Ingredients
Method
Step 1 – Preheat & Cream Butter
- 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.
Step 2 – Add Wet Ingredients
- Mix in the egg until combined, then add vanilla extract and cake batter extract.
Step 3 – Form the Dough
- Add flour, baking soda, and baking powder. Mix on low (or fold by hand) until a dough forms. Gently fold in the sprinkles.
Step 4 – Scoop & Bake
- Use a 3 tbsp cookie scooper to portion dough onto the prepared tray.
- Bake for 11–12 minutes.
Step 5 – Shape & Cool
- 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.
Step 6 – Make the Frosting
- 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.
Step 7 – Cookie Crumb Topping
- Crush one baked cookie into fine crumbs.
Step 8 – Frost & Finish
- 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.