Cake Batter Meltaway Cookies
Like your favorite no-spread, no-chill sugar cookies, but in party mode! Cake Batter Meltaway Cookies are ultra soft with a buttery edge, the perfect cake batter flavor, fun sprinkles and a light icing.
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Ingredients
- 1/2 cup (111g) salted butter, softened
- 2/3 cup (71g) powdered sugar
- 1 egg
- 1/2 Tbsp cake batter flavor
- 2 cups (304g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1-3 tsp water
- up to 1/2 cup Sprinkles
Vanilla Glaze
- 2 Tbsp butter, softened
- 1/2 Tbsp vegetable shortening Optional, but it helps the icing to crust and get hard on the outside
- 3/4 cup (80g) powdered sugar
- 2 Tbsp milk, plus more as needed
- 3/4 tsp clear vanilla extract
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, combine the butter and powdered sugar until smooth.1/2 cup (111g) salted butter, softened, 2/3 cup (71g) powdered sugar
- Scrape down the sides of the bowl and add in the eggs and cake batter flavor, mixing until mostly combined.1 egg, 1/2 Tbsp cake batter flavor
- Next add the flour, baking powder and salt. Begin to mix and add up to 3 tsp of water to bring the dough together, the dough should be soft and easy to work with.2 cups (304g) all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1-3 tsp water
- Mix in sprinkles until just combined.up to 1/2 cup Sprinkles
- On a floured surface, roll the dough out until it is approximately 1/4 inch thick and use a 2 1/2 inch circle cookie cutter to cut the dough. These cookies will not spread so roll to your desired finished thickness.
- 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.
- Make the icing while the cookies are baking by combining the butter and vegetable shortening until smooth.2 Tbsp butter, softened , 1/2 Tbsp vegetable shortening
- Add the powdered sugar and enough milk to bring the mixture together into a thick frosting.3/4 cup (80g) powdered sugar, 2 Tbsp milk, plus more as needed
- Mix in the clear vanilla extract and thin the icing out with milk until it is your desired consistency.3/4 tsp clear vanilla extract
- As soon as the cookies come out of the oven, spread a thin layer of the icing onto the cookies. Leave the icing thin so you can see the sprinkles underneath the icing.
- Allow the cookies to cool and enjoy!
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