Name: Christmas Cake Batter Cookies Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 3 teaspoons baking powder; 1 teaspoon salt; 4 cups (492g) all-purpose flour; 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; 1 cup holiday sprinkles; 1 cup (226g) unsalted butter, softened; 5 cups (575g) powdered sugar; ½ teaspoon cake batter extract; ¼ teaspoon salt; 2-4 tablespoons heavy cream

There’s something undeniably joyful about biting into a soft, sweet cookie bursting with holiday cheer—and that’s exactly what the Christmas Cake Batter Cookies Recipe brings to your kitchen. The festive sprinkles combined with a buttery cake batter flavor make these little treats impossible to resist all season long.

The image shows several cookies with two main layers. The bottom layer is a soft cookie base with colorful red, green, and blue sprinkles mixed inside, giving it a festive look. On top of the cookie base, there is a thick swirl of smooth white frosting, piped in a circular pattern. The frosting is decorated with red and green sprinkles scattered over the top. The cookies are placed on a white marbled surface. 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

Let me tell you, this isn’t just a cookie — it’s a little celebration in every bite. I’ve made these Christmas Cake Batter Cookies more times than I can count, and every single time, the aroma fills my kitchen with warmth and excitement. Plus, they’re surprisingly easy to pull off!

Perfect Balance of Flavors: The cake batter extract gives these cookies an authentic, rich flavor without overpowering sweetness.
Soft and Chewy Texture: I love how they stay tender yet hold their shape — a texture you can really sink your teeth into.
Fun, Festive Touch: Holiday sprinkles don’t just add color; they bring that joyful crunch that makes these cookies stand out.
Great for Gifting: These cookies keep well and look adorable in gift tins, perfect for sharing with friends and family.

Ingredients & Why They Work

This recipe combines classic baking basics with that special cake batter extract to create holiday magic. Each ingredient plays its part in the texture, taste, and festive look of your cookies—let’s break down why these come together so well.

Flat lay of a small mound of all-purpose flour, a small heap of granulated sugar, a small heap of packed light brown sugar, two whole uncracked brown eggs, two large cubes of unsalted butter softened, a small white bowl filled with colorful holiday sprinkles, a small white bowl with powdered sugar, a tiny white bowl with a clear light yellow liquid representing cake batter extract, a tiny white bowl with a pinch of salt, a tiny white bowl with heavy cream, and a small heap of baking powder all arranged symmetrically on a white ceramic plate and simple white ceramic bowls, placed 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: The leavening agent that gives cookies just the right lightness without puffing them up too much.
Salt: Balances sweetness and enhances flavors—you don't want to skip it, even for sweet treats.
All-Purpose Flour: Provides structure, making your cookies sturdy yet soft.
Unsalted Butter (softened): Adds richness and tenderness; using unsalted lets you control the salt perfectly.
Granulated Sugar: Sweetness and helps with that classic cookie spread and slight crisp edges.
Light Brown Sugar: Adds moisture and depth with its mild molasses flavor, which keeps cookies chewy.
Eggs: Bind everything together and contribute to that soft, cake-like crumb.
Cake Batter Extract: This is the secret star that gives the cookies that unmistakable festive flavor.
Holiday Sprinkles: Adds bursts of color and a playful crunch that's perfect for Christmas.
Powdered Sugar (for frosting): Creates a silky, smooth icing that's easy to pipe and complements the cookie base.
Heavy Cream: Makes the frosting fluffy and easy to spread or pipe beautifully.

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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

I love that the Christmas Cake Batter Cookies Recipe is flexible—feel free to tweak it to fit your style. Personally, I’ve played with different types of sprinkles (my favorite are the tiny nonpareils for that delicate crunch) and even swapped the cake batter extract with vanilla almond extract for a subtle twist.

Sprinkles Mix-Up: Last year, I replaced holiday sprinkles with mini chocolate chips for a more chocolatey cookie, and my family was hooked.
Vegan Version: For a dairy-free spin, you can substitute butter with coconut oil and use a vegan-friendly frosting—just watch the texture as it might change slightly.
Gluten-Free: I’ve had success using a 1:1 gluten-free flour blend, though I recommend chilling the dough longer to maintain shape.

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

A top-down view of a metal mixing bowl filled halfway with creamy cookie dough that has green and red sprinkles mixed throughout. The dough has a slightly rough texture with specks of flour on some parts. The bowl sits on a white marbled surface with soft, natural lighting highlighting the texture of the dough and the shiny metal of the bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Mix Dry Ingredients

Start by whisking together the baking powder, salt, and flour in a medium bowl. This ensures everything is evenly distributed for a consistent rise and balanced flavor. I like to set this aside while I work on the wet ingredients to keep things moving smoothly.

Step 2: Cream Butter and Sugars

Pop your softened butter, granulated sugar, and brown sugar into the stand mixer with the paddle attachment. Mix on low speed until the mixture feels fluffy and light—this usually takes about 3 to 5 minutes. The fluffiness here is key for cookies that melt in your mouth.

Step 3: Add Eggs and Cake Batter Extract

Beat in the eggs one at a time, then add the cake batter extract. This fragrant step is where your kitchen starts smelling like holiday magic. Use medium speed to fully incorporate these without overmixing.

Step 4: Combine with Dry Ingredients

Gradually add the dry flour mixture in, mixing just until the dough comes together smoothly. Remember to scrape the bowl sides to ensure no flour gets left behind. Overmixing can lead to dense cookies, so keep it gentle.

Step 5: Stir in the Holiday Sprinkles

Fold in your festive sprinkles slowly so they’re evenly distributed but don’t break apart. This is the fun part where the cookies start to look like holiday celebration on a baking sheet.

Step 6: Shape and Bake

Scoop 2 to 3 tablespoon-sized balls of dough onto a lined baking sheet, spacing them about 3 to 4 inches apart to give them room to spread. I like to gently press each ball with the bottom of a glass to flatten slightly for an even bake. Pop them in the preheated oven at 350°F and bake for 13-16 minutes for smaller cookies, or 18-20 minutes for larger ones. You’re looking for edges that are just lightly golden and tops that are no longer glossy.

Step 7: Cool and Frost

Once cool, whip up the buttercream frosting by beating softened butter until smooth, then gradually adding powdered sugar, salt, and cake batter extract. Add heavy cream a tablespoon at a time until fluffy but pipeable. I use a round pastry tip to swirl the frosting like the pros at Crumbl, and a final sprinkle on top adds that extra charm.

Top Tip

Over time, I’ve learned these little tricks really boost the success of this Christmas Cake Batter Cookies Recipe—and I’m excited to share them with you so your batch turns out just right every time.

Butter Temperature: Use butter that’s softened but not melted to get the best texture—too soft and the dough runs, too hard and it won’t cream properly.
Don’t Overmix Flour: Once you add the dry ingredients, mix just until everything is combined to keep the cookies tender.
Flatten the Dough Evenly: Pressing the scoops gently with a glass ensures cookies bake evenly and get that perfect thin-but-soft look.
Pipe the Frosting: Using a pastry bag and tip gives a professional look, but if you don’t have one, a spoon or butter knife works fine too—just add the sprinkles generously!

How to Serve Christmas Cake Batter Cookies Recipe

Christmas Cake Batter Cookies - Serving Suggestion

Garnishes

I usually keep it classic—extra colorful holiday sprinkles right on top of the frosting add that magical sparkle. Sometimes, for a little grown-up twist, I sprinkle a tiny pinch of flaky sea salt on the frosting to make the sweetness pop beautifully.

Side Dishes

These cookies are perfect alongside a warm cup of hot cocoa or your favorite spiced holiday latte. They also pair nicely with a simple fruit salad if you want to balance out the indulgence with a fresh touch.

Creative Ways to Present

For holiday parties, I like using a tiered cake stand with some fresh pine sprigs and mini ornaments artfully arranged around the cookies. Wrapped in cellophane with a big bow, they make charming homemade gifts that always get rave reviews.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, layering parchment paper between them to keep the frosting intact. They usually last beautifully for about three days if you don’t eat them all first!

Freezing

Freezing works great for these cookies, especially if you want to bake in advance. I freeze them unfrosted in a single layer on a tray, then transfer to a freezer-safe container. When ready to enjoy, let them thaw completely before frosting to keep that creamy texture intact.

Reheating

While I don’t recommend reheating frosted cookies, if you prefer your cookies warm, try gently warming unfrosted ones in the microwave for 10 seconds. Then frost them right before serving for that fresh-baked feel.

Frequently Asked Questions:

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

While vanilla extract can work in a pinch, cake batter extract has a unique flavor profile that gives these cookies their signature nostalgic taste. I recommend using it for authentic results.

How do I prevent cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough briefly if your kitchen is warm. Also, spacing cookies adequately on the baking sheet helps them keep their shape.

Can I make these cookies gluten-free?

Yes! Using a 1:1 gluten-free flour blend works well. Just be mindful that the dough might need a bit more chilling time to hold its shape during baking.

What’s the best way to pipe the frosting?

Use a pastry bag fitted with a round tip for smooth, spiral swirls like Crumbl. If you don’t have one, a zip-top bag with the corner cut off or even a spoon can work just fine.

Final Thoughts

This Christmas Cake Batter Cookies Recipe holds a special place in my holiday baking lineup because it combines simplicity, nostalgia, and festive joy all in one bite. I hope you give it a try and find, like I did, that these cookies become a beloved new tradition. Gather your sprinkles, crank up the mixer, and get ready for some seriously tasty holiday fun!