Birthday Cake Cookies from scratch! | Tastes just like delicious Cake Batter!

We're making birthday cake cookies from scratch! Need I say more?? lol!
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Products used in this video:
✅ Cake Batter Flavoring: amzn.to/40FdPXm
✅ Cookie Scooper: amzn.to/3xlCZNX
✅ Baking Sheets: amzn.to/3E98Uoa
✅ 10 Piece Mixing bowls: amzn.to/3RHF2Vn
✅ 16 oz Piping Bags: amzn.to/3YUcXgv
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Ingredients:
Cake Batter Cookie:
1 1/2 cups salted butter, softened (if you aren't using salted, add 1/4 tsp salt)
1 1/2 cups sugar
3 eggs
1 1/2 tsp cake batter flavoring
4 1/2 cups all-purpose flour
3 tsp baking powder
1/4 cup sprinkles
Cake Batter Cream Cheese Frosting:
8 oz cream cheese, room temp
1/4 cup butter, softened
1 tsp cake batter flavoring
4 cups powdered sugar
milk to thin, if needed
Directions:
To a large mixing bowl, add in the butter and sugar. Mix until creamy. Add in the eggs and cake batter flavoring. Mix until fully incorporated. Lastly, add in the dry ingredients and mix until well combined.
Fold in the sprinkles.
Using a tablespoon size cookie scooper, scoop out and roll your dough into a ball before placing it on a parchment lined baking sheet.
Then, gently flatten your dough ball just a bit. Into a preheated oven at 350 degrees for around 9 minutes or until the tops of the cookies no longer look glossy. While the cookies are cooling, make the frosting!
To make the frosting:
cream together the cream cheese, butter and cake batter flavoring. Once everything is well combined, add in the powdered sugar and mix until once again creamy dreamy. Place the frosting into a piping bag, snip off the tip, grab a cookie and start piping from the middle outward. Lastly apply a generous amount of sprinkles.
To store the cookies:
In a single layer on a baking sheet, place them in the fridge to fully set for 5-10 minutes. Then, place them in an air tight container with a piece of parchment between each layer. Store them in the fridge.
As a side note, I measured my flour by scooping it out with a spoon into my measuring cup and then leveled it off. I did not use my measuring cup to directly scoop out my flour. If you don't like such a soft dough, then sure, you can go the second way, which packs in your flour just a bit. You'll get a "thicker", less soft, dough. I haven't tried it that way, but let me know if you do!
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#baking #cookies #birthday
Music by Epidemic Sound
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