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Soft Baked Cake Batter Cookies (From Scratch)

Close-up of soft, colorful cake batter cookies stacked on a white plate, one cookie is broken open.
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You will love these soft, chewy cookies packed with pure birthday cake flavor and colorful sprinkles. This recipe delivers that nostalgic taste without needing cake mix.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 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 work best)
  • 1/2 cup white chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 3 minutes with an electric mixer.
  3. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extracts.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the milk until the dough comes together.
  7. Gently fold in the rainbow sprinkles and white chocolate chips, if using.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. For the best soft baked cookies, do not flatten the dough balls.
  9. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an even stronger cake flavor, you can substitute 1/2 cup of the all-purpose flour with 1/2 cup of dry yellow cake mix.
  • If you want extra gooey cake batter cookies, slightly underbake them by 1 minute.
  • Use almond extract; it is key to achieving that distinct cake batter taste.
  • Chill the dough for 30 minutes before scooping if your kitchen is warm, as this helps prevent spreading.

Nutrition

Find it online: https://www.purecookingjoy.com/cake-batter-cookies-recipe/

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