Cake Batter Cookies

A cake batter cookie that chewy in the middle and crunchy on the outside with sprinkles.


  • 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



  1. Preheat the oven to 350ºF.  Line a cookie sheet with parchment paper and set aside.

  2. In  a medium bowl whisk together the flours, baking powder, baking soda, salt and cornstarch. 

  3. 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.

  4. Add in the egg, cake batter extract and vanilla extract and stir until combined. 

  5. Turn the mixer off and add the flour mixture.  Stir on low speed until a dough comes together. 

  6. Stir in the sprinkles and mix. 

  7. Optional: scrape the dough into an airtight container and chill in the refrigerator for at least 1 hour, up to 48 hours. 

  8. 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.  

  9. Bake for 8-9 minutes.  Let the cookies cool on the cookie sheet for a few minutes before devouring. 

  10. Store any leftover cookies in an airtight container. 


  1. If you don't have cake flour, just use all purpose flour
  2. The cookie dough will be soft-- chill for at least 1 hour to prevent spread in the oven.
  3.  There is no measurement for the sprinkles because, you should have as many sprinkles as you want!

Keywords: Cake Batter Cookies