Topped with a light, fluffy cream cheese frosting and festive sprinkles, these Copycat Crumbl Confetti Cookies are soft, tender, and taste just like birthday cake! An easy Crumbl copycat for any occasion.
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Copycat Crumbl Confetti Cookies Recipe
Crumbl Cookies rotating menu is fun to always try new flavors, but can also be frustrating when you find a new favorite and can no longer get it!
That’s what happened with the Crumbl Cookies Confetti Cake Cookies. They were on the menu a while ago and now they’re gone. Luckily, I’ve figured out the perfect copycat recipe!
These Crumbli confetti cookies are huge, just like at Crumbl – you can easily get two servings from one cookie! Plus the cookie itself is soft, slightly chewy, and tastes like birthday cake. Sprinkles are stirred right into the batter and also added to the pink frosting on top.
And if you love Crumbl cookies, be sure to check out my Crumbl Chocolate Cupcake Cookies too.
Why You’ll Love These Funfetti Crumbl Cookies
- Crumbl copycat. These cookies taste and look almost identical to the confetti cake cookies offered by Crumbl, right down to the frosting and sprinkles.
- Perfect cream cheese frosting. The cream cheese frosting will firm up as the cookies sit out but will not become fully hardened. It is light and fluffy. You can taste the cream cheese but it is not overwhelming.
- Birthday cake flavor. The combination of cake batter and vanilla extracts gives these cookies a taste just like vanilla birthday cake.
Ingredients Needed
These copycat Crumbl cookies are made primarily with pantry staples, plus a bit of food coloring and sprinkles.
(Scroll below to the printable recipe card for details and measurements.)
- Flour – Spooned and leveled, for accurate measuring.
- Baking powder – Helps the cookies rise during baking.
- Fine sea salt – Balances out the sweet flavors.
- Butter – Unsalted, since we’re adding salt. It should be softened but not melted.
- Granulated sugar – For necessary sweetness.
- Egg whites – I used egg whites so the cookie itself would be on the pale side as the original. If you want to use whole eggs you can, just use 3 whole eggs instead of the 6 egg whites.
- Extracts – Cake batter extract and vanilla extract give these Crumbl funfetti cookies the incredible confetti cake flavor.
- Sprinkles – I used these sprinkles in the cookies and on top of the frosting.
- Cream cheese – The base of the frosting. It should be softened for easy mixing.
- Powdered sugar – Sweetens the frosting.
- Heavy cream – Stabilizes the frosting.
- Pink food coloring – Adds the cute pink color to the frosting. I used Americolor deep pink gel food coloring.
How To Make Crumbl Confetti Cake Cookies
These Crumbl funfetti cookies come together in a few easy steps. Then it’s on to decorating!
(Scroll below to the printable recipe card for details and measurements.)
- Make the dough. Whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until lightly and fluffy. Add the egg whites in three batches, mixing in the first before adding the next. Stir in both the extracts. Add the flour in three batches, then stir in the sprinkles.
- Form the cookies. Divide the dough into 12 portions. Roll into a smooth ball then place on the cookie sheets, at least 6 inches apart.
- Bake. Bake at 350F for 13-15 minutes, until golden brown and dry in the center. Allow to cool.
- Make the frosting. Cream the butter and cream cheese until smooth. Add in the powdered sugar a bit at a time until incorporated, then add the heavy cream and vanilla. Whip on medium-high for about 3 minutes, until light and fluffy.
- Decorate. Transfer the frosting to a piping bag. Pipe into a swirl shape and add more sprinkles on top. Enjoy!
Tips for Success
Here are a few tips for making these Crumbl confetti cake cookies.
- What tip should I use for decorating? I used the Wilton 2A piping tip.
- Be careful with substitutions. I would not substitute anything or this would not be a Crumbl copycat any longer.
- Customize the frosting color. Feel free to have fun with the frosting color and sprinkles. Use any color you’d like.
- Bake in batches. It’s important to leave at least 6 inches of space between the balls of dough, as they will spread significantly in the oven. You’ll need to use a few baking sheets and bake the cookies in batches.
Proper Storage
- Fridge. Store your copycat Crumbl cookies in an airtight container in the fridge, due to the cream cheese frosting. They are best enjoyed at room temperature so let them sit out before enjoying.
- Freezer. You can also freeze these for up to 3 months. I like to freeze the cookies on a sheet tray until solid, then transfer them to an airtight container stacked with wax paper between the cookies. This way you can just grab a cookie or two when you want a treat. Let them sit overnight in the fridge or at room temp until thawed.
More Copycat Recipes To Try
- Crumbl Chocolate Cupcake Cookies
- KFC Coleslaw
- Starbucks Pink Drink
- Wendy’s Frosty
- Chikc-fil-A Frosted Lemonade
- Orange Julius
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Crumbl Confetti Cookies
Topped with a light, fluffy cream cheese frosting and festive sprinkles, these Copycat Crumbl Confetti Cookies are soft, tender, and taste just like birthday cake! An easy Crumbl copycat for any occasion.
Servings: 12 very large cookies
Ingredients
FOR THE COOKIES
- 4 & 1/2 cups all-purpose flour , spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 & 1/2 cups unsalted butter , softened
- 1 & 1/2 cups granulated sugar
- 6 egg whites (see note)
- 1 & 1/2 teaspoons cake batter extract
- 1 & 1/2 teaspoons vanilla extract
- 1/3 cup pastel sequin sprinkles
FOR THE FROSTING
- 1 cup unsalted butter , softened
- 8 ounces cream cheese , softened
- 6 & 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- pink food coloring
- pastel sequin sprinkles , for finishing
Instructions
- Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
- In a large bowl stir together the flour, baking powder, and salt. Set aside.
- In the body of a stand mixer with the paddle attachment cream the butter with the sugar for 3 minutes until light and fluffy.
- Add the egg whites into the bowl in three batches, mixing fully before adding the next. Add the cake batter extract and vanilla extract, and mix it in.
- In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. Scrape down the sides as needed.
- Add the sprinkles and stir until evenly distributed.
- Portion the cookie dough into 12 even-sized portions. Roll them into a smooth ball and place them on the sheet trays, 6 inches apart (they will spread quite a bit, so you will have to bake in batches.)
- Gently press down on the cookie dough balls and flatten them out into a large flat circle.
- Bake for 13-15 minutes until lightly golden brown and they appear dry in the center of the cookies.
- Let the cookies cool completely on the sheet trays.
- While the cookies are cooling, make the frosting by placing the butter and cream cheese into the body of a stand mixer with the paddle attachment. Cream until smooth and combined.
- Add the powdered sugar in a little at a time until fully mixed in, and scrape down the sides as needed.
- Add the heavy cream and vanilla, stir to combine then place the mixer on medium-high speed and whip until light and fluffy for 3 minutes.
- Add pink food coloring a little at a time until you reach your desired shade.
- Place the frosting into a piping bag with an open round decorating tip. Pipe the frosting into a swirl shape and add more sprinkles on top. Serve immediately and enjoy!
Notes
Egg whites. I used egg whites so the cookie itself would be on the pale side as the original. If you want to use whole eggs you can, just use 3 whole eggs instead of the 6 egg whites.
Nutrition
Calories: 940kcal | Carbohydrates: 127g | Protein: 8g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 287mg | Potassium: 216mg | Fiber: 1g | Sugar: 90g | Vitamin A: 1454IU | Vitamin C: 0.01mg | Calcium: 83mg | Iron: 2mg
I don’t have any tips for the icing. Can you suggest another method?