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Cake Batter Meltaway Cookies

Impossibly tender cookies that combine the nostalgic flavors of cake batter with colorful sprinkles, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1/2 cup salted butter, softened
  • 2/3 cup powdered sugar
  • 1 large egg
  • 1/2 Tbsp cake batter flavor
  • 2 cups all-purpose flour
  • 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
For the Icing
  • 2 Tbsp butter, softened
  • 1/2 Tbsp vegetable shortening Optional; helps icing crust.
  • 3/4 cup powdered sugar
  • 2 Tbsp milk More as needed for desired consistency.
  • 3/4 tsp clear vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
  2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter and powdered sugar until smooth.
  3. Add in the egg and cake batter flavor, mixing until mostly combined.
  4. Add the flour, baking powder, and salt. Mix and add up to 3 tsp of water to bring the dough together until soft and easy to work with.
  5. Mix in sprinkles until just combined.
Baking
  1. On a floured surface, roll the dough out until it is approximately 1/4 inch thick. Use a 2 1/2 inch circle cookie cutter to cut the dough.
  2. Arrange on the cookie sheet and bake at 350°F for 7-9 minutes or until the cookies are matte looking on top and have puffed up.
Icing
  1. While the cookies are baking, combine the butter and vegetable shortening until smooth.
  2. Add the powdered sugar and enough milk to create a thick frosting.
  3. Mix in the clear vanilla extract and adjust the consistency as needed.
  4. As soon as the cookies come out of the oven, spread a thin layer of icing onto each cookie.
Cooling
  1. Allow the cookies to cool before serving.

Notes

For the most tender crumb, don't overwork the dough. Use clear vanilla for the frosting, and consider leaving the optional vegetable shortening in for a sturdier icing.