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Mini Crumbl Funfetti Milkshake Cookies Copycat Recipe

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It’s time for more Crumbl cookies! This time we are sharing with you the delicious and easy-to-make Funfetti Milkshake Cookies. These amazing cookies celebrated Crumbl’s 4th birthday but did you know you can make them at home?? Yep, today we are sharing with you a copycat recipe that tastes the same (if not better) than the Crumbl version.

If you want to check out some of the other copycat cookie flavors, may we suggest you start with these:  Ultimate Peanut Butter CookiesCrumbl Turtle CookiesChocolate Ft. York Cookies, Crumbl Dirt Cake Cookies, Muddy Buddies, Mini Twix, Pink Confetti Cake Cookies, Galaxy Brownie Cookies, Cookies and Cream Milkshake Cookies or the Churro Cookies

Funfetti Cookies on mat

Yes, Crumbl is known for their GIANT cookies. They are so big, in fact, they list each cookie as 3-4 servings in their stores. I don’t know about you, but I hate to share my cookies. I like my own perfectly round, un-touched cookie so mini cookies are right up my alley.

This Funfetti Milkshake recipe makes 24 cookies because I recommend making them MUCH smaller than Crumbl would. Instead of a “shareable cookie”, this is a bite-sized cookie that you won’t feel so guilty eating. Three bites and it’s gone. Have two or three, no one is judging! I would assume Crumbl uses at least 1/4 of a cup of cookie dough for each cookie and I suggest about 1 tablespoon of dough in order to make these a more manageable size.

WARM OR COLD COOKIES?

That is the question! I’m not talking about the cookie dough because no chilling is necessary for the dough but how do you serve them? Chilled or warm?

We are back to CHILLED with this recipe! Crumbl served these cookies chilled and we are going to agree with them on that one. Sure, you can eat them warm, but they are better chilled. Trust us.

I have also found that all the Crumbl recipes stay fresh longer if you keep them in the refrigerator. No matter what air-tight container you keep the cookies in, they don’t stay fresh as long out on the counter as they do if you put them in the fridge. So, the moral of the story is STORE THESE COOKIES IN THE FRIDGE. Sure, you can eat them cold or let them come to room temperature but you’ll thank me when you still have fresh cookies 3-4 days later.

Crumbl Cookies

COOKIE INGREDIENTS

1/2 cup Butter – The butter for this recipe should be softened and salted or unsalted will work.

1/3 cup Granulated Sugar

3 TBSP Powdered Sugar

Egg

1 1/2 cups Flour – Regular, old, all-purpose flour

1/2 tsp Baking Powder

1/4 tsp Salt

1/2 cup Sprinkles

Funfetti Ingredients

FROSTING INGREDIENTS

6 TBSP Butter – softened

2 cups powdered sugar

1/4 tsp Cake Batter Flavoring – We used McCormick flavoring for this recipe

3 TBSP heavy cream

HOW TO MAKE FUNFETTI MILKSHAKE COOKIES

1. Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 

2. Cream the butter, sugar and powdered in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.

3. Add in the egg and vanilla and beat until combined.

4. Add in flour, salt and baking powder. Mix until all combined.

Milkshake Cookies

5. Scoop out dough and roll into balls. Scoop out 1 TBSP dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten with your hand to about 3/4 – 1 inch thick.

Funfetti Cookies

6. Bake for 8-9 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.

7. While cookies are cooling, make the frosting.

CAKE FLAVORED FROSTING DIRECTIONS

1. In stand mixer, cream butter for about 1 minute until smooth.

2. Add in the cake batter extract, powdered sugar and heavy cream and mix on high for about 3 minutes until smooth. If the frosting is too thick, add more heavy cream a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.

Funfetti Frosting

3. Put the frosting in a piping bag OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies.

Funfetti Milkshake Cookies
Pink Funfetti Cookies
Pink Funfetti Cookies

Mini Crumbl Funfetti Milkshake Cookies

Hollie Schultz
A deliciously soft sugar cookie rolled in sprinkles and topped with a cake batter frosting.
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Frosting 10 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 165 kcal

Ingredients
  

Funfetti Cookies

  • 1/2 cup butter softened
  • 1/3 cup sugar
  • 3 tbsp powdered sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 1 1/2 cup flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup sprinkles

Cake Batter Frosting

  • 6 TBSP butter softened
  • 1/4 tsp cake batter extract
  • 2 cups powdered sugar
  • 3 TBSP heavy cream

Instructions
 

Funfetti Cookies

  • Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 
  • Cream the butter, sugar and powdered in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
  • Add in the egg and vanilla and beat until combined.
  • Add in flour, salt and baking powder. Mix until all combined.
  • Scoop out dough and roll into balls. Scoop out 1 TBSP dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten with your hand to about 3/4 – 1 inch thick.
  • Bake for 8-9 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.
  • While cookies are cooling, make the frosting.

Cake Batter Buttercream Frosting

  • In stand mixer, cream butter for about 1 minute until smooth.
  • Add in the cake batter extract, powdered sugar and heavy cream and mix on high for about 3 minutes until smooth. If the frosting is too thick, add more heavy cream a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.
  • Put the frosting in a piping bag OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies.

Nutrition

Calories: 165kcalCarbohydrates: 23gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 38mgPotassium: 15mgFiber: 1gSugar: 17gVitamin A: 243IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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