Crumble Funfetti Milkshake Cookies (copycat recipe)
Soft, chewy and full of sprinkles, these Crumbl copycat Milkshake Cookies are topped with sweet icing and whipped cream, the ultimate dessert cookie! They are great for birthday parties, graduation celebrations and special occasions like Mother's Day too.
Equipment
- electric stand mixer or mixing bowls and hand mixer
Ingredients
For the Cookies
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ¼ cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup rainbow sprinkles, plus more for topping
For the Frosting
- ½ cup unsalted butter
- ½ teaspoon princess cake emulsion, or cake batter flavoring
- 1 cup powdered sugar
- 2 tablespoon heavy cream
For the Whipped Cream
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer, combine the softened butter, white sugar and powdered sugar. Cream on low speed until smooth. Add in the egg and vanilla extract. Mix on low until combined, scraping the sides often. Add in the flour, salt and baking powder and mix until combined. Pour in the sprinkles and mix thoroughly on low speed, scraping the sides with a spatula as needed.
- Measure out the cookie dough with a large ice cream scoop. Divide the dough between 8-10 large cookies and place on the baking sheets with plenty of room to allow for spreading.
- Bake in the preheated oven for 12 minutes. Allow to cool on the baking sheets while preparing the frosting.Make the frosting.
- Clean the stand mixer bowl, then combine the softened butter, powdered sugar and princess cake emulsion. Mix on low until combined. Add in the heavy cream and mix on low until combined. Scrape the sides often and then bump up the speed to medium and mix until the frosting is smooth and fluffy. Transfer to a piping bag.
- Make the whipped cream topping. Clean the stand mixer bowl, then combine the heavy cream, vanilla and powdered sugar. Mix on low for about 2 minutes and then bump up the speed to medium and whip until stiff peaks form. Transfer to a piping bag fitted with a large star tip.
- Once the cookies are cool, pipe a swirl of frosting onto each cookie. Top with a small dollop of the whipped cream. Decorate with additional rainbow sprinkles on top.
Notes
Storing: Cookies can be stored in an airtight container for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 6 months.
Nutrition
Serving: 3ozCalories: 404kcalCarbohydrates: 48gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 78mgSodium: 113mgPotassium: 42mgFiber: 1gSugar: 33gVitamin A: 726IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg
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