These Funfetti Crumble Cookies taste like a bakery birthday cake.
I’ll let you in on a parenting hack: When it’s one of the kids’ birthday and I don’t have the time or energy to put a whole birthday cake together, this is the recipe I turn to. Especially if they’re having friends over and I need to feed a bunch of excited kids. These funfetti crumble cookies have all the bakery birthday cake vibes you know and love, with the fun aesthetic of being dotted with rainbow sprinkles and satisfying cookie crumbles.
Of all the people in our house, my oldest son has the biggest sweet tooth, so he’s the one who truly appreciates my baking. Cinnamon rolls are his absolute favorite, but these funfetti crumble cookies are a close second, which says a lot. The crumble layer is his favorite part. I remember seeing photos of the famous birthday cake from Milk Bar, and that thick crumb layer stuck out to me. I wondered if I could recreate it in cookie form, so I gave it a try, and this recipe was born.
The texture is to die for. You have a tender cookie base, little bits of crunch from the rainbow sprinkles, and satisfying chunks of cookie crumble on top. They’re perfectly sweet and colorful, and absolutely perfect for featuring in the center of your birthday party table.
Why clear vanilla?
You may be wondering what the difference is between clear and regular vanilla extract and if the two are interchangeable. I recommend using the clear vanilla extract, if possible. It is the secret ingredient that makes these cookies taste like everyone’s favorite birthday cake.
Technically, clear vanilla extract is a synthetic flavoring, whereas regular vanilla extract is derived directly from vanilla beans. Regular vanilla has a rich, warm flavor, whereas clear vanilla has a simpler, one-note vanilla taste. It’s the latter that makes these cookies taste the way that they do. That being said, you could certainly use regular vanilla, just know that your cookies will taste slightly different.
How do I store leftovers?
Store leftover cookies in an airtight container at room temperature for 2-3 days. For longer storage, you can pop them in the fridge for a few extra days or freeze them, well wrapped, for up to 2 months.
Serving suggestion
Need some other fun ideas to keep on hand for a birthday celebration? I love these easy Funfetti Cake Pops, which are always a hit with the kids. These Sugar Cookie Bars are another great option that you can decorate to your liking. Want to bake up a traditional cake? Try this Chocolate Birthday Cake to make the big day truly special.
Funfetti Crumble Cookies
Ingredients
For The Funfetti Cookie Crumble:
- 1/2 cup white sugar
- 1 1/2 tablespoons brown sugar
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons rainbow sprinkles
- 1/4 cup canola oil
- 1 tablespoon clear vanilla extract
For The Funfetti Cookies:
- 1 1/3 cup butter room temperature
- 1 1/2 cups sugar
- 2 eggs
- 3 teaspoons clear vanilla extract
- 2 1/2 cups cake flour
- 1 cup all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup rainbow sprinkles
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
To Make The Funfetti Cookie Crumble:
- In the bowl of a mixer, add white sugar, brown sugar, cake flour, baking powder, salt, and sprinkles. Gently mix on low speed until just combined.
- To the bowl, add oil and vanilla and mix on medium speed for about 2 minutes or until clumps form. Transfer the mixture to another bowl and set aside.
To Make The Funfetti Cookies:
- To the empty bowl of the mixer (no need to wash it out), add room-temperature butter and sugar. Beat on medium speed until light and fluffy, about 3-4 minutes. Add eggs and vanilla, and mix, scraping the bowl.
- To the bowl, add cake flour, all-purpose flour, cornstarch, baking powder, and salt. Mix until just combined. Add the sprinkles and gently mix until incorporated. Do not overmix.
- Using a cookie scoop, place dough balls onto the prepared baking sheet, leaving 3-4 inches between each scoop. Gently flatten out each scoop with the side of a glass and then press a generous amount of crumbles into the top of each cookie.
- Transfer baking sheet to the oven and bake for 10-12 minutes or until the center of each cookie has risen a bit but is still soft, and the sides are firm to the touch.
- Remove baking sheet from oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely to room temperature, about 30 minutes.
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