These Easter eggs whooper cookies are a crumbl copycat recipe that is over-the-top delicious! It has sweet buttercream frosting and colorful sprinkles, and is a huge hit during the holidays!
I don’t know about you but I found baking to be therapeutic. Especially now that my little yummer has shown some interest in the kitchen, baking is more fun. So this year I decided to bake something fun, something colorful that everyone will enjoy. Easter eggs whooper cookies.
Why you need to make these Easter eggs whooper cookies
- They’re delicious! So, be sure to make extra
- Easy to make with ingredients you can find easily
- Kids-friendly and they can help make these cookies, too!
- Customizable. You can customize the colors for frosting
The ingredients
Here’s a list of ingredients you need to make these whooper cookies
- Butter. I recommend using unsalted sweet cream butter to make cookies richer in flavor and texture
- Sugar. You will need regular granulated sugar for cookies and powdered sugar for frosting
- Heavy cream to make the cream super fluffy and silky smooth
- Eggs for cookies
- Vanilla extract to enhance the flavor
- Flour. You will need all-purpose flour to make cookies
- Whopper eggs and I use Robin eggs malted candy
- Food coloring. I use pink in these cookies; however, you can use any colors
How to make Easter egg whooper cookies
Bake the cookies
- Preheat the oven to 350 degrees and line two cookie sheets with parchment paper
- Using a standing mixer, beat the butter, sugar, eggs, and vanilla until combined and fluffy. Using a medium bowl, whisk the flour, and baking powder
- Gradually beat the flour into the wet ingredients until a dough forms
- Fold 1½ cups of crushed whopper eggs into the dough
- Using a medium scooper, scoop dough into your hands and roll it into a ball
- To make even round cookies, using a food scale, weigh each dough ball to 2.5oz Press the dough balls onto a cookie sheet and lightly press them into a thick disk
- Bake in the oven for 12-15 minutes or until lightly brown. Remove and allow to cool completely
Make the frosting
- Using a standing mixer, beat the butter, powdered sugar, vanilla, and heavy whipping cream until combined, creamy, and holds a peak
- Beat in 3 drops of pink gel food coloring until combined, then scoop the frosting into a piping bag
Decorate the whooper cookies
- Starting in the middle, pipe a thick dollop of frosting in a spiral to the edge of the cookies Sprinkle some crushed whopper eggs on top
Storing
Store baked cookies in an airtight container at room temperature for up to 5 days.
You can also freeze these cookies for up to 2 months To freeze, wrap each cookie individually after they have cooled with plastic wrap and then store them in an airtight container.
Need more recipes for Easter? Check out these 25+ brunch ideas, carrot cake pancakes, and pistachio lamb skewers.
If you are a Whoppers fanatic, you should try these Easter eggs whooper cookies. They are so yummy and make a fun addition to your Easter basket.
Easter Eggs Whooper Cookies
Ingredients
Cookies
- 1 cup unsalted sweet cream butter softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups flour
- 2 teaspoons baking powder
- 1½ cups Crushed Whopper Eggs
Vanilla frosting
- 1 cup unsalted sweet cream butter softened
- 3½ cups powdered sugar
- 1 teaspoonn pure vanilla extract
- 2 cups crushed whopper eggs
- 3 tablespoons heavy whipping cream
- Pink gel food coloring
- 1 large piping bag with wide round tip
Instructions
Bake the cookies
- Preheat the oven to 350 degrees and line two cookie sheets with parchment paper
- Using a standing mixer, beat the butter, sugar, eggs, and vanilla until combined and fluffy
- Using a medium bowl, whisk the flour, and baking powder. Gradually beat the flour into the wet ingredients until a dough forms
- Fold in the 1½ cups crushed whopper eggs into the dough
- Using a medium scooper, scoop dough into your hands and roll it into a ball. To make even round cookies, using a food scale, weigh each dough ball to 2.5oz
- Press the dough balls onto a cookie sheet and lightly press them into a thick disk
- Bake in the oven for 12-15 minutes or until lightly brown. Remove and allow to cool completely
Make the frosting
- Using a standing mixer, beat the butter, powdered sugar, vanilla, and heavy whipping cream until combined, creamy, and holds a peak
- Beat in 3 drops of pink gel food coloring until combined, then scoop the frosting into a piping bag
Decorate the whooper cookies
- Starting in the middle, pipe a thick dollop of frosting in a spiral to the edge of the cookies
- Sprinkle some crushed whopper eggs on top
These cookies are so fun and festive for Easter! Love the icing too!
Oh! These cookies are so, so cute! And they are pink! My daughter is going to love them!
I made a batch of these as a test today and they were delicious!! I’ll be making more next week with my grandaughter.
These cute colorful cookies are making me super excited about easter! I’m sure my daughter will love sharing these with her friends!
we love these cookies so much. They remind me of ones my grandma used to make and I would sneak out of bed in the wee hours to pinch some to eat in bed 😂 They are so easy but so tasty!