This cookie has a special place in my holiday repertoire: Christmas Cake Batter Cookies are buttery, tender, and bursting with that nostalgic vanilla-sweet flavor that tastes like cake but feels like a cookie. I first made these during a frantic December afternoon when I needed a simple, crowd-pleasing sweet to bring to an office cookie exchange. They were an instant hit—soft in the center with slightly crisp edges, loaded with festive sprinkles, and smelling unmistakably of butter and vanilla. Over the years I’ve tweaked baking times and ingredient ratios to ensure the texture stays pillowy without spreading into thin disks.

I remember my niece’s reaction the first time she tried one: she closed her eyes and declared them “tiny holiday cakes.” That’s the magic here—each bite wakes up memories of boxed cake mix and frosting but with the cozy chew of a homemade treat. These cookies are forgiving for bakers of any level and scale up beautifully for parties, gifts, or simple kitchen therapy on a snowy afternoon. Keep a jar of vanilla extract and rainbow sprinkles nearby; they’ll become your holiday secret weapons.

Ingredients

• All-purpose flour: 2 1/4 cups — Choose a reliable brand like King Arthur or Gold Medal; spoon and level the flour into the measuring cup to avoid dense cookies.
• Unsalted butter: 1 cup (2 sticks), softened — room temperature butter ensures even creaming with sugar; if using salted butter, reduce added salt by 1/4 teaspoon.
• Granulated sugar: 1 cup — provides structure and light crunch on the exterior; fine-grain works best for smooth incorporation.
• Eggs: 2 large — bring to room temperature so they emulsify easily and produce a stable dough.
• Vanilla extract: 2 teaspoons — pure vanilla extract or vanilla bean paste (1 teaspoon paste + 1 teaspoon extract) gives that authentic cake-batter aroma.
• Baking powder: 2 teaspoons — helps provide the tender lift reminiscent of cake crumb without making the cookies cakey.
• Salt: 1/2 teaspoon — balances sweetness and enhances flavor; reduce if using salted butter.
• Rainbow sprinkles: 3/4 cup — use jimmies or nonpareils depending on the look you prefer; gently fold so color doesn’t bleed.
• Optional: 1/2 teaspoon almond extract or a pinch of cinnamon for a warm twist; optional coarse sugar for sprinkling on top before baking.

Instructions

Prep the oven and pans: Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats to prevent spreading and ensure even browning. Use an oven thermometer if your oven runs hot or cold—an accurate oven makes all the difference. Cream butter and sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened butter and 1 cup granulated sugar on medium speed for 2–3 minutes until light and fluffy. The visual cue is a paler, aerated mixture—this aeration helps produce a tender interior. Add eggs and vanilla: Beat in 2 large room-temperature eggs, one at a time, scraping the bowl between additions. Add 2 teaspoons vanilla extract and any optional extracts. Mixing until just combined prevents overworking the batter which can create tough cookies. Combine dry ingredients: Whisk together 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a separate bowl. Sift or whisk well to distribute the leavening so cookies rise evenly without tunnels. Incorporate dry into wet: With the mixer on low, gradually add the dry mixture to the butter-egg mixture until just combined. Overmixing develops gluten and will make the cookies dense—stop when you no longer see streaks of flour. Fold in sprinkles: Gently fold in 3/4 cup rainbow sprinkles by hand using a silicone spatula. Stirring too vigorously can cause color bleeding; use a light touch for bright, defined flecks in the dough. Portion the dough: Scoop dough using a 1 1/2-tablespoon cookie scoop (roughly 1 inch balls) and place 2 inches apart on prepared sheets. For consistent baking, rotate sheets halfway through baking for even color and texture. Bake to set: Bake at 350°F for 9–11 minutes until edges are set and centers look just set but not fully browned. The cookies will continue to firm as they cool; removing at the visual cue of slightly glossy centers ensures soft interiors. Cool and store: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread or a small piece of apple in the container to help keep cookies soft—the moisture exchange prevents staling. For longer storage, freeze baked cookies in a single layer on a sheet pan, then transfer to a freezer-safe container with parchment layers; they’ll keep for up to 3 months. Reheat frozen cookies for 5–8 seconds in the microwave or 3–5 minutes at 325°F in the oven to revive freshness.

Ingredient Substitutions

If you need dairy-free cookies, swap the butter for a 1:1 plant-based stick butter and use a vegan egg replacer equivalent to two eggs (such as a commercial binder). For gluten-free versions, use a 1:1 measure-for-measure gluten-free flour blend that contains xanthan gum; expect slightly different texture and possibly a crumblier edge. Reduce sugar by 2 tablespoons for a less-sweet profile; consider adding a tablespoon of milk or cream if the dough feels dry after sugar reduction.

Serving Suggestions

Serve these on festive platters with a dusting of powdered sugar or a drizzle of white chocolate for extra holiday flair. Pair with peppermint hot chocolate, mulled cider, or a cup of rich coffee. For holiday gifting, stack 8–12 cookies in a clear box with tissue paper and a ribbon. Garnish with a few whole sprinkles and edible glitter to make the presentation pop at seasonal gatherings.

Cultural Background

Cookies inspired by cake batter flavors grew from the American love of layered textures and the nostalgic lure of boxed cake mixes. The idea of incorporating sprinkles—historically known as jimmies or hundreds-and-thousands—has roots in festive traditions where bright confections signified celebration. Over time, bakers adapted boxed flavors into homemade forms, creating treats that evoke childhood parties and holiday baking tables across the U.S.

Seasonal Adaptations

For winter holidays, swap rainbow sprinkles for red-and-green nonpareils or holiday-shaped confetti for a themed look. In summer, replace sprinkles with finely chopped freeze-dried fruit for a tart contrast. Add 1/2 teaspoon ground ginger and a pinch of nutmeg for a warm, spiced holiday edition. You can also press a few crushed candy canes into the tops right after baking for a peppermint twist.

Meal Prep Tips

Make dough in advance and portion into tablespoon-sized balls on a parchment-lined tray before freezing solid; transfer to a freezer bag and bake straight from frozen with an extra 1–2 minutes. This approach gives you fresh-baked cookies any day of the season. For large batches, double the recipe and bake on multiple sheets, rotating racks halfway through to ensure uniform browning. Label containers with the bake date to track freshness when gifting.

Whether you’re assembling a cookie box for neighbors or curling up with a warm drink by the tree, Christmas Cake Batter Cookies are a joyful, dependable addition to your holiday baking lineup. They’re simple enough for kids to help and special enough to impress. Make a batch, share a few, and keep the rest hidden for late-night snacking—this is one treat that reliably spreads cheer.