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Crumbl Copycat Funfetti Birthday Cake Cookies

Crumbl copycat Funfetti birthday cake cookies - featured image
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These thick, soft Funfetti birthday cake cookies are a homemade copycat of the famous Crumbl bakery treat, bursting with colorful sprinkles and classic birthday cake flavor. Easy to make with pantry staples, they’re perfect for celebrations or whenever you need a little sprinkle-filled joy.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (55 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 3 cups (375 g) all-purpose flour
  • 2 teaspoons cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup (100 g) rainbow sprinkles (jimmies, not nonpareils)
  • For the Frosting (optional):
  • 1/2 cup (113 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar
  • 2–3 tablespoons (30–45 ml) heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt (optional)
  • Extra rainbow sprinkles for topping

Instructions

  1. In a large bowl, beat 1 cup softened unsalted butter, 1 cup granulated sugar, and 1/4 cup packed brown sugar together for 2-3 minutes until light and fluffy.
  2. Beat in 2 large eggs, one at a time, scraping down the bowl as needed. Stir in 2 teaspoons vanilla extract and 1/2 teaspoon almond extract (if using).
  3. In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons cornstarch, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  4. Gradually add the dry ingredients to the butter mixture, mixing on low or by hand until just combined.
  5. Gently fold in 2/3 cup rainbow sprinkles with a spatula.
  6. Cover the bowl and chill the dough in the fridge for at least 30 minutes (up to overnight).
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Use a large cookie scoop (about 3 tablespoons) to portion dough onto baking sheets, spacing about 2 inches apart. Press a few extra sprinkles on top if desired.
  9. Bake one sheet at a time for 10-12 minutes, until cookies are puffed and just starting to turn golden at the edges. Centers should look soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the frosting (optional): Beat 1/2 cup softened butter with 2 cups powdered sugar, 2-3 tablespoons cream or milk, and 1 teaspoon vanilla until fluffy. Spread on cooled cookies and top with more sprinkles.

Notes

Chill the dough for thick, bakery-style cookies. Use rainbow jimmies (not nonpareils) to prevent color bleeding. Don’t over-mix after adding flour. For extra-thick cookies, stack two smaller dough balls. Let cookies cool before frosting. Store in an airtight container for up to 4 days or freeze unfrosted cookies for up to 2 months.

Nutrition

Keywords: Crumbl copycat, Funfetti cookies, birthday cake cookies, bakery style cookies, sprinkle cookies, homemade Crumbl, easy cookie recipe, party cookies, American dessert, soft cookies

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