Introduction

Crumbl Birthday Cake Cookies are soft, buttery, and packed with the nostalgic flavor of cake batter. Topped with a creamy cake batter cream cheese frosting and sprinkles, these cookies are perfect for any celebration or a sweet treat anytime.

A stack of three thick cookies with colorful sprinkles mixed inside the dough, creating small pink, blue, and green spots throughout. Between the bottom and middle cookies is a layer of white creamy frosting topped with bright rainbow sprinkles scattered on it. The middle cookie holds another thick swirl of white frosting on top, covered with a dense layer of multicolored rainbow sprinkles. The top cookie has a bite taken out of it, showing a soft, crumbly beige inside with a slight sprinkle of colors embedded. More sprinkles are scattered around the cookies on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (333g) salted butter, softened
1 1/2 cups (345g) granulated sugar
3 eggs
1 1/2 tsp cake batter flavoring
4 1/2 cups (684g) all-purpose flour
3 tsp baking powder
1/4 cup (54g) sprinkles, optional
8 oz cream cheese, room temperature
1/4 cup (56g) salted butter, softened (for frosting)
1/2 tsp cake batter flavoring (for frosting)
4 cups (428g) powdered sugar
Milk, to thin frosting if needed

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
Step 2: Add the eggs one at a time, beating well after each addition. Mix in the cake batter flavoring until fully combined.
Step 3: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Gently fold in sprinkles if using.
Step 4: Using a large cookie scoop or spoon, portion the dough into 3-ounce balls and place them on the prepared baking sheets about 3 inches apart, as they will spread.
Step 5: Bake for 10-12 minutes, until edges are set but centers look slightly underdone. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 6: For the frosting, beat cream cheese and butter together until smooth and fluffy. Add cake batter flavoring and mix well.
Step 7: Gradually beat in powdered sugar, one cup at a time, until fully incorporated. Add milk one tablespoon at a time if the frosting is too thick, until desired consistency is reached.
Step 8: Once cookies are completely cool, frost each generously using a spatula or piping bag. Top with extra sprinkles if desired and serve.

Tips & Variations

Use high-quality cake batter flavoring for the best authentic taste.
For a colorful twist, mix different types of sprinkles into the dough and on top of the frosting.
If you don’t have cake batter flavoring, a combination of vanilla extract and a touch of almond extract can work as a substitute.
To keep cookies soft longer, store them with a slice of bread in an airtight container to maintain moisture.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Before serving refrigerated cookies, bring them to room temperature or warm briefly to soften the frosting. You can also freeze the cookies without frosting for up to 3 months; thaw completely before frosting and serving.

How to Serve

The image shows several white bowls with different baking ingredients arranged on a white marbled surface. There is a large bowl filled with white flour on the right side. Above it, a small white bowl is filled with shredded coconut, and next to it, a white bowl with a handle contains colorful rainbow sprinkles. On the left side, there is a speckled white bowl with blocks of yellow butter. Below it, a blue bowl holds smooth, swirled buttercream frosting in a soft yellow color. Three smaller bowls are placed between these: one with bright multicolored round sprinkles, one with two raw egg yolks in clear egg white, and another with white granulated sugar in a turquoise bowl. There is also a tiny blue dish with mixed sprinkles at the bottom center. The entire setup is neat and well-lit. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of cake batter flavoring?

While vanilla extract adds flavor, cake batter flavoring provides a distinct, sweet, and nostalgic taste unique to birthday cake cookies. If you don’t have it, a mix of vanilla and a small amount of almond extract can be a good alternative.

How do I prevent the cookies from spreading too much in the oven?

Make sure your butter is softened but not melted, and chill the dough briefly before baking if possible. Also, space cookie dough balls at least 3 inches apart to allow for spreading without merging.