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A chewy and buttery cake batter cookie topped with a luscious cake batter cream cheese icing. This Crumbl copycat cookie makes everyday feel like a celebration.

cake batter cookie with cake batter cream cheese frosting

Crumbl Birthday Cake Cookie Copycat

If there are 2 things we love in my house it is Crumbl cookies and funfetti anything! I have funfettied just about everything I make, from funfetti fudge, brownies and even muddy buddies!

And these Birthday Cake Cookies, besides being my daughters favorite Crumbl cookie and super delicious, plays right into my love for all things funfetti!

A rich and buttery cake batter flavored cookie filled with sprinkles, topped with cake batter icing and even more sprinkles? AND I AM ABSOLUTELY HERE FOR IT!

birthday cake cookie with a candle in it

Ingredients In Birthday Cake Cookies

For the Cookies

  • Salted Butter- Make sure your butter is at room temperature so that it will cream smoothly with the sugar.
  • Granulated Sugar- Just plain old white sugar.
  • Eggs
  • Cake Batter Flavoring- You are going to want the super strength of LorAnn’s Cake Batter Flavoring. It can be purchased on amazon- here is an affiliate link to the cake batter flavoring. McCormick also makes a cake batter flavoring but I haven’t tested that flavoring out so I can’t vouch for the results.
  • All Purpose Flour
  • Baking Powder
  • Sprinkles– This ingredient is totally optional in the cookie, but who doesn’t love more sprinkles?

For the Icing

  • Softened Butter- Again you want it soft so that it can get nice and smooth.
  • Cream Cheese- You will want the cream cheese softened as well to avoid a chunky frosting. Nothing is worse than chunky frosting!
  • Cake Batter Flavoring
  • Powdered Sugar
  • Milk- You won’t need a lot of milk here, but this is just to get the icing to the right consistency.
cake batter flavoring to make birthday cake cookies

How To Make Birthday Cake Cookies

Preheat the oven to 350 degrees.

While the oven is preheating make the cookie dough by creaming together the butter and sugar until it is light and fluffy. Scrape the sides of the bowl and add in the eggs and cake batter flavoring and beat until combined. The mixture should be really smooth and creamy at this point.

Scrape the sides of the bowl again and add the flour and baking powder and mix until the dough has formed. If you want to add sprinkles to the dough, now is the time.

Scoop out a generous 1/3 cup of dough and form it into a ball. Using the palms of your hands, flatten the dough a until it resembles a hockey puck. The cookie will spread some, but not a whole lot!  Repeat with the remaining dough.

Place 6 cookies on the baking sheet. Bake at 350 for 12-15 minutes. You will know they are done when the centers of the cookies have puffed slightly and the top no longer looks wet and glossy. When the cookies are done, let them cool on the pan.

birthday cake cookies on a cooling rack

As the cookies are cooling, make the frosting by whipping the butter and cream cheese until smooth.

Add the powdered sugar one up at a time. Trust the process! You will think there is no way that you’ll be able to mix the powdered sugar in without adding liquid but you can!! Just keep working at it. When the powdered sugar is mixed in, add the cake batter flavoring and continue to mix.

Now add the milk one tsp at a time until your icing has reached the desired consistency.

Add the frosting to a gallon size zip top bag and cut the bottom corner of the bag. Use the bag to pipe the frosting onto the cookies in a spiral pattern. Top with sprinkles and serve warm!

cake batter cookies with swirled cream cheese frosting on a cooling rack

Storing your Cookies

Your cookies can be stored at room temperature in an air tight container for 2-3 days (Don’t worry about that cream cheese frosting! There is enough sugar in the frosting to make the cream cheese frosting stable for a few days).

I actually prefer them chilled, though! I love the chewiness and texture of the cookie and frosting. If stored in the fridge, they will keep for 1 week. They can be frozen for 2 months- they can be frozen with or without the frosting. Both works great!

pin image for birthday cake cookies

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4.99 from 78 votes

Crumbl Birthday Cake Cookies

A chewy and buttery cake batter cookie topped with a luscious cake batter cream cheese icing. This Crumbl copycat cookie makes everyday feel like a celebration.
Prep Time: 30 minutes
Cook Time: 15 minutes
Cooling Time: 15 minutes
Servings: 24 Servings (makes 12 cookies)


Cake Batter Cookie Base

Cake Batter Cream Cheese Frosting

  • 8 oz cream cheese, room temperature
  • 1/4 cup butter, softened
  • 1/2 tsp cake batter flavoring
  • 4 cups powdered sugar
  • milk, to thin, if needed


  • Preheat oven to 350°.
  • While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
  • Scrape the sides, add in the eggs, and cake batter flavoring. Beat until mixed.
  • Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined. Add sprinkles to the cookie dough, if desired.
  • Scoop out 1/3 cup of dough and roll into a ball. Repeat with remaining dough.
  • Flatten the cookie dough by gently so it is in the shape of a hockey puck. Repeat with remaining dough.
  • Arrange 6 cookies per pan. Bake at 350° for 14-17 minutes or until the centers of the cookies have puffed up and are no longer glossy.
  • While the cookies are cooling, make the frosting, by whipping the butter, cream cheese until smooth.
  • Add the powdered sugar, one cup at a time, mixing each time until it is fully incorporated.
  • Add in the cake batter flavoring. Add milk a tsp at a time until you've reached your desired consistency, if needed.
  • Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.
  • Sprinkle some sprinkles on top- serve warm!


Calories: 378kcal | Carbohydrates: 53g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 158mg | Potassium: 101mg | Fiber: 1g | Sugar: 34g | Vitamin A: 570IU | Calcium: 42mg | Iron: 1mg
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About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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Recipe Rating


  1. 5 stars
    Can you cut the cookie size in half? If so, how long do you suggest baking for? Thank you!

  2. Yes! I’d start with about 7-9 minutes, but keep an eye on them! They won’t spread much, but they should puff up and no longer look wet and glossy in the center of the cookie! Don’t let them turn brown, or they will be dry and crumbly.

  3. Am I missing all the measurements?? I only see a list of ingredients and no measurements

  4. Can I make the dough a head of time and refrigerate it until I’m ready to make?

  5. You can if you have it, but it isn’t necessary. I like to use a silicone baking mat, though!

  6. Yes, I’d scoop and roll before refrigerating to make your life a little easier!

  7. Down at the bottom of the post, or you could hit the jump to recipe button at the top of the page.