These Easter Sugar Cookies are Crumbl inspired. They're jumbo in size and the creamy frosting is certain to satisfy your sweet tooth! A fun and easy Easter treat!
Am I the only one who is seeing Crumbl cookies images at every swipe on social media?
I recently posted a roundup collection of 14 copycat Crumbl cookies and I was inspired to get working on my own Crumbl-inspired recipe!
These are adapted from my Jumbo Sugar Cookie recipe. I changed up the frosting and added in some Easter sprinkles for just the right amount of bling!
A jumbo batch of 18-22 cookies, these are perfect for gift-giving wrapped in a pretty Easter box.
you're going to love these!
- simple ingredients and no fancy equipment needed.
- change up the frosting colors and sprinkles to make these your own signature cookie.
- they're over-the-top yummy. Seriously, we can't keep our hands off them!
You can find a full list of ingredients, amounts and step-by-step instructions at the bottom of this page. I have a few notes to share about specific ingredients.
- butter and eggs should be at room temperature. Take them out of the refrigerator 30 to 60 minutes before starting the recipe.
- heavy cream is used in the frosting - you can use half and half, whipping cream or any type of heavy cream.
- I like to use gel food coloring, or you can use any type of food coloring.
- use your favourite type of decorative Easter eggs as a garnish in the middle of the cookies.
step by step instructions
Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment combine butter, vegetable oil, granulated sugar and powdered sugar.
Beat on low speed until combined, then on high speed for one minute.
Add in water and eggs and beat for one minute.\
In a separate large mixing bowl, whisk together flour, baking soda, cream of tartar and salt.
Add dry ingredients to butter mixture, one cup at a time, beating on low speed after each addition.
Using an ice cream scoop over heaping tablespoon, shape into large balls.
Roll in easter-coloured sanding sugar, then place on prepared baking sheets, eight cookies to a sheet.
Dip glass into sanding sugar and press firmly into the ball of cookie dough. The edges of the cookies will crinkle and the cookies should still be about ¼" thick.
Bake in 350°F oven for 10 to 12 minutes. Cool completely on wire racks before frosting.
Use the whisk attachment on stand mixer. Combine powdered sugar and butter, beating on low speed until combined. Add vanilla extract and continue to mix until well-combined.
Add in the heavy cream, one tablespoon at a time, beating on high speed for one minute once all of the cream has been mixed into the icing, scraping down the sides of the bowl if needed.
Add food coloring to reach desired shade. I used pink but you could also use any of your favorite Easter colors.
Transfer icing to decorator bag fitted with a Wilton 2A round tip. Start in the middle and pipe in circles, leaving the edge of the cooking without icing.
Garnish with decorative Easter egg place in the centre of each cookie.