Love it? Share it!

Birthday Cake Crumble Cookies – Chewy cookies that have a soft vanilla base with a cream cheese vanilla frosting and a confetti sprinkle cake crumb!

Who doesn’t love a good birthday cake? These Birthday Cake Crumble Cookies combine the best of both worlds – the classic flavors of a birthday cake in the form of a delicious, soft sugar cookie. Perfect for any celebration or just to brighten up your day, these cookies are sure to become a family favorite.

Why You’ll Love This Recipe:

Soft and Chewy Texture: These cookies have the perfect soft and chewy texture that melts in your mouth.
Tangy Sweet Frosting: The cream cheese frosting adds a delightful tangy sweetness that complements the cookie base perfectly.
Festive Crumb Topping: The birthday cake crumb topping with rainbow sprinkles makes these cookies fun and festive.

Pantry Staples – Birthday Cake Crumble Cookies

Unsalted butter – these cookies call for butter in each part, which makes them so good, but also so bad.
Powdered sugar – I used to sift powder sugar anytime I used, but iI noticed recently that it doesn’t make a difference unless I am doing wedding cake or I want really smooth cake frosting.
Regular vanilla extract – I like to a cheaper vanilla flavoring because pure vanilla extract is pricey!
Sour cream – This is a must! Dont skip out, you can try to use a full fat greek yogurt, but it just wont be the same.
All-purpose flour – My biggest tip, make sure you spoon and level it!
Rainbow sprinkles – Make sure these dont have a lot of sugar in them, they will bleed if they do!
Cream cheese – I like to get full far cream cheese –
Citric acid – I found mine at walmart, but here is another place to find it! I also started using it in my food and anytime I make a berry sauce! This will be used and never goes bad!

Step By Step – Cookies

Let’s break down how to make these Birthday Cake Crumble Cookies

Preheat the oven: Set your oven to 350°F (175°C) and line three baking cookie sheet with parchment paper. This prevents the cookies from sticking and ensures even baking.
Cream the fats and sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup unsalted butter (softened), ¾ cup vegetable oil, 1 cup granulated sugar, and 1 cup powdered sugar on medium speed until light and fluffy.
Add the eggs and vanilla: Incorporate 2 large eggs one at a time, mixing well after each addition. Add 1 teaspoon vanilla extract and 2 tablespoons sour cream, mixing until just combined. Scrape down the sides of the bowl as needed.
Combine the dry ingredients: In a medium bowl, whisk together ½ teaspoon baking soda, ¾ teaspoon baking powder, 2 teaspoons salt, and 5 ½ cups all-purpose flour.
Mix the dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Scoop and shape: Use a medium cookie scoop or a medium ice cream scooper to portion out the dough onto the prepared baking sheets. Flatten each dough ball slightly with the bottom of a glass or a flat surface to form a thick disk about ½-inch thick.
Bake: Bake the cookies for 12-15 minutes until just set, avoiding browning for a soft texture. Let the cookies cool on the baking sheets for a few minutes before transferring to a cooling rack to cool completely.

Step By Step – Crumb Topping

Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the dry ingredients: In a medium bowl, combine ¼ cup light brown sugar (packed), 2 tablespoons granulated sugar, ¾ cup all-purpose flour, ½ teaspoon citric acid (optional but recommended), and ¾ teaspoon salt. Use a fork to mix until well combined.
Add the butter and sprinkles: Pour in 10 tablespoons melted butter and stir until the mixture forms chunky clumps. Mix in ¼ cup rainbow sprinkles.
Bake the crumb topping: Spread the crumb mixture onto the prepared baking sheet and bake for 7 minutes. Remove from the oven, gently stir the mixture with a fork, then bake for an additional 5 minutes. Let the crumb mixture cool completely.

Step By Step – Cream Cheese Frosting

Cream the fats: In a medium bowl using a hand mixer, beat together 4 ounces softened cream cheese and 1 cup softened unsalted butter on medium speed for about 2 minutes.
Add the sugar and flavorings: Gradually add 4 cups powdered sugar, ¼ teaspoon pure vanilla extract, 1 teaspoon citric acid (or zest of one large lemon), and a pinch of salt. Mix on low speed until combined, then increase to medium speed and beat for 2-3 minutes until light and fluffy.

Assembling the Birthday Cake Crumble Cookies:

Frost the cookies: Once the cookies are completely cooled, transfer the cream cheese frosting to a piping bag fitted with a large round tip. Frost each cookie in a thick spiral.
Add the crumb topping: Sprinkle the birthday cake crumb topping generously over the frosted cookies. Add extra rainbow sprinkles for a festive touch.
Store: Store the cookies in an airtight container at room temperature for up to 2-3 days, or in the refrigerator if you prefer them chilled.

Expert Baking Tips – Birthday Cake Crumble Cookies

Measure Flour Correctly: Always spoon and level your flour rather than scooping it directly from the bag. This prevents overpacking, which can result in dense cookies.
Chill the Dough: For even thicker cookies, chill the dough for 30 minutes before baking. This helps to prevent spreading and gives the cookies a chewier texture.
Use High-Quality Vanilla Extract: Opt for pure vanilla extract over imitation for the best flavor. You can also experiment with almond extract for a slightly different taste profile.
Don’t Skip the Sour Cream: The sour cream in this recipe helps to keep the cookies moist and adds a slight tang that balances the sweetness.
Test for Doneness: Cookies are done when they are set but still soft in the middle. They will continue to firm up as they cool, so avoid overbaking.
Adjust Citric Acid to Taste: If you’re new to using citric acid, start with a smaller amount and taste the frosting. You can always add more to reach your desired tanginess.
Use a Piping Bag for Neat Frosting: For a professional look, use a piping bag with a large round tip to frost the cookies. This gives a neat, consistent spiral of frosting.
Make Ahead: Prepare the cookie dough and freeze it in pre-portioned balls. Bake directly from frozen, adding an extra minute or two to the baking time.
Double the Frosting: If you love extra frosting, consider doubling the frosting recipe. You can always save any leftovers in the fridge for another sweet treat.

Recommended Tools:

Stand mixer with paddle attachment
Medium cookie scoop
Piping bag with a large round tip
Baking sheets and parchment paper
Medium bowl and hand mixer

frequently asked questions – Birthday Cake Crumble Cookies

How should I store leftover cookies? Store the cookies in an airtight container at room temperature for up to 2-3 days or in the refrigerator if you prefer them chilled.

Can I freeze these cookies?Yes, you can freeze the unfrosted cookies in a gallon-size zip-top bag. Frost and add the crumb topping after thawing for the best texture.

How do I get the frosting to the right consistency?If your frosting is too thick, add a tablespoon of heavy cream at a time until you reach the desired consistency. If it’s too thin, add a bit more powdered sugar.

What if I don’t have citric acid?If you don’t have citric acid, you can substitute it with the zest of one large lemon in both the frosting and the crumb topping. This will add a similar tangy flavor.

How do I know when the cookies are done?The cookies are done when they are set but still soft in the middle. They should not be browned. They will continue to firm up as they cool on the baking sheet.

Storing and Freezing:

Store your Birthday Cake Crumble Cookies in an airtight container at room temperature for up to 2-3 days to keep them soft and fresh. If you like them a bit firmer, pop them in the fridge, but make sure they’re in an airtight container to prevent drying out.

Freezing

If your Birthday Cake Crumble Cookies are already frosted, arrange them in a single layer on a baking sheet and freeze until the frosting is firm. Then, transfer them to an airtight container, placing parchment paper between layers to prevent sticking. Freeze for up to 3 months, and when you’re ready to enjoy, simply thaw them at room temperature.

To freeze your unfrosted cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a gallon-size zip-top bag or an airtight container and freeze for up to 3 months. When you’re ready to enjoy, thaw the cookies and frost them as desired.

Don’t forget to leave a 5-star review and a comment if you loved the recipe or have any questions! Your feedback means a lot to me. Also, don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun content. I can’t wait to connect with you there!

Recipe