Hey Y’all! If you follow my instagram stories from Friday Night then you’re already know about my cake batter cookies baking experiment. The short version is that I baked two different batches of cake batter cookies in two days. The longer version. A couple weekends ago I got a snack box in the mail ahead of a big work meeting. Immediately upon opening the box, my daughter zeroed in on the bag of birthday cake cookies from Ella’s Oven. She ate a few and then begged me to try one–and she wasn’t wrong– those cookies are addictive.
After the bag was long gone, I started thinking about how I would approach making a cake batter cookie. I googled around, as one does, and I realized that a lot of the recipes involved using 1 cup of funfetti cake mix. Which led to the obvious next question. What are people doing with the REST of the cake mix? Are they just tripling the recipe to use it all up? If you’ve made cake batter cookies this way–I am dying to know the answer to this!
Anyway, butter extract and vanilla pudding mix can create the classic yellow cake taste. Seemed like a solid plan b, but I forgot to pick up the vanilla extract because while I was in the baking aisle, I spotted this:
DID YOU KNOW CAKE BATTER EXTRACT IS A THING YOU CAN BUY?!?
I did not. Mind. Blown. I am still not 100% what it’s made of, but I will say these cookies taste shockingly like birthday cake, if birthday cake is chewy and crunchy at the same time. Hand-held cake. Also stackable:
Recipe Notes:
- Y’all know how much I love the New York Times Chocolate Chip Cookie, right? Right. I (likely obnoxiously) used two types of flour for the cake batter cookies. Bonus points if you can guess the type of flour. If you guessed “Cake Flour” because it’s in the name, you’d be right. If you don’t have cake flour, just use All purpose flour.
- I found the cookie batter to be a little sticky, so I chilled my dough for at least 1 hour before baking. Chilling cookies help manage spreading when you bake them and if you’re really patient, allows the dough to develop a more complex flavor.
- Make sure your sprinkles are made for the oven. Ask me how I know. Most sprinkles will say “safe for oven use” on the label somewhere.
Cake Batter Cookies
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Category: Cookies
Description
A cake batter cookie that chewy in the middle and crunchy on the outside with sprinkles.
Ingredients
-
1 ½ cup all purpose flour
-
1 cup cake flour
-
1 ½ tsp baking powder
-
1 tsp salt
-
1 tsp cornstarch
-
1 ½ sticks (6 oz) butter
-
1 egg
-
½ cup lightly packed light brown sugar
-
¾ cup granulated sugar
-
2 tsp cake batter extract
-
1 tsp vanilla extract
-
Sprinkles! I recommend rainbow jimmies– but any sprinkle that is oven safe will do
Instructions
-
Preheat the oven to 350ºF. Line a cookie sheet with parchment paper and set aside.
-
In a medium bowl whisk together the flours, baking powder, baking soda, salt and cornstarch.
-
If you’re using a stand mixer, fit it with the paddle attachment. Beat the butter until smooth. Stir in the brown and granulated sugar. Mix until combined.
-
Add in the egg, cake batter extract and vanilla extract and stir until combined.
-
Turn the mixer off and add the flour mixture. Stir on low speed until a dough comes together.
-
Stir in the sprinkles and mix.
-
Optional: scrape the dough into an airtight container and chill in the refrigerator for at least 1 hour, up to 48 hours.
-
Using a small cookie scoop (about 1 tablespoon per cookie), scoop out the cookies onto the cookie sheet, leaving about 1 inch of room between cookies.
-
Bake for 8-9 minutes. Let the cookies cool on the cookie sheet for a few minutes before devouring.
-
Store any leftover cookies in an airtight container.
Notes
- If you don’t have cake flour, just use all purpose flour
- The cookie dough will be soft– chill for at least 1 hour to prevent spread in the oven.
- There is no measurement for the sprinkles because, you should have as many sprinkles as you want!
Keywords: Cake Batter Cookies
Leave a Reply