Every spring I chase easter cookie ideas, and these started as a pure Crumbl-style experiment. They were gone before they cooled. That’s when I knew this easter egg cookies recipe wasn’t leaving my kitchen.
I wanted what people actually mean when they search for easter Crumbl cookies: thick, soft, bakery-style cookies. The kind you don’t bother plating. The mini eggs and chocolate eggs make them feel straight from a display case.
Once the frosting went on, they turned into full festive cookies, basically a Cadbury egg cookie in bakery form. These are proudly over the top. They’ve become one of my favorite spring desserts every Easter.
Easter Crumbl Cookies
EQUIPMENT (PAID LINKS)
- Baking sheets
- Silicone baking mats or parchment paper
- Medium mixing bowl
- Stand mixer or hand mixer
- Cooling rack
- Heavy-bottomed glass or measuring cup
- Spatula or butter knife
Ingredients
Sugar Cookie Dough
- 3½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter room temperature
- ¼ cup vegetable shortening
- ½ cup sour cream room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar for pressing
Almond Buttercream Frosting
- ½ cup unsalted butter room temperature
- ½ cup vegetable shortening
- 3 cups powdered sugar
- 2 to 3 tablespoons milk as needed
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- Yellow gel food coloring
- 42 Cadbury Mini Eggs
Instructions
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.3½ cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- Cream the Base: In a large bowl, beat the butter, shortening, and sour cream until smooth and creamy, about 4 to 5 minutes.½ cup unsalted butter, ¼ cup vegetable shortening, ½ cup sour cream
- Build the Dough: Add the sugar, egg, almond extract, and vanilla extract. Mix until fully combined.1 cup granulated sugar, 1 large egg, 2 teaspoons almond extract
- Combine Wet and Dry: Add the dry ingredients in three batches, mixing well after each addition until a soft dough forms.
- Chill the Dough: Form the dough into a loose ball, cover, and refrigerate for 1 hour.
- Prep the Oven: Preheat the oven to 400°F and line baking sheets with silicone mats or parchment paper.
- Shape the Cookies: Scoop about ¼ cup of dough and roll into balls. Place no more than 6 cookies per baking sheet, spacing well apart.
- Flatten Gently: Dip the bottom of a glass in powdered sugar and press each dough ball to about ½-inch thick.2 tablespoons powdered sugar
- Bake: Bake one pan at a time for about 10 minutes. Cookies should look puffed and set but still pale, not browned.
- Cool: Let cookies cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Make the Frosting: Beat the butter and shortening until creamy. Add powdered sugar ½ cup at a time, mixing well after each addition.½ cup unsalted butter, ½ cup vegetable shortening, 3 cups powdered sugar
- Flavor and Color: Add milk, almond extract, vanilla extract, and yellow food coloring. Beat until smooth and fluffy. If too thick, add milk 1 teaspoon at a time.1 teaspoon vanilla extract, 2 to 3 tablespoons milk, 1 teaspoon almond extract, ½ teaspoon vanilla extract, Yellow gel food coloring
- Decorate: Spread frosting over cooled cookies and top each one with Cadbury Mini Eggs.42 Cadbury Mini Eggs
Crumbl-Level Easter Cookies Without the $5 Price Tag
You could just follow the recipe—but where’s the fun in that? These are the tricks I use after a few dozen batches and way too many taste tests. Spoiler: it’s not just about the Mini Eggs.
Don’t skip the chill
Look, I know we’re all impatient, but this dough needs its nap in the fridge. It’s what keeps these cookies thick and soft instead of turning into sad, flat pancakes. If you skip chilling, you’re baking denial, not dough.
Swap the shortening—or don’t
I get it, some people side-eye shortening like it’s a relic from their grandma’s pantry. But it’s what gives you that bakery-style Crumbl texture. You can swap for more butter if you’re morally opposed, but don’t come crying when your cookies lose their puff.
Use the good vanilla (or fake it with extra almond)
Yes, pure vanilla is expensive. Yes, it matters. But if you’re low, just amp up the almond extract and lean into that nostalgic bakery vibe. Fake it till you bake it, basically.
Pressing the dough without drama
That glass-smashing moment? Dip the glass in powdered sugar every time or you’ll be peeling sticky dough off like it’s a regret. Trust me, I’ve done the sad scrape more than once.
Don’t overthink the frosting
The buttercream isn’t precious—just whip it until it’s smooth and slap it on like you mean it. No piping bags, no TikTok swirls. This is frosting, not fine art.
Mini Eggs: the good, the crushed, and the chaotic
Whole ones are pretty, crushed ones give texture, and a mix looks casually cool. I usually “accidentally” smash a few with the rolling pin. You didn’t hear that from me.
Store them like a pro (or hide them like a goblin)
These stay soft for days in a sealed container, but honestly? I freeze half the batch before I frost them. That way I can defrost them one at a time and feel like a genius later. Also: fewer cookies for your family to steal.
