Cookies
Cake Batter Cookies
Soft cake batter cookies loaded with rainbow sprinkles, finished with creamy cake batter buttercream and one more shower of sprinkles.
Prep
30 min
Bake
13-15 min
Total
1 hr 15 min
Yield
12 cookies
A note from my kitchen
Before you bake this
These 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.
Save me a slice ;)
Thinking out loud
For the Cake Batter People
The cravings, questions, and running commentary behind this bake.
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.
Read this first
The quick notes.
Flavor
Vanilla bean, cake batter, brown sugar, buttercream, and rainbow sprinkles.
Texture
Chewy centers, lightly crisp edges, creamy frosting, and a sprinkle crunch.
Best moment
Choosing the sprinkle colors and finishing each cookie with a generous shower on top.
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.
Optional ingredient notes
Use what you have on hand
Curious what I used? These are the exact products I reached for while developing this recipe.
Yogurt
Plain unsweetened yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
- Forager Unsweetened Plain Yogurt
Butter sticks
Butter sticks
Use butter sticks for buttercream and fillings that need to hold their shape.
- Country Crock Plant Butter Sticks
Heavy cream
Heavy cream
Heavy cream affects silkiness, looseness, and how buttercream or filling sets after chilling.
- Country Crock Heavy Plant Cream
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.
How it 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.
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.
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.
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