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.
Prep Time: 20 minutesmins
Cook Time: 15 minutesmins
Total Time: 35 minutesmins
Servings: 12very large cookies
Ingredients
FOR THE COOKIES
4 & 1/2cupsall-purpose flour, spooned and leveled
1tablespoonbaking powder
1teaspoonfine sea salt
1 & 1/2cupsunsalted butter, softened
1 & 1/2cupsgranulated sugar
6egg whites(see note)
1 & 1/2teaspoonscake batter extract
1 & 1/2teaspoonsvanilla extract
1/3cuppastel sequin sprinkles
FOR THE FROSTING
1cupunsalted butter, softened
8ouncescream cheese, softened
6 & 1/2cupspowdered sugar
1tablespoonheavy cream
1teaspoonvanilla 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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: Dessert
Cuisine: American
Keyword: crumbl confetti cookies, crumbl cookies confetti cookies, funfetti crumbl cookies