Crumbl Copycat Confetti Cake Cookies
Add Preferred SourceSoft, thick, and full of sprinkle-loaded fun, these Confetti Cake Cookies taste just like your favorite Crumbl treat, but even better when they’re homemade. With rich vanilla and cake batter flavor in every bite and that signature swirl of pink frosting on top, they’re a total celebration in cookie form.
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Perfect for birthdays, baby showers, or anytime you need something sweet and festive, these cookies bake up beautifully in big, bakery-style portions. Use a large cookie scoop for that perfect shape, freeze unfrosted cookies for later, and swirl on the frosting fresh when you’re ready to party.
These are the perfect cookie for snacking, gifting, or just hiding from the kids to enjoy with a cup of coffee. Or, put them into the kids’ lunchboxes and surprise them with a fun treat!
Ingredients
For the Cookies:
- Unsalted butter – You can also use salted butter, just skip adding any additional salt.
- Granulated sugar – Plain old white sugar. I’ve not tested this recipe with sugar substitutes.
- Egg whites – Save the yolks for hollandaise sauce or another recipe.
- Princess cake emulsion – Emulsions are kind of like extracts, but a bit stronger. The princess cake emulsion gives the cookies their signature flavor.
- Vanilla extract – You can use pure or artificial extract.
- All-purpose flour
- Baking powder – Ensure your baking powder hasn’t expired so that the cookies rise properly.
- Salt – If you use salted butter, don’t add this salt.
- Sequin sprinkles – Or your favorite sprinkles!
For the Frosting:
- Unsalted butter – Your butter needs to be quite soft, but not melted, to get the right fluffiness.
- Cream cheese – The cream cheese should also be at room temperature.
- Powdered sugar – Don’t worry if there are little lumps in your powdered sugar.
- Milk – Or heavy cream.
- Vanilla extract – You can use pure or artificial vanilla.
- Pink food coloring – I like working with gel food colors, but any will work.
How To Make Crumbl Copycat Confetti Cake Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 350°F. Line two heavy-duty baking sheets with parchment paper or use a nonstick baking mat if you want extra clean cookie bottoms.
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar until light and fluffy. Scrape down the bowl with a flex-edge beater or silicone spatula to make sure everything gets mixed evenly.
Add the egg whites, vanilla, and princess cake emulsion. Beat again until smooth.
In a separate large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients into the wet mixture with the mixer on low. Once it’s mostly combined, stir in the sequin sprinkles using a sturdy silicone spatula or a Danish dough whisk; these make folding so much easier with thick doughs.
Use a large trigger-style cookie scoop or ice cream scoop to portion out the dough onto your prepared sheets. Leave space between each cookie since they’ll spread a little.
Bake for 12 to 15 minutes, just until the edges are lightly golden and the centers are set. Let the cookies cool completely on the baking sheet or transfer to a cooling rack with legs so the cookies don’t sag in the middle.
To make the frosting, beat the butter and cream cheese in a clean stand mixer bowl until smooth. Add half the powdered sugar, the vanilla, and milk. Mix on low, then add the remaining sugar. Turn the mixer to medium and whip until light and fluffy.
Add pink food coloring a drop at a time until it reaches your desired shade.
Transfer the frosting to a piping bag fitted with a large open star tip, or just snip off the end if you want a smooth spiral. Pipe a generous swirl onto each cooled cookie and immediately top with more sequin sprinkles.
Chef Jenn’s Tips
- Use a cookie scoop to portion dough evenly and avoid sticky fingers.
- Don’t skip chilling the frosting ingredients first, it helps the swirl hold its shape.
- Want more flavor? Add a dash of almond extract or swap the emulsion for butter vanilla flavor.
- These cookies freeze well before frosting. Just thaw, frost, and decorate when you’re ready!
Recommended
Serving Suggestions
These are a fun dessert after a simple dinner like baked pasta, grilled chicken, or even just pizza night. Pair with a glass of milk or a fun lemonade for a cute birthday treat.
Storage
Store the frosted cookies in an airtight container in the fridge for up to 3 days. For best texture, let them sit at room temperature for 15–20 minutes before serving. Unfrosted cookies can be frozen for up to 2 months.
Crumbl Copycat Confetti Cake Cookies
Equipment
Ingredients
For the Cookies:
- 1 ½ cups unsalted butter softened
- 1 ½ cups granulated sugar
- 6 egg whites
- 2 teaspoons princess cake emulsion
- 2 teaspoons vanilla extract
- 4 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup sequin sprinkles
For the Frosting:
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 6 cups powdered sugar
- 1 tablespoon milk or heavy cream
- 1 teaspoon vanilla extract
- pink food coloring
- sequin sprinkles for decorating
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Cream the butter and sugar in a stand mixer with the paddle attachment until smooth.
- Add vanilla, princess cake flavoring, and egg whites. Mix and scrape down the sides.
- Add flour, baking powder, and salt. Mix until combined, scraping as needed.
- Fold in the sequin sprinkles.
- Scoop the dough onto the baking sheets using an ice cream scoop.
- Bake for 12–15 minutes, until edges begin to brown and centers are set. Let cool completely.
- For the frosting, mix the softened butter and cream cheese in a stand mixer.
- Add half of the powdered sugar, vanilla, and milk. Mix on low.
- Add the remaining sugar and mix on low, then beat on medium until fluffy.
- Tint with pink food coloring.
- Pipe frosting in a spiral on each cooled cookie.
- Top with sprinkles immediately.
Notes
Chef Jenn’s Tips
- Use a cookie scoop to portion dough evenly and avoid sticky fingers.
- Don’t skip chilling the frosting ingredients first—it helps the swirl hold its shape.
- Want more flavor? Add a dash of almond extract or swap the emulsion for butter vanilla flavor.
- These cookies freeze well before frosting. Just thaw, frost, and decorate when you’re ready!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
