When I think of sprinkles, I think of birthday cakes. 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.
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.
*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.
*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.Print
- Preheat oven to 350°F (177°C). 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.
Keywords: cake batter sugar cookies