Cake Batter Sugar Cookies.

Homemade sugar cookies that taste like cake batter. No cake mix needed!

Fact: it’s been ages since I posted a recipe with sprinkles.

Weird, considering I’m known as “Sally Sprinkles” to some of my friends. It’s true– sprinkles and glitter and confetti and sparkles are a handful of my favorite things in life. I’m actually a 5 year old at heart.

When I think of sprinkles, I think of birthday cakes.  Funfetti madness.  Bright colorful dots assorted through soft, buttery confections.  Pinks, blues, greens, and orange flecks of sugary beauty.  No cake batter is complete without a hefty pour of sprinkles, in my opinion.

And I like my sprinkle-filled cake batter just as it is… an unbaked batter.  I believe that the actual batter sort-of-kinda tastes better than the actual baked cake. Kinda like how cookie dough probably-all-of-the-freaking-time tastes better than the cookie? FACT.

I like my cake batter taste in things… other than cake. Like itsy bitsy cinnamon buns.

And today?  Well, I LOVE my cake batter taste in sugar cookies.

These sugary little cake batter dreamies are void of any boxed cake mix and took me THREE failed attempts to get down. I was a cookie maniac this week!  Pure sprinkle madness.

The first batch tasted nothing like cake batter. They were delicious sugar cookies, indeed… but not what I was going for. The second two batches were flat and crispy. Blech. I like my cookies thick, with a little personality, and ultra soft.  My fourth and successful batch are chewy, puffy, and buttery. They remind me a lot of my XXL Buttery Soft Sugar Cookie, but are teeny tiny.

Love love love.

The secret to these cookies… and all of the cake batter flavor… is the butter extract.  Rather than using boxed cake mix to achieve a cake batter taste, I splashed a bit of butter extract into the sugar cookie dough.  Butter extract can be found in the baking aisle next to the vanilla extract.  This is my first recipe using it and I must say… I am hooked.

The smell of the cookie dough alone had me in cake batter heaven. I couldn’t wait to taste one. :)

The secret to the super soft texture is the egg yolk.  Egg yolks give cookies a moist richness, without drying the finished cookie out.  The reason why I didn’t use the egg white is because my first three batches had too much liquid with an entire egg added in – they spread too much and were too thin for my liking.

So instead of cutting down on the butter extract… which is key to the cake batter flavor… I cut the egg white in batch #4.

Oh and did I mention I love sprinkles?  These guys are stuffed with ‘em.  All different kinds.  The more, the better. Sprinkles make the world a better place.

 

Preliminary notes:

*If you can’t find butter extract, try using almond extract.  I actually made a batch of these cookies (my fifth batch, yes) with almond extract.  The resulting cookie doesn’t taste as “cake batter-y” in comparison to the butter extract cookie, but it’s pretty close. 

*I must note that you could use cake flour in place of all-purpose flour in these.  The resulting cookie will be fluffier and more cakey.  If you can’t find cake flour, simply take one cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of corn starch back in and sift together.  This equals 1 cup of cake flour.  I did not take this extra step because I felt as though my cookies were darn delicious and already puffy using all-purpose flour and baking powder. 

*Depending on how I rolled them, I had to gently press down on a couple of the cookies mid-baking.  If you find they aren’t spreading at all, remove them from the oven at the 6 minute mark and very, very slightly press down.

PrintPrint SaveSave

Cake Batter Sugar Cookies

Homemade sugar cookies that taste like cake batter in the mixing bowl. Everyone will love sneaking a cookie or two from the cookie jar!

Yield: 24 small cookies

Ingredients:

  • 4 Tablespoons (60g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon butter extract
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (80g) sprinkles
  • 1/4 cup (40g) sprinkles, for rolling

Directions:

Preheat oven to 350 degrees. Line cookie sheet with parchment paper or silicone baking mat. Set aside. Pour 1/4 cup sprinkles onto a plate to use for rolling. Set aside.

Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. Beat in egg yolk, butter extract, baking powder, and salt. Add flour, and mix until a dough forms. Dough will be thick. Gently mix in sprinkles.

Roll dough in teaspoon size balls. Make sure that the balls are tall, rather than wide. The taller the cookie dough ball, the thicker the cookie will be. Roll the dough balls into the reserved sprinkles and bake for 9-10 minutes. Watch them closely at the 9 minute mark to assure they do not brown.

Allow cookies to cool for 2 minutes on the cookie sheets before transferring to a cookie rack to cool completely. Cookies remain fresh up to 1 week covered at room temperature.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Yum!

Cake Batter Sugar Cookies with no cake mix. Recipe by sallysbakingaddiction.com

 

Favorite sprinkle recipes:

Cake Batter Cinnamon Rolls (without cake mix)

Cake Batter Cinnamon Rolls (without cake mix)

 

Classic Yellow Funfetti Cupcakes with Milk Chocolate Frosting

 

Cake Batter Chocolate Chip Cookies (using cake mix)

Cake Batter Chocolate Chip Cookies

 

XXL Buttery Soft Sugar Cookie

 

Fudgy Cookies n Cream Oreo Brownies

 

Cake Batter Blondies

Cake Batter Blondies

 

 

   

110 Responses to “Cake Batter Sugar Cookies.”

  1. #
    1
    Dorothy @ Crazy for Crustposted August 16, 2012 at 8:03 pm

    Okay, so butter extract is going on my Walmart list. I’ve always wondered about it! I need these cookies Sally, like, yesterday.

    Reply

    • Sallyreplied on August 16th, 2012 at 9:13 pm

      Dorothy – you will have a heyday with butter extract, I know it!

      Reply

  2. #
    2
    Aimee @ ShugarySweetsposted August 16, 2012 at 8:09 pm

    I love using butter extract! Works great in yellow (from scratch) cakes, as well as rice krispie treats and pound cake. To name a few….
    These cookies are adorbs.

    Reply

    • Sallyreplied on August 16th, 2012 at 9:14 pm

      I’ll have to expand my horizons and use my new little secret weapon in a pound cake or rice kris pie treat next! Thanks Aimee!

      Reply

  3. #
    3
    Ashley @ Wishes and Dishesposted August 16, 2012 at 8:17 pm

    I can’t pick a favorite….I love anything with sprinkles

    Reply

    • Sallyreplied on August 16th, 2012 at 9:14 pm

      We def have that in common Ashley ;)

      Reply

  4. #
    4
    Hayleyposted August 16, 2012 at 8:19 pm

    When I took a cake decorating class at Michael’s, I learned about butter extract. Who knew?! I’d only used it once in a frosting and it made it taste delicious. Never thought to add it to cookies and cakes but girl, that’s a genius idea! These cookies are so stinkin’ cute! Sprinkle-overload–is there such a thing? (Um, definitely not). I’m totally making these this weekend since I’ve been dying for sugar cookies for awhile now!

    Reply

    • Sallyreplied on August 16th, 2012 at 9:15 pm

      I want to take a cake decorating class! So jealous, Hayley!!

      Reply

  5. #
    5
    Elaineposted August 16, 2012 at 8:22 pm

    YUM! I have been using butter extract for a while-it adds that depth of flavor without having to use (as much) butter. Great for skinny recipes :)

    Reply

    • Sallyreplied on August 16th, 2012 at 9:15 pm

      Good point, Elaine! That’s a great idea, I’ll have to give it a go in a healthier recipe soon!

      Reply

  6. #
    6
    luv what you doposted August 16, 2012 at 9:15 pm

    Live is always so much better with sprinkles! These cookies look incredible. I’ve never even heard of butter extract but I will have to keep my eyes open!

    Reply

    • Sallyreplied on August 16th, 2012 at 9:16 pm

      I couldn’t agree more… sprinkles make me happy! You’ve gotta try butter extract girl!

      Reply

  7. #
    7
    Averie @ Averie Cooksposted August 16, 2012 at 9:48 pm

    what.an.ordeal in getting to the FINAL recipe – and who said blogging was easy :)

    all your efforts are SO WORTH IT. Btw butter extract is so incredibly common, the Kroger/Ralph’s grocery store sells their own generic and I add it to butter for popcorn b/c it gives it even MORE flavor so I always have tons on hand.

    And the egg yolk only. Nice. job.

    And the cake flour tips/techniques with the corn starch and replacing 2 tbsps of AP with it – wow…I swear, you’re in my head.

    OUTSTANDING COOKIES!

    Reply

  8. #
    8
    Christina @Sweet Pea's Kitchenposted August 16, 2012 at 10:21 pm

    I have never seen butter extract before! I will have to look for that! These cookies look so fun and I am sure they are delicious! :)

    Reply

  9. #
    9
    Jocelyn @BruCrew Lifeposted August 16, 2012 at 10:38 pm

    Ok so I have only used butter extract in frosting, but now I’m going to start using it for more things!!! I love how cute, sprinkly, and puffy these look!!! I want cookies now!!!! ;-)

    Reply

    • Sallyreplied on August 17th, 2012 at 3:18 am

      Jocelyn – you have to use it as a substitution for vanilla extract one time.. you will be blown away!

      Reply

  10. #
    10
    Jen @ Savory Simpleposted August 16, 2012 at 10:42 pm

    Beautifully done. I love how vibrant and colorful your desserts always are.

    Reply

  11. #
    11
    Back For Secondsposted August 16, 2012 at 10:58 pm

    These are so stinkin adorable! I swear sprinkles are happiness in candy form, they just make everything more fun (and pretty)!
    Butter vanilla extract is amaaaaazing too! Gotta try these. Just curious though, why did you use baking powder vs soda here? Fab pictures, too btw.
    Hope you have a super fun weekend girlie!

    Reply

    • Sallyreplied on August 17th, 2012 at 3:17 am

      Hey Stephanie! I used baking powder because there aren’t any acidic ingredients in the recipe, including brown sugar – just white sugar. I wanted these sugar cookies to be chewy and not overly cakey as well, which meant I only had to add a small amount of leavener with the appropriate amount of flour, giving these cookies the right amount of lift and not drying them out. Thank you!

      Reply

  12. #
    12
    Julie @ Table for Twoposted August 16, 2012 at 11:08 pm

    these are so adorable!! i’d gobble them all up!! haha i love that you’re sally sprinkles..suits you very well! they just make all desserts POP and look so much prettier :)

    Reply

  13. #
    13
    Cinnamonposted August 17, 2012 at 8:57 am

    These look so lovely! I’ve tried to find butter extract before, but I haven’t found any anywhere :( (according to CCK it should be vegan, so I hope to find some soon) Guess I got the motivation to search back now though :D

    Reply

    • Sallyreplied on August 17th, 2012 at 4:11 pm

      I can’t wait to try butter extract in other recipes! I hope you find it… mine was at my regular grocery store in the baking aisle.

      Reply

  14. #
    14
    Michelleposted August 17, 2012 at 10:23 am

    These are good little morsals. I used vanilla butter nut extract instead though. IMO it tastes even better than the plain butter extract.

    Reply

    • Sallyreplied on August 17th, 2012 at 4:11 pm

      Hi Michelle! Thanks. I’ve never heard of or seen vanilla butter nut extract before! That sounds incredible. :)

      Reply

      • Michellereplied on August 17th, 2012 at 4:48 pm

        It’s by McCormick. I have seen just about everywhere, I get it at Walmart. I had never heard if it before my grandmother gave me a cake recipe that had it in it. It was the “secret” ingredient.

  15. #
    15
    Erin @ The Spiffy Cookieposted August 17, 2012 at 11:32 am

    These are adorable and fun, good job Sally Sprinkles ;-)

    Reply

    • Sallyreplied on August 17th, 2012 at 4:12 pm

      hahahahha I laughed SO loud reading this. Yep, that’s my nickname lol :D

      Reply

  16. #
    16
    Laura Dembowskiposted August 17, 2012 at 12:03 pm

    I love sprinkles and sparkles and anything that glitters at least as much as you, so these cookies are right up my alley. I also love you made these from scratch, because I’m not really a boxed mix kind of girl. And I can totally relate to making recipes over and over. I’m posting a recipe next week that I feared would never turn out, but it did, and it may be the best thing I’ve made. But I haven’t made these cookies yet, so my mind might change. I love the batter too, especially for cookies and cakes like this. YUM :)

    Reply

    • Sallyreplied on August 17th, 2012 at 4:14 pm

      We have a lot in common, Laura! And I thought of you posting these…. no chocolate!! :) I can’t wait to see that new recipe of yours next week!

      Reply

  17. #
    17
    Ari @ Ari's Menuposted August 17, 2012 at 12:41 pm

    Sprinkles are basically my favorite food group. Every single time I get fro yo (which is basically daily) I ALWAYS get sprinkles. Better than oreos or chocolate fudge–everything is better with sprinkles :)

    Reply

    • Sallyreplied on August 17th, 2012 at 4:15 pm

      I wish I could get fro-yo everyday! The fro-yo place by my apartment gets to be pretty expensive because I LOAD it with so many add-ins and sprinkles hehe. Thanks Ari :)

      Reply

  18. #
    18
    Jessica@AKitchenAddictionposted August 17, 2012 at 2:45 pm

    I need to get my hands on some butter extract! These some perfect and since they’re small, I can eat a lot of them! :)

    Reply

  19. #
    19
    Jamyeposted August 17, 2012 at 3:40 pm

    I’ve been admiring the cake batter blondies for a couple of week now and I just printed this recipe–I think I’ll be making both when I get home from work this evening!

    Reply

  20. #
    20
    Nicole @ The Marvelous Misadventures of a Foodieposted August 17, 2012 at 5:53 pm

    What a genius idea! I’d love a little cake in my cookies ;) And I LOVE that you don’t use boxed cake mix cuz I never have that laying around (I actually have to buy a box just to make something cake batter flavored) – using the butter extract is a great way to mimic the flavor!

    Reply

    • Sallyreplied on August 18th, 2012 at 6:57 am

      Hey Nicole – I’m glad I got around using a cake mix, too. I rely on cake mixes a lot for my cake batter items, but I know it’s best to bake from scratch from time to time. Plus these are SO easy without cake mix! Thanks so much!

      Reply

  21. #
    21
    Micha @ Cookin' Mimiposted August 17, 2012 at 6:22 pm

    These cookies are beyond adorable.
    You are so right about the butter extract/flavoring. It gives baked goods a little something extra that makes them especially yummy. I need another bottle soon.

    Reply

    • Sallyreplied on August 18th, 2012 at 6:56 am

      Hi Micha! Thanks so much… I am now hooked on butter extract! I can’t wait to taste it in anything else I bake soon!

      Reply

  22. #
    22
    Abbe @ This is How I Cookposted August 17, 2012 at 7:32 pm

    I am taking these to my daughter next week. She adores sprinkles! And I loved the tips about the flour and the butter extract.

    Reply

    • Sallyreplied on August 18th, 2012 at 6:56 am

      Thanks Abbe! I know kids love these cookies, I brought them into work and my coworker said she brought a couple home for her daughter and she loved them! How can you not love sprinkles?! at any age! :)

      Reply

  23. #
    23
    Reeniposted August 17, 2012 at 8:46 pm

    Sprinkle cookies are the best! They’re so pretty and just make me feel like a kid again. I love that. Did I tell you I made your giant sugar cookie last weekend? It was super yummy! I ate it all in one night. Half right away then the other half before I went to bed. I couldn’t resist.

    Reply

    • Sallyreplied on August 18th, 2012 at 6:55 am

      Reeni, that is so nice to hear! I’m glad you liked that sugar cookie… it is by far, one of my favorite recipes to date. SO soft and fluffy! Ph and obviously all of the sprinkles… so glad you like the looks of these cake batter cookies too! Thanks Reeni :)

      Reply

  24. #
    24
    randelposted August 17, 2012 at 9:36 pm

    can’t wait to delve into your other recipes!! these cookies look AMAZING! do you know if you can substitute whole wheat flour? i’ve been milling my own flour, but i’m not good at figuring out how to substitute it and dont know how much it affects the taste. any idea?

    Reply

    • Sallyreplied on August 18th, 2012 at 6:54 am

      Hi randal! you could sub whole wheat flour, but the texture of the cookie will be tougher. Not as chewy and soft. But give it a whirl! I can’t imagine anything with butter, butter extract, and sprinkles tasting awful. Let me know how they turn out!

      Reply

  25. #
    25
    Liz (Little Bitty Bakes)posted August 17, 2012 at 10:24 pm

    Love butter extract! I first discovered it when I took cake decorating classes — you can use it in non-butter frostings (cream cheese, shortening, etc.) to give the frosting that buttercream flavor everyone knows and loves, without having melty frosting. :) I’m a sprinkles addict too, they just make everything happy (has to be rainbow sprinkles, of course!).

    Reply

  26. #
    26
    Ashley @ Kitchen Meets Girlposted August 18, 2012 at 5:16 pm

    As always, Sally, your cookies are GORGEOUS! Seriously, I need you to come here and teach me how to get mine so puffy and perfect! I use butter extract in my buttercream icing all the time (actually, half butter and half vanilla is my favorite combo), but I never thought to use it in sugar cookies like this. What a great idea–I have no doubt these are fabulous! And I love the sprinkles. =)

    Reply

    • Sallyreplied on August 20th, 2012 at 12:41 pm

      Hey Ashley! Your comments about my cookies are always so sweet, thank you! Your buttercream frosting idea is wonderful – I think I’m going to try to use butter extract in my next frosting recipe. You’d LOVE these cake batter cookies. Hope you try them :)

      Reply

  27. #
    27
    Lisa {Sweet 2 Eat Baking}posted August 19, 2012 at 5:45 pm

    I wish I had of bought the butter extract when I saw it in one of the supermarkets. Now I can’t remember which supermarket it was, gah!

    What a lot of effort has gone in to perfecting this recipe. It sounds delicious. Cake batter IS delish. Thanks for sharing your perfected recipe.

    Reply

    • Sallyreplied on August 20th, 2012 at 1:01 pm

      Hi Lisa! I definitely suggest picking up some butter extract whenever you find it again! I’m glad you like cake batter as much as I do ;)

      Reply

  28. #
    28
    Vanessaposted August 21, 2012 at 8:42 pm

    Hi Sally, I was searching online for homemade chocolate granola and clicked on your site. I am so glad that I did! :) I made the cake batter sugar cookies and they are so yummy! I did use 1/4 cup white wheat flour + 1/2 cup AP flour. Instead of the butter extract (didn’t have any) I just used used 1/2 tsp pure vanilla and 1/4 almond extract. They are delicious and adorable! I am anxious to try a lot more of your recipes! I love baking and love your site!

    Reply

    • Sallyreplied on August 21st, 2012 at 9:47 pm

      Wow! Love the substitutions you used Vanessa! I love white whole wheat flour – I use it in a lot of my breakfast items like banana bread or muffins. You can’t tell at all! I made these with almond extract as well and LOVED them. So glad you enjoyed them! Let me know what else you try :)

      Reply

  29. #
    29
    Jaclynposted August 23, 2012 at 9:01 pm

    Everything you make looks amazing.Your blog is inspiring! I always love to see your pics come up on foodgawker, they get me every time.

    Reply

    • Sallyreplied on August 24th, 2012 at 5:32 am

      Jaclyn!! Thank you so much for stopping by. That means a lot- you are the foodgawker queen! I must make your Reese’s krispies treats soon. :)

      Reply

  30. #
    30
    Alexisposted September 9, 2012 at 2:19 pm

    Yum! I made these to bring to a work event and they were yummy! So soft and fluffy, a great melt-in-your-mouth consistency. I added two more tablespoons of butter since my batter wasn’t holding its shape, and that helped a lot. I couldn’t find this elusive butter extract, but I will keep my eye out. I used the almond extract as suggested, and it gave them a nice flavor.
    I also brought a batch of the cake batter blondies since they’re so easy, and everyone RAVED over them!

    Reply

  31. #
    31
    Germaineposted September 21, 2012 at 9:58 pm

    Hi Sally :) is 350 degrees in degree Celsius or in Fahrenheit ? Thanks

    Reply

    • Sallyreplied on September 22nd, 2012 at 9:40 am

      Fahrenheit. Thanks! :)

      Reply

  32. #
    32
    Germaineposted September 22, 2012 at 12:56 pm

    Thank you for taking the time to reply my comment !much love xx

    Reply

  33. #
    33
    Michelleposted October 6, 2012 at 3:18 am

    Hi Sally!
    I was in Michaels today and I stumbled upon the butter extract so I bought it! I was wondering if you have any more recipes using it? I’d love to try some other things with this special little ingredient :)
    Thanks!

    Reply

  34. #
    34
    Nicholeposted October 8, 2012 at 7:29 pm

    Just made these, yummy lil sugar guys! They don’t have much of a cake batter taste though… maybe because I had imitation butter extract on hand? Also I make many things by hand, I avoid using a mixer, so can that affect it also? Yummy sugar cookies!

    Reply

    • Sallyreplied on October 8th, 2012 at 9:52 pm

      Interesting Nichole! I’ve had many readers say they taste like cake batter with butter extract – I certainly thought they did too. I’m sorry! Using a mixer over beating by hand wouldn’t affect the taste, just the texture. I love these cookies with almond extract as well – try that one next time!

      Reply

      • Nicholereplied on October 8th, 2012 at 9:56 pm

        Yeah, that’s why I’m wondering if the ‘imitation’ part did it. I do also have almond extract on hand, but I think it is also the ‘imitation’…. we shall see! They are slated to be birthday treats for my mother and sister-in-law. :)

  35. #
    35
    Kimberlyposted December 8, 2012 at 4:36 pm

    Can you use imiatation butter flavor? It was in with the extracts, but I didn’t see the real deal, only the imitation.

    Reply

    • Sallyreplied on December 9th, 2012 at 12:52 pm

      yep, imitation butter extract will work just fine Kimberly!

      Reply

  36. #
    36
    Tabbyposted January 7, 2013 at 8:25 pm

    Ok I love the concept but next time I will just use my own sugar cookie dough and replace vanilla with butter extract. I made this twice. The first time was crumbly and no matter how hard I tried to form a ball it just wasn’t happening. I made another batch and added an extra egg yolk. I also let the eggs get room temp too. They tasted good but the bottoms got slightly too brown because the middle was not getting done. I might try once more but extra butter instead of the extra yolk.

    Reply

  37. #
    37
    Gegeposted January 14, 2013 at 2:46 am

    Hi Sally. Im a die-hard fan of Cake batter flavored things. Especially Coldstone’s Cake Batter ice cream.
    1.)But WHERE in the world did you get butter extract?
    2.) Ive seen “Mccormick’s Imitation Butter Flavor” on amazon, it that it?

    Reply

    • Sallyreplied on January 14th, 2013 at 8:58 am

      Yes, imitation butter flavor is the extract I used – and it’s also pictured and described above. :) I love cake batter too. Thanks Gege!

      Reply

  38. #
    38
    elizabethposted February 18, 2013 at 5:04 pm

    Somehow these little sprinkled gems were hiding from me. I can’t wait to try them! I love cake batter taste (or cookie batter, heck – any batter!) but I don’t like having to use cake mix to get it. These are definitely on my must bake soon list, which is constantly growing! But, first will come the banana cinnamon swirl bread. I have some bananas begging to get baked into something yummy – and everything is better with cinnamon :)

    Reply

    • Sallyreplied on February 18th, 2013 at 9:51 pm

      I love cake batter (and cookie dough!) taste as well. :) Let me know if you try thse cake batter cookies sometime Elizabeth! That cinnamon swirl banana bread is a fine choice for dying bananas. I have two recipes coming this week that also use dying bananas too :)

      Reply

      • elizabethreplied on February 23rd, 2013 at 5:25 pm

        oh. my. yum.
        These are scrumptiously delicious! (that may be a little redundant, but that’s okay because they are that good!) We accidentally “had” to make a triple batch because Mom (me) made a little measuring mistake (more of a memory / not paying attention mistake) s0 to fix it, I had to triple everything. What a wonderful mistake that turned out to be. A single batch would not have been enough! I’d love to see more cake batter recipes that don’t use cake mix.
        The cinnamon swirl banana bread was also delicious! I didn’t put the glaze on. It was wonderful as is – and even better with some Nutella spread on it!

        • Sallyreplied on February 24th, 2013 at 5:42 pm

          A TRIPLE recipe of cake batter sugar cookies?! Now that sounds fantastic Elizabeth!! I’m so glad you loved that cinnamon swirl banana bread, too! And I may have to try spreading it with Nutella next time. :)

  39. #
    39
    Lizbethposted March 10, 2013 at 11:18 pm

    Sally,
    I was wondering if you use this cake batter recipe for cut out cookies too? I have butter flavoring but didn’t think about using it for that cake batter flavor. Gonna try it this week. Thanks for sharing.

    Lizbeth

    Reply

    • Sallyreplied on March 11th, 2013 at 8:57 am

      Hi Lizbeth! I fear this dough will be much too sticky for rolling out. I’ve never tried it before, so it’s worth a shot. If it isn’t rolling, I would just make regular drop cookies from it. Let me know how it goes if you try it!

      Reply

  40. #
    40
    Kathyposted May 26, 2013 at 7:13 am

    Hi Sally! I tried this recipe and it’s wonderfully yummy. I doubled it, and I got 24 medium sized cookies using my cookie scoop. I put the scooped dough balls in the freezer for 24 hours. I didn’t need to press them down, they cooled to a beautiful thickness, neither flat nor domed. Thanks very much for sharing.

    Reply

    • Sallyreplied on May 26th, 2013 at 7:52 am

      Hi Kathy! That is so great to hear – this is one of my favorite cookie recipes. :)

      Reply

  41. #
    41
    Janeposted July 12, 2013 at 5:05 am

    Do you ever use princess cake and cookie flavoring (yes, it really is called that)? I’m a fan and I bet it’d be great in cake batter cookies. It’s perfect for when you want that distinct flavoring without going to a box mix.

    Reply

    • Sallyreplied on July 12th, 2013 at 2:00 pm

      Hi Jane! Yes, I love that flavoring. I just ran out of my last bottle the other week. I need to order more!

      Reply

  42. #
    42
    Rachelposted July 20, 2013 at 4:52 pm

    I just came across this recipe today looking for a good sugar cookie recipe and decided to try this one without the sprinkles (because i dont have any) these are the best cookies i have ever had!! i was a little sceptical because of the texture of the dough but i am currently finishing baking the last of the QUADRUPLE batch i just made and i am in love! next time im going to try adding the sprinkles because they are just so fun looking

    Reply

    • Sallyreplied on July 21st, 2013 at 6:48 pm

      Rachel I am so glad you love these cookies!! Thanks for reporting back, I love hearing about it all.

      Reply

  43. #
    43
    ashley s.posted July 27, 2013 at 2:11 pm

    AWhat brand of sprinkles did u buy?

    Reply

  44. #
    44
    ashley s.posted July 27, 2013 at 2:13 pm

    And what type? They look delish!

    Reply

    • Sallyreplied on July 27th, 2013 at 2:32 pm

      I use nonpareil sprinkles for this recipe. I usually buy them at Walmart; store brand.

      Reply

  45. #
    45
    Tammy Rolaposted July 29, 2013 at 5:45 pm

    I made these cookies for my daughter’s birthday party over the weekend, and they looked so cute, but they were really hard and crispy. Is this because I didn’t use a paddle attachment on my mixer? Could it also be because of the high humidity and temperature in my kitchen in Hawaii (upper 80 degrees and 80% humidity)? Or could it just be that my oven temperature runs high? The cookies weren’t burnt, but the bottoms were slightly brown.

    Reply

    • Sallyreplied on July 29th, 2013 at 8:07 pm

      Hi Tammy – do you own an oven thermometer? I strongly urge my readers to buy one. My oven it almost 20 degrees warmer than what the dial states! So I use a thermometer instead. Otherwise, I’d have many ruined and burnt cookies. That sounds like that happened to yours – overcooked.

      Reply

  46. #
    46
    Annaposted July 31, 2013 at 1:19 am

    Thank you so much for this recipe and blog! I can’t wait to try more recipes. I’m making these for my son’s first birthday party and decided to do a test batch first. They turned out so yummy and cute. I used almond extract and I think they tasted great. I froze the rest of them and was wondering how long to bake when they come out of the freezer? I tried baking a few today frozen for a few extra minutes but I think that overcooked them. I don’t know what the standard protocol for baking frozen dough.

    Thanks again, I’m making the puppy chow and confetti cake in a few days.

    Reply

    • Sallyreplied on July 31st, 2013 at 9:15 am

      Hi Anna! Just add 1 extra minute to the cookie dough balls when you take them out of the freezer, no need to thaw. So glad you made them! Love that puppy chow and cake too. Enjoy! Happy birthday to your son!

      Reply

  47. #
    47
    Kimposted September 9, 2013 at 9:07 am

    Hello. I really like your website and your recipes. I don’t have any butter extract around, so what can I substitute for butter extract? (please don’t say any other kind of extract, there is none in my house). I soooo want to make these cookies
    !

    Reply

    • Sallyreplied on September 9th, 2013 at 9:57 am

      Hi Kim – you may simply leave the butter extract out.

      Reply

  48. #
    48
    mirandaposted December 5, 2013 at 9:56 am

    Hello,

    I made these cookies as well. I love them, they taste so buttery, sweet, chocolatey, lovely. But mine came out of the oven like minidiscs. Maybe about 1/2 inch thick and very wide. I think my oven was too hot and I baked them too long because on the picture they dont have colour and mine were very light brownish. But I will try again! And I will get them right! With sprinkles!

    Reply

    • Sallyreplied on December 5th, 2013 at 10:33 am

      Hi Miranda – I’m unsure how your cookies are brown. They should be yellowish white (from the egg yolk). Try using an oven thermometer to check your oven temperature. That could very well be the culprit!

      Do you use a silicone baking mat? I highly suggest all my readers use one for baking my cookie recipes. It minimized spread: http://www.silpat.com

      Reply

  49. #
    49
    Katieposted December 5, 2013 at 5:32 pm

    The first time I made these, I stuck to the recipe and the dough seemed to have a very crumbly consistency. I just finished making a triple batch, to which I added one egg white, and let me tell you, these are by far the best cookies I have ever made! They’re a cooled off, but still nice and soft and simply DELICIOUS!! thank you for this recipe!!

    Reply

    • Sallyreplied on December 5th, 2013 at 5:46 pm

      So glad you like them, Katie. So triple the recipe and added 1 egg white?

      Reply

      • Katiereplied on December 5th, 2013 at 6:32 pm

        exactly! :D

  50. #
    50
    mirandaposted December 7, 2013 at 6:23 am

    Hi,

    I’m making your cookies again (because they taste and smell so oooohhhhhh), I’m baking on a silicone sheet now and they didn’s spread as far as before. They are still not as thick as yours but I’m very pleased again.
    And they are not lightbrown this time, very pale.
    But they are very very soft inside, like uncooked batter. So I’m gonna turn them and put them in the oven for a minute or so.

    Reply

    • Sallyreplied on December 7th, 2013 at 8:28 am

      Try baking them for a bit longer, as you mentioned. And rotating the pan is always important. Happy you tried the silicone mat!

      Reply

  51. #
    51
    Radhikaposted December 30, 2013 at 4:52 pm

    I always see butter extract and wonder what people do with it, that’s for the answer Sally. I’m really excited to use this butter extract next time.. Have you ever tried it in chocolate cookies?
    Ps these sprinkles melt my heart!

    Reply

    • Sallyreplied on December 31st, 2013 at 10:47 am

      Butter extract would be fantastic in chocolate cookies, Radhika! I’ve never tried it before, but I have no doubt it would be incredible.

      Reply

  52. #
    52
    Aliceposted January 16, 2014 at 10:00 am

    Thank you for such an awesome recipe! These cookies were so easy and super scrummy!!! I used a gluten-free flour mix and added 1/2 teaspoon of xantham gum and it worked a treat. The first batch I rolled tall and had to pull them out and pat them down, so the second batch I made into discs and they spread perfectly! Love, love, LOVE these cookies!

    Reply

    • Sallyreplied on January 16th, 2014 at 10:33 am

      Hi Alice! Thanks so much for reporting back about these cookies and how you adapted them to be gluten free! That’s so helpful for my gluten intolerant readers. Thank you!

      Reply

  53. #
    53
    Maryposted January 18, 2014 at 5:09 pm

    Just made these for a coworker’s birthday. They are really tasty! The dough is crumbly – they came out more like shortbread cookies, which I was totally fine with! I squashed them down with the back of a wooden spoon before I even put them in the oven and they came out great. Thanks for the recipe!

    Reply

    • Sallyreplied on January 19th, 2014 at 11:36 am

      Hey Mary! I’m happy you made them. They’re a perfect birthday cookie that’s for sure. Thanks for reporting back!

      Reply

  54. #
    54
    Juliannaposted February 13, 2014 at 5:46 pm

    These are so cute! But do you need to chill them first before baking?

    Reply

    • Sallyreplied on February 13th, 2014 at 6:17 pm

      No dough chilling!

      Reply

  55. #
    55
    Juliannaposted February 13, 2014 at 6:36 pm

    Thanks!!

    Reply

  56. #
    56
    Theresaposted March 12, 2014 at 9:57 am

    These look delish! about to go make them as we speak for the my little neighbors that I watch. Although i dont have butter extract on hand, i hope using a little vanilla extract instead will be okay and still give them that cake batter taste! Will post later to let you know how they turn out (: (:

    Reply

  57. #
    57
    Theresaposted March 12, 2014 at 2:04 pm

    So made them freshly out of the oven for the kids and they loved them! The batter was very crumbly, but it formed well when making dough balls, the cookies came out nice and soft. Since no butter extract on hand, i subbed for almond extract, although it didnt have much of a cake batter taste to it, it was still delicious, will deff have to pick up some butter extract and try it out once more!

    Reply

    • Sallyreplied on March 12th, 2014 at 2:50 pm

      Happy they were a hit!

      Reply

  58. #
    58
    Annmarieposted April 10, 2014 at 7:17 pm

    Is the paddle attachment absolutely necessary? What’s the difference between that and a regular beater???

    Reply

    • Sallyreplied on April 10th, 2014 at 8:41 pm

      A paddle is a beater attachment. I’m not sure what you mean by regular beater. A hand mixer? You could use that instead, yes.

      Reply

  59. #
    59
    Danielaposted October 12, 2014 at 1:35 pm

    These cookies are adorable! I want them for my son’s birhday :) … I have never used butter extract, and I wonder if I can find it here where I live now. Any substitute in case I dont find it? Thanks!

    Reply

    • Sallyreplied on October 12th, 2014 at 4:57 pm

      Hi Daniela! I hope your son likes his birthday cookies. I add the butter extract only to give these cookies a slight “cake batter/butter cake” flavor. You may certainly leave it out all together. In fact, sometimes I make these cookies without the extract because I don’t have any on hand.

      Reply

  60. #
    60
    Soniaposted October 23, 2014 at 2:49 pm

    These came out exactly how I was hoping – soft, chewy, cake-battery. I used the almond extract substitute for the butter extract and it tasted great. I am at a high altitude – over 5,500 ft – so I increased the oven temp to 375 F and baked them for 7 minutes and they came out perfect. Thanks for the recipe!

    Reply

Leave a Comment