Easter Eggs Whooper Cookies
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!
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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