Cake Batter Sugar Cookies

These Cake Batter Sugar Cookies can easily be made to fit any occasion! Try them in any color jimmies or quinn combinations to fit your event or party! These are great on their own, or with my Customizable Perfect Royal Icing!

5 from 1 vote

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Course: Dessert, Snack, Treats

Prep Time: 10 minutes

Servings: cookies depending on size and thickness

Calories: 314kcal

Equipment

Ingredients

452 grams unsalted butter cool, not room temperature
440 grams granulated sugar
1 teaspoon salt
1.5 teaspoons Cake Batter flavor
2 large egg
768 grams all purpose flour
68 grams rainbow quinns or jimmies

Metric - US Customary

Instructions

Preheat oven to 325 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with preforated silicone mats or parchment paper.
In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate.
Add the egg and the Cake Batter flavor. Again, the temperature of the eggs matter. You want to use them cold.
Again, turn your mixer on to the lowest speed and mix just until the eggs and vanilla have incorporated into the butter and sugar. It will still look sort of lumpy or curdled. This is ok. You just don't want any big chunks of butter. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds.
Add the flour to your butter, sugar, egg mixture.
Turn your mixer on low. The dough will look super crumbly. This is normal!
Mix just until some of the flour is starting to incorporate.
Add in your rainbow quinns or jimmies. Once again, mix on low until the mixture comes together and forms a dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
I use a piece of parchment paper very lightly sprinkled with flour to roll my dough. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
Take 1/3 of your dough, place it onto the very lightly floured parchment paper, and very lightly sprinkle some flour over the dough.
Using a rolling pin, roll your dough out and cut into the shapes you need.
Throw your scraps back into your bowl of dough. Get another 1/3 of the dough you haven't worked with, roll, and cut. Place these scraps back into the bowl. Take all of your scraps with the remaining dough you haven't worked with, gently squeeze it back together, roll, and cut. Gather your scraps up, roll, and cut. I use all of my dough this way every time!
Place your cut dough onto your preforated silicone mats or parchment paper covered cookies sheets and bake in your preheated oven for 10-14 minutes depending on the size of your cookies. I never have to bake over 14 minutes, even for my largest cutter (5 1/2 inches). You don't want your cookies to brown.
After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
Move them onto a cooling rack to cool completely.
I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating, however, as long as they're completly cool, they are fine to decorate. Decorate and let dry on paper towels and this will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent your time decorating them!
Enjoy your delicious, thick, soft (but sturdy), sugar cookies!

Notes

Note: I wouldn't recommend using Hundreds & Thousands as the sprinkles in these cookies as they bleed very quickly and easily!

Nutrition