Copycat Crumbl Confetti Cookies
Copycat Crumbl Confetti Cookies are soft, chewy, and topped with fluffy frosting. These bakery-style cookies are perfect for any celebration!
Servings: 12 servings
Equipment
- piping tip (Wilton 2a recommended)
Ingredients
Cookies
- 4-1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1-1/2 cups unsalted butter softened
- 1-1/2 cups granulated sugar
- 6 egg whites
- 1-1/2 teaspoons cake batter extract
- 1-1/2 teaspoons vanilla extract
- ⅓ cup pastel sequin sprinkles
Frosting
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- 6-1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- pink food coloring (Americolor deep pink gel food coloring is recommended)
- pastel sequin sprinkles for garnish
Instructions
Prepare the Cookies
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a large bowl, stir together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 3 minutes until light and fluffy.
- Add the egg whites in three additions, mixing fully between each. Mix in the cake batter extract and vanilla extract.
- Add the flour mixture in three batches, mixing well after each and scraping down the sides of the bowl as needed.
- Stir in the sprinkles until evenly distributed.
- Divide the dough into 12 equal portions and roll each into a smooth ball. Place them on the prepared baking sheets at least 6 inches apart.
- Gently flatten each dough ball into a large flat circle.
Bake and Cool
- Bake for 13 to 15 minutes, or until the cookies are lightly golden and the centers look dry.
- Let cookies cool completely on the baking sheets.
Prepare Frosting and Decorate
- To make the frosting, beat the butter and cream cheese in a stand mixer until smooth and combined.
- Gradually add the powdered sugar, mixing well and scraping down the sides as needed.
- Add the heavy cream and vanilla, then beat on medium-high speed for 3 minutes until light and fluffy.
- Add pink food coloring until the desired color is reached.
- Transfer the frosting to a piping bag fitted with a large round tip and pipe a swirl on each cooled cookie. Garnish with extra sprinkles and serve.
Notes
🥡 STORAGE
- Store cookies in an airtight container in the refrigerator due to the cream cheese frosting.
- Let the cookies sit at room temperature for 30 minutes before serving for optimal texture and flavor.
♨️ REHEATING
- These cookies are best served at room temperature.
- If desired, microwave individual cookies for 5-10 seconds to slightly soften.
❄️ FREEZING
- Freeze frosted or unfrosted cookies for up to 3 months.
- Place the cookies on a baking sheet and freeze until solid. Then, transfer them to an airtight container, separating layers with wax paper.
- Thaw in the refrigerator overnight or let sit at room temperature until fully thawed.
💡 TIPS FOR BEST RESULTS
- Use egg whites to keep the cookies pale, similar to the Crumbl version.
- Chill the dough for 20-30 minutes if it feels too soft when shaping.
- Space dough balls 6 inches apart on the baking sheet to allow for spreading.
- Let the cookies cool completely before frosting to prevent them from melting.
- Use a Wilton 2A tip for that signature frosting swirl.
🍳 ALTERNATE COOKING METHODS
- No alternate cooking methods are recommended for this recipe. Baking in the oven is best for achieving the ideal texture and spread.
♻️ LEFTOVERS
- Store leftover cookies in the fridge and enjoy within 5 days. Freeze extras to enjoy later.
- Serve leftovers as is, or crumble them over ice cream for a fun twist.
Nutrition
Serving: 1cookie | Calories: 528kcal | Carbohydrates: 60g | Protein: 5g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 389mg | Potassium: 82mg | Fiber: 1g | Sugar: 43g | Vitamin A: 982IU | Vitamin C: 0.01mg | Calcium: 89mg | Iron: 1mg
