batter extract pulls through beautifully, giving the cookies that authentic, nostalgic taste.
Soft, Chewy Texture: Made with plenty of butter and sugar, these cookies stay tender and melt in your mouth.
Festive & Fun to Make: The colorful holiday sprinkles add a joyful pop of color, making baking and eating extra cheerful.
Copycat Perfection: Inspired by Crumbl’s famous recipe, but easier and customizable for your own kitchen creations.

Ingredients & Why They Work

Each ingredient in this Christmas Cake Batter Cookies Recipe plays a crucial role to give you that perfect balance of flavor and texture. Here’s a quick rundown and a few tips so you’re set up for success before you start mixing.

Flat lay of a small pile of fine all-purpose flour, a few whole uncracked brown eggs, two thick slabs of soft unsalted butter, a small white ceramic bowl filled with granulated white sugar, another small white bowl holding packed light brown sugar, a tiny white bowl containing fine white baking powder, a small white bowl with fine salt, a small white bowl with colorful holiday sprinkles, a small white bowl of smooth heavy cream, and a small white bowl of clear cake batter extract liquid, all arranged symmetrically 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: This is your leavening agent that helps the cookies rise just enough to stay soft and tender.
Salt: Balances the sweetness and enhances all those wonderful flavors.
All-Purpose Flour: The base for your cookie dough, giving structure without weighing it down.
Unsalted Butter: I find softened butter works best — it mixes smoothly and doesn’t make the dough greasy.
Granulated Sugar: Sweetens and contributes to the cookie’s crisp edges.
Light Brown Sugar: Adds moisture and a mild caramel note that rounds out the flavor.
Eggs: Provide richness and help bind all ingredients together.
Cake Batter Extract: The star player here — this is what gives the cookie that irresistible 'cake batter' taste.
Holiday Sprinkles: Not just for decoration — they add texture and that festive look that instantly says “holiday.”
Powdered Sugar (for frosting): Creates a silky, smooth frosting that’s easy to pipe and spread.
Heavy Cream: Helps achieve the perfect creamy, fluffy frosting consistency — add gradually to get just the right texture.

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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 best things about this Christmas Cake Batter Cookies Recipe is how easy it is to personalize. I often swap out sprinkles for crushed peppermint during the season, which adds a refreshing twist that my family loves.

Variation: I’ve experimented with gluten-free flour blends, and while the texture changes slightly, you still get that classic flavor — just be sure to adjust baking times and watch closely.
Dietary Modifications: For a dairy-free version, I swap the butter for a plant-based one and use coconut cream in place of heavy cream for frosting. It’s delicious and everyone assumes it’s the original.
Seasonal Changes: Try adding a splash of almond extract with the cake batter extract for a subtle twist that’s especially nice around Thanksgiving or Easter.

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

A top view of a metal mixing bowl filled with thick cookie dough that has red and green sprinkles mixed inside, placed on a white marbled texture surface. The dough is creamy off-white, with a slightly rough texture dotted with colorful sprinkles throughout. The inside of the bowl has some dough stuck on the sides, showing the mixing process. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Mix the Dry Ingredients

Start by heating the oven to 350°F and lining your cookie sheets with parchment paper or a silicone mat to prevent sticking and promote even baking. Whisk the baking powder, salt, and flour in a bowl and set it aside. This step might seem small, but it spreads the leavening evenly, so every cookie puffs just right.

Step 2: Cream the Butter and Sugars

In your stand mixer with a paddle attachment, beat the softened butter with both sugars on low until fluffy and light — about 3-4 minutes. This step traps air making your cookies wonderfully soft and tender. Add the eggs and cake batter extract, then continue beating on medium until everything is smooth and well combined.

Step 3: Combine Flour Mixture and Add Sprinkles

Slowly incorporate the flour mixture into the wet ingredients. Don’t overmix here; just blend until smooth. Scrape down the sides of your bowl to make sure all flour is integrated. Last but not least, fold in those festive sprinkles gently — they add charm and a little crunch without melting during baking.

Step 4: Shape and Bake

Scoop 2 or 3 tablespoons of dough per cookie and place them spaced out on your prepared sheets. I like pressing each ball gently with the bottom of a glass for an even thickness — it ensures they bake uniformly. Bake smaller cookies 13-16 minutes, larger ones 18-20. You’re looking for edges turning lightly golden and cookie tops losing their shine.

Step 5: Whip Up the Frosting

Once your cookies cool completely, it’s frosting time. Beat the butter until smooth, gradually add powdered sugar until crumbly, then mix in salt, cake batter extract, and heavy cream. Adjust cream tablespoons to reach a fluffy, spreadable texture. For a fancy touch, use a pastry bag and swirl frosting just like my favorite cookie shop does.

Top Tip

After making this recipe several times, I’ve learned a few things that make a big difference if you want your Christmas Cake Batter Cookies to come out perfect every single time.

Butter Temperature Matters: Using butter that’s just softened (not melted) gives you the best mixing texture and final cookie consistency.
Don’t Overbake: Cookies can quickly go from soft to hard — pull them out when the edges are golden but the centers still look slightly soft.
Sprinkles Go Last: If you add sprinkles too early or mix too much, they’ll bleed color or dissolve. Fold them in gently at the end.
Frost Once Cool: Make sure the cookies are completely cool before frosting to keep the icing from melting and sliding off.

How to Serve Christmas Cake Batter Cookies Recipe

Christmas Cake Batter Cookies - Serving Suggestion

Garnishes

I like to add a fresh sprinkle of holiday-themed nonpareils or mini candy canes on top of the frosting for a festive crunch and extra sparkle. Sometimes, a light dusting of edible glitter makes these cookies feel even more special for parties.

Side Dishes

Pairing these cookies with a cup of hot cocoa or your favorite spiced tea instantly feels like a cozy holiday moment. They also complement a cheese platter or fruit tray during holiday gatherings for a sweet finish.

Creative Ways to Present

I once arranged these cookies on a tiered holiday platter with mini ornaments and pine sprigs — it made a vibrant centerpiece. Another time, I packaged a few in clear cello bags tied with ribbon to hand out as sweet gifts; the homemade touch was a real hit.

Make Ahead and Storage

Storing Leftovers

Store the cookies in an airtight container at room temperature. I find they stay fresh and soft for about 3 days — long enough to enjoy, but not too long to lose that just-baked charm.

Freezing

I freeze unfrosted cookie dough balls on a tray first, then transfer them to a freezer-safe container. When you want fresh cookies quickly, just bake from frozen adding a few minutes to the bake time. I also freeze finished, frosted cookies layered in parchment paper — just thaw at room temp before serving.

Reheating

If you want to revive stored cookies, pop them in the microwave for 8-10 seconds or warm in a low oven (300°F) for a few minutes. This revives that soft, freshly baked texture you’re after without melting the frosting.

Frequently Asked Questions:

What does cake batter extract taste like, and can I substitute it?

Cake batter extract has a sweet, buttery flavor with hints of vanilla and a touch of almond — it’s what makes these cookies taste like the classic cake mix we all love. If you can’t find it, vanilla extract with a drop of almond extract works well as a substitute, though the flavor won’t be quite as rich.

Can I make these cookies ahead for a holiday party?

Absolutely! You can make the dough and freeze it for up to 3 months. Bake fresh batches when you need them for best results. If you want to bake ahead, the finished cookies keep well in an airtight container for a few days, or store frozen and thaw before serving.

How do I get soft cookies instead of crispy ones?

To keep cookies soft, avoid overbaking: pull them out as soon as edges turn golden but centers still look slightly underbaked. Using both brown sugar and butter also helps retain moisture and chewiness. Lastly, proper storage in airtight containers is key to maintaining softness.

Can I use different sprinkles or decorations?

Yes! Feel free to swap out the holiday sprinkles for any that you prefer — like crushed candy canes, chocolate chips, or colored sugars. Just be gentle when mixing in to avoid bleeding the colors or breaking the sprinkles into smaller bits.

Final Thoughts

Making this Christmas Cake Batter Cookies Recipe always feels like a little celebration in my kitchen — the colors, scents, and flavors all come together to spark joy. I hope you get to try baking these soon because they’re the kind of treat that brings people together, perfect for gifting or simply enjoying over holiday chats. I’m sure once you make them, these cookies will become your new seasonal favorite too!