Cake Batter Christmas Cookies Recipe
Introduction
These Cake Batter Christmas Cookies are festive, chewy, and packed with the nostalgic flavors of cake batter and white chocolate. Topped with colorful sprinkles and a creamy frosting, they’re perfect for holiday celebrations or anytime you want a sweet treat with a seasonal twist.
Ingredients
- 1 1/3 cups flour
- 1 1/4 cups boxed white cake mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened to room temperature
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon cake batter extract
- 1 cup white chocolate chips
- 1/2 cup Christmas sprinkles, plus more for topping
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar
- 1 teaspoon cake batter extract (for frosting)
Instructions
- Step 1: In a large bowl, whisk together the flour, white cake mix, salt, and baking soda. Set this dry mixture aside.
- Step 2: In another bowl, beat the 3/4 cup softened butter with the brown sugar and white sugar using an electric mixer until the mixture is light and fluffy.
- Step 3: Add the egg, vanilla extract, and 1 teaspoon cake batter extract to the butter mixture. Mix until well combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Step 5: Gently fold in the white chocolate chips and 1/2 cup Christmas sprinkles.
- Step 6: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 2 hours. This step is essential for thick, chewy cookies.
- Step 7: When ready to bake, preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Step 8: Scoop about 2 ½ tablespoons of dough per cookie and shape each into a ball that is slightly taller than it is wide.
- Step 9: Bake the cookies for 13 to 15 minutes, until the edges are lightly golden but the centers remain soft for a chewy texture.
- Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Step 11: To make the frosting, beat 1 cup of softened butter with an electric mixer until fluffy. Mix in 1 teaspoon of cake batter extract.
- Step 12: Gradually add the powdered sugar, beating until the frosting is light and fluffy.
- Step 13: Pipe or spread the frosting onto the cooled cookies, top with extra Christmas sprinkles, and serve.
Tips & Variations
- Chilling the dough is key to preventing the cookies from spreading too much and helps achieve a thicker, chewier texture.
- Use cake batter extract for an authentic flavor, but vanilla extract can be substituted if needed.
- Try swapping white chocolate chips for butterscotch or milk chocolate chips for a different twist.
- Decorate with your favorite holiday-themed sprinkles to match your festive mood.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. When reheating, allow frozen cookies to thaw and bring to room temperature; if desired, warm slightly in the oven to soften the frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just make sure to keep it well wrapped to prevent drying out.
What if I don’t have cake batter extract?
If you don’t have cake batter extract, you can use additional vanilla extract as a substitute, although the flavor won’t be quite the same. Almond extract is another interesting alternative to experiment with.
PrintCake Batter Christmas Cookies Recipe
These Cake Batter Christmas Cookies are festive, chewy treats bursting with the nostalgic flavor of cake mix and a hint of cake batter extract. Featuring white chocolate chips and colorful sprinkles both in the dough and as a frosting topping, these cookies are perfect for holiday celebrations. Soft, thick, and topped with a light, fluffy frosting, they bring a joyful burst of sweetness to any cookie platter.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1 1/4 cups boxed white cake mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients & Mix-ins
- 3/4 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cake batter extract
- 1 cup white chocolate chips
- 1/2 cup Christmas sprinkles (plus more for topping)
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon cake batter extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, boxed white cake mix, baking soda, and salt until evenly combined. Set this mixture aside for later use.
- Cream Butter and Sugars: In a separate large bowl, use an electric mixer to beat the softened butter with both brown sugar and granulated sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes.
- Add Wet Flavors: Beat in the egg, vanilla extract, and cake batter extract to the creamed mixture until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently and just until all the flour is incorporated to avoid overworking the dough.
- Fold in Mix-ins: Gently fold the white chocolate chips and Christmas sprinkles into the cookie dough, ensuring an even distribution throughout the mixture.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours. Chilling helps the cookies maintain thickness and develop a chewy texture during baking.
- Prepare for Baking: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Scoop approximately 2 ½ tablespoons of dough per cookie and roll into balls that are slightly taller than they are wide to promote a thick, chewy shape.
- Bake: Place the cookie dough balls on the prepared baking sheets spaced evenly apart. Bake in the preheated oven for 13 to 15 minutes, or until the edges are lightly golden and the centers remain soft to achieve the perfect chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely before frosting.
- Make Frosting: Using an electric mixer, beat the softened butter until fluffy, then add the cake batter extract and mix well.
- Add Powdered Sugar: Gradually incorporate the powdered sugar into the butter mixture, whipping until the frosting is light, smooth, and fluffy.
- Frost and Decorate: Pipe or spread the frosting onto the cooled cookies, then top with additional Christmas sprinkles for a festive finishing touch. Serve and enjoy!
Notes
- Chilling the dough is essential for thick, chewy cookies; do not skip this step.
- Ensure butter is at room temperature for easier mixing and better texture.
- Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
- For a stronger cake batter flavor, you can increase the cake batter extract slightly, but do not overdo it as it can become overpowering.
- Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To keep cookies soft longer, place a slice of bread in the storage container; the moisture helps maintain softness.
Keywords: cake batter cookies, Christmas cookies, holiday baking, white chocolate chip cookies, festive cookies, chewy cookies, frosting cookies
