Just when you thought confetti cookies couldn’t get any more fun and cute, Confetti Crumb Cake Cookies have arrived! I took confetti cookies, also known as birthday cake cookies, over the top by adding confetti crumb topping and a drizzle of pale pink icing. For top level fun, I finished them with edible glitter.
Confetti Crumb Cake Cookies
Vanilla cookies with white chocolate chips, rainbow sprinkles, crumb topping and icing drizzle
Ingredients
Confetti Crumb Topping
- Âľ cup (96g) all purpose flour
- 7 tablespoons (87g) granulated sugar
- â…› teaspoon fine sea salt
- 4 ½ tablespoons (64g) cold, unsalted butter, cubed
- 1 tablespoon rainbow sprinkles
Confetti Cookies
- 2 cups (255g) all purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ÂĽ cup (50g) packed brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- ÂĽ teaspoon pure almond extract
- Âľ cup (128g) white chocolate chips or chunks
- ÂĽ cup (44g) rainbow sprinkles
Icing
- ½ cup (60g) powdered sugar, sifted
- 1 tablespoon (14g) unsalted butter, melted
- ÂĽ teaspoon pure vanilla extract
- 1-2 tablespoons (15-30ml) whole milk
- pink gel food coloring or any color of your choice optional
- edible glitter optional
Instructions
Confetti Crumb Topping
- In a medium bowl, whisk together the flour, sugar and salt. Work the butter into the flour mixture with your fingertips until it looks like sand with no large chunks of butter. Stir in the sprinkles. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.
Confetti Cookies
- Preheat the oven to 350ÂşF (180ÂşC). Line 2 large cookies sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, beat the butter, sugar and brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the egg and egg yolk in two additions, making sure each one is incorporated before adding the next. Beat in the extracts.
- On low speed, beat in the flour mixture into the batter, just until combined. Stir in the white chocolate chips and the sprinkles.
- Form the cookie dough into 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Flatten the dough balls slightly. Top each one generously with the crumb topping.
- Bake until the cookies are set and the edges start to turn light golden, about 11-13 minutes. (Be careful not to over bake to avoid drying out your cookies.) Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.
Icing
- In a small bowl, whisk together the powdered sugar, butter, vanilla and 1 tablespoon of milk. Add additional milk as needed to achieve your desired consistency. Using the tip of a toothpick, gradually add a tiny bit of food coloring and whisk until incorporated.
- Drizzle over the cooled cookies. Top with edible glitter if desired.
Notes
If your cookies spread too much, chill the dough for 20-30 Â minutes, then proceed with the recipe.