Cake Batter Cookies
These cake batter frosted cookies are basically a birthday party in cookie form. Soft, buttery cookies are topped with a thick swirl of cake batter inspired frosting and finished with sprinkles for that classic Funfetti feel. They taste like licking the cake batter bowl (which is the best part) but in a bakery style cookie you can actually hold. Perfect for celebrations, random Tuesdays, or anytime you’re craving something nostalgic, colorful, and beautifully sweet!
Decorate Your Way
One of the best parts about these cake batter frosted cookies is that there is no right way to decorate them. Go all out with a piping bag and your favorite tip for a bakery style swirl, keep it simple with a plastic bag snipped at the corner, or just spread the frosting on with a spoon and call it a day. Sprinkle wise, anything goes, rainbow, pastel, holiday themed, or whatever you have hiding in your pantry. These cookies are made to be customized, a little messy, and totally fun, which honestly just make them taste even better!
When I was little, my favorite part of baking wasn’t the cake itself, it was sneaking spoonfuls of that bright yellow cake batter straight from the bowl while my mom made her favorite yellow cake with chocolatey fudge frosting. Everything was store bought back then, and somehow still tasted like the best dessert in the world. These cake batter frosted cookies are a total throwback to that moment, the nostalgic, sweet, can’t wait until its baked flavor, just leveled up a bit now that we’ve definitely upgraded from the boxed mix days!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, with the perfect cake batter flavor!
Once you have all of the ingredients ready to go, you’re officially set up for Cake Batter Cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Cake Batter Cookies
Ingredients
- 1 cup butter
- 3/4 cup white granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp cake batter extract
- 2 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup sprinkles
- 1 cup butter
- 3 cup powdered sugar
- 3 tbsp heavy cream or milk
- 1/2 tsp vanilla extract
- 1 tsp cake batter extract
- cake batter cookie crumbles optional
Method
- Preheat oven to convection 350°F and line baking trays with parchment paper. Beat room-temperature butter, granulated sugar, and brown sugar for about 2 minutes, until light and off-white.
- Mix in the egg until combined, then add vanilla extract and cake batter extract.
- Add flour, baking soda, and baking powder. Mix on low (or fold by hand) until a dough forms. Gently fold in the sprinkles.
- Use a 3 tbsp cookie scooper to portion dough onto the prepared tray.
- Bake for 11–12 minutes.
- For perfectly round cookies, swirl a cup or bowl around each cookie right out of the oven. Let cookies rest on the tray for 10 minutes before removing.
- Beat butter until off-white. Add powdered sugar until incorporated and slightly thick. Mix in heavy cream and extracts, then whip until light and fluffy.
- Crush one baked cookie into fine crumbs.
- Frost cooled cookies and sprinkle cookie crumbs on top.
- Store in the fridge for up to 10 days or at room temperature for up to 1 week.
Nutrition
Private Notes
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Let us know how it was!
I just made these and they were delicious!! The frosting was a bit to sweet for me but it was still amazing!!