If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements In Grams:
Cookie Dough
215 grams butter
150 grams white granulated sugar
70 grams brown sugar
1 egg (60 grams)
4 grams vanilla extract
4 grams cake batter extract
330 grams all purpose flour
6 grams baking soda
2 grams baking powder
40 grams sprinkles
Frosting
226 grams butter
360-400 grams powdered sugar
45 grams heavy cream (or 30 grams milk)
3 grams vanilla extract
4 grams cake batter extract
Topping:
cake batter cookie crumbles
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Beat room temperature butter, granulated sugar, and brown sugar in stand mixer/by hand for 2 minutes (or until butter turns off-white).
Step 2
Add your egg and stir into mixture.
Mix in vanilla and cake batter extract.
Step 3
Add flour, baking soda, and baking powder to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula. Fold in sprinkles.
Step 4
Use 3 tbsp cookie scooper (large cookie scooper) and place them on a parchment paper lined tray.
Bake cookies for 11-12 minutes.
Step 5
For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Step 6
For frosting, beat butter until mixture turns off-white. Then add your powdered sugar until fully incorporated and mixture is slightly thick. Lastly add your heavy cream and extracts. Whip the mixture to let the heavy cream fluffen your mixture.
Step 7
Crush one of your cookies into small crumbs.
Step 8
Frost your cookies and then sprinkle cookie crumbs on top. You can store these for up to 10 days in the fridge or leave at room temperature for up to a week.
