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Crumbl Copycat Wedding Cake Cookies

This fun recipe is for Crumbl Copycat Wedding Cake Cookies! They are a soft and chewy sugar cookie base topped with a swirled mix of vanilla and raspberry buttercream! Top it off with some edible pearl sprinkles and you are in business with a whole batch of these tempting copycat cookies.

If you are digging this recipe, you should also try my Crumbl Skillet Cookie recipe or Key Lime Pie Cookies recipe!

A pink and white frosted cookie with a bite removed with the words, "Easy Recipe! Crumbl's Wedding Cake Cookies".

I recently tried the mini version of Crumbl’s Wedding Cake Cookie and thought it had some good elements, but the base cookie was disappointing. I knew I wanted to make a copycat recipe and both replicate the frosting and improve the sugar cookie.

The first thing I changed was switching to buttercream instead of cream cheese frosting. Crumbl looooves using a cream cheese frosting and honestly a lot of fans seem to really dislike it!

I personally like either option, but this cookie seemed like the perfect candidate to swap to buttercream.

Other Crumbl cookies, such as Cinnamon Roll simply must have that tangy cream cheese icing–but this particular cookie flavor is delicious either way!

I also wanted to create a really good base cookie–something that delicious on its own as well as with frosting. This sugar cookie fits the bill. It’s soft, chewy, and full of vanilla flavor.

Here’s a quick look at the Crumbl version (it’s their mini cookie version!) and my version:

What to Love About This Recipe:

  • The sugar cookie uses melted butter so you don’t need an electric mixer and you can skip the time-consuming step of creaming together butter and sugar.
  • The recipe uses buttercream instead of Crumbl’s cream cheese frosting (perfect for people who don’t like cream cheese!).
  • You can make a whole batch of cookies using standard baking ingredients instead of paying $5 for just one cookie.

How to Have a “Crumbl” Cookie Exchange

  • Here’s a fun idea if you want to try multiple copycat recipes at once!
  • Get a group of friends together and each person chooses a Crumbl Copycat recipe to bake and share. Gather at an appointed time and place and taste test the recipes and rate them.
  • Send everyone home with delicious leftovers.
  • Bonus: Email a list of links to the recipes used (or create a shared document) so everyone can access and rate the recipes. Here’s my list of Crumbl Copycat recipes!
A sugar cookie frosted with a rosette swirl of vanilla and pink raspberry buttercream and topped with edible pearl sprinkles.

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How I Created This Recipe

Headshot photo of woman smiling and wearing a white dress and gold necklace.

Recipes by a Real Person in a Real Kitchen

In the age of AI-generated content, I like to share how I’ve created and tested my recipes. My recipes have been imagined, hypothesized, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.

For this recipe I started with my base sugar cookie recipe. I adjusted it to include a mix of powdered and granulated sugar for a softer consistency.

I tested the recipe several times, including once with melted butter just to see if it would work and I was pleasantly surprised! The dough did need to be chilled before baking (otherwise it spread way too much).

I stuck with the melted butter variation since it creates a chewier cookie. Always delicious! The addition of the oil keeps the dough soft right out of the fridge so you can scoop and shape the dough easily.

Tips for Changing Up the Flavor of These Cookies

The buttercream for these cookies is flavored with vanilla extract and raspberry jam. You’ll split the frosting in half after whipping it and add raspberry jam (strained free of seeds) to half.

This of course begs the question: does it have to be raspberry jam? Certainly not! You could use strawberry, blueberry, cherry, perhaps blackberry. Just be sure to strain the jam of any chunky fruit first.

I suggest testing a small quantity first to be sure you enjoy the flavor before flavoring the whole batch. Have fun!

How to Frost These Cookies Without a Piping Bag

Not everyone has a piping bag in their home kitchen. You can absolutely still decorate these cookies even without a piping bag.

What I would do is dollop a small scoop of each color frosting onto the top of each cookie. Then, use a butter knife or small angled spatula to spread the frosting around covering the top of the cookie, gently mixing them in the middle only. That’s it!

A sugar cookie topped with pink and white frosting and cut down the middle.

Ingredients in Crumbl Wedding Cake Cookies

A few notes on some of the ingredients used in the cookies:

The Cookies

Dry ingredients – You’ll need all-purpose flour, cornstarch, baking powder, baking soda, and salt. My most important tip here is to carefully measure your flour. I prefer weighing it for accuracy!

Unsalted butter – I always use unsalted American butter in my recipes. I shop at Costco the most frequently so I often go with their store-brand of butter for baking.

Vegetable Oil – This recipe uses a combination of oil and butter. The oil keeps the cookie dough soft even after chilling it in the fridge. Canola oil can also be used.

Granulated Sugar and Powdered Sugar – I like using a blend of granulated and powdered sugar here. I think it makes for even softer cookies!

Eggs – You can use eggs straight from the fridge for this recipe.

Vanilla extract – Use your favorite brand.

The Buttercream

To make the buttercream, you’ll need a few more sticks of unsalted butter, several cups of powdered sugar, vanilla extract, milk or cream, and a tiny pinch of salt. To flavor the raspberry portion, I use a raspberry jam (seedless is great if you have it, otherwise we can strain the seeds out).

Substitutions

If you’d rather top your cookies with cream cheese frosting, simply sub in your favorite recipe for the buttercream. Divide in half and add the raspberry jam as written in the recipe. You will want about 3 cups.

If you would like a really intense raspberry flavor, you can add a small amount of raspberry extract/flavoring to the frosting. The exact amount depends on the flavoring you select. I chose to use only the natural flavor of the jam.

How to Strain Raspberry Jam

Raspberry Jam: I made this recipe with raspberry jam, which still has all the seeds. If you have a seedless jelly instead, then go ahead and use that and skip the straining step. You will need less overall since you won’t have to remove the seeds. 

If you cannot find seedless raspberry jam, no worries!

Remove seeds as follows: Heat jam gently in microwave until warm. Press through a fine mesh strainer and discard seeds. Refrigerate jam until cool – about 30-60 minutes.

Raspberry jam in a bowl, heated to melting, and strained with a fine mesh strainer.

How to Make Crumbl’s Wedding Cake Cookies

Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!

Cookies

Melt butter in a large bowl and set aside to cool. In a medium bowl, whisk together the dry ingredients and set aside.

Add oil and sugars to melted and cooled butter and whisk until the mixture is totally combined. Whisk in egg and vanilla. Mixture should be thick, shiny, and smooth.

Use a spatula to fold the dry ingredients into the wet ingredients until just combined. Dough will be very soft.

Chill dough for 2 hours. Preheat oven to 350°F. Line two baking sheets with parchment paper.

Step-by-step making sugar cookies with melted butter.

Scoop 1/3 cup portions of chilled dough using a measuring cup. Form dough in round balls and gently flatten.

Bake one sheet at a time, or until cookies are golden on the edges and appear set in the middle. Don’t overbake.

Buttercream

Use an electric mixer to whip the softened butter on medium speed until creamy and smooth.

Gradually add the powdered sugar to the butter. Beat in each addition until combined. Add the last 1/2 cup or so to taste. Buttercream can become quite sweet!

Add the vanilla extract and 1 tablespoon of milk or heavy cream to the mixture. Beat on medium speed until smooth and creamy.

Once the frosting is smooth, bring the mixer back up to medium-high speed for 1-2 minutes until it’s light and fluffy.

A bowl of fluffy homemade buttercream with handmixer attachements resting in the glass bowl.

Divide frosting evenly into two bowls. Gradually add the chilled and strained raspberry jam with half the mixture and set aside once the flavor and color is to your liking.

A bowl of buttercream with raspberry jam and the same bowl with the jam mixed in.

Decorating the Cookies

Fill a pastry bag with 1M large star tip and fill bag on one side only with one color and repeat with second color. Here’s a simple tutorial you can follow if you need more guidance on this step. I usually need to pipe a few inches first before it starts swirling.

A piping bag fitted with a star tip and filled with half and half frosting: a white vanilla and a pink buttercream.

Pipe frosting around cookies beginning in the center and working outward. You should have plenty of frosting to cover each cookie with the piping.

A Crumbl Cookies copycat cake wedding cake cookie decorated with pink and white frosting and served on a plate.

Top with some pretty edible sprinkles–just like Crumbl!

A jar of glitter pearls on a cookie sheet with frosted cookies.

How to Store or Make Ahead

Store the frosted cookies in an airtight container in the fridge up to 5 days. Allow cookies to sit at room temperature for 10-20 minutes before serving for best flavor and texture.

How to Freeze

Flash freeze the decorated cookies by freezing in single layers (such as on cookie sheets). Once frozen solid, wrap each cookie in plastic wrap, package in freezer bags or containers and store in the freezer for 1-2 months.

How to Store Leftover Frosting

Freeze frosting leftovers for up to 1-2 months. Thaw in the fridge, then allow to sit at room temperature for about 30 minutes (or until softened) and then whip to re-aerate it before using it.

A Crumbl Cookies copycat cake wedding cake cookie decorated with pink and white frosting and served on a plate.

More Copycat Recipes to Try

If you loved this recipe, leave a comment and a 5-star rating!
Thanks so much for trying one of my recipes!

A sugar cookie topped with a swirl of pink and white buttercream and topped with edible pearl sprinkles.

Crumbl Wedding Cake Cookies

This is a Crumbl Copycat recipe for Wedding Cake Cookies! These cookies are a vanilla sugar cookie base topped with a vanilla and raspberry mixed buttercream frosting. Swirl the frosting on with a piping bag and star tip or use my suggestion for how to frost them without a piping bag. These are BIG indulgent Crumbl-size cookies!
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Prep Time 30 minutes
Cook Time 16 minutes
Chill Time 2 hours
Total Time 2 hours 46 minutes
Course Dessert
Cuisine American
Servings 11 cookies
Calories 820 kcal

Ingredients
  

Vanilla Sugar Cookies

  • 2 ¾ cups all-purpose flour 13.75 ounces
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter (16 tablespoons, or 2 sticks)
  • ¼ cup vegetable oil
  • 1 ⅓ cups granulated sugar 9.3 ounces
  • 1/2 cup powdered sugar 2 ounces
  • 2 large eggs (from fridge)
  • 1 ½ teaspoons vanilla extract

Vanilla & Raspberry Buttercream

  • 1 ¼ cup (2 ½ sticks) unsalted butter, softened (20 tablespoons, or 2 ½ sticks)
  • 3 ¾ – 4 cups powdered sugar (15-16 ounces)
  • 1 teaspoon vanilla extract
  • 1 ½ – 3 tablespoons milk or heavy cream
  • pinch of salt
  • 1/3 cup raspberry jam
  • edible pearl style sprinkles for topping

Instructions
 

Cookies

  • Gently melt butter in a large microwave-safe bowl in the microwave and set aside to cool for ten minutes.
    In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
  • Add oil and sugars to melted and cooled butter and whisk until the mixture is totally combined—about 1 minute. Whisk in egg and vanilla, about 30-60 seconds. Mixture should be totally combined and thick, shiny, and smooth.
  • Use a spatula to fold the dry ingredients into the wet ingredients until just combined. Dough will be very soft. Chill dough for 2 hours.
  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Scoop 1/3 cup portions of chilled dough using a measuring cup. Form dough in round balls (about 3.5 ounces each). Place on a cookie sheet 3” apart and gently flatten to about ¾” tall. About 5 cookies fit on a large cookie sheet.
  • Bake for 16-17 minutes, one sheet at a time, or until cookies are golden on the edges and appear set in the middle. Don’t overbake. Allow to cool for 10 minutes, then transfer to a cooling rack to finish cooling.

Remove Seeds from Jam

  • You can skip this step if you have a seedless jelly. Otherwise, follow these steps to remove the seeds from raspberry jam.
    Heat jam gently in microwave until warm. Press through a fine mesh strainer with a spoon and discard seeds. Refrigerate jam until cool – about 30 minutes.

Buttercream

  • In a medium bowl, use an electric mixer with the beater attachments to beat the softened butter on medium speed until creamy and smooth.
  • Turn mixer to low and gradually add the powdered sugar to the butter. Beat in each addition until combined. Add the last 1/2 cup or so to taste, as buttercream can become quite sweet.
  • Add the vanilla extract and 1 tablespoon of milk or heavy cream to the mixture. Beat on medium speed until smooth and creamy. If the frosting is too thick, add more milk or cream, 1 teaspoon at a time, until it reaches the desired consistency. If it's too thin, add more powdered sugar.
  • Once the frosting is smooth, bring the mixer up to medium-high speed for 1-2 minutes until it’s light and fluffy.
  • Divide frosting evenly into two bowls. Mix most of the strained and chilled raspberry jam with half the mixture and set aside. Add remaining jam as desired to achieve the desired color and flavor. Add raspberry extract/flavoring if you want a super intense raspberry flavor.

Decorating the Cookies

  • Fill a pastry bag with 1M large star tip and fill bag on one side only with vanilla buttercream. Repeat with raspberry buttercream. Watch this video if you are unsure how to do this.
  • Pipe frosting around cookies beginning in the center and working outward. You should have plenty of frosting to cover each cookie with the piping. Add a few edible sprinkles to each cookie. Enjoy!

Notes

Raspberry Jam: I made this recipe with raspberry jam, which still has all the seeds. If you have a seedless jelly instead, then go ahead and use that and skip the straining step. You will need a few tablespoons less since you won’t have to remove the seeds. 
How to Store: Store the frosted cookies in an airtight container in the fridge up to 5 days. Allow cookies to sit at room temperature for 10-20 minutes before serving for best flavor and texture.
How to Freeze: Flash freeze the decorated cookies by freezing in single layers (such as on cookie sheets). Once frozen solid, wrap each cookie in plastic wrap, package in freezer bags or containers and store in the freezer for 1-2 months.
How to Store Leftover Frosting: Freeze frosting leftovers for up to 1-2 months. Thaw in the fridge, then allow to sit at room temperature for about 30 minutes (or until softened) and then whip to re-aerate it before using it.
Make Smaller Cookies: Use a 3-4 tablespoon scoop and reduce baking time by 2-3 minutes (I suggest baking 2 or 3 cookies to start to figure out the perfect timing for your oven). 

Nutrition

Calories: 820kcalCarbohydrates: 103gProtein: 5gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 132mgSodium: 191mgPotassium: 68mgFiber: 1gSugar: 75gVitamin A: 1234IUVitamin C: 1mgCalcium: 46mgIron: 2mg
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