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A Crumbl Funfetti Copycat cookie with a bite removed on a stack of plates.

Crumbl Birthday Cake Cookies

These Crumbl Birthday Cookies start with a large cake batter cookie base packed with sprinkles and are topped with a smooth cream cheese frosting and sprinkles. An easy Crumbl copycat recipe!
4.84 from 6 votes
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 20 cookies
Calories 313 kcal

Ingredients
  

Birthday Cake Cookies

  • 16 tablespoons unsalted butter softened to room temp, 8 ounces
  • 1 cup confectioners’ sugar 4 ounces
  • ½ cup granulated sugar 3.5 ounces
  • 1 large egg room temp
  • 1 teaspoon vanilla extract
  • ½ teaspoon cake batter flavor (substitute for another 1/2 teaspoon of vanilla if you don't have this)
  • 2 cups all-purpose flour 10 ounces
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • cup rainbow sprinkles *see notes*

Cream Cheese Frosting

  • 8 ounces cream cheese (full fat) softened
  • 8 tablespoons butter softened
  • 3 ½ cups confectioners' sugar 14 ounces
  • 1 teaspoon cake batter flavor (substitute vanilla extract if you don't have this)
  • ¾ teaspoon vanilla extract
  • pinch of salt
  • 1 tablespoon heavy cream optional
  • additional sprinkles for topping

Instructions
 

Birthday Cake Cookies

  • Preheat oven to 350°F. Line two large baking sheets with parchment paper.
  • In a large bowl, use a hand mixer on low speed to cream together the butter and sugars until smooth. Beat 2-3 minutes until the mixture is lighter in color and fluffy. Add in the egg, vanilla extract, and cake batter flavor and beat until just combined.
  • Add the flour, baking powder, and salt to the dough and beat everything together on low. Don't overmix here. Use a spatula to fold in any last streaks of flour.
  • Pour in sprinkles and gently fold in with a spatula. Careful not to overmix as even "non-bleeding" sprinkles can start to transfer dye to the dough if overworked.
  • Chill dough in the fridge for 30 minutes.
  • Divide dough into 19-20 cookies using a 3 tablespoon cookie scoop. Place the balls of cookie dough 2-3” apart on a baking sheet. To flatten the tops, gently press down the rounded tops with your fingers before baking.
  • Bake cookies one tray at a time for about 10-12 minutes until starting to turn golden brown on the edges. The centers will still be soft. Don't overbake.

Cream Cheese Frosting

  • Note: If you need to further soften your butter and/or cream cheese, I usually will cut it up and microwave for short intervals until just soft (not melted). You'll have to do this separately for the butter/cream cheese as they won't soften at the same rate.
  • While cookies are baking/cooling, make the frosting. In a large bowl, cream together the softened cream cheese and butter using the beaters on a hand mixer until very smooth (no lumps).
  • Slowly beat in the confectioners' sugar in intervals (about 1/2-3/4 cup at a time) until completely smooth.
  • Add in the cake batter flavor, vanilla extract, and pinch of salt, and mix until combined. Use a tablespoon of cream or whole milk to thin down the frosting if it's too thick. Alternatively, if it's too thin, you may add additional confectioners sugar or (my preferred method), pop it in the fridge for an hour or two before using.
  • Fit a piping bag with a large round tip (I used a 1A tip which is about 1/2" in diameter) and fill with frosting. Pipe a swirl around each cookie, starting in the middle and moving out toward the edges.
    Don't have a piping bag? Use a large gallon storage bag and cut a small end off one of the corners. You can also frost the cookies with a off-set spatula.
    Top with sprinkles and serve! If you plan to store the cookies, you may want to wait on frosting them until directly before eating. See recipe notes about storing these cookies.

Notes

Sprinkles to Use: Sprinkles are optional. Skip using nonpareils (the little round orb type sprinkles) which will bleed. Stick with the style of sprinkles (long thin cylinders) shown.
How Large Are the Cookies? I made these cookies a bit smaller than some of my other Crumbl-size recipes. The finished cookies are about 3.5″ in diameter and the recipe yield is about 20 cookies.
Storing the Cookies: The frosting does not set completely so these cookies can't be stacked. It will even remain a bit soft when frozen. Store frosting (refrigerate) and cookies (room temp in an air-tight box) separately. Or, store frosted cookies in single layers in air-tight boxes in the fridge.  
In a pinch, I also froze these frosted cookies in gallon size bags and so long as you "flash freeze" (pop a tray of frosted cookies in the freezer for a couple hours and then pack into bags) and pack in a single layer (or double layer with wax paper in between if you don't mind a little squished frosting), they freeze nicely too. The frosting won't be as perfect as freshly frosted cookies though.
Notes on the Frosting: This amount of frosting makes about 3 cups. I used only 2.5 cups, but you might use more or less depending on the piping tip you use and how close to the edge of each cookie you go. Leftovers are great used on top of cinnamon rolls, more cookies, or other breakfast breads like coffee cakes and scones. Thin down the leftover frosting as need for these other uses.
For a more moderate amount of frosting, cut the frosting recipe in half and spread a small amount on each cookie. Don't forget to add sprinkles!
Nutrition Facts
Crumbl Birthday Cake Cookies
Amount per Serving
Calories
313
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
45
mg
15
%
Sodium
 
119
mg
5
%
Potassium
 
45
mg
1
%
Carbohydrates
 
45
g
15
%
Fiber
 
1
g
4
%
Sugar
 
35
g
39
%
Protein
 
3
g
6
%
Vitamin A
 
465
IU
9
%
Vitamin C
 
1
mg
1
%
Calcium
 
48
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.