Warm, soft sugar cookies with a bakery-style swirl of frosting and colorful bursts of sprinkles. These Crumbl Birthday Cake Cookies are made with butter, sugar, cream cheese, and a splash of cake batter flavoring for that nostalgic boxed-mix magic.
They’re chewy, thick, unapologetically sweet, and basically just joyful chaos in cookie form. Perfect when you want something fun and festive, without wrestling layers of cake.
Sometimes you just want a cookie that’s… extra. One that whispers “party” but also “wear sweatpants.” These Crumbl Birthday Cake Cookies are it. Each soft, buttery bite tastes like a birthday party in your mouth, and the cream cheese frosting? Listen, it doesn’t hold back on the rich, tangy swirl. Plus, sprinkles. Obviously.
They’d be right at home on a dessert table, in a lunchbox, or paired with a very casual Tuesday night. And if you’re also a little obsessed with colorful desserts, you might want to peek at these peanut butter & banana ice cream sandwiches. Just saying.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Crumbl Birthday Cake Cookies Recipe
Honestly, there’s just something gleeful about baking cookies that look like confetti cupcakes in disguise.
- Ridiculously simple to make: You just mix, scoop, flatten, bake, and frost. It’s a low-effort, high-reward kind of operation.
- Fluffy, chewy texture: The perfect cookie-nibbling consistency—soft centers with lightly golden edges.
- That nostalgic cake batter flavor: It’s like the best part of licking the spoon, but legit.
- Rainbow sprinkle content is high: No skimping. You get crunch, color, and joy in every bite.
- Frosting you’ll eat with a spoon: Cream cheese meets butter meets powdered sugar, and… well, you probably need a separate bowl just for snacking.
- Great for baking with kids or chaotic adults: Everyone loves a good sprinkle situation, no matter their age.
Ingredient Notes
We’re sticking with familiar goodies here, but it’s worth taking a sec to talk about what makes each one pull its weight.
- Salted butter: The base of our cookie and frosting game. Salted adds a tiny flavor edge, but you can sub unsalted and add a pinch more salt.
- Granulated sugar: Gives these cookies that classic sweet bite without going brown and caramel-y like some brown sugar versions.
- Eggs (room temp): Help bind everything and create that soft, puffy cookie structure. Room temp blends better, trust me.
- Cake batter flavoring: This is the secret handshake of the birthday cake cookie world—don’t skip it. LorAnn makes a good one.
- All-purpose flour: Give it a little stir before measuring to keep things light. No cake flour needed here.
- Baking powder: Ensures puff and softness. We want a gentle lift, not cookie mountains.
- Rainbow sprinkles: Use the classic “jimmies” style—they hold their shape better and don’t bleed into rainbow sludge.
- Cream cheese: For the frosting, obviously. Go full-fat and make sure it’s soft so your beaters don’t protest.
- Powdered sugar: Makes the frosting smooth and silky, and a little kitchen snowstorm when you forget to start the mixer low (been there).
- Milk (as needed): Just a splash to adjust the frosting texture—a tiny trick to get that pipeable swirl.
How To Make This Crumbl Birthday Cake Cookies Recipe
Let the mixer do the heavy lifting here. These cookies are big, soft, and practically throw their own sprinkles.
- Prep your baking sheets: Line two baking sheets with parchment or silicone mats. You’ll need space—the cookies are thicc.
- Cream butter and sugar: Beat your softened butter and sugar until light and fluffy, about 2–3 minutes. We’re talking pale and dreamy here, not just “stirred.”
- Add eggs and flavoring: Drop in the eggs one at a time, then add that all-important cake batter flavoring. Scrape the bowl. That flavoring hides in the corners.
- Fold in dry ingredients: Switch to low speed and slowly add the flour and baking powder. Stop just when the dough pulls together—it’s a thick one.
- Sprinkle party time: Gently fold in the rainbow sprinkles with a spatula. You don’t want to overmix and end up with streaky pastel dough.
- Scoop and flatten: Use a 1/3 cup scoop for that crumbl-style thicc-ness. Flatten them into hockey puck shapes—about 1 inch thick.
- Bake the cookies: Pop them in the oven at 350°F for 15–18 minutes. They’re done when the edges set, tops lose their gloss, and they puff like magic.
- Let them cool: Leave them on the sheet for 10 minutes, then move to a wire rack. They’ll be fragile and warm and smell unreasonably good.
- Make the frosting: Beat softened cream cheese, butter, and cake batter flavoring until creamy. Then slowly add powdered sugar so you don’t redecorate your kitchen.
- Frost with flair: Use a piping bag and spiral from the center out. No pressure—imperfect frosting still tastes perfect.
- Finish with sprinkles: Because obviously. That crunch on top just makes it.
Storage Options
These cookies are generous in size, but thankfully, they’re also pretty chill when it comes to storage.
Once frosted, they’ll hang out happily in the fridge for about 4–5 days. Just store them in an airtight container so the frosting doesn’t dry out. Stack them with a little parchment between layers if needed.
Now, if you want to make them ahead and freeze them unfrosted, totally doable. Just bake the cookies, cool completely, then wrap them tightly and freeze for up to 2 months. To defrost, leave them at room temp (no need to microwave or do anything weird). Make fresh frosting when you’re ready to serve, and pipe away.
A frosted cookie can technically go in the freezer too, but the texture might suffer a little. If you’re going that route, freeze on a tray first, then store layered gently. Defrost in the fridge for best results. They’ll still make you whisper “oh my gosh” with every bite.
Variations and Substitutions
If you’re feeling the creative itch or dealing with what’s already in the pantry, here are a few fun ways to switch things up.
- Unsalted butter: Totally fine—just add 1/2 teaspoon salt to your dough and a pinch to the frosting to balance sweetness.
- Vanilla instead of cake batter flavoring: You’ll lose that yellow-box-cake nostalgia, but the cookies will still be sweet and rich and totally snackable.
- Different sprinkles: Try pastel confetti, mini chocolate chips, or seasonal colors. Just avoid big sugar crystal sprinkles—they melt weirdly.
- Almond extract in the frosting: A splash (just a 1/4 teaspoon) gives a marzipan-like edge that pairs nicely with the cake vibes.
- Make minis: Use two tablespoons of dough for bite-sized versions. You’ll need to reduce the bake time to about 10–12 minutes.
What to Serve with Crumbl Birthday Cake Cookies
Honestly, these cookies do most of the heavy lifting dessert-wise, but if you want to turn it into a thing, here are a few tasty ideas.
- A hot cup of coffee or tea pairs beautifully with the richness of the frosting. The sweetness and warmth together are oddly comforting. (Extra points if the cookie dunks happen.)
- Try plating them alongside a scoop of light ice cream—like vanilla bean or strawberry. The contrast of cold and chewy gets me every time.
- Use the cookies as a topper for a birthday ice cream sundae. Yes, this is decadent. No, I don’t regret it.
- Pair them with a savory dish if you’re putting together a casual brunch or lunchtime thing. Something like this pan-seared cod with rainbow chard keeps things balanced and lets dessert shine.
- Add them to a party dessert board with fruit, chocolate bark, and other cookies (these chewy oatmeal raisin cookies hold their own beautifully).
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can! Use your favorite all-purpose gluten-free baking blend (with xanthan gum included, ideally). The texture may vary slightly—gluten-free cookies can spread or dry out faster—but with all that butter and frosting, they’re still very lovable. Just keep an eye on the baking time, and maybe do a teeny test cookie first if you’re nervous.
Is there a substitute for cake batter flavoring?
You could use a combo of vanilla extract and almond extract (say, 1 teaspoon vanilla and 1/4 teaspoon almond) to get a similar “birthday cake” vibe. It won’t be quite the same, but pretty close. The actual cake batter flavoring gives a unique boxed-cake perfume—you know the one. But don’t stress if you don’t have it.
How do I keep the cookies from spreading too much?
The key is in the thickness. Use a 1/3 cup scoop, then flatten the dough into pucks about 1 inch thick. Chilling isn’t required here, but if your dough is super soft, a 20-minute chill in the fridge before flattening can help. Also, make sure your baking sheets are cool before loading the second batch.
Can I pipe the frosting without a piping bag?
Totally. Scoop the frosting into a zip-top bag, snip one corner, and pipe away. It won’t be bakery-perfect, but it’ll be charming and tasty. You can also just spread it on with a spoon or offset spatula. I won’t tell if you accidentally eat a spoonful or two while frosting—it’s hard not to.
Crumbl Birthday Cake Cookies
Ingredients
Cookies
- 3/4 cup (170 g) salted butter softened
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 2 tsp (10 ml) cake batter flavoring (or 1 1/2 tsp vanilla + 1/4 tsp almond extract, see notes)
- 2 1/4 cups (280 g) all-purpose flour stirred before measuring
- 2 tsp (8 g) baking powder
- 1/2 cup (80 g) rainbow sprinkles jimmies style; more for topping
Frosting
- 4 oz (113 g) cream cheese full-fat, softened
- 1/4 cup (57 g) salted butter softened
- 1 tsp (5 ml) cake batter flavoring (or 3/4 tsp vanilla + 1/4 tsp almond extract)
- 2 1/4 cups (270 g) powdered sugar
- 1-2 tbsp (15-30 ml) milk as needed for frosting consistency
- sprinkles for topping
Equipment
- Electric mixer
- Parchment Paper or Silicone Mats
- Baking Sheets
- Mixer bowl
- Wire rack
- Piping Bag or Zip-top Bag
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats.
- In a large bowl using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each. Mix in the cake batter flavoring (or vanilla/almond, if using). Scrape down sides of bowl.
- With mixer on low, add flour and baking powder. Beat just until a thick dough forms.
- Fold in sprinkles gently with a spatula to avoid overmixing.
- Scoop dough using a 1/3 cup scoop (about 85g each); flatten into 1-inch thick rounds on prepared sheets, spaced several inches apart.
- Bake 15–18 minutes, until edges are set, tops are puffed, and they look matte (not glossy). Do not overbake.
- Cool on the sheet 10 minutes, then transfer to a wire rack to cool completely before frosting.
- For frosting: In a clean bowl, beat cream cheese, butter, and cake batter flavoring until creamy. Gradually add powdered sugar, beating until smooth. Add milk a bit at a time until the frosting is soft and pipeable.
- Pipe or spread a swirl of frosting on each cooled cookie. Finish with more rainbow sprinkles.
Notes
Freezing: Freeze unfrosted cookies up to 2 months; thaw at room temp and frost fresh.
Substitutions: For unsalted butter, add 1/2 tsp salt to dough and a pinch to frosting. Can't find cake batter flavoring? Use 1 1/2 tsp vanilla + 1/4 tsp almond extract in dough and 3/4 tsp vanilla + 1/4 tsp almond in frosting for a birthday cake vibe.
