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.
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cookies
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Ingredients
Confetti Crumb Topping
- 3/4 cup (96g) all purpose flour
- 7 tablespoons (87g) granulated sugar
- 1/8 teaspoon fine sea salt
- 4 1/2 tablespoons (64g) cold, unsalted butter, cubed
- 1 tablespoon rainbow sprinkles
Icing
- 1/2 cup (60g) powdered sugar, sifted
- 1 tablespoon (14g) unsalted butter, melted
- 1/4 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
Ingredients
Confetti Crumb Topping
Icing
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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.
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.
Recipe Notes
If your cookies spread too much, chill the dough for 20-30 Â minutes, then proceed with the recipe.