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.

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!

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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© 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

 

 

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123 Comments

Comments

  1. Renee on December 4, 2014 at 10:54 am

    I’ve been raring to make your cookies for a while, sadly I do not have a mixer. Is it possible to make this and your cranberry white chocolate cookies without one? Your blog is lovely, and thanks for explaining in detail the effects various ingredients have on your recipes!

    • Alesha on January 20, 2015 at 5:11 pm

      I made these cookies by hand without a mixer and they came out great with one exception…I use 1/8 tspn of salt instead of the suggested 1/4! Once I made the change everything was well blended. It also takes a bit of time to cream butter and sugar by hand. I suggest letting the butter soften first and mashing the sugar and butter with a wooden spoon before attempting to “mix.” Good luck!

  2. Syd on January 15, 2015 at 2:26 pm

    Can u not use sprinkles in it because my family does not like sprinkles will it effect the cake batter taste? Plz reply fast

    • melanie on March 23, 2015 at 10:29 pm

      It looks like Sally didn’t see this comment but I’ll give you the answer: no. No, the taste will not be affected by the lack of sprinkles. The butter extract is what makes the cookie have a cake taste. The sprinkles play a big part in the cuteness though!

  3. Alesha on January 20, 2015 at 4:48 pm

    What brand of butter extract do you use I this recipe? I baked these cookies using mccormicks butter extract and they were good but they did not taste like cake batter. Instead they tasted like an updated version of the classic butter cookie.

  4. Kristi on June 16, 2015 at 10:10 pm

    If I double the recipe, can I use a whole egg instead of 2 yolks? I’m actually planning to quadruple the recipe to take to work and because I have 4 sons and 4 leftover whites seems silly if it can be avoided?

    • Sally on June 17, 2015 at 8:01 am

      Yep, that should be just fine.

  5. Stephanie on December 7, 2015 at 8:25 am

    Hey Sally,

    I use your blog ALL the time. I’ve never had any issues with the 100’s of recipes that I have tried, until this cookie 🙁 

    Once I baked the cookies, they came out of the oven with the centers sunken in. Maybe the baking powder wasn’t any good? What went wrong because I am craving a sugar cookie. 

    Thanks,
    Steph 

  6. Jamie on December 9, 2016 at 10:55 am

    I also experienced sinking middles after they cooled. I thought perhaps they were too tall, so I flattened my last pan of cookies a bit, but they also had sunken middles. They tasted delicious though. 

  7. Cindy on December 25, 2016 at 9:57 am

    When I mixed my dough it was powdery. It would not hold together so i tried adding another egg yolk and little bit of milk and the spread to much. How can I fix my dilemma? They taste good but are not soft and pillowy. Thanks

  8. Megan on March 26, 2017 at 7:00 pm

    I made this recipe twice and the dough would not come together. I double checked that I followed your instructions and I did. I am bummed because I was really excited about this recipe!

  9. Katrina Epperly on May 30, 2017 at 12:20 am

    I typically love your recipes! I’m not sure what I did wrong on  this one, my dough was super crumbly.   I was able to roll them because it would stay together when I clumped it in my hand but consistency was just kind of weird could be that my egg was not completely room temperature?  Also I did them kind of giant so they got kind a hard after they cooled,   That was totally my bad.  Any tips would be appreciated because the test was lovely

  10. Jessica Matson on May 6, 2018 at 11:13 pm

    I mixed everything by hand. I used vanilla extract instead. My dough was more so a batter. I spoon dropped dough on my pan. I wasn’t trying for the puffy effect. My cookies came out perfect. Pillowy and delicious OMG!! Best cookies I have ever made and all I will ever make.

    Rating: 5

Reviews

  1. Jessica Matson on May 6, 2018 at 11:13 pm

    I mixed everything by hand. I used vanilla extract instead. My dough was more so a batter. I spoon dropped dough on my pan. I wasn’t trying for the puffy effect. My cookies came out perfect. Pillowy and delicious OMG!! Best cookies I have ever made and all I will ever make.

    Rating: 5

Questions

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