birthday cake cookies

These copycat Crumbl confetti cake cookies start with a decadent cake mix and have lots of rainbow sprinkles, inside and out!

Confetti Cake Cookies (Crumbl Cookie Copycat Recipe)

eggs (100 grams, room temperature)

vegetable oil (67 grams)

confetti cake mix (454 grams (1 box))

baking powder (4 grams)

¼ cup rainbow sprinkles (48 grams)

unsalted butter (85 grams, room temperature (¾ stick))

cream cheese (114 grams, room temperature (½ brick))

sugar (113 grams)

pure vanilla extract (4 grams)

Pink food coloring (optional)

Preheat

Preheat oven to 350°F and line a baking sheet with parchment paper. Spray with nonstick spray and set aside.

Combine

In a large bowl, combine the eggs and vegetable oil. Stir in the cake mix and baking powder until well combined.

Fold

Scoop

Use a 2-tablespoon-sized scoop to make large cookies. Space the cookies out so they don’t touch as they bake.

Bake

Bake for 8-9 minutes and remove. Cool on the pan for 5 minutes, then place on a cooling rack until completely cooled.

Beat

While the cookies cool, make the icing. In a large bowl, using a hand mixer, beat the butter and cream cheese together, then beat in the powdered sugar and vanilla. Mix in food coloring, if desired.

Snip

Place the icing in a Ziplock bag and snip off a little bit of the corner.

Pipe

Start at the center of the cookie and go in a circle out. Add sprinkles to the top of the cookies.

Birthday cake cookies made with cashew butter, a combo of almond flour and oat flour and maple syrup. They&#039;re soft, gluten-free and absolutely delicious when topped with vanilla frosting.

Birthday Cake Cookies

egg (at room temperature)

maple syrup

cashew butter

Tablespoons coconut oil (melted)

almond extract

vanilla extract

butter extract (optional)

almond flour

oat flour

baking powder

salt

rainbow sprinkles (plus more for topping)

Vanilla frosting of choice (I used Simple Mills)

Prep

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

Whisk

Whisk egg, maple syrup, cashew butter, coconut oil, almond extract, vanilla extract and butter extract (if using) together in a large mixing bowl.

Add almond flour, oat flour, baking powder and salt to wet ingredients and stir to combine.

Scoop dough

Using a medium cookie scoop or heaping Tablespoon scoop dough onto prepared baking tray. Press cookies down slightly to form into cookie shape. The dough is sticky so I recommend wetting your fingers before pressing the dough down.

Bake for 8-10 minutes until edges are slightly golden. Let cool for 1-2 minutes and then transfer to a wire rack to cool completely.

Frost

Frost and top with additional sprinkles. Enjoy!

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Birthday cake cookies made with cashew butter, a combo of almond flour and oat flour and maple syrup. They're soft, gluten-free and absolutely delicious when topped with vanilla frosting.

Nothing says Happy Birthday like made from scratch birthday sugar cookies with lots and lots of sprinkles! This simple funfetti cookie recipe is fun for all occasions, not just your birthday! Birthday Cake cookies are most certainly the new way to celebrate!

½ c unsalted butter, softened to room temperature

sugar

brown sugar

½ tsp vanilla extract

½ c flour (217 g)

tsp corn starch

tsp baking soda

sea salt

½ c rainbow sprinkles

In a small bowl, combine flour, salt, corn starch and baking soda. Whisk to combine and set aside.

In a separate medium bowl, cream together butter, sugar and brown sugar until light and fluffy. This should take about 2-4 minutes. Add in egg and vanilla and beat to incorporate fully.

Slowly add in the dry ingredients into the wet ingredients and beat just to incorporate (do not over mix!) Gently fold in sprinkles. For best results, roll into about 1 to 1 1/2 inch balls and chill for about 15 minutes before baking.

While cookie dough is chilling, preheat oven to 350°F.

Place cookie dough balls/scoops two inches apart on parchment lined cookie sheet.  Bake 9-11 minutes, cookies will be puffed up and may not look 100% done, but pull them just before you think they are done. Allow to cool completely and enjoy. Store in an airtight container for about 3-5 days.

I did change one thing.  Instead of folding the sprinkles into the batter, roll the balls and flatten slightly then press the top of each ball into the sprinkles before baking

Made these exactly as written, except that I used a little less than half a cup of the sprinkles. It just seems like so much. But it wouldn’t have been, and next time I will use an entire half a cup with a little less sprinkles, they are still great, and I can’t wait to give them to the birthday girl recipient today.

Made a double batch of these tonight, kept recipe as is and added a bag of white chocolate chips. They are delicious!!

This cookies are amazing. I weighed my flour and measured everything else. Cookies came out with crispy edges and gooey centers. Definitely recommend this recipe!

These Birthday Cake Cookies are the best alternative to birthday cake for the cookie lovers in your life—and they make the perfect every day treat too! They&#039;re super simple thanks to confetti cake mix, incredibly soft and fluffy, and loaded up with colorful sprinkles.

(15.25 ounce) Confetti cake mix ((I used Funfetti))

vegetable oil

eggs

sprinkles ((optional))

Preheat oven to 375˚F.

In a large bowl, combine the cake mix, oil, and eggs. Mix until smooth with an electric mixer or by hand.

Place rounded tablespoonfuls of the cookie dough on a baking sheet 2 inches apart.

Top each cookie with sprinkles.

Bake for 9-10 minutes or until the cookies are set and no longer shiny.

Cool on the cookie sheet for 2-3 minutes, then transfer to a wire cooling rack.

This low calorie birthday cake crumbl copycat is the ultimate indulgent dessert in a calorie deficit. At just 150 calories, this cookie has a delicious dense but soft texture. It is made from a crumbly cookie base with a cream cheese frosting topped with colorful sprinkles.

Low calorie birthday cake cookies (crumbl copycat)

flour

tbsp stevia

½ tsp baking soda

light butter

tsp vanilla extract

tbsp sugar-free sprinkles

150 g Philadelphia lightest

60 g powdered sweetener

Pre-heat oven to 160°C (325°F).

Mix all the cookie ingredients together in a large bowl and gently fold until fully incorporated.

Set aside about 2 tsp of the sprinkles and mix the remainder into the cookie batter.

Form 8 balls and place onto a prepared baking tray.

Bake for 12-15 minutes. Allow the cookies 5 minutes to cool on the baking tray before moving to a wire to cool completely.

Prepare the frosting by mixing the cream cheese and icing sugar until smooth and lump free.

Pipe the frosting onto the cookies and top with a pinch of sprinkles, enjoy!

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