These Easter Crumbl Cookies are so pretty, fun, and EASY to make!! With the recognizable swirl that we all know and love and the delicious iconic flavor, my kids ask for these cookies every single Easter! (In fact, you could make them for any holiday really!) The homemade buttercream frosting pipes beautifully and the optional Easter Sprinkles top it off! I have step-by-step directions below, but if you prefer to scroll down to the recipe, that is just fine, as well!
How to Make Easter Crumbl Cookies
I love these cookies because they don’t spread while they’re baking and the ingredients are all simple ones!
Ingredients for Easter Crumbl Cookies
COOKIES
- Salted butter, room temperature
- Granulated sugar
- Eggs
- Vanilla extract
- Almond extract
- All-purpose flour
- Baking powder
FROSTING
- Salted butter, room temperature
- Powdered sugar
- Almond extract
- Milk
- Gel Food Coloring
- Easter Sprinkles, optional
Crumbl Copycat Sugar Cookie Instructions
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Beat the butter and granulated sugar with a hand mixer in a large mixing bowl for about 3-4 minutes on high or until light and fluffy. Be sure to scrape the sides of the bowl a few times.
Add the eggs one at a time, beating after each addition, just until combined. Add the vanilla and almond extracts and beat on high until just combined.
In a separate bowl, whisk together the baking powder and flour.
Gradually add the flour mixture to the butter mixture, mixing thoroughly until combined. Roll out dough adding more flour if needed and cut out with the Easter egg cookie cutter.
Bake for 9-11 minutes or until the cookie center is a bit puffed up and no longer glossy. Remove from the oven. The cookies will set more as they cool. Allow them to set on the baking sheet for about 8-10 minutes before placing them on a cooling rack.
Buttercream Frosting Instructions
Combine butter and vanilla in a large mixing bowl and beat on high with a hand mixer on medium speed for 2 minutes until fluffy.
Add powdered sugar and beat on low until just combined. Next, beat on medium high for one more minute until frosting starts becoming light and fluffy. If you feel like your frosting is too dry or thick for your preference, add 1 teaspoon of milk and mix again. Keep adding milk one teaspoon at a time until your frosting has the desired consistency you prefer.
Next, add gel food coloring and spoon frosting into a disposable piping bag. Pipe onto cookies in a spiral shape, just like Crumbl Cookies. Top with Easter sprinkles, if desired!
Can I freeze these Easter Crumbl Copycat Sugar Cookies?
Yes, you can surely freeze these Easter Crumble Cookies! There are several ways to freeze them. You can freeze them on a baking sheet lined with parchment paper, and then package them once they’re frozen. Or, you can freeze them in a stack with a square of parchment paper between them. The last option to freeze these sugar cookies is to package them individually before freezing.
More Easter Cookie Recipes!
- The Best Easter Sugar Cookies Recipe Ever – Tried and true!
- Easter Spritz Cookies – So lovely with pastel M&M flower centers!
- Easter Egg Cream Tart – Delicious Whipped Cream Sandwiched Between Cookie Layers
Easter Crumbl Cookies
Copycat Crumbl cookies shaped in a festive Easter Egg shape with delicious homemade buttercream on top!
Ingredients
- COOKIES
- 1 cup salted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- FROSTING
- 1/2 cup salted butter at room temperature
- 3 cups powdered sugar
- 1 teaspoon almond extract
- 1-3 tablespoons milk or more if needed
- Gel Food Coloring
- Easter Sprinkles, Optional
Instructions
COOKIES
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
Beat the butter and granulated sugar with a hand mixer in a large mixing bowl for about 3-4 minutes on high or until light and fluffy. Be sure to scrape the sides of the bowl a few times. - Add the eggs one at a time, beating after each addition, just until combined. Add the vanilla and almond extracts and beat on high until just combined.
- In a separate bowl, whisk together the baking powder and flour.
Gradually add the flour mixture to the butter mixture, mixing thoroughly until combined. Roll out dough adding more flour if needed and cut out with the Easter egg cookie cutter. - Bake for 9-11 minutes or until the cookie center is a bit puffed up and no longer glossy. Remove from the oven. The cookies will set more as they cool.
Allow them to set on the baking sheet for about 8-10 minutes before placing them on a cooling rack. While the cookies cool, make the frosting. - Combine butter and vanilla in a large mixing bowl and beat on high with a hand mixer on medium speed for 2 minutes until fluffy.
- Add powdered sugar and beat on low until just combined. Next, beat on medium high for one more minute until frosting starts becoming light and fluffy. If you feel like your frosting is too dry or thick for your preference, add 1 teaspoon of milk and mix again. Keep adding milk one teaspoon at a time until your frosting has the desired consistency you prefer.
- Next, add gel food coloring and spoon frosting into a disposable piping bag. Pipe onto cookies in a spiral shape, just like Crumbl Cookies. Top with Easter sprinkles, if desired!
FROSTING
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 267Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 146mgCarbohydrates: 36gFiber: 0gSugar: 23gProtein: 2g
