Description
Cake Batter Cookies Copycat: Indulge in fluffy cookies with sprinkles; simple to make and irresistible to all sweet tooths.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract (use high-quality for best flavor)
- 1 teaspoon almond extract (this enhances the cake batter flavor)
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (80g) rainbow sprinkles, plus extra for topping
- ⅓ cup (60g) white chocolate chips (optional)
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. The parchment prevents sticking and makes cleanup a breeze while ensuring even browning.
- Step 2: Mix The Wet Ingredients In a large mixing bowl, cream together your softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This process incorporates air into the mixture, creating that perfect texture. Add the eggs one at a time, beating well after each addition. Your mixture should look smooth and glossy. Now mix in the vanilla and almond extracts until fully incorporated.
- Step 3: Combine The Dry Ingredients In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agents throughout the cookies. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. The dough will be thick but soft.
- Step 4: Add The Fun Elements Gently fold in the rainbow sprinkles and white chocolate chips (if using) with a spatula. Be careful not to overmix, as excessive stirring can cause the sprinkles to bleed their color into the dough.
- Step 5: Form And Bake Using a cookie scoop, portion the dough into balls about 1.5 tablespoons in size, placing them 2 inches apart on your prepared baking sheets. For that extra festive look, press additional sprinkles onto the tops of the dough balls. Bake for 10-12 minutes, just until the edges are lightly golden but the centers still look slightly underdone. This ensures your Cake Batter Cookies Copycat stay soft in the middle.
- Step 6: Cool And Enjoy Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set as they cool, achieving that perfect texture balance between crisp edges and soft centers.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg