Crumbl Wedding Cake Cookies

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

4 from 1 vote

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!

Prep Time30

Cook Time16

Chill Time2

Total Time2 46

Course: Dessert

Cuisine: American

Keyword: crumbl copycat recipe, crumbl wedding cake cookies, extra large sugar cookies, sugar cookies with vanilla and raspberry buttercream, wedding cake cookies

Servings: cookies

Calories: 820kcal

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).

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