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Cake Batter Cookies Copycat Recipe

Cake Batter Cookies Copycat Recipe
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★★★★★

5.2 from 10 reviews

These Cake Batter Cookies Copycat are soft, buttery, and packed with sprinkles and cake batter extract for a fun, nostalgic flavor. Paired with a rich, creamy frosting also infused with cake batter extract, these cookies are perfect for celebrations or as a sweet treat any time. The recipe combines classic cookie ingredients with a unique twist to replicate a popular bakery-style cookie experience at home.

Ingredients

Scale

Cookies:

  • 1 ½ cups (339g) Challenge Unsalted Butter, softened
  • 1 ¼ cup (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 holiday sprinkles

Frosting:

  • 1 cup (226g) Challenge 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. Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
  2. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter with granulated and brown sugars on low speed until the mixture becomes fluffy and well combined.
  3. Add Eggs and Extract: Mix in the eggs and cake batter extract on medium speed until fully incorporated, ensuring a flavorful base for the cookies.
  4. Combine Dry Ingredients: Add baking powder and salt to the mixture, then slowly incorporate the all-purpose flour, mixing just until the dough becomes smooth and cohesive. Scrape down the sides of the bowl to ensure even mixing.
  5. Fold in Sprinkles: Gently fold in the holiday sprinkles to evenly distribute colorful bursts within the cookie dough.
  6. Shape Cookies: Scoop 2 or 3 tablespoon-sized balls of dough onto the prepared cookie sheet, spacing them about 3 to 4 inches apart. Flatten each ball gently using the bottom of a glass for an even thickness.
  7. Bake: Bake 13-16 minutes if using 2-tablespoon dough balls, or 18-20 minutes for 3-tablespoon sizes. Look for light golden edges and non-glossy tops to ensure perfect doneness.
  8. Cool Completely: Allow the cookies to cool fully on the baking sheet before adding frosting to prevent melting or sliding.
  9. Make Frosting: Beat softened butter with a mixer until smooth. Gradually add powdered sugar until the mixture is crumbly. Add salt and cake batter or vanilla extract, then mix in 2 tablespoons of heavy cream. Continue adding cream until the frosting is fluffy and spreadable.
  10. Frost Cookies: Apply frosting to cooled cookies using a spatula or a pastry bag with a round tip for a swirled effect similar to Crumbl cookies. Finish by sprinkling additional holiday sprinkles on top for decoration.

Notes

  • Use cake batter extract for the signature flavor, available at specialty baking stores or online.
  • Chill the dough slightly if it becomes too soft to handle easily.
  • Ensure cookies are completely cool before frosting to avoid melting.
  • Adjust heavy cream quantity in the frosting to achieve desired consistency.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: cake batter cookies, copycat cookies, sprinkle cookies, bakery-style cookies, frosting, holiday cookies, funfetti cookies

Find it online: https://bakedbylisa.com/cake-batter-cookies-copycat-recipe/