Cake Batter Cookies

1. Preheat oven to 350°. While the oven is preheating cream together the butter and sugar until light and fluffy. Scrape the sides then add in the eggs one at a time, followed by extracts. Beat until mixed. Scrape the sides again and add in the flour and baking powder. Mix until just combined, careful not to overmix.

   Scoop out roughly 1/3 cup of dough and roll it into a ball. Repeat with the remaining dough. Roll in sprinkles. Flatten the cookie dough by gently pressing it with the palm of your hand so it is in the shape of a hockey puck. Repeat with the remaining dough. Arrange about 6 cookies per pan depending on the size of your pan.

2. Bake at 350° for 13-17 minutes or until the centers of the cookies have puffed up and are no longer shiny/wet. Take care not to overbake. Let cool before frosting. 

Cake Batter Frosting

1. To make the frosting, start by whipping the butter, and cream cheese until smooth. Add the powdered sugar, one cup at a time mixing until it is fully incorporated. Add in the extracts. Slowly add heavy cream tsp at a time until you've reached your desired consistency. Not always needed!

   Frost-cooled cookies, true to Crumbl's original design add a dollop of whipped cream to the center of each cookie. I chose to skip it.