Funfetti Cookies (Crumbl Copycat Recipe)
If you love Crumbl Funfetti Milkshake Cookies, you’re going to love this copycat Funfetti cookies recipe!
I made these as birthday cookies for a friend, and they were a huge hit at the party. Kids and adults both loved them.
These delicious soft-baked confetti sugar cookies with birthday cake batter-flavored icing are absolutely to die for.
I also made this 3-Ingredient Funfetti Dip for the party. It’s good enough to eat with a spoon!
Ingredients For The Funfetti Cookies Recipe
For the cookies –
½ c unsalted butter, softened
½ c sugar
¼ c powdered sugar
1 egg
1 t vanilla
1 ½ c flour
¼ t salt
1 t baking powder
½ c rainbow jimmy sprinkles
For the frosting –
½ c unsalted butter
½ t princess cake emulsion (or cake batter flavoring)
1 c powdered sugar
2 T heavy cream
For the whipped cream –
¼ c heavy cream
½ t vanilla
1 T powdered sugar
Additional sprinkles to decorate
How To Make The Copycat Crumbl Funfetti Cookies
Preheat the oven to 350 degrees, line two baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, combine the softened butter, sugar, and powdered sugar. Cream until smooth.
Add in the egg and vanilla. Mix on low until combined, scraping the sides often.
Add in the flour, salt, and baking powder, and mix until combined.
Add in the sprinkles and mix thoroughly, scraping the sides as needed.
Measure out the cookie dough with a large ice cream scoop. Divide the dough between 8-10 large cookies and place on the baking sheets with plenty of room to allow for spreading.
Bake in the preheated oven for 12 minutes. Allow to cool on the baking sheets.
For the frosting – in the bowl of a stand mixer, combine the softened butter, powdered sugar, and emulsion (or cake batter flavoring). Mix on low until combined.
Add in the heavy cream and mix on low until combined. Scrape the sides often and then increase the speed to medium and mix until smooth and fluffy.
Transfer the frosting to a piping bag and set aside.
To make the whipped cream – in the bowl of a stand mixer, combine the heavy cream, vanilla, and powdered sugar. Mix on low for about 2 minutes and then increase the speed to medium and whip until stiff peaks.
Transfer the whipped cream to a piping bag fitted with a large star tip.
To assemble – once the cookies are cool, pipe a swirl of frosting onto each cookie.
Top with a small dollop of the whipped cream. Decorate with additional sprinkles on top.
Storage: Cookies can be stored in an airtight container in the fridge for up to 3 days.
My Other Cookie Recipes
- Pumpkin Spice Cream Cheese Cookies
- Biscoff Cookie Butter Chocolate Chip Cookies
- Football Sugar Cookies
- Lemon Sugar Cookies
- Easter Bunny Cookies
- Halloween Oreo Cookies
- Gooey Marshmallow Brown Butter Rice Krispie Cookies
Funfetti Cookies (Crumbl Copycat Recipe)
Ingredients
For the cookies –
- ½ c unsalted butter softened
- ½ c sugar
- ¼ c powdered sugar
- 1 egg
- 1 t vanilla
- 1 ½ c flour
- ¼ t salt
- 1 t baking powder
- ½ c rainbow jimmy sprinkles
For the frosting –
- ½ c unsalted butter
- ½ t princess cake emulsion or cake batter flavoring
- 1 c powdered sugar
- 2 T heavy cream
For the whipped cream –
- ¼ c heavy cream
- ½ t vanilla
- 1 T powdered sugar
- Additional sprinkles to decorate
Instructions
- Preheat the oven to 350 degrees, line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine the softened butter, sugar, and powdered sugar. Cream until smooth.
- Add in the egg and vanilla. Mix on low until combined, scraping the sides often.
- Add in the flour, salt, and baking powder, and mix until combined.
- Add in the sprinkles and mix thoroughly, scraping the sides as needed.
- Measure out the cookie dough with a large ice cream scoop. Divide the dough between 8-10 large cookies and place on the baking sheets with plenty of room to allow for spreading.
- Bake in the preheated oven for 12 minutes. Allow to cool on the baking sheets.
For the frosting –
- In the bowl of a stand mixer, combine the softened butter, powdered sugar, and emulsion (or cake batter flavoring). Mix on low until combined.
- Add in the heavy cream and mix on low until combined. Scrape the sides often and then increase the speed to medium and mix until smooth and fluffy.
- Transfer the frosting to a piping bag and set aside.
To make the whipped cream –
- In the bowl of a stand mixer, combine the heavy cream, vanilla, and powdered sugar. Mix on low for about 2 minutes and then increase the speed to medium and whip until stiff peaks.
- Transfer the whipped cream to a piping bag fitted with a large star tip.
To assemble –
- Once the cookies are cool, pipe a swirl of frosting onto each cookie.
- Top with a small dollop of the whipped cream. Decorate with additional sprinkles on top.
Notes
