Crumbl Copycat Funfetti Birthday Cake Cookies – Easy Homemade Recipe

The first time I whipped up these Crumbl copycat Funfetti birthday cake cookies, my whole kitchen smelled like a bakery just erupted in confetti—and honestly, I was hooked before I even took a bite. There’s something about biting into a thick, soft cookie loaded with sprinkles that just makes you feel like a kid again. That perfect balance of buttery sweetness, a hint of vanilla, and the playful pop of colorful sprinkles is pure joy in every bite. It’s no wonder these cookies are always the first to disappear at family gatherings and birthday parties (sometimes before the cake is even sliced!).

I stumbled on the idea for homemade Funfetti birthday cake cookies after a craving for those famous Crumbl cookies hit me late one night. But let’s face it—driving across town for a single cookie just wasn’t in the cards. So, after a few rounds of mixing, baking, and, yes, a little nibbling straight from the bowl, I landed on this recipe that truly nails the nostalgic flavor and soft, bakery-style texture. Whether you’re celebrating a big milestone, a little win, or just want to bring some sprinkle-filled happiness into your kitchen, these cookies are always the answer.

What I really love is how easy they are to make. No cake mix required, just real, simple ingredients you probably already have. And if you’ve got kids (or even just a sprinkle-loving heart), this recipe is a total winner. After testing these cookies dozens of times—tweaking the amount of butter, the perfect vanilla-to-almond extract ratio, and the best way to get that signature Crumbl-style thickness—I can promise you’ll end up with cookies that are chewy, fluffy, and absolutely irresistible. You’ll be reaching for “just one more” (and I won’t judge if you go back for seconds… or thirds). Let’s get baking—your taste buds and Pinterest board are in for a treat with these Crumbl copycat Funfetti birthday cake cookies!

Why You’ll Love This Recipe

There’s a reason these Crumbl copycat Funfetti birthday cake cookies have become a staple in my house—and in the homes of everyone I’ve shared the recipe with. As someone who’s spent years testing and tasting cookie recipes (and occasionally sneaking dough when nobody’s looking), I can say this one stands out for all the right reasons.

• Quick & Easy: You’re less than 40 minutes away from bakery-style cookies—most of that time is just waiting for them to cool enough to eat!
• Simple Ingredients: No fancy cake mixes or hard-to-find stuff. Just classic baking staples and a generous handful of rainbow sprinkles.
• Celebration Ready: Perfect for birthdays, showers, school parties, or anytime you need a little color and joy in your day.
• Crowd-Pleaser: Kids, adults, cookie snobs—everyone goes wild for these. Honestly, they steal the show at any dessert table.
• Unbelievably Delicious: Thick, soft, and just the right amount of sweetness, with a subtle birthday cake flavor and the ultimate chewy bite.

What makes these cookies different from the rest? It’s the combination of both vanilla and almond extracts for that classic birthday cake flavor, plus the secret step of chilling the dough for extra thickness and chewiness. I’ve tested countless batches to get the texture just right—soft in the middle, lightly crisp on the edges, and packed with sprinkles that don’t bleed or get lost in the dough.

But honestly, it’s more than just a good cookie. There’s a happy nostalgia in every bite. These cookies are a reminder of childhood birthdays, laughter, and the magic of sprinkles. They’re quick enough for a Tuesday treat and special enough for a celebration. And best of all, you get to share that joy with the people you love—without the stress or a bakery price tag. Whether you’re a seasoned baker or a total beginner, this recipe is going to become your go-to for sweet, colorful fun. Trust me, you’ll want to keep a batch on hand for “emergencies.”

What Ingredients You Will Need

This recipe uses simple, reliable ingredients to create that classic Funfetti birthday cake flavor and Crumbl-style thickness—no boxed mixes or weird preservatives here. Most of these items are pantry staples, so you can probably start baking right away!

• For the Cookies:
  • Unsalted butter, softened (1 cup / 226 g): Gives the cookies their rich, tender crumb. (I use Kerrygold for extra flavor!)
  • Granulated sugar (1 cup / 200 g): The main sweetener, keeps things classic and lets the vanilla shine.
  • Brown sugar, packed (1/4 cup / 55 g): Adds a little caramel depth and chew.
  • Large eggs, room temperature (2): Binds everything together and adds moisture.
  • Pure vanilla extract (2 tsp): For that unmistakable birthday cake aroma—don’t skimp!
  • Almond extract (1/2 tsp): Optional, but it makes the cookies taste just like a classic birthday cake.
  • All-purpose flour (3 cups / 375 g): The backbone of the dough; I recommend King Arthur or Gold Medal for consistent results.
  • Cornstarch (2 tsp): Makes the cookies extra soft and thick (trust me, it’s worth it).
  • Baking powder (2 tsp): Helps the cookies rise and stay fluffy.
  • Baking soda (1/2 tsp): For a little lift and those perfect cookie cracks.
  • Salt (1/2 tsp): Balances the sweetness and enhances flavor.
  • Rainbow sprinkles (2/3 cup / 100 g): Use jimmies, not nonpareils, so they don’t bleed into the dough.
• For the Frosting (Optional but SO worth it):
  • Unsalted butter, softened (1/2 cup / 113 g): The base for a creamy, dreamy icing.
  • Powdered sugar (2 cups / 240 g): Sweet and fluffy—no grittiness here.
  • Heavy cream or milk (2-3 tbsp / 30-45 ml): For that perfectly spreadable consistency.
  • Vanilla extract (1 tsp): Adds extra birthday cake vibes.
  • Pinch of salt: Optional, but really brings out the flavors.
  • Extra rainbow sprinkles (for topping): Because you can never have too many!

Substitutions & Tips: You can swap in gluten-free 1:1 flour for an allergy-friendly version (Bob’s Red Mill works great). If you want a dairy-free cookie, use vegan butter and plant-based milk in the frosting. Coconut extract is a fun twist if you’re not into almond. And if you’re out of brown sugar, just use all white sugar—the cookies will still be delicious, just a touch less chewy.

Equipment Needed

You don’t need a fancy kitchen to make these Crumbl copycat Funfetti birthday cake cookies—just a few basics and a sprinkle of excitement!

• Mixing bowls: One large for the dough, one medium for the dry ingredients, and a small one for the frosting if using.
• Electric mixer or stand mixer: Makes creaming butter and sugar a breeze, but a sturdy wooden spoon and elbow grease will do if you’re old-school (I’ve done both on lazy afternoons!).
• Baking sheets: At least two, so you can rotate batches. Line with parchment for easy cleanup.
• Parchment paper or silicone baking mat: Helps prevent sticking and promotes even baking. I love my Silpat mat, but parchment is just as good.
• Measuring cups and spoons: For accuracy—cookies are a little forgiving, but I always measure flour by spooning and leveling for best results.
• Cookie scoop (large, 3 tbsp): For uniform, bakery-style cookies. If you don’t have one, just use a big spoon and roll the dough with your hands.
• Wire cooling rack: Cools the cookies quickly without letting them get soggy.
• Offset spatula or butter knife: Perfect for spreading frosting (or just your finger, let’s be real!).

If you’re on a budget, skip the stand mixer and silicone mats—these cookies turn out great even with basic tools. Just make sure to wash your baking sheets well (sprinkle residue can burn if you reuse them for multiple batches—lesson learned the hard way!).

Preparation Method

1. Cream the butter and sugars: In a large bowl, beat 1 cup (226 g) softened unsalted butter, 1 cup (200 g) granulated sugar, and 1/4 cup (55 g) packed brown sugar together for 2-3 minutes, until light and fluffy. You want it to look pale and almost whipped—this step helps make the cookies thick and tender. If your butter isn’t soft enough, zap it in the microwave for 10 seconds (but don’t melt it!).
2. Add eggs and extracts: Beat in 2 large eggs (room temperature) one at a time, scraping down the bowl as needed. Stir in 2 tsp vanilla extract and 1/2 tsp almond extract (if using). The dough should be creamy and smooth, with no streaks of egg.
3. Mix dry ingredients: In a separate bowl, whisk together 3 cups (375 g) all-purpose flour, 2 tsp cornstarch, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. This helps distribute everything evenly—lumpy cookies are no fun!
4. Combine wet and dry: Gradually add the dry ingredients to the butter mixture, mixing on low or by hand. Stop as soon as the flour is mostly combined—you don’t want to over-mix, or your cookies will be tough (been there, regretted that).
5. Fold in sprinkles: Gently fold in 2/3 cup (100 g) rainbow sprinkles with a spatula. Don’t use a mixer here, or the colors can streak. Dough should be thick, but not crumbly.
6. Chill the dough: Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes (up to overnight). Chilling helps the cookies hold their shape and stay thick. If you’re in a hurry, even 15 minutes is better than nothing!
7. Preheat and prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
8. Scoop and shape: Use a large cookie scoop (about 3 tbsp) to portion dough onto the baking sheets, spacing them about 2 inches (5 cm) apart. For that signature Crumbl look, roll each mound lightly in your hands and press a few extra sprinkles on top.
9. Bake: Bake one sheet at a time for 10-12 minutes, or until the cookies are puffed and just starting to turn golden at the edges. The centers will look soft—that’s perfect! (If you overbake, they won’t be as chewy.)
10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool.
11. Frosting (optional): While the cookies cool, beat 1/2 cup (113 g) softened butter with 2 cups (240 g) powdered sugar, 2-3 tbsp (30-45 ml) cream or milk, and 1 tsp vanilla until fluffy. Spread a generous swirl on each cooled cookie and top with more sprinkles.

Prep notes: If the dough feels too sticky to scoop, chill it longer. For flatter cookies, gently press the dough balls down before baking. And don’t skip the cooling step—warm cookies are fragile!

Cooking Tips & Techniques

After making these Crumbl copycat Funfetti birthday cake cookies more times than I can count, I’ve picked up a few tricks (and, let’s be real, made a few mistakes along the way!). Here’s what I’ve learned for cookie perfection every time:

• Chill the dough: This is the secret to thick, bakery-style cookies. Even a short chill firms up the butter, so the cookies don’t spread too much. If you skip this, you’ll get flat cookies—still tasty, but not Crumbl-style.
• Use jimmies, not nonpareils: Nonpareils bleed color into the dough and can turn everything an odd shade of gray. Rainbow jimmies stay bright and cheery, even after baking.
• Don’t over-mix: Once the flour goes in, mix just until combined. Over-mixing develops gluten, which means tough cookies. I learned this the hard way—less is more!
• Rotate the baking sheet: Ovens have hot spots. Halfway through baking, rotate the sheet for even browning.
• Perfect thickness: For extra-thick cookies, stack two smaller dough balls on top of each other, then gently press together. This little trick gives you that signature bakery look.
• Soft centers: The cookies should look slightly under-baked in the center when you pull them out. They finish setting as they cool—if they’re firm in the oven, they’ll be dry later.
• Frosting finesse: Wait until cookies are completely cool before frosting, or the icing will melt and slide right off (I’ve lost many a cookie to impatience!).
• Measuring flour: Spoon and level your flour, don’t scoop straight from the bag—too much flour makes dry cookies.

Multitasking tip: While your dough chills, prep your frosting or set out your sprinkles and measuring cups for easy cleanup. And if you’re baking with kids, let them add the sprinkles—just be ready for a little mess (it’s worth it for the smiles!).

Variations & Adaptations

The great thing about these Crumbl copycat Funfetti birthday cake cookies is how easy they are to customize. Whether you’re working with allergies, changing up flavors, or just feeling creative, there’s a version for everyone!

• Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend (like Cup4Cup or Bob’s Red Mill). I’ve tried it, and the cookies stay thick and soft—nobody notices the difference!
• Dairy-free: Use vegan butter (like Earth Balance) and plant-based milk for the frosting. The cookies still taste rich and “buttery,” just with a lighter texture.
• Seasonal sprinkles: Change up the colors for holidays—red and green for Christmas, pastels for Easter, or school colors for graduation parties. It’s a fun way to make the cookies fit any celebration.
• Flavor switch-up: Add a teaspoon of lemon or coconut extract for a new twist, or swap half the vanilla for maple for a fall-inspired treat.
• Stuffed version: For a decadent surprise, press a small piece of white chocolate or cake truffle into the center before baking. Extra “wow” factor!
• Egg-free: Replace eggs with a flaxseed mixture (1 tbsp ground flax + 3 tbsp water per egg) for a vegan-friendly cookie.

One of my favorite personal riffs? I made these with chocolate sprinkles and a dash of espresso powder for a grown-up “mocha birthday” vibe—totally addictive. Don’t be afraid to play around and make them your own!

Serving & Storage Suggestions

For the best experience, serve these Crumbl copycat Funfetti birthday cake cookies at room temperature—soft, chewy, and bursting with flavor. I love piling them high on a cake stand or colorful platter, scattered with extra sprinkles for that “wow” factor (perfect for Pinterest photos, too!).

Pair them with cold milk, a scoop of vanilla ice cream, or even a cup of hot coffee for grown-ups. They make a fun dessert for birthdays, showers, or just because. Honestly, they even double as a sweet breakfast treat—no judgment here!

Storage: Store cookies in an airtight container at room temperature for up to 4 days. If you’ve frosted them, layer parchment between cookies so the icing doesn’t smudge. For longer storage, freeze unfrosted cookies for up to 2 months—just thaw and frost before serving.

Reheating: If you like warm cookies (who doesn’t?), microwave for 8-10 seconds for that just-baked softness. The flavors actually get better after a day as the extracts settle and the cookies become even more tender.

These cookies travel well, too—pack them in a tin or cookie box for gifting, and you’ll make someone’s day!

Nutritional Information & Benefits

Each Crumbl copycat Funfetti birthday cake cookie (unfrosted) is estimated to have about 220 calories, 10g fat, 30g carbs, and 2g protein. The main ingredients—real butter and eggs—add richness and a little bit of protein, while the sprinkles keep things fun (hey, a little joy is good for you!).

If you use gluten-free flour or dairy-free substitutes, the nutrition will shift slightly but the cookies remain a treat. For those watching allergens, be aware: these cookies contain wheat, eggs, and dairy (unless you adapt as above), and some store-bought sprinkles may contain soy or trace nuts—always check labels.

From a wellness angle, I see these as the perfect “happy food”—something to enjoy in moderation, with real ingredients and a big side of celebration. And honestly, a little sprinkle magic goes a long way for your mood!

Conclusion

If you’re looking for a cookie recipe that brings the party to your kitchen, these Crumbl copycat Funfetti birthday cake cookies are it. With their thick, soft centers, bursts of color, and birthday cake flavor, they’re pure joy—easy enough for a weeknight, special enough for any celebration. I love how customizable they are, and the way they make even an ordinary day feel like a special occasion.

Don’t be afraid to tweak the recipe to suit your own style—try new extracts, swap in holiday sprinkles, or go all out with the frosting. That’s the beauty of homemade cookies: they’re yours to make and share. I hope you enjoy these as much as my family does, and that they become your new go-to for birthdays, bake sales, or whenever you need a little sprinkle-filled pick-me-up.

If you try this recipe, let me know how it goes! Leave a comment, share your photos, or tag your version on Pinterest. Happy baking—may your days be sweet and your cookies even sweeter!

FAQs about Crumbl Copycat Funfetti Birthday Cake Cookies

Can I make these cookies ahead of time?

Yes! You can make the dough up to 2 days ahead and keep it covered in the fridge. Baked cookies stay fresh for several days, and you can freeze the dough balls for quick cookies anytime.

Why are my cookies flat and not thick like Crumbl’s?

This usually happens if the dough wasn’t chilled long enough or if the butter was too soft. Make sure to chill the dough and measure your flour accurately.

What kind of sprinkles work best?

Use rainbow jimmies for the best results—they keep their color and don’t bleed into the dough. Avoid nonpareils, as they can melt and turn the cookies grayish.

Can I skip the frosting?

Absolutely! The cookies are delicious on their own, but the frosting adds extra birthday cake vibes. You can also drizzle with a simple glaze if you want something lighter.

How do I make these cookies gluten-free or dairy-free?

Use a 1:1 gluten-free flour blend for gluten-free cookies, and swap in vegan butter and plant milk for dairy-free. The results are still soft, chewy, and celebration-worthy!

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