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 Sugar. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Lifestyle of a foodie possible.
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
Whipped cream for topping the cookies (optional)
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.
Thank you for making it all the way down here 🙂
If you enjoyed this recipe don’t forget to let us know in the comments below! In the meantime, don’t forget to follow me on Instagram!
Shop this recipe
This post may contain affiliate posts, meaning that at no cost to you I will get a small percentage of every purchase you make!