Christmas Cake Batter Cookies are 5 Easy Delish Wow Treats.

Christmas Cake Batter Cookies are the kind of treat a busy mom can feel good about—soft, festive, and incredibly doable in one evening. I’m a mom and professional who juggles school drop-offs, meetings, and bedtime routines, and I’ve learned that the best desserts are quick to assemble and even quicker to share. This story behind my baking approach is simple: comfort should be made at home with pantry staples, not elaborate equipment. In this article, I’m sharing my go-to Christmas Cake Batter Cookies recipe—complete with a creamy frosting and colorful sprinkles that brighten any holiday table. You’ll discover simple tips to keep the cookies soft, freeze options, and how to plate them for a crowd. Read on for step-by-step directions, swapping tips, and make-ahead ideas that fit a packed schedule. Let’s bake something joyful together. This season for you.

what make this Christmas Cake Batter Cookies special

What makes this Christmas Cake Batter Cookies special is how easy they feel. I’m a busy mom and pro who loves quick, cozy baking. These cookies stay soft, thanks to a gentle mix and a cake-batter vibe. The frosting is creamy, not fussy, and the sprinkles brighten any plate. With everyday ingredients, you can bake a batch after dinner. They’re perfect for a dozen things—class parties, potlucks, or a quiet movie night. In this section, I’ll guide you through every step, no drama. And yes, the texture stays tender even after a busy week.

Step 1: Preheat and Prep for Christmas Cake Batter Cookies

Preheat the oven to 350°F (175°C) and line sheets with parchment.

Gather butter, sugar, eggs, vanilla, flour, baking powder, salt, frosting ingredients, and sprinkles.

Have measuring cups ready and a timer close at hand.

Step 2: Creaming Butter and Sugar for Christmas Cake Batter Cookies

Cream the butter and sugar until pale and fluffy.

This airiness helps make cookies soft and tender.

Scrape the bowl halfway to keep it smooth.

Step 3: Add Egg and Vanilla for Christmas Cake Batter Cookies

Add the egg and vanilla, mixing until just combined.

Overmixing makes fudgy edges, so gentle is best.

Step 4: Stir in Dry Ingredients for Christmas Cake Batter Cookies

Whisk the flour, baking powder, and salt together.

Fold them into wet ingredients until a soft dough forms.

Step 5: Bake and Cool Christmas Cake Batter Cookies

Scoop dough onto sheets and flatten slightly.

Bake 10–12 minutes until edges set but centers stay soft.

Cool completely on a rack before frosting.

Step 6: Make Frosting and Decorate Christmas Cake Batter Cookies

Beat frosting ingredients until smooth and fluffy.

Spread onto cooled cookies and finish with sprinkles.

Why You’ll Love This Christmas Cake Batter Cookies

I love how Christmas Cake Batter Cookies fit into a busy schedule without sacrificing flavor. They’re quick to assemble, soft in the center, and festive enough to wow a crowd. I can mix, bake, and frost in one evening, then share plates with neighbors or coworkers. The kid-friendly batter and simple frosting bring holiday magic with pantry staples. Christmas Cake Batter Cookies make the season feel doable and delicious. You’ll taste the joy fast.

Ingredients Christmas Cake Batter Cookies

I love gathering these pantry staples for a fast, festive bake. The cookies come together with simple ingredients I always have on hand. Every component has a purpose, from tenderness to flavor to color. Exact quantities are printed at the bottom for easy printing. Here’s how I think about each part, with quick tips you can use tonight.

• Cookies:
• 1 cup unsalted butter, softened — adds tenderness and richness that keeps cookies plush.
• 1 cup granulated sugar — sweetens and helps with spread and golden edges.
• 1 large egg — binds the dough for structure and helps the frosting adhere later.
• 1 tsp vanilla extract — boosts the cake-batter vibe and rounds sweetness.
• 1 1/2 cups all-purpose flour — provides shape and a tender crumb.
• 1/2 tsp baking powder — lightens the texture for a soft center.
• 1/4 tsp salt — balances sweetness and enhances flavors.

• Frosting:
• 1/2 cup unsalted butter, softened — gives a creamy base for the frosting.
• 1 1/2 cups powdered sugar — creates a smooth, fluffy frosting.
• 1/4 cup dry cake mix (heat-treated) — baptizes the frosting with cake-batter flavor.
• 1–2 tbsp milk — adjusts spreads; start with 1 tablespoon.
• 1/2 tsp vanilla extract — deepens the frosting’s sweetness.

• Topping:
• Holiday sprinkles — adds color and festive crunch.

Remember, exact quantities print at the bottom. If you swap flavors, keep the balance of dry and fat to maintain texture.

How to Make Christmas Cake Batter Cookies

Step 1: Preheat and Prep for Christmas Cake Batter Cookies

I preheat the oven to 350°F (175°C).

I line cookie sheets with parchment paper to prevent sticking.

I ready the ingredients: butter, sugar, egg, vanilla, flour, baking powder, and salt.

I set a timer and keep a spatula handy for quick scoops.

This prep helps Christmas Cake Batter Cookies come together smoothly.

Step 2: Cream Butter and Sugar for Christmas Cake Batter Cookies

I beat the butter and sugar until light and fluffy.

This aeration creates a soft, tender crumb.

I scrape the bowl halfway to keep ends smooth.

I make sure the mixture looks pale and glossy.

I take my time; rushing here makes cookies dense.

I stop when it looks creamy, not grainy.

Step 3: Add Egg and Vanilla for Christmas Cake Batter Cookies

I add the egg and vanilla, mixing until just combined.

This binds the dough and deepens the cake batter flavor.

I avoid overmixing to prevent tough edges.

The batter should look cohesive and silky.

If it seems streaky, I scrape and mix a few seconds more.

Step 4: Stir in Dry Ingredients for Christmas Cake Batter Cookies

I whisk together flour, baking powder, and salt.

I fold the dry mix into the wet ingredients.

I blend until a soft dough forms with slight sheen.

I do not overwork; a few flour streaks are fine.

The dough should hold its shape without being crumbly.

Step 5: Bake and Cool Christmas Cake Batter Cookies

I scoop dough onto parchment-lined sheets and flatten slightly.

I bake 10–12 minutes until edges set but centers stay soft.

I cool cookies completely on a rack before frosting.

This preserves the frosting’s neat application later.

Step 6: Make Frosting and Decorate Christmas Cake Batter Cookies

I beat frosting ingredients until smooth and fluffy.

I spread onto cooled cookies and finish with holiday sprinkles.

If frosting is too thick, I add milk a teaspoon at a time.

I let the frosting set briefly before serving for clean looks.

Tips for Success

• Bring ingredients to room temperature, especially butter and eggs, for smoother, quicker mixing.
• Don’t overmix after adding dry ingredients; this keeps Christmas Cake Batter Cookies tender and fluffy.
• Bake just until set to keep centers soft and cake-like, not dry.
• Line sheets with parchment or silicone mats for easy release and cleanup.
• If frosting is too thick, add milk a teaspoon at a time, mixing until smooth.

Equipment Needed

• Electric mixer or sturdy whisk (hand mixing works)
• Mixing bowls (two sizes are handy)
• Measuring cups and spoons (dry and liquid)
• Parchment paper or silicone baking mats (parchment is common)
• Baking sheets (rimmed helps contain spills)
• Cooling rack (or a clean plate as a substitute)
• Spatula or spoon for scooping and frosting

Variations

These variations keep the crowd-pleasing Christmas Cake Batter Cookies vibe while letting you tailor flavors, textures, and dietary needs. I love using pantry staples to swap in new cake-batter notes without changing the base steps. Here are my go-to riffs you can try tonight.

• Swap in different cake mix flavors—red velvet, white velvet, or chocolate—for varied notes in the same Christmas Cake Batter Cookies base.
• Fold in white chocolate chips for extra richness that sweetens the frosting vibe.
• Dairy-free option: swap to vegan butter and dairy-free milk in frosting to keep creaminess.
• Gluten-free version: use a certified gluten-free all-purpose blend and add a pinch more leavening if needed.
• Add crushed candy canes or peppermint extract for a wintery twist to the frosting or dough.

Serving Suggestions

These Christmas Cake Batter Cookies shine at parties and as thoughtful gifts. They pair wonderfully with a cozy drink and a bright holiday table. Use a festive platter to present them, and keep extra cookies ready for neighbors or teachers.

• Arrange on a festive platter with extra sprinkles and mini candy canes.
• Pair with hot cocoa, coffee, or peppermint tea.
• Gift-ready: stack in clear bags with a ribbon and a tag.

Make-Ahead and Freezing Tips for Christmas Cake Batter Cookies

I plan ahead to keep Christmas Cake Batter Cookies tender and festive. These tips help me stay sane when weeknights get busy. They work with pantry staples and quick steps. I like to bake a test batch on a Sunday afternoon, then freeze portions for busy weekdays. This approach keeps fresh flavors intact and spreads joy later. You’ll find these tips save time and reduce last minute stress.

• Dough can be made and refrigerated up to 24 hours before baking. Bring to room temperature before scooping and baking to ensure even spreading.
• For longer storage, freeze unbaked dough scoops on a parchment-lined tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
• Frosting can be prepared ahead and stored in the fridge for up to 3 days; re-whip briefly before using to restore creaminess and cake-batter scent.
• Frosted cookies can be stored airtight for 3–4 days, but for best texture, frost just before serving. If needed, you can frost in advance and refrigerate, then bring to room temp for gloss.

With these tips, you can prepare ahead without compromising flavor.

FAQs

Can I freeze Christmas Cake Batter Cookies?

Yes. Freeze baked cookies for 2–3 months in an airtight container. Thaw at room temperature and re-frost if desired to refresh the cake-batter frosting. I like to freeze them in a single layer first, then stack with parchment between layers to prevent sticking. Label with date so you know when they’re freshest.

Can I make these dairy-free or gluten-free?

Yes. Use dairy-free butter and milk in the frosting for a creamy, allergy-friendly version. For gluten-free, substitute a certified gluten-free flour blend and watch texture; you may need a touch more leavening to keep the cookies light. The cake-batter vibe shines with a little extra patience in the whisking and folding.

Can I use store-bought frosting?

You can, but the creamy cake-batter flavor comes from the homemade frosting. If you do use store-bought, add vanilla and a pinch more powdered sugar to mimic the original texture. A tiny splash of milk can help loosen it if it’s too thick. The result will still be festive and tasty.

How long do these cookies stay fresh?

When stored in an airtight container at room temperature, they stay soft and tasty for 3–4 days. For a longer life, freeze the baked cookies and re-warm slightly before serving. If you frost in advance, keep the frosting chilled and frost just before guests arrive for peak softness.

Final Thoughts

Christmas Cake Batter Cookies bring a warm, celebratory mood to my bustling kitchen. I love how their soft centers stay tender, even after busy days and late nights. The frosting feels indulgent yet light, a comforting crown for every little holiday moment. Sharing them with neighbors, coworkers, or teachers turns ordinary afternoons into mini celebrations. I often bake a batch after dinner and still get to tuck kids into bed. The house fills with vanilla warmth and sprinkles that glitter like tiny holiday stars. If you’re short on time, these cookies forgive your schedule with cozy, crowd-pleasing magic.

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