Crumbl Copycat Funfetti Milkshake Cookies
Crumbl Copycat Funfetti Milkshake Cookies are thick, soft funfetti cookies topped with cake batter frosting and a dollop of homemade whipped cream, just like the viral Crumbl version. These oversized cookies are loaded with rainbow sprinkles throughout the dough and decorated to look like a miniature milkshake with layers of sweet frosting and fluffy whipped cream. The princess cake emulsion gives them that signature birthday cake flavor that makes these cookies truly special.
Ingredients
For the cookies
- ½ c unsalted butter softened
- ½ c sugar
- ¼ c powdered sugar
- 1 egg
- 1 t vanilla
- 1 ½ flour
- ¼ t salt
- 1 t baking powder
- ½ c rainbow jimmy sprinkles
For the frosting
- ½ c unsalted butter
- ½ t princess cake emulsion (or cake batter flavoring)
- 1 c powdered sugar
- 2 t heavy cream
For the whipped cream
- ¼ c heavy cream
- ½ t vanilla
- 1 t powdered sugar
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the softened butter, sugar and powdered sugar. Cream until smooth.
- Add in the egg and vanilla. Mix on low until combined, scraping the sides often.
- Add in the flour, salt and baking powder and mix until combined.
- Add in the sprinkles and mix thoroughly, scraping the sides as needed.
- Measure out the cookie dough with a large ice cream scoop. Divide the dough between 8-10 large cookies and place on the baking sheets with plenty of room to allow for spreading.
- Bake in the preheated oven for 12 minutes. Allow to cool on the baking sheets.
- For the frosting - in the bowl of a stand mixer, combine the softened butter, powdered sugar and emulsion. Mix on low until combined.
- Add in the heavy cream and mix on low until combined. Scrape the sides often and then bump up the speed to medium and mix until smooth and fluffy.
- Transfer the frosting to a piping bag and set aside.
- To make the whipped cream - in the bowl of a stand mixer, combine the heavy cream, vanilla and powdered sugar. Mix on low for about 2 minutes and then bump up the speed to medium and whip until stiff peaks.
- Transfer the whipped cream to a piping bag fitted with a large star tip.
- To assemble - once the cookies are cool, pipe a swirl of frosting onto each cookie.
- Top with a small dollop of the whipped cream.
- Decorate with additional sprinkles on top.
Notes
Don't overbake these cookies! They should look slightly underdone in the center when you pull them from the oven - they'll continue to set as they cool on the baking sheet. Overbaking will result in hard, cake-like cookies instead of the soft, thick texture you want. Start checking at 12 minutes and look for edges that are just barely set with centers that still look a bit puffy and soft.
Frosting should be thick enough to not droop when scooped up, but not so thick that it is difficult to move through the piping bag. Add sugar to thicken and heavy cream to thin.
Storage
These can be kept in the fridge in an airtight container for 3 - 5 days. Or, they can be frozen for up to a year.Nutrition
Calories: 293kcalCarbohydrates: 26gProtein: 1gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 112mgPotassium: 20mgFiber: 0.01gSugar: 25gVitamin A: 693IUVitamin C: 0.04mgCalcium: 36mgIron: 0.2mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.