I love me some sugar cookies. Whether they are rolled, cut and frosted or simple dropped on a sheet and baked they are my absolute favorite type of cookie. So sugar cookies combined with a cake batter flavor are right up my alley of course.
I also love sprinkles…they make everything happy and much cuter. Am I right? And the cookies are mini too so it’s double the adorableness.
These cookies were easy to whip up and as they came together, I totally got whiffs of cake batter heaven. The cake batter flavor comes from the butter extract rather than a cake mix which is nice for a change. Not that I have anything against store-bought cake mixes because I do love using them as a starting point in recipes.
I had a big variety of Christmas sprinkles so I dumped in a little bit of everything (nonpareils, jimmies and colored sugars) and they turned out perfect and incredibly festive!
- 4 Tbsp. butter, softened to room temperature
- 1/2 cup sugar
- 1 large egg yolk
- 1/2 tsp butter extract
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup all-purpose flour
- 1/2 cup colorful sprinkles
- 1/4 cup sprinkles, for rolling
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper or silpat. Set aside. Pour 1/4 cup sprinkles onto a plate to use for rolling. Set aside.
- Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. Beat in egg yolk, butter extract, baking powder, and salt. Add flour, and mix until a dough forms. Dough will be thick. Gently mix in sprinkles.
- Roll dough in teaspoon size balls. Make sure that the balls are tall, rather than wide. The taller the cookie dough ball, the thicker the cookie will be. Roll the dough balls into the reserved sprinkles and bake for 9-10 minutes. Watch them closely at the 9 minute mark to assure they do not brown.
- Allow cookies to cool for 2 minutes on the cookie sheets before transferring to a cookie rack to cool completely.