Make soft, chewy cookies that taste exactly like rich cake batter, using a simple scratch recipe instead of cake mix. These cookies feature a vanilla-forward flavor and colorful sprinkles.
Author:June Bellamy
Prep Time:15 min
Cook Time:11 min
Total Time:26 min
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon almond extract (optional, for deeper flavor)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup rainbow sprinkles (jimmies preferred for less bleeding)
1/2 cup white chocolate chips (optional)
Instructions
Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract, if using.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in the rainbow sprinkles and white chocolate chips, if using.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the softest texture, slightly underbake the cookies. They will firm up as they cool.
Use jimmies (rod-shaped sprinkles) instead of nonpareils (tiny balls) to prevent the color from bleeding heavily into the dough.
If you prefer a stronger vanilla flavor, use vanilla bean paste instead of extract.