Description
A birthday cake cookie flavored with cake batter extract and filled to the brim with rainbow sprinkles. These cookies are a perfect combination of cakey/chewy in the middle and crunchy on the edges.
Ingredients
1 1/2 cup (180 grams) all purpose flour
1 cup (125 grams) cake flour
1 1/2 tsp baking powder
1 tsp salt
1 tsp cornstarch
1 1/2 sticks (6 oz) unsalted butter, room temperature
1/2 cup (100 grams) lightly packed light brown sugar
3/4 cup (150 grams) granulated sugar
1 egg
2 tsp cake batter extract
1 tsp vanilla extract
1/ 2 cup (85 grams) sprinkles. I recommend rainbow jimmies-- but any sprinkle that is oven safe works.
Instructions
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Preheat the oven to 350ºF. Line a cookie sheet with parchment paper and set aside.
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In a medium bowl whisk together the flours, baking powder, baking soda, salt and cornstarch.
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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.
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Add in the egg, cake batter extract and vanilla extract and stir until combined.
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Turn the mixer off and add the flour mixture. Stir on low speed until the dough comes together.
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Stir in the sprinkles and mix.
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Optional: scrape the dough into an airtight container and chill in the refrigerator for at least 1 hour, up to 48 hours.
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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.
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Bake for 11-13 minutes. Let the cookies cool on the cookie sheet for a few minutes before devouring.
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Store Cake Batter Cookies in an airtight container.
- Prep Time: 15
- Cook Time: 10
- Category: Cookies