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Copycat Christmas Cake Batter Cookies
Indulge in the festive spirit with these delightful Copycat Christmas Cake Batter Cookies. Perfect for celebrating special occasions or simply treating yourself, these cookies combine the sweet nostalgia of cake batter with the comforting taste of chocolate chips or colorful sprinkles.
Why make this recipe
These cookies are a wonderful twist on traditional holiday treats. Their rich, buttery flavor paired with the fun texture of cake mix creates a joyful combination, making them perfect for cookie exchanges, family gatherings, or cozy nights at home. Whipping up a batch is simple and the end result is nothing short of delightful.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cake mix
- 1 cup chocolate chips or sprinkles
How to make it
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, salt, and cake mix.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips or sprinkles.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to serve it
For a festive presentation, stack the cookies on a decorative plate and dust them with powdered sugar. They’re perfect for dessert tables or as a sweet gift in a cookie tin.
How to store it
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a sealed bag for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Helpful tips
- Ensure your butter is softened to room temperature for easy mixing.
- Don’t overmix the dough after adding the dry ingredients; this keeps your cookies soft.
- For a little extra flair, try drizzling melted chocolate over the cooled cookies.
Optional variations
- Swap out chocolate chips for white chocolate or butterscotch chips for a different flavor.
- Add a teaspoon of almond extract along with the vanilla to enhance the cake batter flavor.
Frequently asked questions
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you may want to reduce or omit the added salt in the recipe.
What should I do if my dough is too sticky?
If your dough feels too sticky to handle, chill it in the refrigerator for about 30 minutes. This will make it easier to scoop and shape.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just ensure that the cake mix is also gluten-free.
Enjoy baking and sharing these cheerful cookies that bring a touch of joy to any occasion!
Copycat Christmas Cake Batter Cookies
Delightful cookies that combine the sweet nostalgia of cake batter with comforting chocolate chips or colorful sprinkles, perfect for festive occasions.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature for easy mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt Consider reducing or omitting if using salted butter.
- 1 cup cake mix
- 1 cup chocolate chips or sprinkles Use either based on preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, salt, and cake mix.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips or sprinkles.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a festive presentation, stack the cookies on a decorative plate and dust them with powdered sugar. Store in an airtight container at room temperature for up to a week or freeze in a sealed bag for up to three months. Separate layers with parchment paper to prevent sticking. Don't overmix the dough after adding the dry ingredients, this keeps the cookies soft. Optional variations include using white chocolate or butterscotch chips instead of chocolate chips and adding a teaspoon of almond extract for enhanced flavor.
