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Crumbl funfetti milkshake cookies, AKA a soft sugar cookie rolled in sprinkles, then topped with a cake flavored buttercream. This is the best cookie for birthdays or any celebration and family gatherings!

This post is sponsored by my friends over at Imperial SugarAll thoughts and opinions are 100% my own. Thank you for supporting the brands that make Lifestyle of a foodie possible.

Crumbl funfetti milkshake cookie with a bite taken out of it

This previous week, Crumbl celebrated its 4th year anniversary. They also treated us to some really delicious cookie flavors, one of them being this sprinkles coated sugar cookie with a cake flavored buttercream.

It is thick, just like any other Crumbl cookie, but once you bite into it, it will melt in your mouth. It’s one of my favorite birthday cake cookies because the frosting on it is so smooth, light, and airy!

I was able to recreate it at home for you to make it all year long, without having to wait for the Crumbl bakeries to release them again!

Why you need to make this recipe!

  • The cookies are super festive.
  • They are great for sprinkles lovers!
  • These cookies are simple enough to make with the little ones.
  • They are topped with the best cake flavored buttercream ever.
  • Depending on how you like them, they can be served with or without the buttercream frosting and the whipped cream on top.
Crumbl funfetti milkshake cookie ingredients

Here are the ingredients you will need to make this sprinkles cookie. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.

  • Butterโ€“ You can use either salted or unsalted butter for the cookie base but opt for unsalted butter for the frosting.
  • Imperial Sugar granulated sugarย & Imperial Sugar powdered sugarโ€“ The combination of both of these high quality sugars will make the sugar cookie base soft, moist, and chewy.
  • Eggโ€“ The egg is the binding agent in this recipe, make sure to use an egg at room temperature.
  • Cake batter extractโ€“ You can find cake batter extract at your local grocery store or online. I strongly suggest using a clear cake batter flavoring for a white frosting.
  • Flourโ€“ You will need AP flour for this recipe.
  • Baking powderโ€“ The baking powder is the leavening agent for these cookies, it will help give them a little extra height.
  • Saltโ€“ย To balance out the sweetness of these cookies.
  • Sprinklesโ€“ These cookies are rolled in rainbow sprinkles.
  • Heavy creamโ€“ The heavy cream will be used to thin out the frosting if needed.
  • Whipped cream- This is just to keep the recipe as close to the Crumbl cookie recipe as possible. This will be used to put a dollop on top.

WHY IMPERIAL SUGAR?

Imperial Sugar has been a trusted name in family kitchens for years now. As a matter of fact, it is the sugar that Iโ€™ve used for many years to create the recipes that I have shared with you here on the blog. Imperial Sugar is gluten-free, allergen-free, and chemical and preservative-free. I only use the best, and this brand is one of my favorites!

How to make Crumbl funfetti milkshake cookies

This is how you can make these cookies. Make sure to scroll down to the recipe card for the full detailed instructions!

  1. Creamย the butter, granulated sugar and powdered sugar together until creamy.
  2. Addย in the egg, vanilla extract, and cake batter extract and mix to combine.
  3. Foldย in the flour, baking powder, and salt until combined.
  4. Mixย in the sprinkles, as much or as little as you want.
  5. Scoopย out equally sized cookie dough balls, roll the cookie dough balls in between the palm of your hand then roll them in the sprinkles, place them on the prepared baking sheet, gently flatten to about hockey puck thickness, and bake them in the preheated oven.

Make the cake-flavored buttercream

  1. In a stand mixer bowl, cream the softened butter, powdered sugar, heavy cream, and cake batter flavoring until smooth and creamy. This process will take anywhere from 5-8 minutes, since we want the frosting to be very light just like Crumbl’s.
  2. Top each cookie with some buttercream and spread on top. Decorate with a dollop of heavy cream of you’d like and enjoy!

More recipes you’ll love!

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Frequently asked questions – FAQ

How to store the Crumbl funfetti milkshake cookies?

These funfetti cake cookies can be stored in an air-tight container in the fridge for up to a week.

There are actually two ways to store your cookies depending on your preferences. You can keep the cookies chilled without the frosting and frost them whenever you’re ready to enjoy them. The frosting will keep at room temp very well. Just whip it before frosting the cookies again.

If you’re like me and enjoy your buttercream cold, you can keep both the cookie base and the buttercream in the fridge in an air-tight container and eat it as is.

What cake batter flavoring should I use?

If you remember, we had a little bit of an issue with the frosting turning yellow because of the cake batter extract in the Crumbl Birthday cake cookies. We were able to get that issue sorted by adding a little violet gel food coloring. The yellow hue was still there, but a lot less.

For this specific cookie, I wanted the frosting to look a lot whiter, so I decided to use this LorAnnOils cake batter extract instead!

Overhead shot of frosted funfetti cookies

If you made these Crumbl funfetti milkshake cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton 

Crumbl funfetti milkshake cookie with a bite taken out of it
4.98 from 44 votes

Crumbl Funfetti Milkshake Cookies

These Curmbl funfetti milkshake cookies are the cookie that Crumbl released to celebrate their 4th birthday. It is served chilled and takes out of this world.
Prep: 20 minutes
Cook: 11 minutes
Total: 31 minutes
Servings: 6 cookies
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Ingredients 
 

Funfetti cookies

Cake-flavored buttercream

Whipped cream for topping the cookies (optional)

Instructions 

Make the funfetti cookies

  • Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
  • Cream the butter, granulated sugar, and powdered sugar together until smooth and creamy.
  • Whisk in the egg, and the vanilla extract and mix until combined.
  • Mix in the flour, baking powder, salt until the flour mixture disappears. Don't overmix your dough. Then using a large cookie scooper scoop out 6 equally sized cookie dough balls, roll them between the palm of your hand, roll them in the sprinkles, and place them on the prepared baking sheet and gently flatten them to about 3/4 inch in thickness.
  • Bake the cookies in the oven for 11 minutes, then let them cool down on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool down fully.

Make the cake flavored buttercream

  • In a stand mixer bowl or a large bowl, cream the butter until smooth and fluffy.
  • Add in the powdered sugar and cake batter extract, and heavy cream, and whip for 5-8 minutes, start slow then increase the speed.
  • Frost the cookies with the buttercream, then top with a dollop of whipped cream.

Nutrition

Calories: 568Calories | Carbohydrates: 68g | Protein: 5g | Fat: 31g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 417mg | Potassium: 60mg | Fiber: 1g | Sugar: 43g | Vitamin A: 972IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Chahinez

Chahinez Tabet Aoul is the recipe developer, photographer, and writer behind Lifestyle of a Foodie and Simple Copycat Recipes. Based in Las Vegas, Nevada, Chahinez is known for creating approachable, high-reward recipes that feel like they came straight from your favorite restaurant. Only easier, more fun, and made right a thome!

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4.98 from 44 votes (33 ratings without comment)

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29 Comments

  1. Ava Schoffman says:

    5 stars
    It was great!

    1. Chahinez says:

      So glad you liked it!

  2. April Miller says:

    Did you use store bought whip cream like in spray can for the dollop on top? I was just curious if this would hold up being set out for party? Any suggestions?

    1. Chahinez says:

      Yes I did, but we ate it immediately. I don’t think it would hold up for a couple hours at a party. Homemade whipped cream might hold up better though, especially if chilled beforehand and if the room is cold.

  3. Kaelin says:

    5 stars
    Hi! I was wondering is there a way I could sub the AP flour for a gluten free flour?

    1. Chahinez says:

      I haven’t tried this recipe with AP flour so I can’t guarantee the result but if you do, make sure to use 1:1 GF flour!

  4. Emily says:

    5 stars
    I just made these cookies for my little brothers and they were GONE within minutes! The recipe was easy to follow and they tasted great! I used a large cookie scoop and got 6 cookies just like the recipe says!

    1. Chahinez says:

      Yay!! So glad the family enjoyed them too!!

  5. Erin says:

    5 stars
    Hi there this recipe looks great, is it ok to make the cookies and the buttercream the night before, refrigerate and frost them in the morning?

    1. Chahinez says:

      Yes that is perfectly fine!