Crumbl Oreo Birthday Cake Cookies
These Crumbl Oreo Birthday Cake Cookies are made with a black cocoa powder Oreo cookie base, topped with a cake batter frosting, mini Oreo truffles and sprinkles for the perfect birthday touch! These copycat Crumbl cookies are extra soft, moist and have the perfect Oreo birthday cake flavor.
Looking for more delicious Crumbl cookies featuring Oreo that you can make in your own home? Make my delicious (Crumbl Copycat) Chocolate Oreo Cookies, Crumbl Cookies and Cream Milkshake Cookies, and Crumbl Oreo Sandwich Cookies!
Why This Recipe Works
- Cake batter extract makes a big difference. You are going to love this Crumbl Oreo cookie recipe thanks to the delicious addition of the cake batter flavoring! It really brings the birthday into these birthday cake cookies!
- Better than Crumbl! These copycat Crumbl Oreo birthday cake cookies are much better than Crumbl’s! They are much softer and the cake batter extract comes through perfectly!
- Fun and festive! Not only are these Oreo birthday cake cookies so delicious, but the sprinkles and Oreo truffle balls on top of the cookies add a fun and festive birthday flare!
- Unsalted Butter: This Oreo birthday cake cookies recipe uses butter in the cookies and in the frosting. You’ll want the butter for the cookies to be softened but the butter for the frosting to be slightly cool. If using unsalted butter for the frosting, add a pinch of salt.
- Flour: Getting the right flour to fat ratio is what will give us chewy and moist cookies. The amount of flour in this recipe is also less because the Oreo crumbs act as a flour in these Oreo cookies.
- Black Cocoa Powder:This is what gives the cookie the black color and aids in providing the Oreo flavor. Not sure what black cocoa powder is or how to use it? Read my Black Cocoa Powder Guide! It will answer all your questions about black cocoa powder.
- Oreo Crumbs: You’ll need Oreo crumbs for the Oreo cookie base and for the Oreo cookie balls.
- Cake Batter Extract: This is really non-negotiable if you want to get the right flavor for these Oreo birthday cookies. Without it, you’d get a completely different cookie, much more like my Crumbl Chocolate Oreo Cookies.
- Milk: You may need more or less milk depending on the consistency of your frosting. Remember, this isn’t a glaze, so you want it to be a buttercream texture. But you also want to be able to pipe it.
- Cream Cheese: Make sure the cream cheese is softened! This will help it incorporate with the Oreo crumbs better, giving you are smoother Oreo ball texture.
- Sprinkles: These are a must in order to make the cookies really feel like Oreo birthday cake cookies!
- Make the Oreo cookie dough. Cream the butter and sugars on medium speed until well combined. Add the egg and vanilla extract. Mix until incorporated, scraping down the sides of the bowl as needed. Add the dry ingredients and mix until just combined.
- Portion into dough balls. Using a 1/4 cup, portion into dough balls. Place 6 Oreo cookie dough balls on a parchment paper-lined baking sheet. Gently press down on the tops of the dough balls until they resemble a thick disk.
- Bake the Oreo cookies. Bake at 350°F for 9-11 minutes or until the edges are set and the centers are no longer shiny. Do not over bake. The centers will look slightly underdone.
- Let cool. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Make the cake batter frosting. Cream the butter, powdered sugar and cake batter extract. Add the milk as needed for consistency. Place in a bag and pipe on the cookies when they have cooled.
- Make the mini Oreo balls. Combine the soft cream cheese and Oreo crumbs. Roll into small balls.
- Decorate. Place a few Oreo balls on the cookies and top with rainbow-colored sprinkles.
I highly suggest using the cake batter flavoring as this is what gives the frosting and the cookie the “cake batter” flavor and taste. My grocery store carries this flavor, but you can also buy cake batter flavoring on Amazon.
When adding the dry ingredients, do not over mix. Over mixing can create a tough consistency, affecting the bake of the cookies.
You want to remove the cookies from the oven when the edges are set and the tops are no longer shiny but look slightly underdone. Trust me on this! The cookies will continue to bake while resting for the 5 minutes on the cookie sheet. If you bake the cookies until completely done, they will be dry!
Make Ahead, Storing, and Freezing
Store leftover cookies in an airtight container at room temperature for 2 days. If the cookies have the Oreo truffle balls on top, they need to be stored in the refrigerator. Cookies can be stored in the fridge for up to 5 days in an airtight container.
The Oreo truffle balls can be made in advance and stored in the fridge in an airtight container for 5-7 days. Store the frosting in an airtight container in the fridge for 7-10 days or freeze in an airtight container for up to 2 months.
Store the cookie dough in an airtight container in the fridge for up to 24 hours. Remove and let come to room temperature to form into dough balls and bake as directed.
To freeze the Oreo cookie dough, roll into balls and flatten into thick disks as directed. Flash freeze on a baking sheet until firm. Transfer to a Ziplock bag or airtight container and freeze for 2-3 months. Remove and bake from frozen. You may need to add an additional minute onto the bake time due to being frozen.
To freeze the Oreo cookies without the frosting, wrap in plastic wrap and store in a Ziplock bag or airtight container in the freezer for 1-2 months. Remove and decorate. To freeze frosted and decorated cookies, flash freeze until firm then wrap in plastic wrap and store in an airtight container or Ziplock bag in the freezer for 1-2 months.
My post on Freezing Cookie Dough goes through everything you need to know about storing cookie dough, freezing cookie dough, and baking frozen cookie dough!
Yes, I highly recommend it! If you don’t use it, it will taste like my classic Chocolate Oreo Cookies. The cake batter extract is what brings the birthday cake flavor!
Nothing really. You can’t make this recipe without it! It’s the key ingredient to produce a rich, Oreo cookie base. Regular, unsweetened cocoa powder will not produce the right color or flavor. In fact, the chemical make up of the cocoa powders are different enough to have a big difference in the final result. Read more about black cocoa powder. If you are having a hard time finding black cocoa powder, I recommend buying it online. You can purchase Black Cocoa Powder on Amazon.
If any element of the cookie (that isn’t baked) contains cream or cream cheese — such as a frosting or glaze — you’ll need to store the cookies in the fridge.
I would use regular Oreos. Double stuffed Oreos will have too much filling and thin Oreos (also known as Oreo thins) won’t have enough of the chocolate cookie or the filling. Regular is the best ratio!
More Oreo Desserts
Crumbl Oreo Birthday Cake Cookies
Oreo Cookie Base
Cake Batter Frosting
- 12 tablespoons butter - softened, salted or unsalted (if using unsalted add a pinch of salt to the frosting)
- 4 cups powdered sugar
- 1 teaspoons cake batter extract
- 2 tablespoons milk - more or less as needed
- 1/2 cup Oreo crumbs - about 5 Oreos
- 2 tablespoons cream cheese - softened
- sprinkles - for topping
Oreo Cookie Base
- Preheat oven to 350°F. Line baking sheet with parchment paper. Set aside.
- Cream the butter, brown sugar, and sugar on medium speed for 2 minutes. (I use my stand mixer fitted with a paddle attachment. You can use a hand mixer if you prefer).
- Add the egg and vanilla extract and mix to combine. Scrape down the sides of the bowl with a rubber spatula.
- Add the flour, black cocoa powder, oreo crumbs, baking soda, baking powder, and salt and mix to combine. Scrape down the sides of the bowl as needed.
- Portion dough into ¼ cup balls. Place 6 on the baking sheet and press down with the palm of your hand so the dough is a thick disk. Bake 9-11 minutes or until edges are set and centers are no longer shiny.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cake Batter Frosting
- Make the frosting by creaming the butter, powdered sugar, and cake batter flavoring. Add the milk as needed to reach your desired frosting consistency. Place the frosting in a piping bag and pipe the cookies once they have cooled.
Mini Oreo Balls (optional)
- In a small bowl mix the very soft cream cheese and the Oreo crumbs until combined. Portion and roll into small mini balls. These can be made in advance and stored in the fridge in an airtight container for 5-7 days.
- Frost the cookies then sprinkle the sprinkles over the frosting. Add the small Oreo truffle balls on top. Enjoy at room temperature.