Copycat Crumbl Birthday Cake Cookie
This Copycat Crumbl Birthday Cake Cookie recipe brings the iconic, soft, and chewy cookie from Crumbl’s bakery straight to your kitchen. With a cake-like texture, rich vanilla flavor, and a vibrant buttercream frosting topped with sprinkles, these cookies are perfect for any occasion. Whether you’re celebrating a birthday or simply indulging in a sweet treat, this easy-to-make recipe will make your taste buds dance with joy. The dough uses a secret ingredient—cake mix—to give you that signature soft and moist texture that makes Crumbl’s cookies so special. Get ready for a fun, delicious, and festive baking experience!Nutrition Facts (Per Cookie)Calories: 420, Total Fat: 22g, Saturated Fat: 13g, Trans Fat: 0g, Cholesterol: 70mg, Sodium: 310mg, Total Carbohydrates: 54g, Dietary Fiber: 0g, Sugars: 37g, Protein: 3g, Calcium: 4% DV, Iron: 6% DV, Vitamin A: 10% DVEstimated based on one serving (assuming 12 servings per batch)
Equipment
- Mixing Bowls (2) – 1 for dry ingredients and 1 for wet ingredients.
- Electric Mixer (or Whisk) – For creaming the butter and sugar.
- Cookie Scoop (2 tbsp) – For evenly portioning the dough.
- Baking Sheet (1, lined with parchment paper)
- Parchment Paper (1 sheet) – To line the baking sheet.
- Wire Rack (1) – For cooling the cookies.
Ingredients
For the Cookie Dough:
- 1 cup 226g – Unsalted Butter, softened
- ¾ cup 150g – Granulated Sugar
- ¾ cup 165g – Brown Sugar, packed
- 2 large – Eggs
- 1 tablespoon 15ml – Vanilla Extract
- 1 box 15.25oz – Vanilla Cake Mix
- 1 cup 125g – All-Purpose Flour
- 1 teaspoon 5g – Baking Soda
- ½ teaspoon 2.5g – Salt
For the Buttercream Frosting:
- ½ cup 113g – Unsalted Butter, softened
- 2 cups 240g – Powdered Sugar
- 1 teaspoon 5ml – Vanilla Extract
- 2 tablespoons 30ml – Heavy Cream
- Sprinkles as needed – For decoration
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. You can use an electric mixer for best results.
Add the Eggs and Vanilla:
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine the Dry Ingredients:
- In a separate bowl, whisk together the cake mix, all-purpose flour, baking soda, and salt.
Mix the Dough:
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. If the dough is too soft, chill it in the fridge for 30 minutes.
Scoop and Shape the Dough:
- Using a cookie scoop (about 2 tablespoons), scoop portions of dough onto the prepared baking sheet. Flatten each dough ball slightly with your hands or the bottom of a glass to form a thick cookie.
Bake the Cookies:
- Bake for 10-12 minutes or until the edges are golden and the centers are still soft. Keep an eye on them to avoid overbaking.
Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting:
- While the cookies cool, beat together the softened butter and powdered sugar until smooth and fluffy. Add the vanilla extract and heavy cream, mixing until you reach a spreadable consistency.
Frost and Decorate:
- Once the cookies are cool, frost each cookie generously with the buttercream frosting and top with colorful sprinkles.
Enjoy:
- Serve and enjoy your homemade Crumbl-inspired birthday cake cookies!
Notes
- Chill the Dough: If your dough is too soft to work with, don’t skip the chilling step. Refrigerating the dough for 30 minutes helps prevent the cookies from spreading too much during baking.
- Frosting Variations: Feel free to adjust the frosting thickness by adding more powdered sugar for a thicker consistency or more heavy cream for a softer frosting.
- Flavor Twist: For a funfetti twist, you can mix rainbow sprinkles into the dough itself for an added burst of color inside the cookies.
- Storage: Store these cookies in an airtight container at room temperature for up to 3 days. You can freeze them for up to 3 months for longer storage.