Nothing says holiday magic quite like the cheerful burst of sprinkles and that unmistakable sweet scent wafting through the kitchen. I’m excited to share my favorite Christmas Cake Batter Cookies Recipe—they’re soft, buttery, and topped with that dreamy cake batter frosting that makes every bite feel like a festive celebration. You’re going to love how easy and fun these cookies are to make!
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Why You'll Love This Recipe
I have to admit, these Christmas Cake Batter Cookies have quickly become a holiday staple in my house. Their bright sprinkles and rich frosting make them a real showstopper, but what truly wins me over is their soft, melt-in-your-mouth texture—plus, making them feels like a fun tradition.
- Authentic Cake Batter Flavor: The secret cake batter extract takes these cookies to a whole new festive level—you’ll swear they came straight from a bakery.
- Soft & Chewy Texture: Perfectly tender centers with just a hint of crisp edges, these cookies hit that cozy sweet spot.
- Fun & Festive Sprinkles: Holiday sprinkles mixed right into the dough and topping bring out that joyful Christmas vibe.
- Buttercream Frosting Finish: The luscious, fluffy frosting adds the perfect balance of sweetness and texture.
Ingredients & Why They Work
Every ingredient in this Christmas Cake Batter Cookies Recipe has its role—from creating that tender crumb to delivering the festive look and flavor. I always recommend using real unsalted butter and fresh eggs for the best taste and texture.

- Baking powder: Provides just the right lift so your cookies are soft but not cakey.
- Salt: Balances sweetness and enhances all the flavors.
- All-purpose flour: The base for structure; be sure to measure accurately for consistent results.
- Unsalted butter: Adds richness and helps achieve that tender, melt-in-your-mouth feel.
- Granulated and light brown sugar: A combo that gives sweetness plus slight caramel notes from the brown sugar.
- Eggs: Bind all ingredients while adding moisture and richness.
- Cake batter extract: The star flavoring here—grab it online or at specialty stores to nail that nostalgic cake batter taste.
- Holiday sprinkles: For festive color and a bit of crunchy contrast in every bite.
- Powdered sugar (for frosting): Creates a smooth, silky buttercream that spreads like a dream.
- Heavy cream: Helps achieve the perfect frosting consistency—light and fluffy but spreadable.
Make It Your Way
I love how this Christmas Cake Batter Cookies Recipe invites creativity. I often tweak the sprinkles or add a pinch of cinnamon for a little warmth. Don’t be afraid to make these yours—half the fun of baking is experimenting!
- Variation: One year, I swapped the sprinkles for mini chocolate chips—still delicious and perfect for those who prefer less sugar crunch.
- Dietary Modifications: You can try vegan butter and flax eggs to make a plant-based version; texture will be slightly different but still tasty.
- Seasonal Changes: Swap in orange zest and dark chocolate chunks for a winter twist beyond Christmas.
Step-by-Step: How I Make Christmas Cake Batter Cookies Recipe

Step 1: Gather & Prep Your Ingredients
I always start by making sure my butter is softened but not melted—that’s the secret to the perfect texture here. While the oven heats to 350°F, I line two baking sheets with parchment paper or silicone mats to keep the bottoms from browning too much.
Step 2: Mix Dry Ingredients Together
Whisk the baking powder, salt, and all-purpose flour in a bowl until evenly combined. This helps distribute the leavening so your cookies bake evenly, and you won’t get pockets of salt or powder later.
Step 3: Cream Butter and Sugars
Using a stand mixer with the paddle attachment, beat the softened butter with granulated and brown sugars on low until fluffy—usually about 3 minutes. This step traps air and creates a lovely lightness in the dough, it’s worth taking your time here.
Step 4: Add Eggs and Cake Batter Extract
Crack in the eggs one at a time, then mix in the cake batter extract. This fragrant extract really sets the flavor apart—don’t skip it! Beat on medium speed until everything is well combined and smooth.
Step 5: Incorporate Dry Ingredients, Then Sprinkles
Slowly add the flour mixture and stir just until the dough comes together—it should be soft, not stiff. Scrape down the sides to ensure even mixing. Finally, gently fold in the colorful holiday sprinkles for that classic Christmas look!
Step 6: Shape and Bake Your Cookies
Scoop out 2 to 3 tablespoon balls of dough and space them about 3 to 4 inches apart on your lined cookie sheet. Press each ball lightly with the bottom of a glass to flatten—this helps them bake up evenly and get those cute little edges.
Bake 13-16 minutes if you go with smaller scoops, or 18-20 minutes for larger cookies. Watch for edges turning light golden and tops losing their glossy sheen—don’t overbake or they’ll lose that softness!
Step 7: Make and Frost with Cake Batter Buttercream
While cookies cool completely, whip up the frosting by beating butter until smooth. Gradually add powdered sugar, then salt and cake batter extract. Mix in 2 tablespoons heavy cream, continuing until the frosting is light and fluffy—add more cream if it’s too stiff.
Use a pastry bag with a round tip if you want that bakery-style spiral, then top with extra sprinkles for maximum festive flair.
Top Tip
From my years of baking these Christmas Cake Batter Cookies Recipe, I’ve learned that little tweaks make a big difference—especially with timing and temperature. Here are my best tips to nail them every time:
- Butter Temperature Matters: Too soft and the dough spreads too much; too cold and it won’t cream properly. Room temp butter is your friend here.
- Don’t Overmix: Once the flour goes in, mix only until combined to keep cookies tender, not tough.
- Flatten Gently: Pressing the dough balls evenly helps the cookies bake uniformly and gives that lovely flat cookie shape.
- Cooling is Key Before Frosting: Frost only when cookies are fully cooled to avoid frosting melting into a mess.
How to Serve Christmas Cake Batter Cookies Recipe

Garnishes
I’m a fan of adding a few extra festive sprinkles on top of the frosting right before serving—it brings such a joyful look and a little crunch. Sometimes I toss a tiny pinch of edible glitter on mine when serving at parties for that extra sparkle effect.
Side Dishes
These cookies pair wonderfully with a warm cup of peppermint hot chocolate or a spiced apple cider—something cozy to complement the sweet treat. I’ve also served them alongside a platter of fresh fruit and nuts for a balanced holiday dessert table.
Creative Ways to Present
When I’m hosting holiday gatherings, I love arranging these cookies on a decorative cake stand, adding cinnamon sticks, pine sprigs, and mini ornaments to the display. For gifting, stack them in clear cellophane bags tied with red and green ribbons—it makes a beautiful homemade present.
Make Ahead and Storage
Storing Leftovers
I store leftover Christmas Cake Batter Cookies in an airtight container at room temperature. They stay soft and fresh for about three days, but honestly, they don’t last that long in my house because everyone loves them!
Freezing
These cookies freeze beautifully. I freeze them unfrosted in a single layer on a baking sheet, then transfer to a freezer bag. When I’m ready to enjoy, I frost them after thawing for the best texture and flavor. You can also freeze frosted cookies, but I find the frosting can get a bit soft.
Reheating
To refresh the cookies, I gently warm them in a low oven (around 300°F) for just a few minutes or zap them briefly in the microwave. Just a little warmth brings back that fresh-out-of-the-oven softness without melting the frosting.
Frequently Asked Questions:
While regular vanilla extract will still taste good, cake batter extract gives this Christmas Cake Batter Cookies Recipe its signature nostalgic flavor that’s hard to replicate. If you can’t find cake batter extract, consider adding a tiny bit of almond extract along with vanilla for a similar effect.
Make sure your butter is softened but not melted, and don’t overmix the dough once the flour is added. Also, chilling the dough for 15-30 minutes before baking can help controls spreading for thicker cookies.
Absolutely! Substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend. Just be sure your leavening ingredients (baking powder) are gluten-free. The texture might be slightly different but still delicious and festive.
I recommend using a pastry bag fitted with a round tip to pipe the frosting in a spiral—this gives that professional bakery look and keeps the frosting even. If you don’t have a pastry bag, a zip-top bag with a corner snipped off works great, too!
Final Thoughts
This Christmas Cake Batter Cookies Recipe has been a joy to bake with my family year after year, turning simple moments into sweet memories. Once you make these, I’m sure you’ll keep coming back to this recipe season after season—it’s just that good! I hope you enjoy baking and sharing these festive cookies as much as I do. Happy holidays and happy baking!
Print
Christmas Cake Batter Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 42 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Christmas Cake Batter Cookies recipe is a delightful holiday treat inspired by the popular Crumbl cookies. Featuring a soft, buttery cookie with festive sprinkles and a sweet cake batter-flavored frosting, these cookies are perfect for celebrations and gifting during the holiday season.
Ingredients
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 second cookie sheet with parchment paper or a silicone baking mat 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: Using a stand mixer fitted with the paddle attachment, beat the softened butter with granulated sugar and light brown sugar on low speed until the mixture is fluffy and well combined.
- Add Eggs and Extract: Mix in the eggs and cake batter extract on medium speed until fully incorporated into the batter.
- Add Flour Mixture: Gradually add the flour mixture to the wet ingredients, mixing just until the dough is smooth and comes together. Scrape down the sides of the bowl as needed to ensure even mixing.
- Stir in Sprinkles: Slowly fold in the holiday sprinkles evenly throughout the cookie dough.
- Shape Cookies: Line a cookie sheet with parchment or a silicone mat. Scoop 2 or 3 tablespoon-sized balls of dough onto the sheet, spacing each about 3 to 4 inches apart. Gently press each ball with the bottom of a drinking glass to flatten slightly.
- Bake Cookies: Bake for 16 minutes if using 2-tablespoon-sized dough balls, or 20 minutes for 3-tablespoon-sized. The edges should turn a light golden color and the tops will no longer look glossy.
- Cool Cookies: Remove cookies from the oven and allow them to cool completely on the baking sheets before frosting.
- Make Frosting: In a very large bowl, beat the softened butter with a stand or hand mixer until smooth. Gradually add powdered sugar until the mixture is crumbly, then add salt and cake batter extract. Add 2 tablespoons of heavy cream and mix until the frosting is smooth and fluffy. Add additional cream as needed to reach your desired consistency.
- Frost and Decorate: Frost the cookies as desired. For a Crumbl-style look, use a pastry bag fitted with a round tip to pipe the frosting in a spiral. Top with extra sprinkles for a festive touch.
- Store Cookies: Store the frosted cookies in an airtight container for up to 3 days, or freeze them for up to 3 months to enjoy later.
Notes
- This recipe is a great homemade copycat version of Crumbl's Christmas Cake Batter Cookies, perfect for holiday gatherings or gifting.
- Ensure the butter is properly softened to room temperature for easier mixing and fluffier texture.
- Press dough balls gently but firmly with a glass to get even, flat cookies that bake evenly.
- Adjust the heavy cream in the frosting to achieve your preferred consistency for spreading or piping.
- Freeze unfrosted cookies if you want to prepare in advance and frost them later.
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


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