Confetti Crunch Cookies
Recipe by Sarah Sibley

Recipe by Sarah Sibley

Confetti Crunch Cookies

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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


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


  • 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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