CRUMBL confetti cake cookies
Soft and chewy CRUMBL inspired confetti cake cookies topped with a pink smooth vanilla buttercream frosting.
Servings: 10 cookies
Confetti cake cookies
- 1 box pound cake mix 16 oz
- 2 eggs at room temperature
- 1 tsp baking powder
- 6 tbsp canola oil or vegetable oil
- 2 tbsp confetti sprinkles
Pink vanilla buttercream frosting
Make the confetti cake cookies
Preheat the oven to 350F and line a baking sheet with parchement paper then set aside.
Mix the pound cake mix, baking powder, eggs, oil together until the dry mixture disappears. Gently fold in the confetti sprinkles.
Using a medium cookie scooper, scoop out 10 equally sized cookies and place them on the prepared baking sheet leaving at least 2 inches of space in between.
Bake the cookies for 8 minutes, as soon as they come out of the oven then swoosh the cookie with a larger cookie cutter to give them a perfectly round look and keep them thicker. Let them cool down fully.
Make the pink cookie buttercream.
Cream the butter, cream cheese, powdered sugar, vanilla extract together until light and creamy.
Using a tooth pick, grab some pink gel food coloring and then swirl the toothpick into the buttercream and mix again. The buttercream should be bright pink, if yours is still pale, add a little more gel food coloring at a time and
Calories: 430kcal | Carbohydrates: 76g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 515mg | Potassium: 69mg | Fiber: 1g | Sugar: 63g | Vitamin A: 372IU | Calcium: 108mg | Iron: 1mg