These super cute Fairy Bread Cookies are made from butter, icing sugar, vanilla essence, corn flour, plain flour and sprinkles. Such a nostalgic sweet treat ideal for any special occasion - or just because.
How gorgeous are these little Fairy Bread Cookies? They are based on the iconic fairy bread - which featured at pretty much every Kiwi kids party in the 80s and 90s. With a crumbly, biscuit base, a sweet plain icing and topped with hundreds and thousands, the kids will definitely love helping out with these! And the fun part is, you can use whichever cookie cutters you have to hand.
If you love cookies as much as I do, check out my Oaty Chocolate Chip Sprinkle Cookies or Easy big batch M&M cookies.
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Ingredient notes:
- Corn flour: When used with regular flour, corn flour helps to create a light and more crumbly texture.
- Sprinkles: You can't have Fairy Bread Cookies without sprinkles! I used the standard 100s and 1000s.
- Vanilla Extract: You can use vanilla extract or essence. If you do use essence, you may wish to add a bit more, as it isn't as strong as extract.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 160°C fan bake. Cut the butter into cubes and add to the bowl of a mixer. Add the icing sugar and vanilla, then beat for a few minutes until pale and fluffy.
Sift in the cornflour and plain flour. Mix on low until it forms a fine crumb. Shape the dough into a ball and knead a few times on a floured bench.
Roll the dough out to a 1cm thickness. Use a round or square cookie cutter to cut into shapes.
Carefully transfer the cookies to a lined baking tray and bake for 12 minutes until they start to brown on the edges but are still soft. Remove from the oven and leave to cool on the trays.
To make the icing: Add the butter and milk to a large glass bowl, microwave until the butter has melted, then whisk together. Sift in the icing sugar and whisk until smooth. Add extra milk if needed to make a smooth icing.
Spoon a teaspoon of icing onto each cooled cookie, spreading it to the edges. Dip each one in the sprinkles until they are all coated. Once the icing is set, serve or store in an airtight container for up to 5 days.
If you love the look of these you'll be sure to enjoy our Sprinkle Biscuit Slice as well!
Recipe FAQs:
You can use any coloured sprinkles or icing you like! I just kept to the traditional 100s & 1000s so they would resemble the original Fairy Bread party treat that's made with white bread, butter and sprinkles.
Corn flour (also known as cornstarch) gives these cookies a soft and crumbly texture. It also gives them a 'smoother' surface, while helping them to keep their shape during baking!
Storage:
Once the icing is set, store in an airtight container for up to 5 days.
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Fairy Bread Cookies
These super cute Fairy Bread Cookies made from butter, icing sugar, vanilla essence, corn flour, plain flour and sprinkles.
Ingredients
- 150g butter, softened
- ½ cup icing sugar, 75g
- 1 tsp vanilla essence
- ½ cup cornflour, 75g
- 1 cup plain flour, 150g
Icing:
- 30g butter
- 1 Tbsp milk
- 1 cup icing sugar, 150g
- ¼ cup hundreds and thousands/sprinkles
Instructions
- Preheat the oven to 160°C fan bake.
- Cut the butter into cubes and add to the bowl of a mixer. Add the icing sugar and vanilla, then beat for a few minutes until pale and fluffy.
- Sift in the cornflour and plain flour. Mix on low until it forms a fine crumb. Press the dough into a ball and knead a few times on a floured bench.
- Roll the dough out to a 1cm thickness. Use a round or square cookie cutter to cut into shapes.
- Carefully transfer the cookies to a lined baking tray and bake for 12 minutes until they start to brown on the edges but are still soft.
- Remove from the oven and leave to cool on the trays.
- To make the icing: Add the butter and milk to a large glass bowl, microwave until the butter has melted, then whisk together. Sift in the icing sugar and whisk until smooth. Add extra milk if needed to make a smooth icing.
- Spoon a teaspoon of icing onto each cooled cookie, spreading it to the edges. Dip each one in the sprinkles until they are all coated.
- Once the icing is set, serve or store in an airtight container for up to 5 days.
Nutrition Information:
Yield: 26 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 45mgCarbohydrates: 18gFiber: 0gSugar: 12gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Meghan says
These cookies are so simple to make and light and crispy! I found that they spread a lot though and only made 16 using a 4cm cutter and rolling to 1cm. Would it help if I chilled before baking to stop it spreading? My kids loved making these!
VJ cooks says
I'm pleased your kids enjoyed them! Yes it could help to chill them.
Gill Gloag says
Can you make these with gf flour?
VJ cooks says
I haven't tried that sorry. I think you'd be better of finding a tried and tested gluten free vanilla biscuit recipe, then adding the toppings.