These Crumbl Confetti Cake Cookies are a soft and delicious sprinkle filled sugar cookie topped with a fluffy pink vanilla cream cheese frosting and extra sprinkles on top.
I love a good cookie, and especially a homemade version of my favorite cookies from cookie shops and bakeries. Including our Better than Sex Cookies, Coconut Lime Sugar Cookies, and Crumbl Sugar Cookies.
These Confetti Cake Cookies are a perfect one to add to the mix. They’re a soft and chewy cookie, that is not only delicious – but also adorable with their pink frosting and colorful sprinkles on top.
You will love these easy funfetti cookies as such a fun option for birthday parties, baby showers, a potluck, or barbecue, or just when you need delicious cookies.
Why you’ll love these cookies:
- These cookies taste like a slice of birthday cake, in cookie form!
- The cream cheese frosting has a light flavor, and is so light and fluffy!
- The cookies are adorable too with their fun sprinkles and frosting!
- These are the easiest cookies. They have simple ingredients, and are ready in less than an hour.
- Now you don’t have to wait until Crumbl puts these cookies on their menu again.
This is a quick overview of the ingredients you’ll need for this Funfetti Cookie Recipe recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- all purpose flour – flour makes the cookies, and keeps them fluffy.
- baking powder – this will help give the cookies lift and height to keep them fluffy and soft
- sea salt – to add a nice contrast to the sweetness in the cookies
- unsalted butter – gives the cookies moisture and a delicious buttery flavor, and for the frosting.
- granulated sugar – to sweeten the cookie dough
- egg whites – to help hold all the ingredients together, we’re sticking with egg whites to keep the cookies light color. But you can substitute 3 whole eggs if you prefer.
- cake batter extract – to give the cookies the flavor of cake batter, this can be found on amazon or in some craft stores.
- vanilla extract – to give flavor to the cookies and frosting
- pastel sequin sprinkles – also called confetti sprinkles, they can be found in the baking aisle of most grocery stores, or party stores.
- cream cheese – to give the frosting a light and subtle cream cheese flavor.
- powdered sugar – to sweeten and stabilize the cream cheese frosting0
- heavy cream – to hold everything together for the frosting
- pink food coloring – I used Americolor deep pink gel food coloring for the frosting, to give it the nice pink color.
How to make Confetti Cake Cookies?
- Stir together the dry ingredients in a large bowl. You’ll stir together the flour, baking powder, and salt. Then set it aside.
- In the bowl of a stand mixer with a paddle attachment, or another large bowl (use a hand electric mixer) and cream together the butter and sugar for 2 to 3 minutes until it is light and fluffy.
- Add the egg whites into the bowl, two at a time, mixing them fully into the butter before adding the next egg whites. Then add in the cake batter and vanilla extract.
- Slowly add in the flour mixture, adding small amounts at once, making sure it is mixed before adding in more. This should hopefully help keep any of the flour from shooting out over the side of the bowl.
- Fold the sprinkles into the cookie batter until mixed in evenly.
- Separate the cookie dough into 12 even seized portions. Roll them out to be a smooth ball, and place them onto a baking tray lined with parchment paper. You’ll only want to put a few of the cookies on each baking sheet, about 6 inches apart each as the cookies will spread quite a bit as they bake.
- Flatten the cookies gently onto the cookie sheet to make them into large circles.
- Bake the cookies until the edges are just lightly golden and the center of the cookies looks dry. Let the cookies cool completely on the cookie sheet, or for at least 10 minutes, then carefully transfer them to a cooling rack.
How to make the Pink Cream Cheese Frosting?
- While the cookies are cooling make the frosting, by creaming together the butter and cream cheese until they’re nice and smooth.
- Add in the powdered sugar, a little at a time to keep it from shooting over the sides of the bowl, until fully mixed in. Then stir in the heavy cream and vanilla extract. Raise the speed to medium high and whip the frosting until it’s light and fluffy for a few minutes.
- Stir in the food coloring, a little at a time, until you have your desired shade.
- Transfer the frosting to a piping bag with an open round decorating tip, I used the Wilton 2A tip. Pipe the frosting into a swirl shape and top the cookie with more sprinkles on top. Cookies can be served immediately, or stored for later.
Tips and Tricks:
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- I used Americolor deep pink gel food coloring for the frosting. I used these sprinkles too.
- I used a Wilton 2A piping tip, but you could snip the corner off a bag for a similar look.
- Add some white chocolate chips to the cookies if desired for a fun taste.
- You can make smaller cookies, if desired. Instead of rolling the dough into 12 cookies, separate it into 24 cookies instead. The cookies shouldn’t take as long to bake when smaller, so watch them closely after about 8 minutes.
- It would be so fun to make these with different colored confetti sprinkles and a different colored frosting for different occasions. Like these Christmas sprinkles with red, white, or green frosting would be so fun!
Frequently Asked Questions:
What is the Confetti Cake Cookie at Crumbl?
This cookie is a tender cake batter flavored sugar cookie filled with confetti sprinkles and topped with a pink cream cheese frosting and more rainbow sprinkles. They’re giant cookies as is typical for Crumbl’s cookies.
Is Confetti cake the same as Funfetti?
The only difference between confetti cake and funfetti cake is the name. Funfetti is a trademarked name of Pillsbury. But otherwise it basically means a cake (or amazing cookies 😉 ) full of confetti sprinkles.
How to store cookies?
Store confetti cookies in an airtight container in the fridge (because of their cream cheese frosting) for up to 4 days. Thought I personally prefer them enjoyed at room temperature, so let them soften on the counter for a bit before enjoying.
The cookies can also be frozen for up to 3 months. Place them onto a lined baking sheet and freeze the tray until frozen solid. Then transfer the cookies to a freezer safe container, with wax paper between the layers of the cookies.
Then you can grab one or two cookies when you need a sweet treat. You can let them sit in the fridge overnight, or for a couple hours at room temperature until thawed.
These confetti cake cookies are such a great easy cookie recipe. They’re the perfect cookies for when you need something sweet, or for any special occasion. They’re loved by adults and kids of all ages.
More Cookie Recipes:
- Chocolate Peanut Butter Marbled Cookies
- White Chocolate Raspberry Cookies
- Candy Bar Cookies
- Lucky Charms Cookies
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Crumbl Copycat Confetti Cake Cookies
For the Confetti Sugar Cookies:
- 4 1/2 cups all purpose flour
- 1 TBS baking powder
- 1 tsp fine sea salt
- 1 1/2 cups unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 6 egg whites
- 1 1/2 tsp cake batter extract
- 1 1/2 tsp vanilla extract
- 1/3 cup pastel sequin sprinkles (or confetti sprinkles)
For the Pink Vanilla Cream Cheese Frosting:
- 1 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 6 cups powdered sugar
- 1 TBS heavy cream
- 1 tsp vanilla extract
- pink food coloring
- pastel sequin sprinkles (for garnish)
- Large Mixing Bowl
For the Confetti Sugar Cookies:
- Preheat the oven to 350 degrees Fahrenheit. Line at least 2 cookie sheets with parchment paper, and set them aside.
- Add the flour, baking powder, and salt to a large bowl and stir them together. Set the bowl aside.
- Add the butter and sugar to the bowl of a stand mixer with the paddle attachment, and cream them together for about 3 minutes, until light and fluffy. (If you don't have a stand mixer, use a hand mixer).
- Add the egg whites into the bowl in 3 batches. Mixing fully before adding in more eggs.
- Add in the cake batter extract and vanilla extract and stir them in until combined.
- Slowly add in the flour, a little at a time, mixing it completely before adding in more flour. Scrape down the sides of the bowl as needed.
- Add the sprinkles to the batter, and fold them into the batter.
- Separate the cookie dough into 12 even sized portions. Roll them into smooth balls, and place them onto the prepared cookie sheets, at least 6 inches apart.
- Gently press the cookie dough balls down to flatten them into large circles.
- Bake the cookies for 12-15 minutes, until the edges are lightly golden brown and the top center of the cookies looks dry and set.
- Let the cookies cool completely on the cookie sheet, or after 10 minutes carefully transfer them to a cooling rack.
For the Pink Vanilla Cream Cheese Frosting:
- While the cookies are cooling, make the frosting by adding the butter and cream cheese to the bowl of a stand mixer, or mixing with a large bowl and hand mixer. Cream together until they are smooth and combined.
- Add in the powdered sugar, about 1 cup at a time until fully mixed, mixing on low speed.. Scrape down the sides of the bowl as needed.
- Add the heavy cream and vanilla. Mix to combine on low speed. (Add more powdered sugar or more heavy cream as needed to get the mixture combined).
- Raise the speed to medium-high and whip the frosting until light and fluffy, about 3 minutes.
- Add in the pink food coloring. Add a little more at a time until it reaches your desired shade.
- Scoop the frosting into a piping bag with an open round decorating tip (I used a 2A).
- Pipe the frosting into a swirl shape, starting in the middle of the cookie and working the way to the outside.
- Top with more sprinkles.
- Serve cookies immediately, or store for later.