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Best Birthday Cake Batter Cookies
Dolce Flav
Rated 5.0 stars by 1 users
Category
Cake Batter Extract
Author:
Dolce Flav
Servings
10
Prep Time
45 minutes
Cook Time
12 minutes
These soft, chewy birthday cake batter cookies pack bold “boxed-cake” flavor thanks to cake batter extract and a kiss of vanilla. You’ll cream butter and sugars, mix in egg and milk for tenderness, then add cake batter extract, vanilla, and dry ingredients. Fold in rainbow sprinkles and white chocolate chips for that classic funfetti look, chill to keep the cookies thick, then bake until the edges are set and the centers stay soft. Finish with extra sprinkles while warm for picture-perfect cookies that taste like a slice of birthday cake in every bite.
Ingredients
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2 ¼ cups (280 g) all-purpose flour
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1 tsp cornstarch
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½ tsp baking soda
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½ tsp fine salt
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¾ cup (170 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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½ cup (100 g) light brown sugar, packed
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1 large egg, room temperature
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2 Tbsp milk
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1½ tsp cake batter extract
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1 tsp pure vanilla extract
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¾ cup white chocolate chips
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½ cup rainbow jimmies sprinkles, plus extra for topping
Directions
Whisk the dry ingredients: In a bowl, whisk flour, cornstarch, baking soda, and salt until evenly combined for perfect cake-batter-cookie texture.
Cream for lift: In a separate large bowl, beat butter, granulated sugar, and brown sugar on medium-high until pale and fluffy, 2–3 minutes.
Add wet flavors: Beat in egg and milk until smooth, then mix in cake batter extract and vanilla for concentrated birthday-cake flavor.
Combine: Add dry ingredients to wet on low speed just until a soft dough forms—do not overmix.
Fold-ins: Stir in white chocolate chips and sprinkles. Cover and chill 30 minutes to keep cookies thick and chewy.
Bake: Preheat oven to 350°F (175°C). Scoop 2 Tbsp mounds (about 40 g) onto parchment-lined sheets, spacing 2 inches apart. Bake 10–12 minutes until edges set and centers look slightly underbaked.
Finish & set: While warm, dot with extra sprinkles. Cool on the sheet 5 minutes, then move to a rack to finish setting. Enjoy ultra-soft, bakery-style cake batter extract cookies!
Recipe Note
FAQ (Top 10)
What does cake batter extract taste like?
It delivers concentrated birthday-cake flavor—sweet, buttery, and vanilla-forward—without using boxed mix.
Can I skip the cake batter extract?
You can, but the signature “birthday cake” flavor will be lighter. Increase vanilla to 2 tsp if omitting.
Why chill the dough for cake batter cookies?
Chilling firms the butter so cookies spread less, staying thick, soft, and chewy.
Which sprinkles are best?
Use rainbow jimmies; they hold color in baking. Nonpareils often bleed.
How do I keep cookies extra soft the next day?
Add 1 tsp cornstarch (already included) and store with a slice of bread in the container to retain moisture.
Can I make these gluten-free?
Yes—use a 1:1 gluten-free flour blend and check your sprinkles are GF-friendly.
Can I add chocolate chips?
Absolutely! White chocolate pairs best with cake batter extract, but semi-sweet works too.
Do I need a mixer?
A hand mixer helps cream butter and sugars properly, but a sturdy whisk and elbow grease can work.
How big should I scoop?
2 Tbsp (about 40 g) yields classic, bakery-style cookies. Larger scoops may need 1–2 extra minutes.
Can I make the dough ahead?
Yes—refrigerate up to 48 hours. Let sit 10 minutes at room temp before scooping if too firm.