Description
These Christmas Cake Batter Cookies are a festive and delicious treat perfect for the holiday season. Soft and buttery cookies flavored with cake batter extract and colorful holiday sprinkles are topped with a creamy, fluffy frosting that mirrors the beloved Crumbl cookie style. Easy to make and sure to impress at any holiday gathering.
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 cups (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 to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the baking powder, salt, and all-purpose flour until well combined. Set aside.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, place the softened butter, granulated sugar, and brown sugar. Mix on low speed until the mixture is fluffy and well combined.
- Add eggs and extract: Beat in the eggs and cake batter extract on medium speed until fully incorporated.
- Add flour mixture: Gradually add the flour mixture to the wet ingredients while mixing on low speed. Mix just until the dough is smooth and comes together, scraping down the sides of the bowl as needed.
- Incorporate sprinkles: Gently fold in the holiday sprinkles to the cookie dough, distributing them evenly.
- Shape cookies: Scoop 2 to 3 tablespoon-sized balls of dough onto the prepared cookie sheet, spacing them 3 to 4 inches apart. Press each ball gently with the bottom of a drinking glass to flatten slightly.
- Bake cookies: Bake the 2-tablespoon dough balls for 16 minutes or the 3-tablespoon balls for 20 minutes. The edges should be lightly golden and tops no longer glossy.
- Cool cookies: Remove from oven and let cookies cool completely on the baking sheet before frosting.
- Make frosting: In a very large bowl, beat the softened butter until smooth. Gradually add powdered sugar until crumbly. Add salt and cake batter extract, then mix in 2 tablespoons of heavy cream and beat until smooth and fluffy. Add more cream as needed to reach desired frosting consistency.
- Frost and decorate: Frost the cooled cookies as desired, topping with additional sprinkles if preferred. For a Crumbl-style look, use a pastry bag fitted with a round tip to pipe a spiral of frosting.
- Store: Store cookies in an airtight container for up to 3 days or freeze for up to 3 months for longer storage.
Notes
- This recipe is a perfect holiday treat, replicating the popular Crumbl Christmas Cake Batter Cookies at home.
- Use cake batter extract for the authentic flavor; vanilla extract can be a substitute but will alter the taste.
- Chill the cookie dough before baking if you prefer thicker cookies, though this is optional.
- If you don't have a stand mixer, a hand mixer or vigorous hand mixing can be used, but stand mixers yield the best texture.
- To freeze, place baked cookies in a single layer on a tray until firm, then transfer to an airtight freezer-safe container.
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
