Homemade birthday cake cookie holds its own against Crumbl

Trying to recreate a popular dessert at home usually ends one of two ways: It either falls short, or it surprises you. This birthday cake style cookie leans toward the second, with a few things that could still be improved.  

The first thing that stands out is the frosting. It is easily the strongest part of the cookie. It tastes rich and real, not overly artificial or heavy like some store versions. The cookie itself does a lot right, but the texture is where it falls a little short. The outside has a slight crunch, which adds some structure and makes it feel more like a bakery style cookie. The issue is the center. It could be softer and more gooey. For a cookie like this, that soft middle is what really makes it stand out, and this one is just a little too firm.  The sprinkles help bring the whole birthday cake idea together.  

One of the biggest differences compared to the original version is the sweetness level. This cookie is noticeably less sweet, which actually makes it easier to eat. Instead of being overwhelmed after one bite, it keeps you going back for more. It feels more balanced and less like a sugar overload.  

Overall, this homemade version gets a lot right. The flavor is strong, the frosting stands out, and the lower sweetness makes it more enjoyable than expected. With a softer center and slightly fewer sprinkles, it could easily match what you would get from Crumbl Cookie.  

Final rating: 9/10.  

Recipe: Birthday Cake Cookie (Crumbl Copycat)  
 

Cookies  
3/4 cup salted butter, room temperature  
3/4 cup granulated sugar  
1 large egg  
1 egg white  
1 teaspoon vanilla extract  
1/4 teaspoon almond extract  
1/4 teaspoon butter extract  
2 cups all-purpose flour  
1 1/2 teaspoons cornstarch  
1 1/2 teaspoons baking powder  
1/4 teaspoon salt  
1 cup rainbow sprinkles  

Frosting  
4 ounces cream cheese, room temperature  
2 tablespoons unsalted butter, room temperature  
1/4 teaspoon vanilla extract  
1/8 teaspoon almond extract  
1/8 teaspoon butter extract  
2 cups confectioners’ sugar  
1 tablespoon rainbow sprinkles  
 

Directions  

1. Preheat oven to 350°F and line a baking sheet with parchment paper.  

1. In a large bowl, cream butter and sugar until smooth. Add egg and egg white and mix until combined. Stir in vanilla, almond, and butter extracts.  

1. In a separate bowl, mix flour, cornstarch, baking powder, and salt. Gradually add dry ingredients to wet ingredients and mix until just combined. Fold in sprinkles.  

1. Cover dough and refrigerate for at least 2 hours.  

1. Divide dough into 8 equal pieces and roll into balls. Place on baking sheet about 2 inches apart.  

1. Bake for 10 to 12 minutes until edges are set. Let cookies cool completely.  

1. For frosting, beat cream cheese and butter until smooth. Add remaining ingredients and mix until fluffy.  

1. Spread or pipe frosting onto cooled cookies and top with sprinkles. 

   Trying to recreate a popular dessert at home usually ends one of two ways: It either falls short, or it surprises you. This birthday cake style cookie leans toward the second, with a few things that could still be improved.  

   The first thing that stands out is the frosting. It is easily the strongest part of the cookie. It tastes rich and real, not overly artificial or heavy like some store versions. The cookie itself does a lot right, but the texture is where it falls a little short. The outside has a slight crunch, which adds some structure and makes it feel more like a bakery style cookie. The issue is the center. It could be softer and more gooey. For a cookie like this, that soft middle is what really makes it stand out, and this one is just a little too firm.  The sprinkles help bring the whole birthday cake idea together.  

   One of the biggest differences compared to the original version is the sweetness level. This cookie is noticeably less sweet, which actually makes it easier to eat. Instead of being overwhelmed after one bite, it keeps you going back for more. It feels more balanced and less like a sugar overload.  

   Overall, this homemade version gets a lot right. The flavor is strong, the frosting stands out, and the lower sweetness makes it more enjoyable than expected. With a softer center and slightly fewer sprinkles, it could easily match what you would get from Crumbl Cookie.  

   Final rating: 9/10.  

   Recipe: Birthday Cake Cookie (Crumbl Copycat)  
    

   Cookies  
   3/4 cup salted butter, room temperature  
   3/4 cup granulated sugar  
   1 large egg  
   1 egg white  
   1 teaspoon vanilla extract  
   1/4 teaspoon almond extract  
   1/4 teaspoon butter extract  
   2 cups all-purpose flour  
   1 1/2 teaspoons cornstarch  
   1 1/2 teaspoons baking powder  
   1/4 teaspoon salt  
   1 cup rainbow sprinkles  

   Frosting  
   4 ounces cream cheese, room temperature  
   2 tablespoons unsalted butter, room temperature  
   1/4 teaspoon vanilla extract  
   1/8 teaspoon almond extract  
   1/8 teaspoon butter extract  
   2 cups confectioners’ sugar  
   1 tablespoon rainbow sprinkles  
    

   Directions  

   1. Preheat oven to 350°F and line a baking sheet with parchment paper.  
   1. In a large bowl, cream butter and sugar until smooth. Add egg and egg white and mix until combined. Stir in vanilla, almond, and butter extracts.  
   1. In a separate bowl, mix flour, cornstarch, baking powder, and salt. Gradually add dry ingredients to wet ingredients and mix until just combined. Fold in sprinkles.  
   1. Cover dough and refrigerate for at least 2 hours.  
   1. Divide dough into 8 equal pieces and roll into balls. Place on baking sheet about 2 inches apart.  
   1. Bake for 10 to 12 minutes until edges are set. Let cookies cool completely.  
   1. For frosting, beat cream cheese and butter until smooth. Add remaining ingredients and mix until fluffy.  
   1. Spread or pipe frosting onto cooled cookies and top with sprinkles.