Crumbl Birthday Cake Cookies
Warm, soft sugar cookies with a bakery-style swirl of frosting and bursts of colorful sprinkles. These Crumbl Birthday Cake Cookies are chewy, thick, and unapologetically sweet, loaded with butter, sugar, cream cheese, cake batter flavoring, and all the nostalgic boxed-mix magic you crave.
12
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
Storage: Store frosted cookies in an airtight container in the fridge up to 4–5 days, stacking with parchment.
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.
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.
Nutrition
Calories: 360kcal | Carbohydrates: 52g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 130mg | Potassium: 40mg | Sugar: 33g | Vitamin A: 550IU | Calcium: 50mg | Iron: 1.2mg