Description
This Christmas Cake Batter Cookies recipe offers a festive, flavorful twist on classic sugar cookies with a delightful cake batter extract and colorful holiday sprinkles. Perfect for holiday gatherings, these cookies feature a soft, chewy texture and a rich, creamy frosting that can be piped for a professional look.
Ingredients
Scale
Cookie Dough
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 cups (492g) all-purpose flour
- 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 and Prepare Baking Sheet: Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together baking powder, salt, and all-purpose flour. Set this mixture aside for later use.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, place the softened butter. Add granulated and light brown sugars, and mix on low speed until the mixture becomes fluffy and creamy.
- Add Eggs and Extract: Beat in the two large eggs and the cake batter extract on medium speed until everything is well combined and smooth.
- Incorporate Dry Ingredients: Slowly add the flour mixture to the wet ingredients while mixing on low speed. Mix just until the dough comes together smoothly. Scrape the bowl sides to ensure even mixing.
- Add Sprinkles: Gently fold in the holiday sprinkles to evenly distribute them throughout the dough without overmixing.
- Shape Cookies: Scoop 2-3 tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 3-4 inches apart. Flatten each ball gently using the bottom of a drinking glass.
- Bake: Bake the cookies for 16 minutes if using 2-tablespoon dough balls, or 20 minutes for 3-tablespoon dough balls. Look for light golden edges and non-glossy tops as indicators they're done.
- Cool Cookies: Remove from oven and let the cookies cool completely on the baking sheet before frosting.
- Make Frosting: In a large bowl, beat softened butter until smooth. Gradually add powdered sugar until crumbly. Add salt and cake batter extract, then mix in 2 tablespoons of heavy cream. Continue mixing until the frosting is smooth and fluffy. Add additional cream as needed for desired consistency.
- Frost Cookies: Frost the cooled cookies using a pastry bag fitted with a round tip for a spiral swirl effect, mimicking Crumbl’s style. Top with extra holiday sprinkles if desired.
- Store: 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 recipe is a perfect holiday treat, offering a delicious copycat version of Crumbl’s popular Christmas Cake Batter Cookies.
- For best results, use cake batter extract to achieve the authentic flavor profile associated with this cookie.
- If you want thicker cookies, use 3 tablespoons of dough and bake for 20 minutes; for thinner, bake shorter with 2-tablespoon portions.
- Add more heavy cream to the frosting for a softer consistency suitable for spreading.
- Use silicone mats or parchment paper on your baking sheets to prevent sticking and ensure even baking.
- Store cookies in airtight containers to keep them fresh and soft.
- Freezing cookies allows you to enjoy them long after the holiday season.
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
