Step 1

Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.

Step 2

Cream the butter, granulated sugar, and powdered sugar together until smooth and creamy.

Step 3

Whisk in the egg, cake batter extract, and vanilla extract and until combined.

Step 4

Mix in the flour, baking powder, salt until the flour mixture disappears. Don't overmix your dough. Then using a large cookie scooper scoop out 6 equally sized cookie dough balls, place them on the prepared baking sheet and gently flatten them to about 1 inch in thickness.

Step 5

Bake the cookies in the oven for 11 minutes, then let them cool down on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool down fully.

Step 6

In a stand mixer bowl or a large bowl, cream the butter and cream cheese together until smooth and fluffy.

Step 7

Add in the powdered sugar and cake batter extract and whip for 3-5 minutes or until fluffy.

Step 8

If your cake batter extract has a yellow tint to it, you can add a very small amount of violet food coloring and whip it again to make the frosting less yellow.

Step 9

Place the frosting in a piping bag with a large round piping tip or in a ziplock bag with the tip cut off and frost each cooled-down cookie. Sprinkle with extra sprinkles and enjoy!