Cake Batter Cookies
Be the first to reviewThese are the cookies I would make for someone who wants birthday cake, but would choose a cookie every time.
The cake batter flavor is clear and cozy, with vanilla bean paste in the dough and a little cake batter extract in both the cookie and the frosting. The frosting takes them right over the top in the best way.
Use rainbow sprinkles, or choose colors for a birthday, holiday, school party, or any day that needs something cheerful.
For cake batter flavor in a glazed loaf, try my Cake Batter Donut Loaf.
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For the Cake Batter People
Anything chewy and cake batter flavored has my full attention. These cookies are wonderful warm, cold, or even frozen. Heat one and add ice cream, turn two into an ice cream sandwich, or serve a stack instead of cake when the birthday person would rather have cookies.
The cake batter flavor may be the main event, but the sprinkles make these especially fun. I love choosing the color combination and finding those tiny, colorful crunches in every soft, chewy cookie.
Ingredient notes
Key ingredients
Cake batter extract
This is what makes the flavor read as cake batter instead of just vanilla sprinkle cookies. I highly recommend LorAnn Cake Batter extract for the clearest cake batter flavor. A little goes a long way, so it gives you that bakery-style birthday cake flavor without taking over.
Rainbow sprinkles
Rainbow sprinkles are best here because they keep their color and texture in the dough. Nonpareils can bleed quickly and make the dough look muddy.
Brown sugar and granulated sugar
Granulated sugar helps the edges set, while brown sugar brings chew and a little warmth so the cake batter flavor has more depth.
Yogurt
A small amount keeps the dough soft and tender. It adds moisture without making the cookie cakey.
Heavy cream
Adding cream gradually loosens the buttercream into something smooth and spreadable. Stop when it looks silky and holds its shape.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
Country Crock Plant Butter Sticks
Use butter sticks for buttercream and fillings that need to hold their shape.
Country Crock Heavy Plant Cream
Heavy cream affects silkiness, looseness, and how buttercream or filling sets after chilling.
Rising Star Baking Supply Vanilla Bean Paste
I use Rising Star Baking Supply Vanilla Bean Paste for this recipe.
Testing notes
Why this works
Why the dough chills
A short chill lets the flour hydrate and gives the butter time to firm back up, which keeps these thick and soft instead of thin and fragile.
Why the dough is portioned by weight
I love weighing cookies because it takes the guesswork out of baking. When each one is the same size, the edges and centers finish at the same time.
Why the tops are flattened slightly
A gentle press starts the shape for you, so the cookie bakes wide enough for frosting while still staying thick in the center.
Why the cookies cool completely
Let them cool before frosting so the buttercream stays creamy and soft instead of melting into the cookie.
Inside the recipe
How It All Comes Together
From Instagram
Watch the reel
See the cookies baked, frosted, and finished with that final blanket of sprinkles.
Open the reelSmall things that matter
Tips for the best cookies
Let the flax egg gel before adding it to the dough.
Cream the butter and sugars until the mixture looks smooth and slightly lighter.
Fold the sprinkles in gently so the color stays bright and the dough does not get overworked.
Use 65-75 g portions for big bakery-style cookies.
Bake until the edges are just slightly golden and the centers still look soft.
Let the cookies cool completely before frosting.
Choose sprinkle colors for birthdays, holidays, or whatever you are celebrating.
Troubleshooting
If This Happens
The cookies spread too much
Chill the dough for the full 20-30 minutes before portioning it. If the shaped dough still feels very soft, refrigerate it a little longer before baking.
The cookies stayed too round
Gently flatten each dough ball into a soft mound before baking. This gives the cookie enough width for frosting while keeping the center thick.
The sprinkles are bleeding into the dough
Use rainbow sprinkles instead of nonpareils and fold them in gently at the very end. Stop mixing as soon as they are evenly distributed.
The buttercream is too stiff or too loose
Add the cream slowly and stop as soon as the buttercream is smooth and spreadable. If it becomes too loose, chill the buttercream briefly before using it.
Before you slice
Texture and serving notes
Serve once the buttercream has had a few minutes to settle.
Add the final sprinkles right after frosting so they cling to the buttercream.
These are rich, so I love them with coffee, milk, or a party table full of salty snacks.
Keep it good
Storage
Fridge
Store frosted cookies covered in the refrigerator.
Serve
Bring them to room temperature before serving so the cookie softens and the buttercream turns creamy again.
Counter
Unfrosted cookies can be stored airtight at room temperature for up to 2 days.
Recipe FAQ
Questions that come up
What if I can’t find cake batter extract?
No worries - these cookies are magical with or without it. Leave it out and add 2 additional teaspoons of vanilla bean paste.
Can I use Greek yogurt?
I have not tested this recipe with Greek yogurt, but it should work. Use plain, unsweetened Greek yogurt and keep the amount the same.
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
More recipes to try
- Prep
- 30 min
- Bake
- 13-15 min
- Total
- 1 hr 15 min
- Yield
- 12 cookies
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Cake Batter Cookies
- 310 g all-purpose flour310 g (about 2 1/3 cups + 4 tablespoons) all-purpose flour
- 5 g cornstarch5 g (about 2 1/8 teaspoons) cornstarch
- 3 g baking soda (weigh for accuracy)1/2 teaspoon baking soda
- 3 g fine sea salt (weigh for accuracy)3 g fine sea salt (weigh for accuracy)
- 100 g light brown sugar, packed100 g (about 7 tablespoons + 1 1/2 teaspoons) light brown sugar, packed
- 150 g granulated sugar150 g (about 3/4 cup) granulated sugar
- 115 g butter, room temperature115 g (about 1/2 cup) butter, room temperature
- 1 flax egg (1 tablespoon ground flaxseed + 2 1/2 tablespoons water, gelled)1 flax egg (1 tablespoon ground flaxseed + 2 1/2 tablespoons water, gelled)
- 45 g plain unsweetened yogurt45 g (about 2 tablespoons + 2 3/4 teaspoons) plain unsweetened yogurt
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- 1/2 teaspoon cake batter extract1/2 teaspoon cake batter extract
- 120 g rainbow sprinkles120 g (about 1/2 cup + 2 tablespoons) rainbow sprinkles
Cake Batter Buttercream
- 113 g butter, room temperature113 g (about 1/2 cup) butter, room temperature
- 180 g powdered sugar180 g (about 1 1/2 cups) powdered sugar
- 3/4 teaspoon vanilla bean paste3/4 teaspoon vanilla bean paste
- 1/8 teaspoon cake batter extract1/8 teaspoon cake batter extract
- Pinch fine sea saltPinch fine sea salt
- Up to 60 g heavy cream, slightly above room temperatureUp to 60 g (about 1/4 cup) heavy cream, slightly above room temperature
To Finish
- Extra rainbow sprinklesExtra rainbow sprinkles
Instructions
- 1Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2Make the flax egg. Stir together 1 tablespoon ground flaxseed and 2 1/2 tablespoons water. Let it gel before using.
- 3In a large bowl, cream the butter, brown sugar, and granulated sugar for 2-3 minutes, until smooth and slightly lightened.
- 4Add the flax egg, yogurt, vanilla bean paste, and cake batter extract. Mix until smooth and fully emulsified.
- 5In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- 6Add the dry ingredients to the wet ingredients and mix just until combined.
- 7Fold in the rainbow sprinkles gently until evenly distributed.
- 8Chill the dough for 20-30 minutes.
- 9Scoop the dough into 65-75 g portions. Roll into smooth balls, then gently flatten the tops slightly to create soft mounds.
- 10Bake for 13-15 minutes, until the cookies are slightly golden with crisp edges and soft centers.
- 11Cool completely before frosting.
- 12Make the buttercream. Beat the butter until smooth and creamy.
- 13Add the powdered sugar, vanilla bean paste, cake batter extract, and salt. Beat until combined and smooth.
- 14With the mixer on low, slowly stream in the heavy cream until the buttercream is light, smooth, and reaches your desired consistency.
- 15Frost the fully cooled cookies and finish with extra rainbow sprinkles.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
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Recipe questions and answers
Any tips on making this gluten free and higher protein/lower calorie?
Hi Emily, you could try using king Arthur's 1:1 gf flour - I haven't tested so I can't say how'd they turn out. In terms of lower calorie, I would scale down the frosting and tailor the quantity rather than ingredients.
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