Cake Batter Sugar Cookies

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

cake batter sugar cookies on a silpat baking mat

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.

stack of cake batter sugar cookies on a silpat baking mat

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.

sprinkles in a green bowl

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.

stack of cake batter sugar cookies on a silpat baking mat

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.

stack of cake batter sugar cookies on a white plate

2 images of a stack of cake batter sugar cookies and cake batter sugar cookies

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. 🙂

cake batter sugar cookies on a silpat baking mat

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.

cake batter sugar cookies on a silpat baking mat

 

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.

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stack of cake batter sugar cookies

Cake Batter Sugar Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 45 minutes
  • Yield: 24 small cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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 (94g) all-purpose flour (spoon & leveled)
  • 1/2 cup (80g) sprinkles
  • for rolling: 1/4 cup (40g) sprinkles

Instructions

  1. 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.
  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.

Keywords: cake batter sugar cookies

2 images of cake batter sugar cookies

11 Comments

Comments are closed.

  1. 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.

  2. 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!

    1. 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!

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

    1. No dough chilling!

  4. 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!

  5. Hi Sally! I’m going by your suggestion to tweak this recipe for your Strawberry Chocolate Chip Cookies. I observed both recipes have the same yield; however are the cookies similar in size? If not, is it okay to make these cake batter sugar cookies bigger?

    1. Shouldn’t be a problem!

  6. Hi Sally! I was wondering if I could remove the baking powder and use this recipe as a roll out cookie dough?

    1. No, I don’t recommend it. Here are my cut out sugar cookies with sprinkles!

  7. I have made this recipe many times. I quadrupled the recipe and used two whole eggs. Still as delicious as the first time. We don’t like them with Almond extract. We finally found an imitation butter that will ship APO. I will have a happy husband tonight!

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