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An overhead photo of a pink frosted sprinkle cookie.
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Crumbl Copycat Confetti Cake Cookies

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. 
Servings: 12
Calories: 925kcal

Equipment

Ingredients

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)

Instructions

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.

Nutrition

Calories: 925kcal | Carbohydrates: 127g | Protein: 8g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 287mg | Potassium: 216mg | Fiber: 1g | Sugar: 89g | Vitamin A: 1454IU | Vitamin C: 0.01mg | Calcium: 83mg | Iron: 2mg