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Cake Batter Christmas Cookies Recipe

Cake Batter Christmas Cookies Recipe
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★★★★★

5.2 from 8 reviews

Celebrate the holiday season with these festive Cake Batter Christmas Cookies, featuring a soft and chewy texture loaded with white chocolate chips and topped with colorful Christmas sprinkles. The cookies are enhanced with cake batter extract for a nostalgic flavor and finished with a light, fluffy frosting that makes them extra special for any holiday gathering.

Ingredients

Scale

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

Cookie Dough

  • 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

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, white cake mix, baking soda, and salt until fully combined. Set aside to keep the dry ingredients well mixed.
  2. Cream Butter and Sugars: Using an electric mixer, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and well aerated, about 2-3 minutes.
  3. Add Wet Ingredients: Beat in the egg, vanilla extract, and cake batter extract until the mixture is smooth and combined.
  4. Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until combined to avoid overworking the dough.
  5. Fold in Chips and Sprinkles: Gently fold in the white chocolate chips and the 1/2 cup Christmas sprinkles evenly throughout the dough.
  6. Chill Dough: Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours. This step is crucial for baking thick, chewy cookies.
  7. Preheat Oven and Prepare Sheets: When ready to bake, preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper to prevent sticking.
  8. Scoop Cookies: Using a cookie scoop or spoon, portion about 2 ½ tablespoons of dough for each cookie. Shape into balls slightly taller than wide for the best texture.
  9. Bake: Bake the cookies for 13 to 15 minutes until the edges are lightly golden while the centers remain soft to maintain chewiness.
  10. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely.
  11. Make Frosting: While cookies cool, beat the softened butter with an electric mixer until fluffy. Add the cake batter extract and beat to combine.
  12. Add Powdered Sugar: Gradually add the powdered sugar while whipping on low speed, then increase to high until the frosting is light, creamy, and fluffy.
  13. Frost and Decorate: Pipe or spread the frosting onto the cooled cookies and sprinkle extra Christmas sprinkles on top for a festive finish. Serve immediately or store in an airtight container.

Notes

  • Chilling the dough is essential for thick, chewy cookies—do not skip this step.
  • If cake batter extract is unavailable, replace with a few drops of almond or vanilla extract for a similar effect.
  • Use room temperature butter for easier mixing and better cookie texture.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • These cookies are perfect for holiday parties and make great gifts when packaged in decorative tins.

Nutrition

Keywords: holiday cookies, cake batter cookies, Christmas cookies, white chocolate chip cookies, festive cookies, holiday baking

Find it online: https://foodbylina.com/cake-batter-christmas-cookies-recipe/