Crumbl Cake Batter Cookie Copycat Recipe

These cake batter Crumbl cookies are thick, soft sugar cookies loaded with sprinkles and topped with a vanilla almond frosting that tastes exactly like boxed cake mix in the best way.

If you’ve been trying to recreate them at home, this recipe gets you there without a trip to the bakery.

Why I Love This Recipe

The cookie itself has that slightly dense, cakey center with just a little crisp around the edge, which is what makes Crumbl’s version so distinct from a regular sugar cookie.

The almond extract in the frosting is doing real work here. It’s that specific sweet, almost floral note that makes the whole thing taste like birthday cake batter.

This is the version I keep coming back to because the ratios are dialed in and it works the first time.

Recipe Ingredients

• 2 3/4 cups all-purpose flour – Spooned and leveled, not scooped; too much flour makes a dry cookie
• 1/2 tsp baking powder – Gives the cookie a slight lift without making it cakey all the way through
• 1/2 tsp baking soda – Helps the edges set just enough for that slight crisp
• 1/2 tsp salt – Balances the sweetness throughout
• 1 cup (2 sticks) unsalted butter, softened – Room temperature; this is what creates the thick, tender crumb
• 1 1/4 cups granulated sugar – Creams with the butter to build the base structure
• 2 large eggs – Whole eggs keep the cookie rich and cohesive
• 2 tsp vanilla extract – Use real vanilla for the best flavor
• 1 tsp almond extract – The key to that cake batter flavor in the dough itself
• 3 tbsp rainbow sprinkles (jimmies) – Folded into the dough; use jimmies, not nonpareils, so they don’t bleed
• 1/2 cup (1 stick) unsalted butter, softened – For the frosting; must be soft or the frosting will be lumpy
• 2 cups powdered sugar – Sifted so the frosting stays smooth
• 2 tbsp heavy cream – Adjust by the tablespoon to get a spreadable consistency
• 1 tsp vanilla extract – For the frosting base
• 1/2 tsp almond extract – This is what makes the frosting taste like birthday cake frosting specifically
• 1 to 2 tbsp rainbow sprinkles – For topping the finished cookies

Variations / Substitutions

• Dairy-free butter – A plant-based stick butter (not spread) works in both the dough and frosting with no change in texture.
• Gluten-free flour – A 1-to-1 gluten-free baking blend works here; the cookies will spread slightly more, so chill the dough for 30 minutes before baking.
• Skip the almond extract – Use an extra 1/2 tsp of vanilla instead; the cookie will taste more like a classic sugar cookie and less like cake batter.
• Colored frosting – Add 1 to 2 drops of pink or blue food gel to the frosting to match Crumbl’s seasonal presentation.
• Lemon sugar cookie version – Swap the almond extract in the dough for 1 tsp lemon zest and use lemon juice in place of the heavy cream for a citrus version.

If you love copycat Crumbl recipes, the Crumbl Pink Sugar Cookie Recipe is worth checking out next.

How To Make Cake Batter Crumbl Cookies

Step 1: Cream the Butter and Sugar

Set your oven to 375°F (190°C). In a large bowl, beat the 1 cup softened butter and 1 1/4 cups granulated sugar together on medium-high speed for 3 to 4 minutes, until the mixture is noticeably lighter in color and looks almost fluffy. Add the 2 eggs one at a time, mixing for about 20 seconds after each, then add the 2 tsp vanilla extract and 1 tsp almond extract and mix for another 10 seconds.

The mixture should look pale and smooth at this point, almost like thick whipped cream. If it still looks yellow and dense, keep beating. That extra air is what gives these cookies their soft, thick structure.

Don’t rush this step. Under-creamed butter and sugar is one of the most common reasons a sugar cookie comes out dense and flat instead of pillowy.

Step 2: Fold in the Dry Ingredients and Sprinkles

In a separate bowl, whisk together the 2 3/4 cups flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Add this to the butter mixture in 2 additions, mixing on low speed just until no dry streaks remain. Then add the 3 tbsp rainbow sprinkles and fold them in by hand with a spatula for about 10 seconds.

The dough will be thick and a little tacky, which is exactly right. Mixing on low and folding the sprinkles by hand keeps the jimmies from breaking apart and turning the dough grey.

Step 3: Portion and Bake the Cookies

Line 2 baking sheets with parchment paper. Scoop the dough into balls using about 3 tbsp of dough per cookie (roughly the size of a golf ball, maybe a touch bigger), and place them at least 3 inches apart. Press each ball down very slightly with your palm so it’s about 1 inch tall. Bake at 375°F (190°C) for 11 to 13 minutes, until the edges are just set and the centers still look slightly underdone.

Pull them at that point. They’ll look a little soft in the middle, but they firm up as they cool on the pan. Leave them on the baking sheet for 10 minutes before moving them to a wire rack.

If you wait until the centers look fully done in the oven, they’ll be over-baked by the time they cool, and you’ll lose that soft interior.

Step 4: Whisk the Frosting

While the cookies cool, beat the 1/2 cup softened butter in a medium bowl on medium speed for 1 minute. Add the 2 cups sifted powdered sugar, 1 tsp vanilla extract, and 1/2 tsp almond extract. Mix on low until the sugar is incorporated, then add the 2 tbsp heavy cream and beat on medium-high for about 2 minutes, until the frosting is smooth and spreadable.

It should hold a soft peak when you lift the beaters. If it seems too stiff, add heavy cream 1 tsp at a time. If it’s too loose, add powdered sugar 1 tbsp at a time.

Step 5: Frost and Garnish the Cookies

Once the cookies are fully cool (at least 20 minutes at room temperature), spoon a generous dollop of frosting onto each one and spread it to the edges with the back of a spoon or an offset spatula. Finish each cookie with a pinch of rainbow sprinkles from the 1 to 2 tbsp set aside for topping, and serve them on a plate or tray.

Recipe Tips

• Butter temperature matters more here than in most recipes. If your butter is too cold, the dough won’t cream properly; if it’s too warm and greasy, the cookies will spread flat. It should leave a slight indent when you press it with a finger.
• Use jimmies, not nonpareils. Those tiny round sprinkles bleed color into the dough within seconds and turn it a muddy purple-grey. Jimmies hold their shape through mixing.
• Sift the powdered sugar for the frosting. Even 30 seconds of sifting prevents lumps that won’t smooth out later, no matter how long you beat it.
• Don’t skip the full cool time before frosting. Even slightly warm cookies will melt the frosting, and it’ll slide right off.

Bake times by cookie size (at 375°F / 190°C):

How To Store

• Refrigerate – Store frosted cookies in an airtight container in the fridge for up to 5 days. Layer them with parchment between so the frosting doesn’t stick.
• Serve Cold – These are actually very good straight from the fridge. The frosting firms up and the cookie stays dense and fudgy in a way that’s different from room temperature but just as good.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes. Wrap it tightly and refrigerate it for up to 2 days, or freeze dough balls for up to 1 month. Bake from frozen and add 2 to 3 minutes to the bake time.

Why did my cookies spread flat?

The most likely cause is butter that was too warm and soft. The dough should hold its shape when scooped. If it looks greasy or slack, refrigerate it for 20 minutes before baking.

Can I double the recipe?

Yes, it doubles cleanly. Mix the dough in a stand mixer if you have one, since a hand mixer bowl may not fit the full batch comfortably.

Do I have to frost them?

The cookies are good on their own, but the frosting is a big part of what makes them taste like the Crumbl version. Without it, they’re closer to a sprinkle sugar cookie.

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Cake Batter Crumbl Cookie Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 13 minutes mins

Total Time 33 minutes mins

Servings: 18 servings

Ingredients Method Notes

Ingredients

  

• 2 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp almond extract
• 3 tbsp rainbow sprinkles (jimmies)
• 1/2 cup (1 stick) unsalted butter, softened (for frosting)
• 2 cups powdered sugar, sifted
• 2 tbsp heavy cream
• 1 tsp vanilla extract (for frosting)
• 1/2 tsp almond extract (for frosting)
• 1 to 2 tbsp rainbow sprinkles (for topping)

Method

 

1. Beat 1 cup softened butter and 1 1/4 cups granulated sugar on medium-high for 3 to 4 minutes until pale and fluffy. Add 2 eggs one at a time, then mix in 2 tsp vanilla extract and 1 tsp almond extract.
2. Whisk together 2 3/4 cups flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a separate bowl. Add to the butter mixture in 2 additions on low speed, mixing just until combined. Fold in 3 tbsp jimmies by hand.
3. Preheat oven to 375°F (190°C) and line 2 baking sheets with parchment. Scoop 3 tbsp of dough per cookie, place 3 inches apart, and press each ball down slightly. Bake 11 to 13 minutes until edges are set and centers look just underdone. Cool on the pan for 10 minutes, then transfer to a wire rack.
4. Beat 1/2 cup softened butter for 1 minute. Add 2 cups sifted powdered sugar, 1 tsp vanilla extract, and 1/2 tsp almond extract. Mix in 2 tbsp heavy cream and beat on medium-high for 2 minutes until smooth.
5. Spread frosting onto fully cooled cookies and top each with a pinch of rainbow sprinkles.

Notes

The cookies must be completely cool before frosting, or the frosting will melt. If you’re baking ahead, the unfrosted cookies keep well at room temperature for up to 2 days in an airtight container, and you can frost them right before serving.