Pink Confetti Cake Cookies (Crumbl Copycat)
Bake delicious, soft, and chewy Crumbl Confetti Cake Cookies at home! This copycat funfetti cookie recipe features a sprinkle‑filled sugar cookie topped with fluffy pink cream cheese frosting—perfect for birthdays, bake sales, and any celebration.
You will notice that I am quite a fan of Crumbl Cookies… You might also like Buckeye Brownie Crumbls, or Red Velvet ones. Or even better, choose from my entire collection!
🍪 Why You’ll Love These Crumbl Copycat Cookies
Soft & Chewy: A tender sugar confetti cookie that melts in your mouth.
Burst of Sprinkles: Loaded with sequin sprinkles for a funfetti effect.
Creamy Frosting: Topped with pink cream cheese buttercream for a tangy sweetness.
Easy & Reliable: Simple ingredients and straightforward steps—no cake mix required!
Perfect for Parties: Doubles as a pretty “birthday cake cookie” or school bake sale treat.
Ingredients
For the Confetti Cake Cookies
- 1½ cups unsalted butter, softened
- 1½ cups granulated sugar
- 6 large egg whites
- 2 teaspoons princess cake emulsion (or cake batter flavoring)
- 2 teaspoons pure vanilla extract
- 4½ cups all‑purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup sequin sprinkles (funfetti style)
For the Pink Cream Cheese Frosting
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 6 cups powdered sugar
- 1 tablespoon milk or heavy cream
- 1 teaspoon pure vanilla extract
- Pink gel food coloring, to desired shade
- Additional sequin sprinkles, for decorating
How to Make It
Prep Cookie Dough
First, preheat your oven to 350 °F (175 °C) and line your baking sheets with parchment paper so the cookies slide off easily once they’re baked.
Cream the butter and sugar together in a stand mixer fitted with the paddle attachment until the mixture is light, fluffy, and pale in color. Add the egg whites, princess cake emulsion, and vanilla, then beat on low speed just until everything comes together. Stop occasionally to scrape down the sides so no pockets of butter remain.
In a separate bowl, whisk the flour, baking powder, and salt until evenly blended. Slowly add this dry mixture to the wet ingredients, mixing on low until you no longer see streaks of flour. Be careful not to overmix here, or your cookies may turn out tough.
Finally, gently fold in the sequin sprinkles with a spatula, just enough to distribute them through the dough without smearing their colors. Your cookie dough is now ready to scoop and bake!
Bake the Cookies
Scoop generous spoonfuls of dough (about two tablespoons each) onto your prepared sheets, leaving a couple of inches between each mound.
Slide the trays into the oven and bake for 12–15 minutes, keeping an eye on them so the edges turn a light golden brown and the centers look set.
When they’re done, let the cookies cool completely right on the baking sheet before moving on to frosting.
Make the Frosting
In a clean bowl, beat together the softened butter and cream cheese until completely smooth.
Add half the powdered sugar along with the vanilla and milk, mixing on low until just combined. Gradually incorporate the remaining sugar, then increase the mixer speed to medium and whip until the frosting is light, fluffy, and silky. Stir in just enough pink food coloring to reach your perfect pastel hue.
Frost & Decorate
Transfer the frosting into a piping bag fitted with your favorite tip. Pipe a spiral or any design you like atop each cooled cookie, then immediately sprinkle extra sequin sprinkles so they stick beautifully.
Let the frosting set for a few minutes, then dig in and enjoy your homemade Crumbl Copycat Confetti Cake Cookies!
💡Tips & Variations
- Room‑Temp Ingredients: Ensures smooth creaming and a tender crumb.
- Don’t Overbake: Cookies will firm up as they cool
- Flavor Variations: Swap princess cake emulsion for almond or coconut for a twist.
- Storage: Store in an airtight container in the fridge for up to 3 days. Let sit 15 minutes at room temperature before serving.
For What Occasions to Make These Confetti Crumbl Cookies
These Crumbl copycat Confetti Cake Cookies are festive, versatile, and easy to customize—here are just a few occasions where they’ll shine:
- Birthday Parties – their sprinkle-filled centers and pink frosting make them a perfect birthday cake cookie alternative.
- Bake Sales & School Events – colorful, fun, and eye-catching cookies that are guaranteed to sell fast.
- Baby Showers or Gender Reveals – customize the frosting color to pink, blue, or even a swirl to fit the theme.
- Valentine’s Day or Galentine’s Day – the soft pink frosting and sprinkles fit right into the holiday vibe.
- Bridal Showers & Weddings – mini versions can be served on a dessert table or wrapped as favors.
- Holidays & Celebrations – switch out the sprinkle colors for Christmas, Easter, or 4th of July.
- Family Gatherings – great for potlucks, reunions, or just a weekend treat that kids (and adults!) love.
- Just Because – honestly, no excuse needed—these are great for an afternoon pick-me-up with coffee or tea.
too busy to make it?
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Pink Confetti Cake Cookies (Crumbl Copycat)
Equipment
- Stand mixer with paddle attatchment
- Baking sheets
- Parchment paper
- Cookie scoop or ice cream scoop
- Rubber spatula
Ingredients
For the Cookies
- 1 ½ cups unsalted butter softened
- 1 ½ cups granulated sugar
- 6 large egg whites
- 2 teaspoons princess cake emulsion or cake batter flavoring
- 2 teaspoons vanilla extract
- 4 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup sequin sprinkles funfetti style
For Pink Cream Cheese 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 gel food coloring to tint
- Sequin sprinkles for decorating
Instructions
Prep & Cookie Dough
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- In a stand mixer fitted with the paddle attachment, cream the softened butter and sugar until pale and fluffy.
- Add the egg whites, princess cake emulsion, and vanilla; mix on low just until incorporated, scraping the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt, then add to the mixer on low until the dough comes together—avoid overmixing.
- Gently fold in the sequin sprinkles with a spatula.
Bake the Cookies
- Scoop about two tablespoons of dough per cookie onto the prepared sheets, leaving space between each.
- Bake for 12–15 minutes, until edges are lightly golden and centers look set.
- Cool completely on the baking sheet before frosting.
Make the Frosting
- Beat the softened butter and cream cheese together until smooth.
- Add half the powdered sugar along with the vanilla and milk; mix on low until combined.
- Add the remaining powdered sugar, then increase to medium and whip until light, fluffy, and silky.
- Tint with pink gel food coloring to your desired shade.
Frost & Decorate
- Transfer the frosting to a piping bag fitted with a round or star tip.
- Pipe a spiral onto each cooled cookie, then immediately add more sequin sprinkles so they adhere.
- Let the frosting set for a few minutes before serving.
Notes
- Yield: Recipe makes about 18–22 cookies depending on scoop size; the card is set to 20 servings.
- Texture Tips: Don’t overbake, remove when centers are just set; cookies firm as they cool.
- Flavor Swaps: Replace princess cake emulsion with almond or coconut extract for a twist.
- Color Play: Customize sprinkle colors for holidays, birthdays, or team themes.
- Storage: Store in an airtight container in the fridge for up to 3 days. For best texture, rest at room temp 10–15 minutes before serving.
- Freezer Tips: Freeze unbaked scooped dough on a tray, then bag. Bake from frozen, adding 1–2 minutes. Frosted cookies can be frozen flat, then wrapped (texture of frosting may soften slightly after thawing).
