These Frosted Cake Cookies are soft and chocolatey and topped with a fluffy vanilla frosting and pretty rainbow sprinkles.
The cookies are soft and cake-like, and are loaded with mini chocolate chips. The American-style buttercream frosting is light and fluffy, and is a great vehicle for your favorite sprinkles, especially if you are celebrating someone's birthday.
You can frost each individual cookie on top (as pictured), or you can sandwich the frosting between two cookies and dip the edge of the frosting in the sprinkles.
These cookies are great for sharing at work, sending to school with your kids, or sharing with your favorite neighbors. In fact, the first time I made these was for one of our neighbors who had gone way out of his way to help my husband with his car. It's such a blessing to have good neighbors.
Ingredients:
From the Pantry: Granulated sugar, light brown sugar, vanilla extract, all purpose flour, Dutch process cocoa powder, baking powder, salt, baking soda, mini chocolate chips, confectioners' sugar (for the frosting), and rainbow sprinkles.
From the Refrigerator: Unsalted butter, egg, and whole milk.
Brewed Coffee: You will only need two tablespoons. You can use leftover morning coffee or mix up some instant coffee or espresso. If you're not a coffee drinker, just substitute some milk.
I loved that I had all of the ingredients for these cookies on hand.
Process to Make These Cookies:
First, make the cookies. Using a stand mixer (preferred) or hand mixer, beat the butter and sugars until pale and fluffy. Then add the egg, coffee, and vanilla and beat.
Next, in another bowl, whisk together the flour, cocoa, baking powder and soda, and salt and gradually add it to the butter mixture with the mixer speed on low until just combined. Stir in the chocolate chips.
After that, using a 1 1/2 tablespoon (#50) cookie scoop, portion the dough onto parchment lined baking sheets, about 2 inches apart.
Finally, bake the cookies, one sheet at a time, for about 10 minutes. Cook them on a wire rack.
To make the frosting, first beat the butter in the mixer until pale. Then slowly add the confectioners' sugar and beat until combined. Add the milk and extract and then beat on high speed until fluffy.
Finally, spread the frosting over the cookies and top with rainbow sprinkles! Because sprinkles make everything better!
Make Ahead and Storage:
These cookies will keep in an airtight container at room temperature for up to three days. You can also make the cookies and freeze them prior to frosting them for up to 30 days. Individually wrapping them is helpful.
Recipe Variations:
For the frosting, you can substitute some almond extract for half of the vanilla extract. You could also substitute some mint extract along with Christmas themed sprinkles or crushed peppermint candies for the holidays.
You can also get creative with substitutions for the semi-sweet chocolate chips. Just be sure that you use mini chips or, if you are using larger chips, chop them so that they are small enough to not interfere with the cookie shape.
For a Mexican hot chocolate theme, add a pinch of cayenne and cinnamon the the cookie dough, and use chocolate sprinkles.
For the sprinkles, feel free to have fun! These cookies will adapt to any theme! I can't wait to have fun with them over the holidays.
You can re-use the parchment lined baking sheets between baking, as long as it has cooled completely. To cool it quickly, you can run the pan under cold water after it has cooled a bit. If you have granite countertops, you can actually place the slightly cooled baking sheets on the countertop to cool completely.
This week, the Sunday Funday group is sharing recipes for Cookies! I've been on a cookie baking kick lately and have noticed than everyone loves cookies! There are never any leftovers.
I hope you enjoy everyone's cookies!
Cookies!
- Candied Orange Peel Chocolate Chip Cookies from Amy’s Cooking Adventures
- Cottage Cheese Chocolate Chip Cookies from A Good Life
- Eggless Wholewheat Custard Powder Coconut Cookies from Sizzling Tastebuds
- Fig Newton Swirl Cookies from A Messy Kitchen
- Frosted Cake Cookies from Karen’s Kitchen Stories
- Peaches and Cream Rustic Thumbprint Cookies from Faith Hope Luck and Love Despite a Whiskered Accomplice
- Ragi Nankatai from Sneha’s Recipe
- Strawberry Cake Mix Chocolate Chip Cookies from A Day in the Life on the Farm
- Thandai Cookies from Mayuri’s Jikoni
- Tropical Treat Gluten Free Cookies from Sid’s Sea Palm Cookies
- Vintage Pecan Icebox Cookies from Food Lust People Love
Frosted Cake Cookies
These Frosted Cake Cookies are soft and chocolatey and topped with a fluffy vanilla frosting and pretty rainbow sprinkles.
Ingredients
- 113 grams (1/2 cup) unsalted butter, softened
- 100 grams (1/2 cup) granulated sugar
- 73 grams (1/3 cup packed) light brown sugar
- 1 large egg, room temperature
- 2 tablespoons brewed coffee or espresso, room temperature
- 1 teaspoon vanilla extract
- 141 grams (1 cup plus 2 tablespoons) all-purpose flour
- 25 grams (1/3 cup) Dutch process cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1.5 grams (1/2 teaspoon) kosher salt (Diamond Crystal)
- 170 grams (1 cup) mini semi sweet chocolate chips
- 57 grams (1/4 cup) unsalted butter, room temperature
- 360 grams (3 cups) confectioners' sugar, sifted
- 3 tablespoons whole milk
- 1 1/2 teaspoons pure vanilla extract
- Rainbow sprinkles for garnish
Instructions
- Heat the oven to 375 degrees F. Line two to three baking sheets with parchment paper.
- In the bowl of a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until fluffy and light.
- Beat in the egg, coffee, and vanilla.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add it to the butter mixture with the mixer speed on low, until just combined. Use a rubber spatula to scrape the bottom the bowl to make sure everything is combined. Stir in the chocolate chips.
- Using a #50 cookie scoop (1 1/2 tablespoons) portion the dough on the parchment lined baking sheets, 2 inches apart. Bake the cookies for 8 to 10 minutes, one sheet at a time. Let them cool on the pan for 3 minutes, and then transfer to a wire rack to cool completely.
- Using a stand mixer with the paddle attachment, beat the butter at medium speed until light and creamy. Reduce the speed to low and and gradually beat in the confectioners' sugar. Add the milk and vanilla extract and beat until smooth.
- Increase speed to medium-high and beat for another 2 minutes, until fluffy.
- Spread the tops of the cookies with about 2 teaspoons of frosting and sprinkle with rainbow sprinkles.
Nutrition Facts
Calories
228Fat (grams)
10 gSat. Fat (grams)
6 gCarbs (grams)
34 gFiber (grams)
1 gNet carbs
33 gSugar (grams)
27 gProtein (grams)
2 gCholesterol (grams)
26 mgRecipe adapted from Bake From Scratch Magazine, July/August 2024. They also have a potcast I love listening to called The Crumb.
