Patriotic Cake Batter Cookies
Celebrate the 4th of July with these festive cake batter cookies topped with cake batter cream cheese frosting and red, white, and blue sprinkles!
Servings: 16 giant cookies
Ingredients
CAKE BATTER COOKIES:
- 1 1/2 c. salted butter softened
- 1 1/2 c. granulated sugar
- 3 lg. eggs
- 1 1/2 tsp. cake batter flavoring (I use LorAnn super strength flavoring)
- 4 1/2 c. all-purpose flour
- 3 tsp. baking powder
- 1/4 c. red, white, and blue sprinkles
CAKE BATTER CREAM CHEESE FROSTING:
- 1 (8 oz.) pkg. cream cheese room temperature
- 1/4 c. butter softened
- 1/2 tsp. cake batter flavoring (I use LorAnn super strength flavoring)
- 4 c. confectioners’ sugar
- 1-2 tsp. milk to thin frosting, needed
- Red, white, and blue sprinkles for decorating
Instructions
- Preheat the oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper and set aside.
- CAKE BATTER COOKIES: In the bowl of a stand mixer fitted with a whisk attachment, cream together the butter and sugar until light and fluffy, scraping down the sides as needed. Add the eggs, and cake batter flavoring. Beat until combined.
- In a medium bowl, whisk together the flour and baking soda. Add the flour mixture to the butter and sugar mixture a cup at a time. Using a paddle attachment beat until combined. Add sprinkles to the cookie dough; stir to combine.
- Scoop out 1/3 cup of dough and roll into a ball. Arrange 6 dough balls per baking sheet. Gently flatten the dough balls with the bottom of a floured cup or glass, it should resemble the shape of a hockey puck. Repeat with the remaining dough.
- Bake for 14-16 minutes or until the centers of the cookies have puffed up and are no longer glossy. Remove the baking sheet from the oven to a wire rack and allow the cookies to cool.
- CAKE BATTER CREAM CHEESE FROSTING: While the cookies are cooling, make the frosting. In a large bowl using a hand mixer, beat the softened butter, cream cheese, and cake batter flavoring until smooth. Add the confectioners’ sugar, one cup at a time, beating after each addition until it is fully incorporated. If needed, add milk a teaspoon at a time until you've reached the desired consistency.
- Add the frosting to a piping bag, fitted with a 2A tip. Starting in the middle of the cookie, pipe the frosting into a spiral. Sprinkle with some red, white, and blue sprinkles.
- Store leftover cookies in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. Enjoy!
DO YOU HAVE A GOOD MOIST ZUCHINNI BREAD RECEIPE?
Hi Edna, I do, I have several varieties!
Zucchini Bread – https://www.cookingmamas.com/zucchini-bread/
Lemon Zucchini Bread – https://www.cookingmamas.com/lemon-zucchini-bread/
Double Chocolate Zucchini Bread – https://www.cookingmamas.com/double-chocolate-zucchini-bread/
Bacon Cheddar Chive Zucchini Bread – https://www.cookingmamas.com/bacon-cheddar-chive-zucchini-bread/
Pina Colada Zucchini Bread – https://www.cookingmamas.com/pina-colada-zucchini-bread/