Tag Archives: cake batter

Cake batter funfetti cookies with mini chocolate chips and buttercream frosting

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Sprinkles make people happy.  So I made funfetti cookies with sprinkles and mini chocolate chips.  And vanilla frosting makes them even better!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  If you don’t have cake batter extract, just use 2 tsp vanilla extract.and, preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp cake batter extract
  • 4 1/2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup sprinkles
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter and sugar.  Add eggs and extracts.  Blend in dry ingredients.   Fold in chips and funfetti.   Scoop our 1/4 cups of dough.  Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 12 to 15 minutes.  Remove from oven.  Cool completely.   

frost with buttercream frosting. 

Store in covered container.

Magical mermaid graffiti sprinkle cookies

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What the what?  I know, a weird name for a cookie.  I saw these sprinkles at price rite and thought “how magical for a cookie.”  So I made a funfetti like cookie dough with cake batter extract and vanilla extracts and poured in a container of magical mermaid graffiti.  Perfectamundo, to paraphrase Arthur Fonzarelli. 🙂

Of course, if you don’t have cake batter extract, you can use vanilla or almond extract. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the dough for a few hours.  And, preheat the oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp cake batter extract
  • 1 tsp vanilla
  • 3 cups flour
  • 4 tsp cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2.5 Oz container of sprinkles

Directions – in a bowl, cream butter and sugar.  Add eggs and extracts.  Fold in dry ingredients.  Mix in sprinkles.  Scoop out 1/4 cups dough. 

Chill a few hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet. 

Bake 11 to 13 minutes.  (Bottoms will be lightly browned).  Cookies may be a little gushy.. but let them cool down and pop them in the fridge to firm them up. 

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 1 1/2 to 2 cups powdered sugar
  • 1 tsp cake batter extract
  • 2 tbs milk.

Directions – in a bowl, combine ingredients and mix well.  Frost cooled cookies. 

Store in covered container. 

Frosted Cake Batter Cookies

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I am always looking for ways to tweak recipes and, while walking in the baking aisle, I noticed cake batter extract, so i added it to my flavoring collection (vanilla, almond, lemon, maple).  And today, instead of making vanilla flavor cookies, I went with cake batter.  Cake batter frosting too.  Some are topped with sprinkles, others with mini m&ms (bc the mini m&ms bag lasts forever).

Of course if you don’t have cake batter flavoring, vanilla is just fine. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also chilled the individual doughs overnight to keep them from spreading too much.

  • Cookie ingredients
  • 1 1/2 cups butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 tsp cake batter extract
  • 4 1/2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt

Directions – in a bowl, cream butter, sugar, eggs and extract.  Blend in dry ingredients.  Scoop our 1/4 cups of dough.   Chill, in a covered container, a few hours or overnight.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger on prepared sheets.  Bake 13 to 15 minutes.   (Bottoms will be lightly browned).  Mine were a little gushy on top, so I popped them in the fridge to firm them up.  Cool completely.

  • Frosting ingredients
  • 1 cup butter, softened
  • 3 cups powdered sugar (scooped from your container into your measuring cup so you get the right amount)
  • 1 tsp cake batter extract
  • 4 tbs milk

Directions- in a bowl, blend all ingredients well.   Frost cooled cookies.  Top with sprinkles or m&ms.  Store in covered container.  (I put mine back in fridge)

Thanks so much for stopping by today!