So here’s a funny thing: the first time I made these Crumbl Birthday Cake Cookie Copycats, the fire alarm went off. Didn’t even burn anything, but apparently, my oven hates joy (and maybe too much sugar). Anyway, these cookies remind me of the time my neighbor knocked just to ask what I was baking because “it smelled like a vanilla explosion”. If you need a break from cooking stress (or just want to impress everyone without breaking a sweat), this’ll do the trick. Plus, nothing brightens up a gloomy Tuesday like rainbow sprinkles stuck to your shirt for the rest of the day. Trust me.

Why I Keep Coming Back to This Recipe

I make these whenever someone’s had a rough week, or it’s nobody’s birthday but we kind of wish it was. My family absolutely loses their minds for that super-soft, cake-y middle and crunchy edge (also, let’s be honest, me too). I used to struggle with frosting consistency a lot (ran into that “puddle on a cookie” situation more than once), but now, it’s practically foolproof. That being said, every once in a while I mess up and, you know what? They’re still delicious. That’s the magic.

Here’s What You’ll Need in the Pantry

2 1/3 cups all-purpose flour (once tried half bread flour because I ran out; worked fine, just a bit chewier)
2 tsp cornstarch (or arrowroot, which I only use when it’s hiding at the back of the cupboard)
1/2 tsp baking soda
1/2 tsp salt (Maldon’s nice, but regular table salt works too)
3/4 cup unsalted butter, softened (I sometimes melt it if I forget to take it out of the fridge — results in a thinner cookie, but no one at my house complains!)
1 cup granulated sugar (I’ve swapped out for coconut sugar once, but it looked odd. So, you do you!)
1/4 cup light brown sugar, packed
1 large egg + 1 egg yolk (if you’re feeling frugal, just the whole egg works. I just like the extra yolk for richness)
2 1/2 tsp pure vanilla extract (My grandma swears by Nielsen-Massey, but I can never justify the price, so usually it’s the grocery store stuff for me)
1 tsp almond extract (skip if you don’t like that “birthday cake” flavor, or sub with more vanilla)
1/2 cup rainbow jimmies (Don’t use nonpareils – learned that the hard way; they bleed and make a mess)

For the frosting:

1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar, sifted (well, sometimes I skip sifting, but don’t tell)
2–3 tbsp heavy cream (milk works in a pinch, but cream is best)
1 tsp vanilla extract
Pinch of salt
More sprinkles, for topping because why not?

So, Here’s How I Do It (with a Bit of Improvising)

Preheat your oven to 350°F (180°C). Actually, sometimes I forget and just crank it up when I remember. Never ruined anything yet.
Mix flour, cornstarch, baking soda, and salt in a bowl. Sometimes I just use a fork, no fancy whisk necessary.
In another (larger) bowl, beat the butter with both sugars until creamy. This is where my arm gets tired, but if you have a stand mixer, you’re living the dream. If not, elbow grease and a wooden spoon works; I’ve done that more times than I care to admit.
Crack in the egg, then the extra yolk, and add the vanilla and almond extracts. Beat until it looks all smooth and homogenous, or almost there if you’re getting impatient.
Slowly (or all at once if you’re feeling reckless) add the dry ingredients to the wet. Don’t panic if it’s a bit crumbly at first — it’ll come together as you stir.
Fold in the sprinkles gently or else they’ll break up. This is usually where I sneak a taste, just to make sure it’s not “poisonous”. Quality control and all that.
Scoop out chunky golf-ball-sized dough blobs onto a lined sheet. I use an ice cream scoop (seriously, one of my best kitchen investments), but spoons work too, just make them all about the same size. Pop them in the fridge for 10-ish minutes if you want thicker cookies — or just bake right away if you can’t wait.
Bake for about 10-12 minutes. The edges should look golden but the middles might look a bit underdone, which is perfect — they’ll set as they cool (don’t overbake; that’s the only thing that really messes them up).
Once cool-ish, whip up your frosting: Beat butter until fluffy, add sifted (or unsifted, whatever) powdered sugar a bit at a time, the vanilla, salt, and enough cream until it’s spreadable but not runny. Taste. Add more salt or vanilla if you like. Finesse it, but don’t let it stress you.
Spread a thick swirl on each cookie. Extra sprinkles on top, obviously.

What I Wish I Knew Earlier (Notes)

If you use nonpareil sprinkles, you’ll get streaky weirdness (learned the hard way; they taste fine but don’t look right).
The dough’s a little stiff — I’ve used clean hands to finish mixing. Feels strange, works great.
Cookies taste almost better the second day. If you can resist, stash a few. Actually, maybe don’t. Once, I did and they vanished overnight (not naming names, but I’m married…).

Different Spins I’ve Tried (& a Fail)

I did half white chocolate chips once. Loved it, but my sister said it was “too much like candy.” To each their own.
Subbed almond extract with lemon for a citrus vibe. It’s… intriguing. Wouldn’t be my first pick but, hey, try it.
Tried plant butter and coconut cream for a dairy-free friend. Tasted awesome but texture was, let’s say, unpredictable. Worth it if you need dairy-free!

Kitchen Gadgets and Cheat Codes

You don’t really need a stand mixer, though it does save your wrists. Just a big mixing bowl and a spatula or wooden spoon does the trick. If you don’t have a baking mat or parchment, dust the pan with a bit of flour — not perfect, but works in a pinch.

Keeping Them Fresh (Though Good Luck!)

Supposedly, you can keep these in an airtight container for up to four days. Honestly, they’ve never lasted more than 24 hours around here. If somehow you do end up with leftovers, I toss a piece of sandwich bread in the container to keep them soft. Old trick my aunt taught me, and it actually works.

How We Serve ’em (and a Little Side Story)

I love serving these with cold milk or coffee, especially if you nab one when the frosting’s just set. My youngest insists we light a candle on at least one, no matter whose birthday it is. One time my dog actually tried to eat one, so I guess they pass the universal test. Also, try stacking two cookies with frosting in between — totally over-the-top, but such a treat.

Tips I Wish I’d Learned Sooner

Don’t skip the fridge rest if you can help it. One time I baked straight away — cookies flattened out like pancakes. Tasted fantastic, just messier to eat.
Don’t overbake! The middle should be soft (borderline underdone); they finish up off the tray. Seriously, patience pays here.
Actually, lining your pan is more important than it seems. Less scrubbing later.

Curious Q’s People Ask Me (and My Not-So-Expert Answers)

Can I freeze these cookies? Yep, both dough balls and baked cookies freeze fine. Just let them thaw at room temp — or microwave for an almost fresh-baked vibe.
Do I have to use almond extract? No way! If it’s not your thing, just leave it out or bump up the vanilla.
How do I get that signature Crumbl look? I just use an ice cream scoop and smooth the edges with a spoon after baking. Not picture-perfect, but it’s the taste that matters, right?
Why do my sprinkles bleed? Probably because of the wrong type. Stick with jimmies — here’s a good explainer on sprinkle types: Sweetsugarbelle Sprinkle Guide.
What butter is best? I use store brand, honestly. If you want to get fancy, there are taste tests out there — like this one from Serious Eats — but I can’t usually taste the difference in cookies.

Odd little aside: The last time I made these, I got distracted halfway through and ended up frosting them while chatting with my neighbor at the door. She left with four, which sort of solved any issues about leftovers. There’s just something sort of magical about sharing, even if it means you don’t get to eat as many yourself. Oh well — gives me an excuse to bake again next week!

Crumbl Birthday Cake Cookie Copycat Recipe Made Easy at Home