A soft sugar cookie rolled in festive sprinkles and frosted with a cake batter/white chocolate frosting. The Christmas edit of Funfetti Milkshake Cookies are the best way to enjoy a milkshake in December.

Side view of a Christmas funfetti milkshake cookie. The cookie is rolled in christmas color sprinkles.

Funfetti Milkshake Cookies

My copycat Crumbl Funfetti Milkshake cookie recipe has only been published in my cookbook, Cookies for Days until now! And it’s finally gracing the internet with its presence, Christmas style!

This is a super-soft sugar cookie with nice buttery edges that is rolled in sprinkles and topped with a cake batter milkshake frosting. It is festive in all of the best ways and totally tastes like a milkshake (like, really). If you’re more of a cookie bar kinda person, you can easily make my Funfetti Milkshake Cookie Bars festive with a little sprinkle switch.

Here’s my pro tip: get the festive sprinkle mix from your local grocery store’s bakery. You’ll get a huge container for a fraction of the price that you’d find on the sprinkle aisle. Most times you can even request color combinations!

Ingredients

*All of the exact quantities and specific directions can be found in the recipe card at the bottom of this post.

Salted butter, softened – I like to use salted butter in my bakes. You can sub in unsalted butter if that happens to be your preference, just ensure you add an extra pinch of salt to the dough to compensate.
Granulated sugar
Eggs
Vanilla extract – This is the vanilla that I use every single day. I developed this to be high-quality and super-strength so you never have ‘blah’ cookies.
Canola oil – This helps the cookies spread slightly and gives the cookie a slight buttery edge.
All-purpose flour
Baking powder
Christmas sprinkles – I get my sprinkle mixes from my local grocery store’s bakery! Just ask at the counter for a festive mix and they’ll hook you up.

Frosting:

White chocolate chips – Make sure you use a high quality chocolate here so it melts well.
Salted butter – Again, you can use unsalted butter if that is your preference! Let the butter sit out until it is room temperature!
Powdered sugar
Cake batter flavoring – I strongly prefer the high-quality, super-strength Cake Batter flavoring that I developed here. The flavor is unreal!
Heavy cream – If you absolutely need to use milk here, you can. The frosting just won’t be quite as thick and you will just need to use a much smaller quantity.
Whipped cream – This is an optional topping, but makes the cookie so fun!

Aerial view of Crumbl funfetti milkshake cookies arranged on the counter.

How to Make Crumbl Funfetti Milkshake Cookies

Preheat the oven to 350°F (180° C).
Cream together the butter and granulated sugar until combined. I typically let this mix for about 2 minutes.
Next, add in the eggs, vanilla extract, and canola oil. Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
Portion the dough into 3 Tbsp portions. Roll into a ball and then flatten slightly before rolling the edges of the dough into the sprinkles.
Bake for 9-11 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
Allow the cookies to cool completely on the pan. Once the cookies have cooled, make the frosting.
First, melt the white chocolate chips in the microwave by heating them at full power for 30 seconds and then stirring. Repeat until the white chocolate is completely melted. Set aside.
With a stand mixer or with an electric hand mixer, cream the butter until light and fluffy. This will take 1-2 minutes.
Now alternate adding 1/2 cup of powdered sugar with just enough heavy cream to bring the mixture together. Repeat until all of the powdered sugar has been added. The frosting should stay thick.
Next, mix in the cake batter flavoring. Once incorporated, slowly mix in the melted white chocolate.
You can further adjust the thickness of your frosting by adding more heavy cream, if desired.
Frost each cookie generously and then chill the cookies in the fridge until ready to serve. Serve with a dollop of whipped cream in the center of the cookie, if desired.

Christmas funfetti milkshake cookies (crumbl copycat) on the counter. One cookie is cut in half.

How should I store Funfetti Milkshake Cookies?

Once these cookies have cooled and been frosted, store in an airtight container in the refrigerator for 3-5 days. These cookies are meant to be served chilled!

Can you freeze these cookies?

Yes! Frost your cookies like normal and then arrange on a cookie sheet. Place the whole cookie sheet in the freezer for 30min-1hour to ‘flash freeze’ them. Once they are stiff to the touch, place in a ziptop freezer bag or airtight container and store in the freezer. They will last for up to 3 months! Need more detailed guidance? Check out my post on how to freeze cookies!

A funfetti milkshake cookie rolled in christmas sprinkles.

Other festive faves

A crumbl funfetti milkshake cookie rolled in Christmas color sprinkles to be a christmas cookie.

Funfetti Milkshake Cookies

5 from 1 vote

Print Pin Rate

Prep Time: 24

Cook Time: 13

Servings: cookies

Calories: 675kcal

Ingredients

1 ½ cups (333g) salted butter, softened
1 ½ cups (345g) granulated sugar
3 eggs
3 tsp vanilla extract
¼ cup (60ml) canola oil
4 ½ cups (684g) all-purpose flour
3 tsp baking powder
½ cup (107g) christmas sprinkles

Frosting

1 cup (200g) white chocolate chips, melted and cooled
3/4 cup (167g) salted butter, room temperature
4 1/2 cups (482g) powdered sugar
1 tsp cake batter flavoring
up to 1/4 cup heavy cream
whipped cream, if desired

Instructions

Preheat the oven to 350°F (180° C).
Cream together the butter and granulated sugar until combined. I typically let this mix for about 2 minutes.
Next, add in the eggs, vanilla extract, and canola oil. Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
Portion the dough into 3 Tbsp portions. Roll into a ball and then flatten slightly before rolling the edges of the dough into the sprinkles.
Bake for 9-11 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
Allow the cookies to cool completely on the pan. Once the cookies have cooled, make the frosting.
First, melt the white chocolate chips in the microwave by heating them at full power for 30 seconds and then stirring. Repeat until the white chocolate is completely melted. Set aside.
With a stand mixer or with an electric hand mixer, cream the butter until light and fluffy. This will take 1-2 minutes.
Now alternate adding 1/2 cup of powdered sugar with just enough heavy cream to bring the mixture together. Repeat until all of the powdered sugar has been added. The frosting should stay thick.
Next, mix in the cake batter flavoring. Once incorporated, slowly mix in the melted white chocolate.
You can further adjust the thickness of your frosting by adding more heavy cream, if desired.
Frost each cookie generously and then chill the cookies in the fridge until ready to serve. Serve with a dollop of whipped cream in the center of the cookie, if desired.

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Nutrition

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Offset spatula – I love using an offset spatula to frost cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand.