Make soft, chewy cookies that taste like birthday cake batter, loaded with colorful sprinkles. This easy recipe delivers nostalgic flavor without needing cake mix.
Author:leogrant
Prep Time:15 min
Cook Time:11 min
Total Time:26 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
1/2 cup rainbow sprinkles (nonpareils)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Pour in the milk and mix until the dough comes together. Do not overmix.
Gently fold in the rainbow sprinkles until they are evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a stronger cake flavor, substitute 1/4 cup of the all-purpose flour with 1/4 cup of dry yellow cake mix.
If you want a copycat cake batter cookie experience, add 1/2 cup of white chocolate chips along with the sprinkles.
Chill the dough for 30 minutes before scooping if your kitchen is warm; this helps prevent spreading.