Description
Enjoy festive flavors with these delicious Christmas Cake Batter Cookies! This copycat recipe captures the magic of holiday treats with a soft, buttery cookie base and rich, creamy frosting, all topped with colorful sprinkles for a delightful crunch. Perfect for holiday celebrations or gifting, these cookies bring joy to every bite.
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.
- Mix Dry Ingredients: In a medium bowl, whisk together baking powder, salt, and flour until well combined; set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, and brown sugar on low speed until fluffy.
- Add Eggs and Extract: Mix in the eggs and cake batter extract on medium speed until fully incorporated.
- Combine Flour Mixture: Gradually add the flour mixture to the wet ingredients, mixing just until the dough is smooth, scraping down the bowl as needed.
- Fold in Sprinkles: Gently stir in the holiday sprinkles to evenly distribute.
- Shape Cookies: Scoop 2 to 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.
- Bake Cookies: Bake for 16 minutes if using 2-tablespoon scoops or 20 minutes for 3-tablespoon scoops. The cookies should have light golden edges and no glossy tops.
- Cool Completely: Remove from the oven and allow cookies to cool completely on the baking sheet before frosting.
- Make Frosting: Beat softened butter in a large bowl until smooth. Gradually add powdered sugar until crumbly. Add salt and cake batter extract, then mix in 2 tablespoons heavy cream until fluffy, adding more cream to reach desired consistency.
- Frost Cookies: Frost cooled cookies as desired, using a pastry bag with a round tip to spiral the frosting like Crumbl's style. Top with extra sprinkles.
- Store: Store frosted cookies in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
- This is a perfect holiday treat inspired by Crumbl's Christmas Cake Batter Cookies.
- You can adjust the heavy cream in frosting for consistency—you want it smooth and fluffy but pipeable.
- Make sure butter is softened for easy mixing but not melted.
- Pressing the cookies gently before baking helps them bake evenly and acquire the signature flat shape.
- Use good quality cake batter extract or vanilla extract for best flavor.
- Cookie dough can be chilled if needed before baking for firmer cookies.
- Store cookies in an airtight container to keep them fresh and moist.
- For a festive touch, use holiday-themed sprinkles or nonpareils.
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
