Name: Crumbl-Style Confetti Cake Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 ½ cup unsalted butter (softened); 1 ½ cup sugar; 6 egg whites; 2 teaspoon princess cake emulsion (or similar flavoring); 2 teaspoon vanilla; 4 ½ cup flour; 2 teaspoon baking powder; 1 teaspoon salt; ½ cup sequin sprinkles; 1 cup unsalted butter (softened); 8 oz cream cheese (softened); 6 cup powdered sugar; 1 tablespoon milk or heavy cream; 1 teaspoon vanilla; pink food coloring; sequin sprinkles (to decorate)

Thick, soft, and brimming with colorful sprinkles, these cookies capture the joy of your favorite Crumbl Confetti Cake treat. Every bite is rich with vanilla and cake batter flavor, finished with a signature swirl of pink frosting for a celebration you can hold in your hand.

Pink frosted sugar cookies on white plates.

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Perfect for birthdays, baby showers, or any day you want a fun, bakery-style cookie, these bake up in generous portions for that classic Crumbl look. Portion with a large cookie scoop, freeze unfrosted if you want to make ahead, and add the frosting just before serving for the freshest presentation.

Ingredients

For the Cookies

Unsalted butter – Gives the cookies a rich, buttery base. If you use salted butter, leave out the extra salt in the recipe.
Granulated sugar – Classic white sugar works best here for sweetness and structure. This recipe hasn’t been tested with sugar alternatives.
Egg whites – Help create a light, cake-like crumb. Save the yolks for other recipes like custard or hollandaise.
Princess cake emulsion – Similar to an extract but with a more concentrated flavor. It’s the secret to that distinct bakery-style cake taste.
Vanilla extract – Either pure or imitation works fine, adding warmth and depth to the flavor.
All-purpose flour – Provides the structure that keeps these cookies soft yet sturdy.
Baking powder – Make sure it’s fresh so the cookies bake up thick and fluffy.
Salt – Balances the sweetness. Skip it if you’re using salted butter.
Sequin sprinkles – Add pops of color throughout the cookie. You can swap in your favorite sprinkle style.

For the Frosting

Unsalted butter – Softened (but not melted) butter creates a smooth, fluffy frosting texture.
Cream cheese – Should be at room temperature to blend easily and give the frosting a slight tang.
Powdered sugar – Sweetens and thickens the frosting. Small lumps won’t affect the final result.
Milk – Or use heavy cream for a richer consistency.
Vanilla extract – Either pure or imitation works to enhance the frosting flavor.
Pink food coloring – Gel coloring is more vibrant, but liquid or powder will also work.

Ingredients for a cake on a marble counter.

How To Make Crumbl-Style Confetti Cake Cookies

Preheat your oven to 350°F. Line two heavy-duty baking sheets with parchment paper or use a nonstick silicone baking mat for a flawless, golden cookie bottom.

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar until pale and fluffy. Stop and scrape down the bowl with a silicone spatula to ensure even mixing.

A bowl of butter and sugar on a marble surface.

Add the egg whites, princess cake emulsion, and vanilla extract. Mix again until the batter is smooth and well blended.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients with the mixer on low speed. Once nearly combined, fold in the sequin sprinkles using a sturdy silicone spatula — this keeps the dough from becoming overmixed while evenly distributing the sprinkles.

A bowl of butter and flour on a marble counter.

Use a large trigger-style cookie scoop to portion the dough onto the prepared baking sheets, leaving space between each cookie for spreading. Bake for 12–15 minutes, until the edges are set and lightly golden. Let them cool completely on the baking sheet or transfer to a cooling rack.

Several cookies are arranged on a marble surface.

For the frosting, place the butter and cream cheese into a clean stand mixer bowl and beat until smooth. Add half the powdered sugar, followed by the vanilla and milk, mixing on low speed. Add the remaining sugar, then beat on medium speed until the frosting becomes fluffy. Tint with pink food coloring until you reach your preferred shade.

A metal bowl filled with butter and cheese.

Adding the food coloring to the mixture.

Transfer the frosting to a piping bag fitted with a large open star tip, or simply snip off the end for a smooth swirl. Frost each cooled cookie with a generous spiral and immediately top with more sprinkles before the frosting sets.

Pink frosted sugar cookies on a white plate with sprinkles.

Chef Jenn’s Tips

Use a large cookie scoop for even sizes and bakery-style thickness.
Keep frosting ingredients slightly chilled for swirls that hold their shape.
For more depth of flavor, add a splash of almond extract or swap in butter-vanilla flavoring.
Freeze unfrosted cookies in an airtight container for up to 2 months; frost after thawing.

Serving Suggestions

These cookies are a festive finish to any meal and you can pair them with a simple pasta dinner, a backyard BBQ, or just enjoy them with a glass of cold milk or pink lemonade for a birthday-style snack.

Storage

Store frosted cookies in an airtight container in the refrigerator for up to 3 days. For the best texture, let them rest at room temperature for 15–20 minutes before serving.