Cake Batter Sprinkle Cookies

As Real Housewife of New Jersey, Teresa Giudice, once said “she brought me sprinkle cookies- AND I THREW THEM IN THE TRASH!” except *hopefully* you will not be throwing these in the trash. Yes, these are inspired by Teresa, and yes, these are inspired by my new obsession: CAKE BATTER EXTRACT. Yes, that is correct. Cake. Batter. Extract. Catch me putting this shit in everything I make for the next year, as it has changed my life. Get it here on Amazon for $8 and prepare to have your mind blown.

Recipe adapted from Sarah Kieffer’s “Pan Banging Sugar Cookies”

what you need:

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon cream of tartar
• 2 sticks unsalted butter, at room temperature
• 1 3/4 cup granulated sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon cake batter extract
• 1/4 cup sprinkles

what you need to do:

• Preheat oven to 350 degrees F.
• Line 2 – 3 cookie sheets with aluminum foil, keeping the DULL side up.
• In large bowl, whisk together flour, baking soda, salt, and cream of tartar. Set aside.
• In bowl of your stand mixer with paddle attachment, beat butter until it is creamy, about 1 – 2 minutes. Scrape down the sides of the bowl.
• Add in 1 1/2 cups of the granulated sugar and continue to beat until light and fluffy, about 3 – 4 minutes.
• Add in the egg, vanilla, and cake batter extract and continue to beat until the egg is completely combined into the batter.
• With the mixer on low, add in the dry ingredients a little at time. Once all are combined, scrape down the sides of the mixer, making sure to get the bottom of the bowl as well to get all of the flour mixture that settles into the bottom.
• Add in sprinkles and mix on low until combined.
• Scoop cookies into 3oz balls (a little less than 1/4 cup each) (these are big cookies), roll around in the reserved 1/4 cup granulated sugar to coat evenly, and place 3 – 4 cookies on your cookie sheets, about 3 inches apart.
• I like to put a few sprinkles on the top of the dough balls so that when they bake, there are sprinkles right on top of the cookies.
• Bake one at a time, do not put multiple pans on different racks.
• Place in the oven on the middle rack, and after 8 minutes, lift up one side of the cookie sheet (WITH AN OVEN MITT ON) and drop it down onto the rack, which should cause the puffed up center to fall back down. This will create the little ripple effect waves on the outside of the cookies.
• Continue to lift up and drop the edge of the pan every 2 minutes, and remove them from the oven once they are browned around the edges but the centers are lighter in color, about 14 minutes total.
• Move cookies to a cooling rack immediately.
• Repeat this process with all of the dough until you have used it all up!