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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!
Course: Dessert
Cuisine: American
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!