Mini Egg Crumbl Cookies
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Deliciously soft ‘crumbl’ cookie inspired mini egg cookies with a pastel buttercream frosting and mini eggs on top
What are ‘Crumbl’ cookies?
So all over America, there is a brand of cookies called Crumbl that have a ridiculously intense following. I have tried them myself, and whilst quite sweet – they’re pretty good. (see picture below for reference of some of the cookies I bought on my recent trip) Unfortunately, you can’t get them over here in the UK and over the last few years I have had multiple requests to create a dupe and copycat version of these cookies.
Whilst I don’t know the actual recipes that they use, I basically went for an interpretation of the cookies I ate mixed in with how I would make a cookie myself. These have a soft vanilla texture, with a simple buttercream frosting piped on top – and I love them.
Mini egg bakes
As it’s also in the run up to easter when I am posting this recipe, I decided to tie in this recipe with how much I love mini eggs, and create an addition of mini eggs in the cookies. I have posted so many mini egg recipes over the years, including my mini egg nyc cookies which have a cult following themselves.
As with all chocolate brands and ingredients lately, chocolate is incredibly expensive these days compared to when I was baking a few years ago, so the addition of the mini eggs is entirely optional in this recipe as they do just also make a great basic vanilla ‘crumbl’ style cookie.
I have countless other mini egg based recipes on my blog such as my mini egg cheesecake, or my mini egg brownies so if you want to make anything else themed like this, make sure to check out those recipes.
Cookie dough
Other than adding in a small amount of crushed mini eggs into my cookie dough, the recipe is similar in its recipe and nature to some of my other cookies because I adore the cookie dough. The switch of sugars makes a difference to the texture of the cookie, and the crunch of some mini eggs throughout is great
- Butter – you can use a block unsalted butter or a baking spread – you can also use salted butter and leave out the salt later, but I prefer to use sea salt.
- Sugar – I use caster sugar as I purposely want the softer texture to these cookies and the caster sugar is ideal for this
- Egg – I use one medium egg, but one large egg will also be fine
- Vanilla – vanilla extract is important in my opinion for this recipe, not just because I love it. It adds a wonderful level to this bake
- Flours – I use plain flour, as I don’t want to have the texture that self raising flour creates, but the cornflour also adds a wonderful softness
- Raising agent – a little bicarb is perfect for the texture… not baking powder
- Salt – a little sea salt as mentioned above helps cut through the sweetness perfectly.
Baking and decorating the cookies
I use a 5cm scoop to portion my cookies as I find it the perfect size for nearly all of my cookies like this, and for bakes such as cupcakes. They have a slightly lower temperature compared to my NYC cookies as you don’t really want the cookies to colour too much in the oven, so if your oven runs hot, you might want to lower the temperature slightly.
Once the cookies are cooled, I make a simple buttercream frosting using unsalted block butter at room temperature, icing sugar, vanilla extract and a little baby pink food colouring for the perfect pastel colour.
I use a large round piping tip to pipe the buttercream onto the cookies, to create the classic ‘swirl’ that you see on this sort of cookie. You could definitely use a smaller round piping tip, or just snip the end off a piping bag for the same style and look.
A few mini eggs per cookie, and a little sprinkle of crushed mini eggs to boot – these cookies look cute, they taste great, and I just want to bake them again and again. Like mentioned, without the mini eggs these cookies are great as they are – especially with the pastel colouring.
Useful info
- These cookies will last for 4-5+ days at room temperature or in the fridge
- You can freeze these cookies for 3+ months
- I use this baby pink food colouring
- I use a 5cm scoop to portion my cookies
- I used this piping tip for my cookies
- If you want to make smaller ones, you can reduce the baking time to 8-9 minutes
- You can use other flavours such as lemon, or orange, or swap the theme of the chocolate chips to something else such as white chocolate chips
Mini Egg Crumbl Cookies
Ingredients
Cookies
- 125 g unsalted butter/baking spread
- 175 g caster sugar
- 1 medium/large egg
- 1 tsp vanilla extract
- 250 g plain flour
- 1 heaped tbsp cornflour
- 0.5 tsp bicarbonate of soda
- 0.5 tsp sea salt
- 100 g crushed mini eggs (optional)
Decoration
- 85 g unsalted butter
- 170 g icing sugar
- 1 tsp vanilla extract
- 0.5 tsp baby pink food colouring
- 50-100 g mini eggs
Instructions
- Preheat the oven to 190ºc/170ºc fan and line 2-3 trays with parchment paper
- Beat together the butter and sugar until light and fluffy
- Add the egg and vanilla, and mix
- Add the flour, cornflour, bicarbonate and salt and mix again
- Mix through the mini eggs if using
- Portion the cookies (I use a 5cm scoop) and make 12-14 cookies
- Optional - chill the cookies for an hour for a less spread texture)
- Bake for 11-12 minutes and then leave to cool fully
- In a new bowl, beat the butter on it's own until smooth
- Add the icing sugar and mix
- Add the vanilla and food colouring and mix again
- Pipe/spread onto the cookies and decorate with mini eggs
Notes
- These cookies will last for 4-5+ days at room temperature or in the fridge
- You can freeze these cookies for 3+ months
- I use this baby pink food colouring
- I use a 5cm scoop to portion my cookies
- I used this piping tip for my cookies
- If you want to make smaller ones, you can reduce the baking time to 8-9 minutes
- You can use other flavours such as lemon, or orange, or swap the theme of the chocolate chips to something else such as white chocolate chips