Crumbl’s Funfetti Milkshake: Made at Home
- 1 1/2 cup softened butter
- 1 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon cake batter extract (We use Jenna Rae Cakes'!)
- 4 1/2 cups flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sprinkles
- 1/4 cup softened butter
- 1 cup softened cream cheese
- 1/2 teaspoon cake batter extract
- 1/2 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 tablespoon whole milk
- 1 pinch salt
- whipped cream for garnish
Preheat oven to 350°. While the oven is preheating cream together the butter and sugar until light and fluffy. Scrape the sides then add in the eggs one at a time, followed by extracts. Beat until mixed. Scrape the sides again and add in the flour and baking powder. Mix until just combined, careful not to overmix.
Scoop out roughly 1/3 cup of dough and roll it into a ball. Repeat with the remaining dough. Roll in sprinkles. Flatten the cookie dough by gently pressing it with the palm of your hand so it is in the shape of a hockey puck. Repeat with the remaining dough. Arrange about 6 cookies per pan depending on the size of your pan.
Bake at 350° for 13-17 minutes or until the centers of the cookies have puffed up and are no longer shiny/wet. Take care not to overbake. Let cool before frosting.
To make the frosting, start by whipping the butter, and cream cheese until smooth. Add the powdered sugar, one cup at a time mixing until it is fully incorporated. Add in the extracts. Slowly add heavy cream tsp at a time until you've reached your desired consistency. Not always needed!
Frost-cooled cookies, true to Crumbl's original design add a dollop of whipped cream to the center of each cookie. I chose to skip it.