Confetti Crunch Cookies
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Recipe by Sarah Sibley

Recipe by Sarah Sibley

Confetti Crunch Cookies

These quick and easy shortbread biscuits are super tasty, fun and perfect to make with the kids!

Confetti Crunch Cookie Recipe

Cook Time: 12 minutes
Author: Sarah Sibley

Ingredients

  • 100 g Softened Salted Butter
  • 50 g Caster Sugar
  • 150 g Plain Flour
  • 1 tsp Vanilla Extract
  • 4 tbsp Sprinkles

Instructions

  • Pre-heat oven to 180C / 160Fan / Gas 4.
  • Line a baking sheet with baking paper.
  • Cream the butter and sugar together.
  • Add the vanilla and mix well.
  • Then add the flour and mix with a spoon or spatula until combined.
  • Now add the sprinkles and mix again.
  • Using your hands, squeeze the mixture together into a ball of dough.
  • Roll the dough out on a lightly floured surface, to a thickness of around 5-6mm.
  • Take a 2.25" (or as close as you have) round cookie cutter and cut out as many circles as you can from the dough, then gather up the scraps and keep re-rolling and cutting as many times as you can.
  • Place the dough circles onto the baking sheet making sure to leave space between them as they will expand in the oven.
  • Pop the tray into the oven for 10-12mins or until golden.
  • Transfer the biscuits onto a wire rack and wait until complete cool to serve.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!

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