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+ servings
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.
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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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