How to make Copycat Crumbl Funfetti cookies
These copycat Crumbl Funfetti cookies will be a hit! These are like a party in cookies with cake batter flavored buttercream frosting topped with colorful sprinkles. Truly, it will bring colors to your dessert tables.
Who Will Love These Cookies?
These Copycat Crumbl Funfetti Cookies are for anyone who adores the famous bakery’s treats but also loves the idea of adding a personal touch. Whether you’re looking to surprise your loved ones with a delightful homemade dessert or you’re simply craving the sweet nostalgia of Funfetti, these cookies are sure to put a smile on your face.
Gather Your Kitchen Equipment
Before we embark on our cookie-making adventure, let’s make sure you have the necessary kitchen equipment ready:
- Hand or Stand Mixer
- Mixing bowls and spoons
- Large cookie scooper (3 tbsp capacity)
- Baking Sheets lined with parchment paper
- Piping Bag fitted with tip 10 or 12
Having these tools at your disposal will ensure that your cookie-making process goes smoothly.
Ingredients
For the Funfetti Cookies:
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 3/4 cup powdered sugar
- 1 egg, brought to room temperature
- 2 tsp pure vanilla extract
- 1.5 cups all-purpose flour, scooped and leveled
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup rainbow sprinkles for rolling
For the Funfetti Buttercream:
- 1/2 cup butter, softened
- 1/2 tsp cake batter flavoring (for that authentic Funfetti taste)
- 2 cups powdered sugar
- 2-3 tbsp heavy cream
Instructions
- Start by placing the egg in a bowl of warm water for 5 minutes to bring it to room temperature. This simple step ensures that your cookies turn out perfectly.
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Set it aside for later use.
- In a mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture becomes smooth and creamy.
- Once your egg has reached room temperature, crack it into the bowl and add the pure vanilla extract. Beat these ingredients until they are well combined.
- It’s time to introduce the dry ingredients. Mix in the all-purpose flour, baking powder, and salt until just combined. Be careful not to overmix, as this can make the cookies tough.
- Use a large cookie scoop to portion out 8 equally sized portions of cookie dough. Roll each portion into a ball and then roll the balls in the rainbow sprinkles, ensuring they’re evenly coated.
- Flatten each cookie dough ball to a thickness of about ¾ inch.
- Bake the cookies in your preheated oven for 12-13 minutes, or until they exhibit a light golden hue around the edges.
- Once they’re done, remove the cookies from the oven and allow them to rest on the baking sheets for at least ten minutes. This resting period allows them to set before transferring them to a cooling rack for full cooling.
How to Make the Cake-flavored Buttercream?
While waiting for the cookies to cool, you can proceed with making the cake-flavored buttercream. Using a hand or stand mixer, cream the butter until smooth. Add powdered sugar, cake batter extract, and heavy cream. Beat for 2 minutes on low speed and beat on high for 4 minutes creating a very light and fluffy buttercream.
How to Decorate the Funfetti Cookies?
Once you are done making the cake-flavored buttercream for its frosting, it is now time for you to decorate the cookies. This is the most exciting and fun part! Start by adding the frosting to a piping bag fitted with a Tip 10 or 12. Then, starting in the center of the cookie, pipe a dot and then make a tight circle around it. Continue this until the cookie is fully frosted and immediately top with sprinkles. You’re done!
There’s more in store…
These copycat Crumbl Funfetti cookies can be stored in an air-tight container or fridge. In this way, you can enjoy the cookies for longer days.
Are you looking for more copycat recipes? Check these out:
PIN for Later
Ingredients
Equipment
Method
- Place the egg in a bowl of warm water for 5 mins (to bring it to room temperature)
- Preheat the oven to 350F then line a baking sheet with parchment paper and set it aside.
- Cream the butter, granulated sugar, and powdered sugar together until smooth and creamy.
- Remove the egg from the bowl of warm water, crack it and beat it and the vanilla extract until combined.
- Add in the dry ingredients (flour, baking powder and salt) and mix until just combined.
- Use a large cookie scoop and scoop out 8 equally sized cookie dough balls.
- Roll the dough into balls and then roll the balls in the sprinkles.
- Flatten the cookies to ¾ inch thickness
- Bake for 12-13 min until lightly golden on the edges
- Remove from the oven and let sit on the baking sheets for at least ten min before removing to a cooling rack to fully cool down.
- Make the cake flavored buttercream
- Using a hand or stand mixer, cream the butter until smooth.
- Add powdered sugar, cake batter extract and heavy cream.
- Beat for 2 mins on low speed and beat on HIGH for 4 mins creating a very light and fluffy buttercream.
- Decorating
- Add the frosting to a piping bag fitted with a Tip 10 or 12
- Starting in the center of the cookie, pipe a dot and then make a tight circle around it. Continue this until the cookie is fully frosted. Immediately top with sprinkles.