Confetti Cake Cookies

If you love those soft, thick Crumbl cookies but not the price tag, you’ll be obsessed with these confetti cake cookies! They’re my quick and easy take on the Crumbl confetti cookie using boxed cake mix, pantry staples, and a tangy homemade cream cheese frosting. They taste just like the real thing, without the drive or the cost. These cookies are perfect for parties, bake sales, or just because. No more splitting one giant cookie four ways! Everyone gets their own bakery-style treat, piled high with frosting and sprinkles.

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4.43 from 7 votes

Confetti Cake Cookies (Crumbl Cookie Copycat Recipe)

These soft and thick confetti cake cookies are the ultimate Crumbl copycat! Made easy with a box of cake mix and topped with a rich homemade cream cheese frosting, they are perfect for birthdays, parties, or any time you need a sprinkle-filled treat.

Prep Time: 20 minutes mins

Cook Time: 8 minutes mins

Total Time: 28 minutes mins

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Equipment

• Kitchen Scale (optional)
• Baking Sheet
• 2-Tablespoon Cookie Portion Scoop

Serves 12 cookies

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Ingredients

For the Cookies

• ▢ 2 large eggs room temperature
• ▢ ⅓ cup vegetable oil
• ▢ 16 ounces confetti cake mix (1 box)*
• ▢ 1 teaspoon baking powder
• ▢ ¼ cup rainbow sprinkles

For the Icing

• ▢ 6 tablespoons unsalted butter room temperature (¾ stick)
• ▢ 4 ounces cream cheese room temperature (½ brick)**
• ▢ 1 cup powdered sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ Pink food coloring optional
• ▢ ¼ cup rainbow sprinkles

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Instructions

Bake the Cookies:

• Preheat oven to 350°F and line a baking sheet with parchment paper. Spray with nonstick spray and set aside.
• In a large bowl, combine the eggs and vegetable oil. Stir in the cake mix and baking powder until well combined.
  2 large eggs, ⅓ cup vegetable oil, 16 ounces confetti cake mix, 1 teaspoon baking powder
  
• Fold in the confetti sprinkles.
  ¼ cup rainbow sprinkles
  
• Use a 2-tablespoon-sized scoop to make large cookies. Space the cookies out so they don’t touch as they bake.
  
• Bake for 8-9 minutes, then remove from the oven. Cool on the pan for 5 minutes, then place on a cooling rack until completely cooled. While the cookies cool, make the icing.
  

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.
  6 tablespoons unsalted butter, 4 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon pure vanilla extract, Pink food coloring
  
• Place the icing in a zip-top bag and snip off a little bit of the corner.

Frost and Decorate the Cookies:

• Start at the center of the cookie and go in a circle out. Add sprinkles to the top of the cookies.
  ¼ cup rainbow sprinkles
  

Notes

*You can use white, vanilla, or chocolate confetti cake mix instead of confetti cake mix.

**You can use low-fat cream cheese, but I recommend full-fat for the best results.

Tips:

• Once you add the cake mix, don’t overmix, or your cookies will turn out tough and bready. 
• Use a cookie scoop to ensure all of the cookies are the same size. Optionally, use the bottom of a glass to gently press the dough down flat if you prefer that look. Aim for ¾-inch thickness.
• If you don’t want these cookies to spread much, refrigerate the dough for 30-60 minutes before baking.
• To keep these nice and soft, don’t let these cookies brown in the oven. Remove at 8-9 minutes. No longer. They will finish firming up on the hot pan.
• If you need to bake the cookies in batches, I recommend letting the baking sheet cool between batches or using 2 baking sheets. This will prevent the cookies from spreading too much.
• If your kitchen is warm, pop the frosting bag in the fridge for 10 minutes before piping so the swirl holds its shape.
• Apply your sprinkles immediately after frosting each cookie. Cream cheese frosting crusts over slightly as it sits; if you wait until the end to sprinkle the whole batch, they won’t stick.

Cookie Bar Instructions: Press the cookie dough into an 8×8-inch baking pan and bake for 20-25 minutes, until the dough is cooked through. Frost as desired.

Make Ahead: Freeze unbaked cookie dough balls in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or zip-top bag to store for up to 3 months. Add an extra 1-2 minutes to the final bake time, then frost as desired.

Storage: Store confetti cake cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition Facts

Confetti Cake Cookies (Crumbl Cookie Copycat Recipe)

Amount Per Serving (1 cookie)

Calories 368 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 8g50%

Trans Fat 0.3g

Polyunsaturated Fat 4g

Monounsaturated Fat 4g

Cholesterol 56mg19%

Sodium 321mg14%

Potassium 26mg1%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 36g40%

Protein 3g6%

Vitamin A 347IU7%

Calcium 50mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: cookie, Dessert

Cuisine: American

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How to Make Crumbl Cookies with Cake Mix Step-by-Step

Mix the Dough: Preheat your oven to 350°F and line a baking sheet with parchment paper. Spray the parchment with nonstick spray and set aside. In a large bowl, combine 2 large, room-temperature eggs and ⅓ cup of vegetable oil. Stir in 16 ounces (1 box) of funfetti cake mix and 1 teaspoon of baking powder until just combined. Take care not to overmix, or your cookies will turn out tough and bready. I like to use a rubber spatula.

Add the Sprinkles: Gently fold in ¼ cup of rainbow sprinkles until evenly distributed. I like to use jimmies here so the color doesn’t bleed into the dough.

Portion the Cookies: Use a 2-tablespoon-sized cookie scoop to portion out large cookies. Space the cookies 1-2 inches apart so they don’t touch as they bake. If you prefer a flatter look, gently press each cookie with a flat-bottomed glass (dip in flour if it sticks) until ¾ inch thick all the way around.

Bake the Cookies: Bake your confetti cake cookies in the preheated oven for 8-9 minutes, or until just beginning to brown on top. They should look matte/no longer wet, but still be pale in color. If they are not perfectly round, coax into circles while hot (see my tip above!). Cool on the pan for 5 minutes, then place on a cooling rack until completely cooled.

Make the Frosting: While the cookies cool, make the icing. In a large bowl, using a hand mixer, beat 6 tablespoons of room-temperature unsalted butter and 4 ounces (½ brick) of room-temperature cream cheese together, then beat in 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Mix in pink food coloring, if desired, for the Crumbl cookie look. I left mine natural so the sprinkles would really pop!

Frost the Cookies: Place the icing in a zip-top bag and snip off a little bit of the corner. Start at the center of the cookie and go in a circle out. If the frosting is too soft, pop it in the fridge for a few minutes to firm up so it holds the swirl. Immediately top with ¼ cup of rainbow sprinkles before the icing sets. I used circular confetti sprinkles for this part, but jimmies also work well.

How to Store and Freeze

Store leftover confetti cake cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before serving.