Description
These festive Christmas Cake Batter Cookies are a delightful holiday treat inspired by the popular Crumbl copycat recipe. Soft and buttery with a rich cake batter flavor and colorful sprinkles, they're topped with a creamy, fluffy frosting that's perfect for celebrating the season.
Ingredients
Scale
Cookie Dough
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 cups (492g) all-purpose flour
- 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 for easier cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the baking powder, salt, and flour. Set this mixture aside for later.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, place the softened butter, granulated sugar, and light brown sugar. Mix on low speed until the mixture becomes fluffy and light.
- Add Eggs and Extract: Beat in the eggs and cake batter extract on medium speed until the ingredients are well combined.
- Combine Dough: Slowly add the flour mixture to the butter mixture and mix just until the dough is smooth and comes together. Scrape down the sides of the bowl during mixing to ensure even incorporation.
- Add Sprinkles: Gently fold in the holiday sprinkles until evenly distributed throughout the dough.
- Shape Cookies: Scoop 2 or 3 tablespoon-sized balls of dough onto the prepared cookie sheet, spacing them about 3 to 4 inches apart. Lightly press each ball with the bottom of a drinking glass to flatten them slightly.
- Bake: Bake the cookies for 16 minutes if using 2-tablespoon portions or 20 minutes for 3-tablespoon portions. The edges should be a light golden color and the tops no longer glossy.
- Cool Cookies: Allow the cookies to cool completely on a wire rack before frosting.
- Prepare Frosting: Beat the softened butter in a large bowl with a stand or hand mixer until smooth. Slowly add powdered sugar until the mixture becomes crumbly. Add the salt and cake batter extract. Mix in 2 tablespoons of heavy cream and beat until the frosting is smooth and fluffy, adding more cream as needed for desired consistency.
- Frost Cookies: Spread or pipe the frosting onto the cooled cookies using a pastry bag with a round tip to create a spiral effect like Crumbl. Top with additional holiday sprinkles if desired.
- Store: Store the frosted cookies in an airtight container for up to 3 days or freeze them for up to 3 months.
Notes
- This recipe is a perfect copycat of Crumbl's Christmas Cake Batter Cookies and is great for holiday baking and gifting.
- For softer cookies, do not overbake; remove them just as the edges turn light golden and tops lose glossiness.
- Make sure your butter is softened to room temperature for the best mixing results in both dough and frosting.
- If cake batter extract is not available, a combination of vanilla extract with a hint of almond or butter flavoring can be used as a substitute.
- You can adjust the cookie size to your preference, but baking times will vary accordingly.
- Use silicone baking mats or parchment paper to prevent sticking and ensure even baking.
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
