Confetti Cake Cookies (Crumbl Cookie Copycat Recipe) – Jumbo, super soft, slightly chewy cake mix cookies that are a PERFECT COPYCAT of the famous Crumbl Cookies! Loaded with rainbow and confetti sprinkles, and topped with vanilla cream cheese frosting, these are a dead ringer for the real thing!
Easy Crumbl Copycat Confetti Cake Cookies Recipe
I am a big fan of Crumbl Cookies and wanted to recreate a homemade version of one of my favorites, the frosted Crumbl Confetti Cake Cookie.
These big cookies are ultra soft, a little bit chewy, have a light vanilla essence, and are loaded with plenty of rainbow sprinkles.
To quite literally ‘top off’ these jumbo cookies, I piped vanilla cream cheese frosting on them, and finished them with a dusting of confetti sprinkles.
For this easy cookie recipe to save time and energy, I used white cake mix.
However, I also have a 2013 recipe for Softbatch Funfetti Cookies which is a 100% scratch cookie recipe. So if cake mix isn’t your jam, use my other original recipe which is very similar in taste to this recipe and then frost them. It’s been a reader favorite since 2013!
What’s a Crumbl Cookie?
If you’re wondering what in the heck is a Crumbl Cookie, you may not be alone. Crumbl Cookies is a chain of cookie store or cookie bakeries I guess you could call them. All they do is make cookies!
I live way too close to one of their locations, only about 10 minutes, and if I am ever craving a hot, warm, jumbo, always soft, and always decadent cookie, I head over. That’s their trademark style of cookies.
Their flavors rotate weekly, although they always have their Chocolate Chip Cookies available. The cookie combinations and flavors they come up with range from unique to almost outlandish! Not every flavor is for every person, but I admire their creativity.
And unless you missed it: Crumbl Cookies are huge! You could easily halve one. Or potentially quarter it depending on your willpower. That’s why my Crumbl Cookies copycat recipe cookies are also huge.
In full disclosure, Crumbl Cookies is proprietary brand and trademarked and I am only providing my ideas of a copycat recipe of their cookies.
Ingredients in Frosted Confetti Cake Mix Cookies
For these fun cookies, you’ll need the following and easy to find fridge and pantry simple ingredients including the following:
Cookies
Frosting
- Unsalted butter, room temperature
- Cream cheese, room temperature
- Confectioners’ sugar
- Vanilla extract
- Salt
- Food coloring, optional
- Confetti sprinkles
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How To Make Confetti Cake Crumbl Cookies with Cake Mix
Cake mix cookie recipes are one of the most simple types of cookies you’ll ever make. This confetti cake Crumble cookie recipe is no exception!
Step 1: Preheat your oven and line a baking sheet with parchment paper or a Silpat.
Step 2: in a large bowl, whisk together the eggs and oil.
Step 3: Add the box of cake mix, baking powder, and stir until combine.
Step 4: Fold in the rainbow sprinkles. Add extra sprinkles if you’d like! Kids love it.
Know Your Sprinkles!
Some brands or sprinkles bleed and run more than others, especially when they are stirred into a batter or are sitting on top of frosting.
Name brands like Wilton, Betty Crocker, and so forth are less likely to do so in my option. However, if you have a generic brand that you love, stick with it.
Also, it’s perfectly fine to use the same sprinkles in the batter AND to sprinkle on top of the frosting. I used “rainbow sprinkles” in the batter, and “confetti sprinkles” on top, but it’s not necessary.
Step 5: Chill the dough for 1 hour. This isn’t as an absolute requirement, but I highly recommend it to combat spreading.
Step 6: Form large cookies on the baking sheet. I suggest 3 tablespoon sized mounds of dough. For ease, use a large cookie scoop.
Step 7: Bake and allow them to cool completely on a cooling rack before you frost them.
How To Make Copycat Confetti Cake Cookies From Scratch
Not everyone wants to use cake mix or has access to it. And that’s just fine!
I have a 2013 fan-favorite recipe for Softbatch Funfetti Cake Mix Cookies.
Follow that recipe to a T.
Except when you get to the point of shaping the dough, make the dough balls about 3 tablespoons in size, rather than the 2 tablespoons that the recipe card indicates.
And bake them slightly longer, about 10 minutes, or until just set. Depending on your oven and exact dough mound size, it could be slightly more, but not much.
However, heed the advice in the baking instructions as well as my advice in this post: Do Not Over Bake!
Frosting the Crumbl Copycat Confetti Cookies
Crumbl Cookies are known for their decandent, abundant layers or swirls of frosting.
For my at-home version, I made a simple vanilla cream cheese frosting by whipping together butter and cream cheese with an electric mixer, adding confectioners’ sugar, vanilla, salt, and beating until smooth.
If you want to add food color, do it now, as desired.
Transfer the frosting to a large ziptop back, seal it, and snip off the corner – careful not to make the opening too big!
You can also use a piping bag with a Wilton 2A Tip, or similar.
Frost your cookies in a circular pattern and dust with sprinkles before serving!
Cheater’s Tip for Frosting – If you cannot deal with making frosting or don’t want to prep and pipe frosting, and you’re totally fine with just spreading it across your cookies, pick up two containers of Duncan Hines Homestyle Cream Cheese Frosting. I use this product all the time and honestly, people think I made it from scratch!
Their Whipped Cream Cheese Frosting is also good (better for cakes or frosted brownies) but for this application I suggest Homestyle because it’s closer to the actual Crumbl Cookies’ frosting.
Serving and Storage Suggestions for Confetti Cake Crumbl Copycat Cookies
You’ll want to have a big glass of milk handy after one of your Crumbl confetti cake cookies. Or maybe coffee or tea is your speed.
Whether cookies are your idea of breakfast, brunch, dessert, or a snack (or dinner!) there’s no wrong time for cookies! These are especially fun served for birthdays. Imagine the look of joy on the faces of the birthday party attendees when you pull these out!
Like all cookies, these cookies are best served fresh. However, provided you don’t overbake them, they’ll stay fresh in an airtight container at room temp for a few days.
The frosting will actually cause the cookies to get even softer over time as the frosting slowly absorbs into the cookies.
I am comfortable storing frosted baked goods at room temp for about 3 days. But if you’re not, store them in the fridge for up to 5 days.
Because of the frosting, it’s hard to stack these. It’s best to store them flat and unstacked, in a large airtight container.
Baking Tips for the Best Crumbl Copycat Confetti Cake Cookies
Crumbl Copycat Confetti Cookies FAQs
In my opinion, they’re very close to Crumbl Sookies in their overall texture which is very soft with just a slight bit of chewiness. And a pleasant, “white bakery cake” type of flavor, with a hint of vanilla.
The other hallmark of actual Crumbl Cookies is an abundant layer of very rich frosting, and this copycat recipe is no exception. I like to swirl it on nice and thick.
Of course, in full disclosure, nothing is every an exact replica since I don’t have Crumbl’s top secret recipe.
It’s of course possible to make smaller cookies, however that’s not the style and aim of this recipe.
However, if you don’t want big cookies, you can make smaller ones of about 2 tablespoons of dough and bake them for less time, about 7-8 minutes is my guess, but watch them closely.
I wouldn’t make them any smaller than that.
By all accounts, this is a very soft dough. If your cookie dough seems extra soft (it is more like cake batter) or if you’re concerned about your cookies and spreading, I have a few tips:
1. Chill the dough in the mixing bowl for about 1 hour before you scoop out the cookies and bake them off.
2. Bake on a Silpat Baking Mat and not parchment nor a bare cookie sheet.
3. Make sure to use large and not extra-large eggs. The extra liquid volume of eggs could thin out your batter, and thinner batter spreads more.
If you chilled your dough ahead of time and used a 3-tablespoon cookie scoop, neither of these things should happen to you.
But if they did, you can place a glass jar or small bowl with a slightly larger circumference than your cookies have right after they come out of the oven and are still warm. Shake it around gently, and you’ll be able to shape the cookies into more uniform, rounder shapes, and also kind of control some spreading.
However, if they spread too far, this won’t work. Eat your cookies and enjoy their wider size.
It’s not obligatory to frost your cake mix confetti sprinkles cookies but I highly recommend it!
If you don’t want to bother with making frosting, and you don’t want to or don’t care about piping it on, I highly recommend two tubs of Duncan Hines Creamy Homestyle Cream Cheese Frosting. This is my gold standard frosting shortcut when I can’t be bothered! Note that you cannot pipe this frosting.
Many times Crumbl Cookies adds a pale or baby pink tint to their frosting. This is easily achievable with a couple drops of red food coloring. For my cookies, I didn’t color the frosting but go for it.
And you can make the frosting any color you’d like. Want to make these for a baby boy baby shower? Make it blue. Need a fun Halloween cookie recipe? Make the frosting orange. 
Yes you sure can. The recipe will remain the same overall and the only thing that changes is the flavor of cake mix.
Prep Time
15 minutes
Cook Time
9 minutes
Additional Time
1 hour
Total Time
15 minutes
Ingredients
Cookies
- 2 large eggs
- 1/3 cup vegetable or canola oil
- one 16-ounce box cake mix (white or confetti)*
- 1 teaspoon baking powder
- 1/4 cup rainbow sprinkles or jimmies
Frosting**
- 6 tablespoons unsalted butter, softened to room temp
- 4 ounces original brick-style cream cheese, softened to room temp (do NOT use lite, reduced fat, or any cream cheese product labeled as ‘spreadable’ or ‘whipped’)
- 1 cup confectioners’ sugar, sifted if it’s lumpy
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Food coloring of choice, optional
- 1/4 cup confetti sprinkles (rainbow sprinkles or jimmies may be substituted)
Instructions
- Cookies– Preheat oven to 350F and line two baking sheets with Silpat Baking Mats or parchment paper, or spray the baking sheets with nonstick spray; set aside.
- To a large bowl, add the eggs, oil, and whisk to combine.
- Add the cake mix, baking powder, and stir to combine.
- Add the rainbow sprinkles and fold gently to combine; don’t overmix. Tip – I find name brand sprinkles like Betty Crocker or Wilton to run or bleed into the batter or on top of frosting less than generic brands, but use what you trust.
- It’s highly recommended to prevent cookie spreading, but not absolute, but I suggest placing your mixing bowl in the fridge to chill for about 1 hour.
- Using a 3-tablespoon large cookie scoop or two actual tablespoons, form cookie dough mounds, and place them on the prepared baking sheets. Tips – Do not crowd your baking sheets. I suggest baking only 6 cookies per sheet since these are big cookies and even if you chill the dough, they still spread to a degree.
- Bake cookies for 9 minutes, rotating the pan once, midway through cooking. Tips – For optimal results, bake one sheet at a time, on the middle rack. If you must, it’s fine to bake two sheets at once, but I suggest then not only rotating your baking sheets 180 degrees, but also swap them onto the other rack, i.e. whatever was on top, switch to the bottom rack, midway through baking. This is because all ovens bake differently and I find the sheet of cookies that’s on the bottom, never bakes quite as nicely as the one on top so this is my trick to combat that phenomenon. Make sure to bake cookies for about about 9 minutes, and do not overbake, even if they look underdone when you pull them. They’ll continue to set up on the baking sheets as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, or until set enough to transfer to wire racks to finish cooling complete. While they cool, make the frosting.
- Frosting** – To a large mixing bowl, add the butter, cream cheese, and beat on high with a handheld electric mixer (or do this in your stand mixer fitted with the paddle attachment) for about 3 to 4 minutes, or until light and fluffy. Stop and scrape down the sides of the bowl.
- Add the confectioners’ sugar, vanilla extract, salt, and beat to incorporate, starting on low speed and increasing to high, until frosting is smooth.
- Optionally, if you want to add food color in the color of your choice, add it now, drop by drop, mixing after each addition, until your desired shade is achieved. Crumbl Cookies traditionally uses baby pink frosting for this recipe, but I left my untinted.
- Transfer the frosting to a large ziptop bag, seal it, and carefully snip off the tip of one of the bottom corners with a scissors, taking care not to make the hole too big. Alternatively, you can transfer the frosting to a piping bag, fitted with a coupler and Wilton 2A tip, or similar. Alternatively, you can simply spread the frosting on with a knife if you don’t care about the piped swirled “look”.
- Starting in the center of one cookie, make a circular pattern, going outward. Repeat until all cookies have been frosting.
- Evenly garnish with confetti sprinkles. Tip – If you don’t want to buy separate sprinkles for the cookie dough and for garnishing on top, I recommend just then buying rainbow sprinkles and using them for both the batter and garnishing.
- Storage – Cookies will keep airtight at room temp for 2-3 days, or in the refrigerator for up to 5 days, if you don’t like to keep frosted baked goods at room temp. I recommend storing them flat in one layer, rather than stacking them, so the frosting doesn’t transfer and get messy. Once frosted, the cookies aren’t good for freezing. Baked, but unfrosted, cookies will keep airight in the freezer for up to 2 months.
Notes
*Cake Mix Options
White cake mix – I like Duncan Hines Classic White. Confetti cake mix – I like Pillsbury Funfetti.
To Make Scratch Cookies
I have a 2013 fan-favorite recipe for Softbatch Funfetti-Inspired Cookies. Follow that recipe to a T.
Except when you get to the point of shaping the dough, make the dough balls about 3 tablespoons in size, rather than the 2 tablespoons that the recipe card indicates. And bake them slightly longer, about 10 minutes, or until just set. Depending on your oven and exact dough mound size, it could be slightly more, but not much. However, heed the advice in the baking instructions as well as my advice in this post: Do Not Over Bake!
**Cheater’s Tip for Frosting – If you cannot deal with making frosting or don’t want to pipe frosting and are totally fine with just spreading it across your cookies, pick up two containers of Duncan Hines Homestyle Cream Cheese Frosting. I use this product all the time and honestly, people think I made it from scratch! You cannot pipe this frosting and it can only be applied with a knife or small spatula.
Their Whipped Cream Cheese Frosting is also good (better for cakes or frosted brownies) but for this application I suggest Homestyle because it’s closer to the actual Crumbl Cookies’ frosting.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 328Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 56mgSodium: 404mgCarbohydrates: 47gFiber: 1gSugar: 30gProtein: 3g
More Easy Frosted Cookie Recipes:
Soft Frosted Double Chocolate Cookies — Soft, chewy, double chocolate cookies topped with tangy cream cheese frosting!! A match made in heaven! And everything’s better with sprinkles!!
Frosted Triple Chocolate Cookies — A chocaholic’s DREAM! Soft chocolate cookies with chocolate chips, cocoa, and topped with fudgy chocolate ganache!! Rich, decadent, and heavenly!!
Frosted Soft Sugar Cookies — Super SOFT sugar cookies that just melt in your mouth!! To make things even better, they’re topped with the BEST sugar cookie frosting! If you’ve ever thought that sugar cookies can be boring or dry, this EASY recipe with frosting and sprinkles will change your mind!
Lofthouse-Style Frosted Peanut Butter Chip Sugar Cookies — Similar to Lofthouse Soft-Frosted Sugar Cookies, but these are for peanut butter fans. I added peanut butter and frosted them with peanut butter buttercream.
Frosted Chewy Peanut Butter Cookies — Easy, soft, and chewy cookies that are full of rich peanut butter flavor!! The frosting is light, fluffy, AMAZING, and my new favorite! You’ll want to eat it by the spoonful!!
Homemade Nutter Butter Cookies — Homemade copycat Nutter Butters are so much better than the store bought originals! Creamy peanut butter filling is sandwiched between lightly crunchy peanut butter cookies. Pinches of optional sea salt and melted chocolate drizzled over the tops make these cookies simply THE BEST!
