Happy Birthday to Meeee!! 😛 Can you tell that I’m still like a 5 year old when it comes to my birthday? I get so darn giddy and excited! I’m sure as I get older and older this excitement will diminish with each aging year, but right now I’m still in my twenties and that is something to celebrate!
24 was a good year, though I spent 90% of it pregnant, I learned a lot about myself, though I’ll always be learning more. I have such a greater appreciation for my life and the ones in it, and how blessed I am to have such happy and healthy kids.
At 24 I:
planned a wedding,
had our first ‘mini mini deployment’,
delivered our second son,
started blogging with seriousness and love for the craft,
became a runner for the first time in my life,
learned a little patience with having two kids, (if you know me at all, you know I have zero patience on a normal basis..it’s awful and something Ive been desperately working on)
grew a love for photography,
made some great friends through blogging and have already learned so much!
And so many more fantastic things, it was a wonderful year and 25 is looking even more promising! Our wedding is next month, we move to Missouri in September and then to Washington State in February. There are tons of new adventures ahead of us and I cannot wait for every single one, regardless of the challengers involved. After all, I’m a 1/4 century old now, I can take on the world! 😉
Okay, so these Cake Batter Cookies! I know there is like a million cake batter, funfetti, yaada, yaada, cookies out there, and I’m sure they’re all great in their own way, but these babies are the freakin’ bomb.diggity. (yes I actually just said that) I made them a few weeks ago for my sons’ baptism, and they were demolished. My dad is the cookie king around here, so I usually bring him some to give me the yay or nay..hes darn picky and has no problem telling me if something is no bueno. He was hoarding these babies so everyone wouldn’t eat them all, leaving him with none. I couldn’t keep my hands out, I probably had about six, within two hours.they’re perfect.
The flavors..there is a cake batter crumb made up and stirred into the cake batter flavored cookies. oh gawd..I was practically spooning the crumb into my mouth. SO GOOD. The texture..is perfectly soft and chewy, and although its a thinner cookie, it is not overly crispy at all, just slightly around the edges. In my opinion, this is the perfect cookie. I can’t wait to make these again and again!
A mouthwatering cake batter crumb is mixed into these soft and chewy funfetti cookies to make the most perfect Cake Batter Cookie!
Ingredients
- 1/4 cup granulated sugar
- 2 1/2 teaspoons brown sugar
- 1/4 cup plus 2 Tablespoons cake flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 Tablespoon sprinkles
- 2 Tablespoon canola oil
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups bread flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cream of tartar
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 cup sprinkles
Directions
- Preheat your oven to 300 degrees and line a baking sheet with parchment paper.
- In a stand mixer, fitted with the paddles attachment, beat together both sugars, the flour, baking powder, salt, and sprinkles, until well mixed.
- Beat in the oil and vanilla on low speed until it starts to get clumpy and clusters form.
- Transfer the crumb to the line baking sheet and spread out into an even layer.
- Bake for between 15-20 minutes, tossing the mixture halfway through.
- Allow it to cool completely before adding it to the cookie dough.
- Preheat oven to 350 degrees. Line baking sheets with Parchment paper.
- In a medium sized bowl, whisk together the flour, salt, baking powder, and cream of tartar. Set Aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars, scraping down the sides as necessary.
- Beat in the eggs and vanilla extract.
- Add the sprinkles as well as the flour mixture and beat until just almost combined.
- Add the cake crumb mixture that you've prepared and mix until just mixed.
- Scoop and roll into 1-2 inch balls and place on the baking sheet about two inches apart. Slightly flatten each ball.
- Bake for 8-10 minutes, until golden brown around the edges.
- Remove and cool for 3-4 minutes before transferring to a cooling rack. Enjoy!
Cake Crumb from: Tracey’s Culinary Adventures
Cookie Adapted from: Tasty Kitchen