Can I use cake mix instead of flour?

While you can use cake mix, this from-scratch version gives you better control over texture and flavor. The homemade version tastes more authentic and less artificial.

Why did my sprinkles bleed color into the dough?

You likely used nonpareil sprinkles (the tiny round balls). Always use jimmies-style sprinkles for cake batter cookies, as they hold their color during baking.

How can I make my cookies thicker?

Chill your scooped dough balls on the baking sheet for 15-20 minutes before baking. Cold dough spreads less, creating thicker, puffier cookies.

Easy Cake Batter Cookies Recipe - Soft, Chewy & Birthday Cake Perfection

Cake Batter Cookies

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Soft and chewy cookies loaded with sprinkles and white chocolate chips that taste just like birthday cake. No cake mix required!

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Ingredients

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1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar, packed
1 large egg plus 1 egg yolk
2 tsp vanilla extract
½ tsp almond extract
½ cup white chocolate chips
½ cup rainbow sprinkles (jimmies style)

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Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
Beat in egg, egg yolk, vanilla extract, and almond extract until well combined, about 1 minute.
With mixer on low speed, gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
Gently fold in white chocolate chips and rainbow sprinkles with a spatula.
Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 10-12 minutes until edges are lightly golden and centers still look slightly soft.
Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use jimmies-style rainbow sprinkles, not nonpareils, to prevent color bleeding.
For thicker cookies, chill scooped dough on baking sheet for 15-20 minutes before baking.
Pull cookies from oven when centers still look slightly underdone as they continue baking on hot pan.
Use pure vanilla and almond extracts for best flavor. The almond extract is essential for authentic cake batter taste.

Nutrition

Serving Size: 1 cookie
Calories: 145 kcal
Sugar: 12 g
Sodium: 85 mg
Fat: 6 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 0 g
Protein: 2 g
Cholesterol: 25 mg

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