Copycat Crumbl Confetti Cookie
These Copycat Crumbl Confetti Cookies are a fun, festive treat that brings the delicious flavor of Crumbl’s famous confetti cookies into your own kitchen. With their soft, chewy centers, golden edges, and vibrant sprinkles, these cookies are perfect for any celebration or as an everyday indulgence. The combination of simple ingredients and easy steps makes this recipe a hit with bakers of all skill levels.Enjoy the homemade version of these bakery-style cookies in the comfort of your home with this easy-to-follow recipe.
Equipment
- Mixing Bowl – 1 large
- Hand Mixer or Stand Mixer (1)
- Measuring cups and spoons (1 set)
- Cookie Scoop (1)
- Baking Sheet (1-2, depending on size)
- Parchment Paper (1 sheet)
- Cooling Rack (1)
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup confetti sprinkles plus extra for decorating, optional
Instructions
Preheat Oven & Prepare Baking Sheets:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cookie removal.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter & Sugars:
- In a large bowl, use a hand mixer (or stand mixer) to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add Eggs & Vanilla:
- Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth.
Combine Wet & Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Fold in Sprinkles:
- Gently fold in the confetti sprinkles with a spatula, being careful not to break them up too much.
Shape Dough:
- Use a cookie scoop (or spoon) to scoop about 2 tablespoons of dough for each cookie. Roll the dough into a ball and place them about 2 inches apart on the prepared baking sheet.
Bake:
- Bake for 8-10 minutes or until the edges are golden and the centers are soft. The cookies may appear slightly underbaked in the middle; they will firm up as they cool.
Cool & Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional - Decorate:
- If desired, top with extra sprinkles or frost with buttercream for added sweetness and visual appeal.
Notes
- Chill the Dough: If you'd like thicker, chewier cookies, chill the dough for at least 30 minutes before baking.
- Sprinkle Choice: Use baking sprinkles for the best results; they hold their color better and don’t bleed into the dough during baking.
- Customize: Feel free to swap out the sprinkles for mini chocolate chips, M&Ms, or chopped nuts for a twist.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- Vegan or Gluten-Free Options: Easily make this recipe vegan or gluten-free with simple ingredient swaps (like plant-based butter and gluten-free flour).