These Confetti Cake Cookies are a homemade spin on the beloved Crumbl classic which are soft, fluffy, and bursting with colorful sprinkles. Every bite delivers rich vanilla and cake batter sweetness, crowned with a generous swirl of pink frosting for a cookie that feels like a party.
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Ideal for birthdays, baby showers, or simply treating yourself to a bakery-style indulgence at home, these cookies bake up into big, pillowy rounds that are just as pretty as they are delicious. You can bake the dough right after scooping or freeze the unfrosted cookies to decorate later for the freshest, picture-perfect results.
Why pay for $$$ boutique cookies when you can make these copycat Crumbl cookies at home. I think they taste better, too!
Ingredients
For the Cookies
- Unsalted butter – You can swap in salted butter if needed, just skip the extra salt in the recipe.
- Granulated sugar – Regular white sugar works perfectly here; I haven’t tested it with sugar substitutes.
- Egg whites – Save the yolks for another dish, like custard or hollandaise.
- Princess cake emulsion – Similar to extract but more concentrated, this is what gives the cookies their signature cake flavor.
- Vanilla extract – Either pure or imitation will work fine.
- All-purpose flour – The go-to flour for soft yet sturdy cookies.
- Baking powder – Check the date to make sure it’s still active so the cookies rise properly.
- Salt – Leave this out if you’re using salted butter.
- Sequin sprinkles – Adds color and fun; feel free to use your favorite sprinkle style.
For the Frosting
- Unsalted butter – Should be softened, not melted, for light and creamy frosting.
- Cream cheese – Needs to be at room temperature so it blends smoothly.
- Powdered sugar – A few lumps are fine; they’ll disappear as you mix.
- Milk – Or use heavy cream for a richer texture.
- Vanilla extract – Both pure and imitation work here.
- Pink food coloring – Gel colors give vibrant results, but any type is fine.
How to Make Confetti Cake Cookies
Preheat your oven to 350°F. Line two heavy-duty baking sheets with parchment paper or a nonstick silicone baking mat to ensure evenly baked bottoms.
In the bowl of a stand mixer with the paddle attachment, cream together the softened butter and sugar until the mixture is pale and airy. Pause to scrape down the sides of the bowl with a silicone spatula, making sure every bit is mixed in for an even, smooth dough.
Add the egg whites, princess cake emulsion, and vanilla extract, then mix until smooth. In a separate mixing bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients with the mixer on low speed. Once the dough is almost fully combined, fold in the sprinkles with a sturdy silicone spatula to prevent overmixing.
With a cookie scoop, drop even portions of dough onto the prepared baking sheets, spacing them apart so they have room to spread. Bake for 12 to 15 minutes, or until the edges are firm and lightly golden. Allow the cookies to cool entirely on the baking sheet, or carefully move them to a cooling rack to finish cooling.
For the frosting, place butter and cream cheese in a clean stand mixer bowl and beat until smooth. Add half the powdered sugar along with the vanilla and milk, mixing on low. Add the remaining sugar and continue beating until light and fluffy. Tint with pink food coloring until you achieve your preferred shade.
Fill a piping bag fitted with a large open star tip, or simply cut the end for a smooth swirl. Frost each cooled cookie generously and top immediately with more sprinkles.
Chef Jenn’s Tips
- A large cookie scoop ensures even sizes and a bakery-style look.
- Slightly chilled frosting ingredients make neater swirls.
- Add a touch of almond extract for a subtle flavor boost.
- Freeze unfrosted cookies for up to 2 months and frost after thawing.
Serving Suggestion
These cookies are perfect after a casual dinner like baked pasta, grilled sliders, or homemade pizza. Serve with cold milk, hot coffee, or pink lemonade for a complete party treat.
Storage
Store frosted cookies in an airtight container in the refrigerator for up to 3 days. For best flavor, bring to room temperature before serving.
Copycat Crumbl 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 or similar cake flavoring
- 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
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
- Cream butter and sugar in a stand mixer with paddle attachment until light and fluffy.
- Mix in egg whites, vanilla, and princess cake emulsion until smooth.
- Whisk flour, baking powder, and salt in another bowl. Add to wet mixture on low until combined. Fold in sprinkles.
- Scoop dough with a large cookie scoop onto sheets.
- Bake 12–15 minutes until edges are lightly golden. Cool completely.
- Beat butter and cream cheese for frosting. Add half the sugar, vanilla, and milk; mix. Add remaining sugar, beat until fluffy, and tint with pink coloring.
- Pipe swirls on cooled cookies, then decorate with sprinkles.
Notes
Chef Jenn’s Tips
- A large cookie scoop ensures even sizes and a bakery-style look.
- Slightly chilled frosting ingredients make neater swirls.
- Add a touch of almond extract for a subtle flavor boost.
- Freeze unfrosted cookies for up to 2 months and frost after thawing.
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.