Obsessed Cakes
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
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Ingredients
Cake Batter Cookies
- 310 g (about 2 1/3 cups + 4 tablespoons) all-purpose flour
- 5 g (about 2 1/8 teaspoons) cornstarch
- 1/2 teaspoon baking soda
- 3 g fine sea salt (weigh for accuracy)
- 100 g (about 7 tablespoons + 1 1/2 teaspoons) light brown sugar, packed
- 150 g (about 3/4 cup) granulated sugar
- 115 g (about 1/2 cup) butter, room temperature
- 1 flax egg (1 tablespoon ground flaxseed + 2 1/2 tablespoons water, gelled)
- 45 g (about 2 tablespoons + 2 3/4 teaspoons) plain unsweetened yogurt
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon cake batter extract
- 120 g (about 1/2 cup + 2 tablespoons) rainbow sprinkles
Cake Batter Buttercream
- 113 g (about 1/2 cup) butter, room temperature
- 180 g (about 1 1/2 cups) powdered sugar
- 3/4 teaspoon vanilla bean paste
- 1/8 teaspoon cake batter extract
- Pinch fine sea salt
- Up to 60 g (about 1/4 cup) heavy cream, slightly above room temperature
To Finish
- Extra rainbow sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make the flax egg. Stir together 1 tablespoon ground flaxseed and 2 1/2 tablespoons water. Let it gel before using.
- In a large bowl, cream the butter, brown sugar, and granulated sugar for 2-3 minutes, until smooth and slightly lightened.
- Add the flax egg, yogurt, vanilla bean paste, and cake batter extract. Mix until smooth and fully emulsified.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the rainbow sprinkles gently until evenly distributed.
- Chill the dough for 20-30 minutes.
- Scoop the dough into 65-75 g portions. Roll into smooth balls, then gently flatten the tops slightly to create soft mounds.
- Bake for 13-15 minutes, until the cookies are slightly golden with crisp edges and soft centers.
- Cool completely before frosting.
- Make the buttercream. Beat the butter until smooth and creamy.
- Add the powdered sugar, vanilla bean paste, cake batter extract, and salt. Beat until combined and smooth.
- With the mixer on low, slowly stream in the heavy cream until the buttercream is light, smooth, and reaches your desired consistency.
- Frost the fully cooled cookies and finish with extra rainbow sprinkles.