Okay, so this Crumbl birthday cake cookie copycat is an absolute celebration-in-a-cookie, and not just because of the sprinkles. The first time I tried making these, I roped my neighbor into taste-testing and—true story—she took a bite and said it was better than the real deal (which might be blasphemy, but I’ll take the win). Genuinely, these remind me of those mysterious bakery cookies you see in shop windows, glowing like neon signs, only you actually get to eat them warm at home, no fancy pink box required. If you’ve ever found yourself eyeballing the last cookie at a party, these are for you.

Why I Always Come Back To This Cookie

I make this whenever someone in my house tries to sneakily request the real Crumbl version (which is, let’s face it, not the cheapest treat in town). My family goes a little wild for these because they’re thick, a bit gooey, and loaded with cheerful rainbow sprinkles, which, honestly, just make the whole kitchen look like a birthday party exploded. Oh, and if I’m honest: I used to dread making cut-out sugar cookies because rolling dough can be a faff, but these are blissfully scoop-and-bake—no rolling pin wrestling. (I do sometimes get minor sprinkle-related rage when they bounce everywhere, but it’s worth it in the end!)

The Stuff You’ll Need (With a Few Cheat Options)

2 ½ cups all-purpose flour (I’ve used Bob’s Red Mill, but store brand is honestly fine)
2 teaspoon cornstarch (I skip this in a pinch but it does make them softer)
½ teaspoon baking powder
¾ teaspoon salt (grandma swore by kosher, but whatever’s handy)
½ cup unsalted butter, softened (I sometimes sub half for margarine if the fridge looks sad)
½ cup shortening (but if you hate using it, just do a full cup of butter; the cookies will be a bit thinner)
1 ¼ cups granulated sugar
1 large egg + 1 egg yolk (I once forgot the extra yolk—it still worked, just not as rich)
1 tablespoon vanilla extract (Mexican vanilla is my splurge—so good, but not essential)
½ teaspoon almond extract (optional but I love it—skip if anyone’s allergicky or just hates the flavor)
½ cup rainbow sprinkles (the classic jimmies, not the tiny hundreds-and-thousands; they melt and mess things up)

For the Frosting:

½ cup unsalted butter, super soft
2 ½ cups powdered sugar
Pinch salt
2-3 tablespoon milk or cream (I sometimes just use whatever non-dairy milk leftover in the fridge—it works fine, honestly)
1 teaspoon vanilla (or up the almond if you’re feeling sassy)
Extra sprinkles for decorating (I say the more the merrier, but you do you)

Alright, Let’s Get Baking!

First, set your oven to 350°F (180°C). This is usually when I realize I forgot to take the butter out, so I’ll zap it (but not too much—runny butter = flat cookies!)
In a medium-ish bowl, whisk together flour, cornstarch, baking powder, and salt. Don’t stress about mixing this perfectly; just give it a whirl with a fork if you can’t find the whisk.
In a larger bowl, cream together your butter, shortening, and sugar until it all looks pale and a bit fluffy. Honestly, I use my handheld mixer on low—don’t overthink it. Scrape the sides, it gets stuck there.
Add in your egg, yolk, vanilla, and almond extract (if using). Mix it until it’s just blended. Sometimes, it looks a tiny bit separated—don’t panic, it comes together when the flour goes in.
Tip in your dry stuff in two goes, mixing gently. Weird warning: the dough gets thick. If your mixer grumbles, just grab a spatula and finish by hand.
Once you’ve mostly got dough, fold in the sprinkles. This is where I sneak a few bites if no one’s looking (guilty pleasure).
Scoop big, generous balls (about ¼ cup each) onto a lined baking sheet. You can flatten them slightly, but not too much or you lose that bakery-style puff. Eight per tray max; these need space, like me after Thanksgiving dinner.
Bake 10-12 minutes, just until the edges look set but the middle is still a bit pale and soft. Resist baking longer! I once left them in too long and they were dry, nobody needs that.
Let them cool completely before frosting—otherwise the icing will melt into a pool (learned this the hard way, more than once).
For the frosting: Beat butter until creamy, add powdered sugar a bit at a time (clouds of sugar dust are unavoidable, honestly), splash in milk/cream and vanilla. Beat until fluffy and smooth, add a bit more milk if it looks too thick.
Frost the cooled cookies—go wild with the swoops. Toss on extra sprinkles with reckless abandon.

Little Notes From My Trials (and Errors)

If you chill the dough for even 20 minutes, I think they bake up a touch fluffier, but if you’re impatient, just go for it—they still work.
Cornstarch feels weird in cookie dough, I know, but it really does help make these soft.
Don’t use nonpareils (the tiny hard sprinkles); they bleed color and turn the inside gray—ask me how I know.

Variations I’ve Tried (Some Winners, Some Not)

On a lark, I swapped half vanilla extract for a squeeze of lemon—it was... honestly not my favorite, tasted a bit like a bath bomb. Stick to vanilla and almond for birthdays!
I’ve also thrown in mini white chocolate chips instead of sprinkles. It’s good, but the sprinkles are more fun.
If you want them smaller, just scoop less dough and take a minute off the baking time—but who are we kidding, big cookies are better.

What About Equipment?

Look, I use a hand mixer for the dough and the buttercream, but if you only have a whisk and some muscle, it'll work. For scooping, a big ice cream scoop is brilliant—though I’ve rolled them by hand and lived to tell the tale (just sticky). If you don’t have parchment paper, you can use a greased pan; they might brown a bit more on the bottom, but not a dealbreaker.

Keeping Your Cookies Fresh (If They Last That Long!)

They’re best kept in an airtight container at room temp. But honestly, in my house, they almost never make it past breakfast the next day—late-night snackers included. If you want to freeze, do it before frosting: wrap the baked cookies and freeze for up to a month, frost after thawed. If you do accidentally refrigerate frosted ones, they’re still great—just softer.

Serving These Up Like a Pro (Sort Of)

I always finish mine with extra sprinkles, then serve with cold milk or mugs of coffee—birthday or not. Sometimes on actual birthdays, I stick a candle in one cookie for the person I like best that day (no judgment, right?). People have been known to eat them for breakfast, too. Not naming names.

Hard-Earned Pro Tips (aka Things I Learned The Annoying Way)

I once tried rushing the cooling step—whoops, the frosting went everywhere. Actually, it’s better to make them in the morning and frost right before serving if you can.
If your dough seems super sticky, add a spoonful more flour rather than chilling forever.
Don’t skip the almond extract unless you have to—it’s that little secret extra wow (unless you hate it, then don’t listen to me).
Oh – and don’t trust the oven just by time, look for the edges set. The middle always looks a bit too soft but it firms up.

Questions I Actually Get Asked, And My Real Answers

Can I make these gluten-free? Yeah, probably—use a good 1:1 flour blend like King Arthur’s Measure for Measure. I’m not a gluten-free expert, but friends have had luck.
Do I have to use shortening? You don’t have to; just swap for more butter. They spread more and are a smidge less chewy, but still fab.
Can I double the recipe? Absolutely—just maybe use two trays; my single oven shelf trick always ends up with one tray a tad too dark.
Could I use plant-based butter? I haven’t, but I know some folks love Earth Balance – give it a whirl and let me know.
Is there a trick to getting the big bakery look? Actually, yes; make the dough balls tall, almost like little mountains, before baking. They flatten as they bake, but will stay nice and thick. Learned this form a video here: Serious Eats Cookie Tips.
What if I don’t have a mixer? Elbow grease. Or, make someone else do the hard work—kids love mixing if you bribe them with extra sprinkles.

Alright, there you go—my not-so-secret-anymore guide to homemade Crumbl birthday cake cookies! If you make them, definitely drop me a line or tag me (I get a weirdly big kick out of seeing people’s sprinkle choices). And if you find a way to keep the kitchen floor from looking like a unicorn shed, please tell me—my sweeper is still recovering.

Crumbl Birthday Cake Cookie Copycat Recipe You’ll Crave

Why I Always Come Back To This Cookie

The Stuff You’ll Need (With a Few Cheat Options)

Alright, Let’s Get Baking!

Little Notes From My Trials (and Errors)

Variations I’ve Tried (Some Winners, Some Not)

What About Equipment?

Keeping Your Cookies Fresh (If They Last That Long!)

Serving These Up Like a Pro (Sort Of)

Hard-Earned Pro Tips (aka Things I Learned The Annoying Way)

Questions I Actually Get Asked, And My Real Answers

Crumbl Birthday Cake Cookie Copycat

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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