Birthday Cake Cookies
Servings 12 large cookies
Ingredients
Cookies
- 1 ½ cups salted butter, softened
- 1 ½ cups granulated sugar
- 3 eggs
- 1 teaspoon cake batter flavoring (I use this LorAnn cake batter flavoring)
- 4 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
Cake Batter Buttercream Frosting
- 3/4 cup salted butter, softened
- 4 cups powdered sugar
- 1 teaspoon cake batter flavoring
- 1 to 2 Tablespoons milk to thin frosting, if needed
- rainbow sprinkles
Instructions
Cookies
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or Silpat baking mats. Set aside.
- In the bowl of a stand mixer, add the butter and sugar. Cream together until fluffy and combined. Scrape the sides of the bowl with a spatula, then add the eggs and cake batter flavoring. Mix again just until combined.
- Add the flour and baking powder to mixture. Mix again until just combined. Don't over-mix.
- Using a 1/3 cup measuring cup, scoop dough and then shape into a flat disc/ hockey puck shape. Place on the prepared baking sheets. Repeat with remaining cookie dough; placing 6 cookies on each pan.
- Bake for 15 to 16 minutes, or until cookies are puffy and tops are no longer shiny. (Don't over-bake. I bake mine for exactly 15 minutes, but keep in mind all ovens heat differently.) Carefully remove from oven and let cookies cool completely.
Cake Batter Buttercream Frosting
- Beat the softened butter and powdered sugar together until creamy and combined. Beat in cake batter extract until combined. *For a thinner frosting, add 1 Tablespoon of milk at a time, until it reaches the desired consistency.
- Frost each cookie then top with rainbow sprinkles. Enjoy! :)
Notes
*If you want to pipe on the frosting, you may want to double the frosting amount because it requires much more frosting.*
To use a piping bag or a large ziplock bag. Place frosting inside then cut one corner and pipe in a spiral.
Recipe adapted from: Cooking with Karlie