This Christmas cake batter cookies recipe has been a holiday staple in my kitchen for years. I first pulled it together during a blizzard when neighbors arrived with bags of sugar and a craving for something nostalgic. The dough tastes like the sweet center of a nostalgic boxed cake mix, rich with butter and vanilla and brightened by colorful sprinkles. The texture is soft at the center with just a touch of chew at the edge, which makes each cookie feel like a small celebration. I remember my niece crowning each cookie with extra sprinkles as if adding ornaments to a tiny cookie tree, and that memory still makes me smile whenever I bake a batch. I developed this version to be forgiving and easy for bakers of any level. The ingredients are pantry friendly and you can prepare the dough quickly, which makes these ideal for last minute holiday trays. The sugar balance, the two eggs, and the gentle mixing produce a dough that bakes into uniformly shaped cookies without extensive chilling. These are the sort of cookies that disappear at family gatherings, school parties, and cookie swaps because they look festive and deliver familiar cake like flavor in cookie form.

Ingredients

• All purpose flour: 2 1/2 cups. Choose a reliable brand such as King Arthur or Pillsbury for consistent results. Measure by spooning into the cup and leveling off for accuracy rather than scooping directly.
• Baking powder: 1 teaspoon. Fresh baking powder provides lift and a light crumb. If yours is older than six months replace it for best rise.
• Baking soda: 1/2 teaspoon. Works with the eggs and the sugars to produce balanced browning at the edges.
• Salt: 1/2 teaspoon. Use fine salt like table salt to enhance the overall sweetness without tasting salty.
• Unsalted butter: 1 cup softened. Room temperature but not melted is ideal. I use Land O Lakes for a rich flavor, but any unsalted butter will do.
• Granulated sugar: 1 cup. Provides structure and a classic cookie sweetness.
• Brown sugar: 1/2 cup packed. Light brown sugar adds moisture and a subtle caramel note that helps mimic cake batter flavor.
• Eggs: 2 large eggs. Bring to room temperature so they emulsify into the butter and sugars smoothly.
• Vanilla extract: 2 teaspoons. Pure vanilla extract gives the best flavor; you can substitute half with almond extract for a different note.
• Colorful sprinkles: 1/2 cup holiday colors. Use sturdy jimmies rather than fragile confetti for better color after baking.

Instructions

Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly distributed. This step ensures the leaveners are evenly dispersed so that each cookie rises uniformly. Set the bowl aside while you prepare the wet ingredients. Cream Butter and Sugars: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about two to three minutes. Watch for the mixture to become pale and slightly aerated; this delays over browning and helps produce a tender texture. Add Eggs and Vanilla: Add the eggs one at a time, beating on low between additions until each is incorporated. Stir in the vanilla extract. Mixing slowly when adding eggs prevents the batter from curdling and preserves a smooth dough. Combine Wet and Dry: With the mixer on low speed add the dry ingredients to the wet mixture in two additions, scraping down the bowl as needed. Mix just until no streaks of flour remain. Over mixing develops gluten and will make the cookies tougher rather than soft and tender. Fold in Sprinkles: Using a spatula gently fold in the sprinkles until evenly distributed. Stirring too vigorously can bleed color from some types of sprinkles, so fold gently to preserve bright spots of color throughout each cookie. Scoop and Bake: Preheat the oven to 350°F. Drop rounded tablespoons of dough onto a parchment lined baking sheet spaced two inches apart. Bake for 10 to 12 minutes until the edges are set and the centers still look slightly soft. The cookies will continue to set as they cool. Cool and Serve: Allow the cookies to cool on the baking sheet for three to five minutes to finish setting, then transfer to a wire rack to cool completely. Serve warm or at room temperature. Store cooled cookies in an airtight container for up to five days.

Storage Tips

Store cooled cookies in an airtight container layered with sheets of parchment paper to prevent sticking. At room temperature they remain soft for up to five days. For longer storage freeze baked cookies in a sealed freezer bag for up to three months. To thaw, leave them at room temperature for 30 to 60 minutes. If you plan to freeze dough balls freeze them on a tray until firm then transfer them to a container. Bake frozen dough balls with an extra one to two minutes of oven time.

Ingredient Substitutions

If you need dairy free cookies substitute a vegan stick butter spread measured cup for cup and use egg replacer or two tablespoons of aquafaba per egg for an egg free version, noting texture will be slightly different. For gluten free choose a 1 to 1 gluten free flour blend that contains xanthan gum. Swap brown sugar for coconut sugar for a deeper caramel note, though the color will be darker. Using almond extract in place of part of the vanilla adds a nutty aroma that pairs nicely with holiday sprinkles.

Serving Suggestions

Serve these cookies on a festive platter with other small baked goods such as peppermint bark or chocolate dipped pretzels. They pair well with hot cocoa, coffee, or a lightly spiced tea. For a dessert plate add a scoop of vanilla ice cream and a warm cookie to create a quick sundae. Garnish with extra sprinkles or a dusting of powdered sugar for a holiday presentation.

Cultural Background

Cookies that mimic cake batter flavor draw from the long tradition of celebratory birthday and party cakes where the batter itself is beloved. The idea of turning that flavor into a cookie plays on nostalgic flavors of boxed cake mixes and simple American holiday baking. Sprinkles originated as a festive topping in the early 20th century and have become synonymous with celebration and childhood treats in many Western baking traditions.

Seasonal Adaptations

Adapt the color palette of the sprinkles for any holiday or season. Use red and green for Christmas, orange and black for a Halloween twist, or red and pink for Valentine celebrations. To make a winter spiced version add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients. For spring parties fold in pastel sprinkles and a teaspoon of lemon zest to brighten the flavor.

Meal Prep Tips

For efficient holiday baking make double or triple batches and freeze dough balls on a tray before storing them in freezer bags. Label bags with the date and bake frozen balls as needed. Portion the dough into tablespoon balls and place six or eight per baking sheet to bake evenly. Store baked cookies in single layer containers or layer with parchment so you can assemble gift tins quickly.

These cookies are forgiving and cheerful. Share them, give them away, and let the sprinkles spread a little joy. They are an easy way to bring the sounds and smells of the season into your kitchen and make memories with people you love.