Mini Egg Crumbl Cookies

Deliciously soft ‘crumbl’ cookie inspired mini egg cookies with a pastel buttercream frosting and mini eggs on top. Prepared in only 30 minutes with a bake time of 15 minutes, these are the perfect easter bake.

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. 

Storage and freezing

These cookies will last for 4-5+ days at room temperature or in the fridge or you can freeze these cookies for 3+ months. Just allow them to thaw out thoroughly before eating. You can also freeze the cookie dough before baking, it’s always great to have a batch in the freezer ready to thaw out and make quick delicious cookies. If you can wait that long.

Related recipes

I love all things easter, mainly as they can create the most interest and delicious bakes. If you like these cookies, you’ll love my Mini Egg NYC Cookies or my Giant Easter Cookie. If you wanted to try something other than cookies there is always my No-bake Easter Slice.