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–+ servings

Easter Crumbl Cookies

These thick, soft Easter Crumbl Cookies are topped with almond buttercream and crunchy Mini Eggs, which is basically a spring holiday miracle. They’re pastel, fluffy, and dangerously easy to trust—because nobody wants a dry sugar cookie situation.
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Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Servings 14 Large Cookies

EQUIPMENT (PAID LINKS)

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