There’s not much better than sinking your teeth into those soft, cakey sugar cookies from the grocery store–who knows what’s in them, but they’re so delicious! But ya know, these homemade Cake Cookies will have you pushing your cart right past them all the way home to make them yourself! They are moist, filled with vanilla flavor, and topped with your favorite buttercream icing (add food coloring to still experience the nostalgia of having a colorful tongue!) and sprinkles, of course. Plus, you know exactly what is going into them. Cake Cookies put the grocery store version to shame!
Ingredients
For the cookies:
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup sour cream, full-fat and room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract, optional
For decorating:
- vanilla buttercream icing, optional, to taste
- sprinkles, optional, to taste
Directions
Step 1 –In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2 –In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment beat the butter and sugar on high until smooth and creamy, about 2 minutes.
Step 3 –As needed, scrape down the sides and up the bottom of the bowl with a rubber spatula.
Step 4 –Add the eggs, sour cream, vanilla extract, and almond extract to the butter and sugar mixture.
Step 5 –Beat the egg mixture on medium-high speed until combined. The mixture might look curdled, but that is to be expected.
Step 6 –With the mixer on low speed, mix the dry ingredients into the wet ingredients until combined and the dough is very thick, creamy, and silky.
Step 7 –Cover the dough in the bowl tightly with aluminum foil or plastic wrap.
Step 8 –Chill the covered dough for at least 1 hour and up to 2-3 days.
Step 9 –Preheat the oven to 350 degrees F.
Step 10 –Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
Step 11 –Transfer the dough from the refrigerator.
Step 12 –Measure the cookies to be 1/2 tablespoon each and arrange them 3 inches apart on the prepared baking sheets.
Step 13 –Bake the cookies until one of them springs back when carefully and lightly poked, about 13-14 minutes.
Step 14 –Carefully transfer the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 15 –Spread the vanilla buttercream icing over the cookies and top with the sprinkles, if desired.
Step 16 –The frosted cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.
Step 17 –Serve.