Mini Egg Crumbl Cookies
Deliciously soft 'crumbl' cookie inspired mini egg cookies with a pastel buttercream frosting and mini eggs on top
Print
Pin
Servings: 12 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