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