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!
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This is the best Crumbl funfetti milkshake cookie recipe ever!
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.
Ingredients for this Crumbl funfetti milkshake cookie recipe.
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.
- Butter– You can use either salted or unsalted butter for the cookie base but opt for unsalted butter for the frosting.
- Imperial Sugar granulated sugar & Imperial Sugar powdered sugar– The combination of both of these high quality sugars will make the sugar cookie base soft, moist, and chewy.
- Egg– The egg is the binding agent in this recipe, make sure to use an egg at room temperature.
- Cake batter extract– 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.
- Flour– You will need AP flour for this recipe.
- Baking powder– The baking powder is the leavening agent for these cookies, it will help give them a little extra height.
- Salt– To balance out the sweetness of these cookies.
- Sprinkles– These cookies are rolled in rainbow sprinkles.
- Heavy cream– 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 I’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!
- Cream the butter, granulated sugar and powdered sugar together until creamy.
- Add in the egg, vanilla extract, and cake batter extract and mix to combine.
- Fold in the flour, baking powder, and salt until combined.
- Mix in the sprinkles, as much or as little as you want.
- Scoop 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
- 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.
- 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!
- Crumbl Birthday cake cookies with Sprinkles
- Chewy Brownie Mix Cookies | Crumbl brownie batter cookies
- All The Crumbl Cookies copycat recipes You’ll ever need!
- Crumbl Cookies and Cream Milkshake Cookies
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!
Crumbl funfetti milkshake 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 Cookies
Ingredients
Funfetti cookies
- ½ cup butter softened
- ⅓ cup Imperial Sugar granulated sugar
- 3 tablespoon Imeprial Sugar powdered sugar
- 1 egg at room temperature
- 2 teaspoon vanilla extract
- 1 & ½ cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup sprinkles for rolling
Cake-flavored buttercream
- 6 tablespoon butter softened
- ¼ teaspoon cake batter extract use a clear one to make sure that your frosting doesn't turn yellow.
- 1 cup Imperial Sugar powdered sugar
- 3 tablespoon heavy cream
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 ¾ 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
Thank you for making it all the way down here 🙂
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Kaelin
Hi! I was wondering is there a way I could sub the AP flour for a gluten free flour?
Chahinez
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!
Emily
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!
Chahinez
Yay!! So glad the family enjoyed them too!!
Erin
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?
Chahinez
Yes that is perfectly fine!
Kyla Tembreull
they turned out amazing! definitely helped my cravings for these! I did make a cream cheese buttercream for mine instead and skipped the whipped cream but the cookies turned out perfect! Will be making these again!
Chahinez
I love that! Great job!
Alice
I’ve made these before and left a review… but I had to do it again! I believe this is the second or third time I’ve made these, and they are SO AMAZING!
The cookies were chewy and dense. Make sure you use a round cookie cutter to reshape them when they come out of the oven (it will also make them nice and gooey in the center!).
I used McCormick cake batter extract which is yellow, but I thought it was nice in contrast with the bright white whipped topping. The frosting by itself is quite strong, but with the cookie it is delightful. Add a swirl of whip cream and sprinkles for extra indulgence.
I’m ashamed to say I gobbled my chilled cookie in one sitting. It was spectacular.
Stephanie
These are one of my favorite cookies to make – I switch them up with whatever color sprinkles are for the holidays , everyone loves them ( I also always double the recipe bc they go so fast!).
Chahinez
That’s what I like to hear!! Thank you!
Emily
I literally have never left a comment on a recipe I’ve tried ever, but felt compelled to now. These cookies were the best thing I have ever eaten. Thanks for sharing this! I plan on trying out the Oreo milkshake cookies tomorrow.
Chahinez
Oh my goodness!! Thank you so much for sure a great review!! Enjoy those OReo milkshake cookies!
Lillian Conde
These cookies were so simple to put together and they tasted amazing! The perfect graduation gift!
Chahinez
This sounds wonderful!
Alice
Is it possible for a cookie to be so delicious?
Absolutely loved this recipe! So cute, fun, and tasty. I will say though, they, weren’t my absolute favorite. Perhaps I’m not much of a sugar cookie person? I found the base to lack the taste I was searching for 🙁
The frosting however, was phenomenal! So tasty and was just like birthday cake. I couldn’t stop eating it! Thank god I had enough left to frost the cookies (I was afraid I’d eat it all until there was none left!!)
Unfotunately, my cake batter extract was yellow, so I ended up adding a touch of purple to get the frosting to be white!
Sharon
Should there be cake batter extract in the cookie dough as well?
Chahinez
You can if you want, but I felt like it was overkill.
Chahinez
Marcia
I can’t believe how much these looked and tasted like the real thing! Thank you for the recipe and I look forward to trying more of your copycats.
Chahinez
I am so happy to hear you loved these friend!
Chahinez
Tanya
Our fridge is finally getting fixed tomorrow (it’s been a month-agh!), so I should be able to buy basics again, like butter and eggs. And while I’m getting groceries, I think I better get ready for ALL of the baking season activities, with a bag of flour here, and another of sugar there. I’ll be sure to look out for the Imperial Sugar brand when I’m in the baking aisle to get sprinkles to make these fun looking cookies. Thanks for the tip!
Hope
Made them today. Delicious 😋
Chahinez
Thank you so much for trying these Hope! You’re the best!
Chahinez