Funfetti Crumble Cookies! Copycat confetti cake mix crumbles baked into soft and chewy vanilla sugar cookies with rainbow sprinkles -the perfect cookie for birthday parties and celebrations.
Of all the people in our house, my oldest son has the craziest sweet tooth and is the only one who truly appreciates my baking. These cinnamon rolls are his absolute favorite but these funfetti crumble cookies are a close second.
I made the cutest funfetti cake inspired by a birthday cake recipe from Milk Bar. From there I was inspired to bake the funfetti flavored crumb layer from that recipe into a cakey vanilla cookie and these funfetti cookies were born.
Imagine the soft and buttery texture of vanilla sugar cookies AND the sugary-sweet and nostalgic flavors of everyone’s favorite boxed confetti cake mix baked into one bite size cookie. That is exactly what these delectable funfetti cake crumble cookies taste like! Enjoy.
Ingredients
For this recipe, you’ll be making funfetti cookie crumbs and funfetti cookie dough from scratch. Here’s what you’ll need:
For the crumbles:
- Granulated Sugar & Brown Sugar – The granulated white sugar sweetens the crumble while the brown sugar crystallizes and hardens the cookie crumbs so they become chewy.
- Cake Flour – adds structure to the crumbles.
- Baking Powder – acts as a leavening agent.
- Salt – enhances the sweet flavors.
- Rainbow Sprinkles – are mixed into the cookie crumble and the cookie dough.
- Canola Oil – or vegetable oil.
- Clear Vanilla Extract – The secret to getting the flavor right is clear imitation vanilla. It goes against everything I believe in, but it is the secret to getting your cookies and cakes to taste exactly like the confetti cake boxed cake mix.
For the cookie dough:
- Butter – The butter should be at room temperature so it blends smoothly into the cookie dough.
- Sugar – sweetens the dough.
- Eggs – help keep the dough firm, add flavor and moisture.
- Pure Vanilla Extract AND Clear Vanilla Extract – Yes, you need to use both.
- Cake Flour and Flour – A blend of both flours makes soft, tender, and cakey cookies.
- Cornstarch, Baking Powder and Salt – will help thicken the cookies and give them some lift.
- Rainbow Sprinkles – because can you really ever have too many sprinkles?
Recommended equipment:
- Baking Sheet
- Parchment Paper
- Standing Mixer
- Cookie Scoop
- Heavy Mug or Glass
- Wire Rack
How to Make – The Steps
Step 1 Preheat oven and prep baking sheet:
Preheat the oven to 350° F and line a baking sheet with parchment paper. Set aside.
To Make Crumbles:
Step 2 Mix dry ingredients:
In the bowl of a mixer, add white sugar, brown sugar, baking powder, salt, and sprinkles. Gently mix on low speed until just combined.
Step 3 Add wet ingredients:
To the bowl, add oil and vanilla and mix on medium speed for about 2 minutes or until clumps form. Transfer to a bowl and set aside.
To Make Cookies:
Step 4 Mix wet ingredients:
To the same bowl of the mixer (no need to wash it out), add room temperature butter and sugar. Beat on medium speed until light and fluffy (about 3 to 4 minutes). Add eggs and both vanillas -scraping the bowl.
Step 5 Mix in dry ingredients:
To the bowl, add cake flour, flour, cornstarch, baking powder and salt. Mix until just combined and then add in the sprinkles and gently mix until incorporated. Do not overmix.
Step 6 Shape cookies:
Using a cookie scoop, mold dough onto the prepared baking sheet, leaving 3 to 4 inches in between each scoop. Gently flatten out each scoop with the side of a glass and then press a generous amount of crumbles into the surface of each cookie.
Step 7 Bake:
Transfer baking sheet to the preheated oven and bake for 10 to 12 minutes or until the center of each cookie has risen a bit but still soft and the sides are firm to the tough.
Step 8 Cool:
Remove baking sheet from oven and let rest for about 5 minutes before transferring the cookies to a wire rack to cool completely to room temperature. Enjoy!
Tips & Tricks
- Don’t omit the clear vanilla extract. It is the secret ingredient that makes these cookies taste like everyone’s favorite birthday cake. It’s worth buying for this recipe. You can order it on Amazon but also from your local craft store.
- For a tender, cakey cookie does not overmix.
- Be sure to leave enough room in between each cookie on the baking sheet as this dough will spread out almost double in size in the oven.
- If you should happen to have any extra funfetti cookie crumble, store it in an airtight container for later and then sprinkle it over ice cream (it may even be worth making a double batch 🙂).
Why are Funfetti Crumble Cookies So Good?
- It perfectly replicates the confetti birthday cake flavor.
- Perfect texture – soft and cakey cookies with bites of chewy crumble and rainbow sprinkles.
- Easy to transfer. Funfetti cookies are much easier to transfer to classroom birthday parties than funfetti cupcakes.
- These colorful cookies make every day feel like it’s your birthday!
Variations
These funfetti cookies can also be made without the cookie crumbles and coated with one of these delicious sugary spreads:
- Once cooled top with a sugar cookie glaze and more rainbow sprinkles.
- Spread a layer of colorful royal cupcake icing on the top of each cooled cookie followed by a pinch of sprinkles.
- Pipe vanilla buttercream or marshmallow frosting onto each cookie in a lollipop-Esque spiral and top with rainbow sprinkles.
How to Store
Storing: Once the cookies have cooled completely, you can store them in an airtight container or bag at room temperature for 5 to 7 days.
Make-Ahead and Freezer Options
Freezing: These cookies freeze well once baked, just be sure they have cooled completely to room temperature. First freeze the cookies solid on a baking sheet and then transfer each frozen cookie to an airtight container or bag and freeze for up to 2 months.
FAQ
Why are my cookies not spreading?
If the dough isn’t spreading, it may be too dry. Cookie dough needs an adequate amount of moisture from oil and eggs to loosen up and spread out in the oven.
Why are my cookies flat?
If the dough spreads too much and the cookies flatten, the dough may have been too warm. Be sure to keep the ingredients at room temperature. I recommend baking one cookie first before assembling the entire batch to ensure the dough is just right.
Can I make funfetti cookies with boxed funfetti cake mix?
Yes. If you have a box of funfetti cake mix, you can use it to make funfetti cookies following these simple instructions.
More Cookies Recipes
Soft & Chewy Chocolate Chip Cookies
Funfetti Crumble Cookies
Ingredients
Funfetti Cookie Crumble:
- 1/2 cup sugar
- 1 1/2 Tablespoons brown sugar
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons rainbow sprinkles
- 1/4 cup canola oil
- 1 Tablespoon clear vanilla extract
Funfetti Cookies:
- 1 1/3 cup butter room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 teaspoons clear vanilla extract
- 2 1/2 cups cake flour
- 1 cup flour
- 2 teaspoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup rainbow sprinkles
Instructions
- To make the crumbles, preheat the oven to 350°. Line a baking sheet with parchment.
- In a mixer, add both sugars, flour, baking powder, salt, and sprinkles. Mix on low to combine.
- Add oil and vanilla and mix on medium until clumps form, it takes about 2 minutes. Turn out into a bowl and set aside.
- No need to wash the bowl, add butter and sugar and beat on medium until light and fluffy, about 3-4 minutes.
- Add egg and both vanillas, scraping the bowl.
- Add cake flour, flour, cornstarch, baking powder, and salt. Mix until just combined. Add in sprinkles and give one more quick mix until incorporated.
- Use a cookie scoop and portion the dough onto baking sheets, 3-4 inches apart. These cookies spread. Gently press the tops with a glass to flatten and add a generous amount of crumble to the top of the cookies.
- Bake for 10 to 12 minutes. Let cool for a few minutes, then transfer to a wire rack to cool completely.
