Crumbl Birthday Cake Cookie Dupe - The Vegan Version

Indulge in a soft, thick, and buttery Crumbl Birthday Cake Cookie—veganized with a twist! This copycat recipe features creamy frosting, festive sprinkles, and a secret pop of flavour from lemon zest for an extra bright, delicious bite.

Ingredients

For the Cookies-

• 1 cup vegan butter 

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 6 tbsp aquafaba (chickpea water)

• 1 tbsp cornstarch

• 1 tsp lemon zest

• 2 1/4 cups all-purpose flour

• 2 tsp baking powder

•  1/2 tsp salt

• 1 cup rainbow sprinkles

For the Icing-

• 3 cups icing sugar

• 2 tbsp vegan butter

• 2-4 tbsp soy milk (depending on the consistency you desire)

• 1 tsp lemon zest

• pinch of salt

Directions

1. Using a hand or stand mixer, cream together the butter and sugar until light and fluffy - about 2 minutes. Add in the aquafaba, cornstarch, lemon zest, and vanilla extract. Mix until smooth.

2. With the mixer on low, gradually add the flour, baking powder, sprinkles, and salt until fully combined.

3. Remove the dough from the bowl and place it on a sheet of plastic wrap. Wrap it tightly, flatten it into a disc shape, and place it in the freezer for 15-30 minutes (minimum) while the oven preheats.

4. Once chilled, prepare 2 parchment lined baking sheets and roll the dough into 1/3 cup-sized balls. Pour sprinkles into a bowl and roll each cookie dough ball in the sprinkles until fully coated.

5. Gently flatten each sprinkle-coated ball into a disk about 1/2 inch thick using the back of a bowl or cup.

6. Bake at 350°F for 10-12 minutes. Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

7. While the cookies are cooling, whisk together the powdered sugar, soy milk, lemon juice, and lemon zest to create a smooth, tangy icing.

8. Using a spoon or a piping bag, decorate the cookies with the icing. Serve and enjoy!