Copycat Crumbl Confetti Cookies are soft, chewy, and topped with fluffy frosting. These bakery-style cookies are perfect for any celebration!
Ingredients
Cookies
4-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1-1/2 cups unsalted butter, softened
1-1/2 cups granulated sugar
6 egg whites
1-1/2 teaspoons cake batter extract
1-1/2 teaspoons vanilla extract
â…“ cup pastel sequin sprinkles
Frosting
1 cup unsalted butter, softened
8 ounces cream cheese, softened
6-1/2 cups powdered sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract
pink food coloring, (Americolor deep pink gel food coloring is recommended)
pastel sequin sprinkles, for garnish
Instructions
Prepare the Cookies
Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
In a large bowl, stir together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 3 minutes until light and fluffy.
Add the egg whites in three additions, mixing fully between each. Mix in the cake batter extract and vanilla extract.
Add the flour mixture in three batches, mixing well after each and scraping down the sides of the bowl as needed.
Stir in the sprinkles until evenly distributed.
Divide the dough into 12 equal portions and roll each into a smooth ball. Place them on the prepared baking sheets at least 6 inches apart.
Gently flatten each dough ball into a large flat circle.
Bake and Cool
Bake for 13 to 15 minutes, or until the cookies are lightly golden and the centers look dry.
Let cookies cool completely on the baking sheets.
Prepare Frosting and Decorate
To make the frosting, beat the butter and cream cheese in a stand mixer until smooth and combined.
Gradually add the powdered sugar, mixing well and scraping down the sides as needed.
Add the heavy cream and vanilla, then beat on medium-high speed for 3 minutes until light and fluffy.
Add pink food coloring until the desired color is reached.
Transfer the frosting to a piping bag fitted with a large round tip and pipe a swirl on each cooled cookie. Garnish with extra sprinkles and serve.