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Lorena Smalley

Our High Tea celebration was a wonderful afternoon!  We heard lots of good things about the Cake Batter Cookies so we thought we would feature them for our Recipe Of The Month!


Makes about 42 cookies

  • 1 cup unsalted butter, softened
  • 2 cups sugar, divided
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cream of tartar
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 2 tablespoons heavy whipping cream
  • 1 cup assorted sprinkles plus more for sprinkling

Step One
In a large bowl, beat butter and 1 1/3 cups of sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.  Add eggs one at a time, beating well after each addition.  Beat in extracts.

Step Two
In a medium bowl, whisk together flour, baking powder, create of tartar, baking soda and salt.  With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.  Add cream, beating to combine.  Beat in sprinkles.  Wrap dough in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

Step Three
Preheat oven to 350,  Line baking sheets with parchment paper.

Step Four
Using a 1 inch spring-loaded scoop, scoop dough and roll into balls.  Roll in remaining 2/3 cup of sugar.  Place at least 2 inches apart on prepared pans.  Top with additional sprinkles if desired.

Step Five
Bake until edges are lightly browned, about 10 minutes.  Let cool on pans for 5 minutes.  Remove from pans and let cool completely on wire racks.  Store in airtight containers for up to 1 week.


Note: Recipe is from Paula Deen’s Cookies, Brownies and Bars

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