Confetti Cake Cookies (Crumbl Cookie Copycat Recipe)

overhead view of 6 frosted confetti cake cookies with sprinkles on a platter.

Confetti Cake Cookies (Crumbl Cookie Copycat Recipe)

Course: cookie, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 8

Total Time: 28

Servings: cookies

Calories: 368kcal

Author: Becky Hardin

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.

Print Recipe

US Customary - Metric

Equipment

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

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

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 8x8-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.

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