Go Back

Cake Batter Meltaway Cookies

These Cake Batter Meltaway Cookies are buttery and soft, flecked with sprinkles and a delightful cake-batter flavor, perfect for gifting or enjoying with tea.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1/2 cup salted butter, softened Use room-temperature butter for best results.
  • 2/3 cup powdered sugar
  • 1 large egg Use room-temperature egg.
  • 1/2 Tbsp cake batter flavor
  • 2 cups all-purpose flour Add extra as needed for rolling.
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1-3 tsp water Add as needed to achieve desired dough consistency.
  • up to 1/2 cup sprinkles Jimmies or non-pareils preferred.
For the Icing
  • 2 Tbsp butter, softened
  • 1/2 Tbsp vegetable shortening Optional, helps icing to harden.
  • 3/4 cup powdered sugar
  • 2 Tbsp milk Add more as needed for consistency.
  • 3/4 tsp clear vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  2. In a mixer, combine 1/2 cup softened butter and 2/3 cup powdered sugar until smooth.
  3. Add the egg and 1/2 Tbsp cake batter flavor, mixing until combined.
  4. Add in the flour, baking powder, and salt, mixing until soft dough forms. Add water gradually if necessary.
  5. Gently fold in the sprinkles until well distributed.
Baking
  1. Roll the dough out on a floured surface to about 1/4 inch thick and cut with a 2 1/2 inch cookie cutter.
  2. Bake for 7-9 minutes until cookies are matte and puffed.
Icing and Serving
  1. While the cookies bake, prepare icing: mix the softened butter and shortening until smooth.
  2. Add powdered sugar and enough milk to create a thick frosting.
  3. Once cookies are baked and cooled slightly, spread a thin layer of icing on top.
  4. Allow icing to set before serving.

Notes

Store cookies in an airtight container for up to 4 days. Refrigerate dough for up to 48 hours or freeze for 3 months.