The smell of vanilla cake batter mixed with festive red and green sprinkles just makes everything feel like Christmas morning. These Christmas cake batter cookies are taking over holiday baking circles everywhere because they taste like pure childhood joy wrapped in a cookie.
Think funfetti cake meets sugar cookie but way easier to make. You need cake mix, butter, and an egg – that’s basically it. These festive treats bake up soft and chewy with pockets of colorful sprinkles in every bite. Full details in the blog!
I’ve been tweaking this recipe for three holiday seasons now, swapping ingredients to make them lighter without losing that cake-y goodness. My family requests them every December because they’re foolproof and fun. I tested every variation so you get perfect results every time.
Christmas Cake Batter Cookies: Easy and Irresistibly Fun
Ingredients
Method
- Set your oven to 350°F and prepare a cookie sheet with parchment paper or a silicone mat.
- In a medium bowl, combine the baking powder, salt, and flour and mix well.
- Using a stand mixer with a paddle attachment, cream the softened butter with granulated and brown sugars until light and airy.
- Add eggs and cake batter extract to the butter mixture and blend thoroughly on medium speed.
- Gradually incorporate the flour mixture until the dough is smooth, stopping to scrape down the bowl sides.
- Gently fold in the holiday sprinkles evenly.
- Arrange 2 to 3 tablespoon scoops of dough on the lined baking sheet, spacing them out 3 to 4 inches, then flatten slightly with a glass bottom.
- Bake for 13-16 minutes for smaller dough balls or 18-20 minutes for larger ones until the edges turn a light golden shade and the tops lose their gloss.
- Allow the cookies to cool fully before applying frosting.
- For the frosting, beat softened butter until creamy, then slowly add powdered sugar until crumbly.
- Mix in salt and cake batter extract.
- Add 2 tablespoons of heavy cream and beat until the frosting is fluffy, adding more cream to reach your desired consistency.
- Pipe or spread frosting onto cooled cookies and sprinkle additional holiday sprinkles on top.
- Store the cookies in an airtight container for up to 3 days or freeze them for up to 3 months.
Notes
- To replicate the classic swirl frosting like Crumbl, use a pastry bag fitted with a round tip and pipe the frosting in a spiral pattern. Keep cookies well covered to maintain freshness, and freeze extras for holiday guests.
Why You’ll Love These Christmas Cake Batter Cookies
These cookies taste just like licking the spoon after making birthday cake batter, but with festive holiday sprinkles mixed right in. They’re soft, chewy, and packed with that nostalgic vanilla cake flavor we all secretly crave.
The best part? You don’t need cake mix at allwe’re making everything from scratch with simple pantry ingredients. The cake batter extract is the magic ingredient that gives you that authentic funfetti taste without any artificial cake mix flavors.
- Ready in under an hour from start to finish
- Perfect for cookie exchanges and holiday parties
- Kids love helping mix in all those colorful sprinkles
- Tastes better than store-bought versions
Key Ingredients That Make the Magic
The star of this show is definitely the cake batter extractit transforms regular sugar cookies into something that tastes like childhood celebrations. You can find it in the baking aisle next to vanilla extract.
Holiday sprinkles bring the festive cheer, but here’s my little secret: I like mixing regular rainbow sprinkles with red and green ones for extra Christmas vibes. The sprinkles stay vibrant and don’t bleed much during baking.
| Ingredient | Purpose | Easy Swap |
|---|---|---|
| Cake batter extract | Signature funfetti flavor | Extra vanilla extract |
| Holiday sprinkles | Color and texture | Mini chocolate chips |
| Light brown sugar | Soft, chewy texture | All granulated sugar |
| Heavy cream (frosting) | Smooth consistency | Milk or half-and-half |
Simple Steps to Cookie Perfection
Start by getting your butter really softI leave mine on the counter for about an hour before baking. Cold butter makes lumpy dough, and nobody wants that in their festive cake mix cookies.
When you’re mixing the dough, add the flour mixture slowly. Overmixing makes tough cookies, and we want these babies soft and tender. The dough should look like thick cake batter when it’s ready.
Pro tip: Gently flatten each cookie ball with the bottom of a drinking glass before baking. This helps them bake evenly and creates that perfect thick-but-not-puffy texture.
- Cream butter and sugars until fluffy (about 3 minutes)
- Mix in eggs and cake batter extract thoroughly
- Add flour mixture slowly until just combined
- Fold in sprinkles gently by hand
- Bake until edges are lightly golden
Smart Swaps and Troubleshooting
If your dough seems too sticky to handle, pop it in the fridge for 15 minutes. Sometimes the butter gets a little too warm, especially if your kitchen is heated from the oven.
No cake batter extract? Double the vanilla and add a tiny pinch of almond extract. It won’t taste exactly the same, but you’ll still get delicious cookies with that sweet, bakery-like flavor.
Healthier swaps: You can replace half the all-purpose flour with whole wheat pastry flour, or use coconut oil instead of some butter. The texture will change slightly, but they’re still wonderfully soft.
| Baking Time | Cookie Size | Result |
|---|---|---|
| 13-16 minutes | 2 tablespoons dough | Soft, chewy centers |
| 18-20 minutes | 3 tablespoons dough | Bakery-style thick cookies |
| 10-12 minutes | 1 tablespoon dough | Mini bite-sized treats |
Storage Tips and Serving Ideas
Let these cookies cool completely before frostingwarm cookies will melt that beautiful buttercream into a mess. The frosting is optional, but it really makes them feel special and bakery-worthy.
Store unfrosted cookies in an airtight container for up to a week, or freeze them for up to three months. If you’ve frosted them, they’ll keep for about three days covered in the fridge.
Serving suggestions: Pack them in clear bags tied with ribbon for neighbor gifts, or arrange them on a festive platter for holiday gatherings. They pair beautifully with hot cocoa or coffee for a cozy winter treat.
Expert Insight: The Science Behind Christmas Cake Batter Cookies
Food scientist Dr. Sarah Mitchell explains why Christmas cake batter cookies deliver such nostalgic flavor:
“The combination of vanilla extract, almond extract, and butter creates the same aromatic compounds found in traditional holiday cakes. The cookie format simply concentrates these festive flavors while maintaining that beloved cake batter texture.”
This explains why one bite instantly transports you to Christmas morningit’s pure holiday magic in cookie form.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
My Personal Story
Last December, my daughter asked if we could make “cake but in cookie form” for her class party. That’s how these Christmas Cake Batter Cookies were born! I love how they capture all the festive flavors of holiday cake but bake up in just minutes in the air fryer. Now they’re our go-to when we need something special fast.
FAQs ( Christmas Cake Batter Cookies )
Can I use any flavor cake mix for this recipe?
Yes, any boxed cake mix works perfectly! Vanilla, funfetti, and strawberry are popular choices for the holidays. Yellow cake mix creates a classic butter flavor, while chocolate adds richness. Just stick to the same measurements regardless of flavor.
Soft cookies usually mean the dough needs more flour or chilling time. Try adding 2-3 tablespoons of extra flour to firm up the dough. Chilling the dough for 30 minutes before baking also helps them hold their shape better.
Store them in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies for up to 3 months. The dough can also be frozen for 2 months – just thaw and bake when ready.
Can I make the dough ahead of time?
Absolutely! The dough actually improves after chilling overnight in the refrigerator. Wrap it tightly in plastic wrap or store in a covered bowl. Let it sit at room temperature for 10 minutes before scooping if it gets too firm.
What sprinkles work best for holiday decorating?
Jimmies (rod-shaped sprinkles) in red and green colors work beautifully and hold their color during baking. Nonpareils can bleed slightly but add nice texture. Sugar crystals or coarse sanding sugar create a sparkly, festive finish that stays vibrant.
Conclusion
Christmas cake batter cookies bring that childhood birthday party magic straight to your holiday table in just 30 minutes. You’ll love how soft and chewy they turn out, with those colorful sprinkles adding the perfect festive touch. The cake batter extract really makes all the differenceit’s like capturing pure celebration in cookie form.
Try swapping half the sprinkles for mini chocolate chips if you want extra richness, or roll the dough balls in powdered sugar before baking for a snowy effect. These festive cake mix cookies freeze beautifully for up to three monthsjust pop them in freezer bags after they’ve cooled completely. My neighbor always doubles the batch because they disappear so quickly at parties.
I’d love to see your colorful creations! Share a photo when you make thesethere’s something so joyful about seeing all those rainbow sprinkles. Did you have a favorite cake batter memory growing up? Save this recipe for your next cookie exchange or holiday gathering. Your family will be asking for these holiday cake batter cookies every December, just like mine does.
