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.
*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.
Makes 24 small cookies. Cookies remain fresh up to 1 week covered at room temperature.
- 4 tbsp (1/4 cup) butter, softened to room temperature
- 1/2 cup sugar
- 1 large egg yolk
- 1/2 tsp butter extract
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup all-purpose flour
- 1/2 cup colorful sprinkles
- 1/4 cup sprinkles, for rolling
- 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. Enjoy!
Recipe source: sallysbakingaddiction.com
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PS: Sally’s Sprinkle Addiction:
Cake Batter Cinnamon Rolls (without cake mix)
Cake Batter Chocolate Chip Cookies (using cake mix)
What are your favorite recipes using sprinkles?
I think today’s cookies are up there on my list. I can’t get enough. <3