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Mini Egg Crumbl Cookies

Delightful cookies infused with the crunch of crushed mini eggs and topped with silky pink frosting, perfect for celebrating Spring.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 125 g unsalted butter/baking spread Softened
  • 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
Frosting Ingredients
  • 85 g unsalted butter Softened
  • 170 g icing sugar
  • 1 tsp vanilla extract For frosting
  • 0.5 tsp baby pink food colouring
Decoration
  • 50-100 g mini eggs For decoration

Method
 

Preparation
  1. Preheat the oven to 190 degrees C/170 degrees C fan and line 2-3 trays with parchment paper.
  2. Beat together the butter and sugar until light and fluffy.
  3. Add the egg and vanilla, and mix.
  4. Add the flour, cornflour, bicarbonate of soda, and salt; mix again.
  5. Mix through the crushed mini eggs if using.
  6. Portion the cookies using a 5cm scoop to make 12-14 cookies.
  7. Optional: chill the cookies for an hour for a less spread texture.
Baking
  1. Bake for 11-12 minutes and then leave to cool fully.
Frosting
  1. For the frosting, beat the butter until smooth, then add the icing sugar and mix.
  2. Add the vanilla and food colouring; mix again.
  3. Pipe or spread the frosting onto the cookies and decorate with mini eggs.

Notes

Serve slightly cool, when the frosting has set but the cookie beneath still carries a whisper of warmth. Keep cookies in an airtight container at room temperature for up to 3 days.