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
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 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
