Preheat oven to 350 degrees and line two cookie sheets with parchment paper.

Using a standing mixer, beat the unsalted butter, sugar, eggs, and vanilla until combined and fluffy.

Using a medium bowl, whisk the flour and baking powder.

Gradually beat the flour mixture into the wet ingredients until a dough forms.

Fold in the 1 1⁄2 C crushed whopper eggs into the dough.

Using a medium scooper, scoop dough into your hands and roll 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 prepared baking sheets and lightly press into a thick disk. Bake in the oven for 12-15 minutes or until lightly brown.

Remove from wire rack to cool completely.

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.

Scoop the frosting into the piping bag. 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 and enjoy!