Coloured candy cookies Recipe

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10 min


15 min

Nutrition per portion

Calories 130 kCal 7%
Fat 8g 11%
  -  Saturates 5g 25%

These brightly coloured biscuit are crunchy, fun to eat and easy to make. They can be stored in an air tight container for 3-4 days – if there’s any left!


  • 175g (6oz) unsalted butter, softened
  • 125g (4oz) light muscovado sugar
  • 1 med egg
  • 175g (6oz) self-raising flour
  • Pinch of salt
  • 1-2 tubes candy-coated chocolates, eg, Smarties
  • You will also need
  • :
  • Baking sheets, lined with non-stick liners or baking parchment


  • Set the oven to 180°C/350°F/Gas Mark 4.

  • Cream together the butter and sugar until fluffy. Beat in the egg and stir in the flour and salt. Wrap dough in a plastic bag and chill it for 30 mins, or until it’s firm enough to handle. Knead dough lightly until smooth.

  • Divide the dough into 20 and roll each piece into a ball. Flatten them and place on the baking sheets.

  • Press 6 candy-coated chocolates on to the top of each in a flower pattern or around the edge.

  • Bake the cookies in the centre of the oven for about 15 mins, or until they are starting to turn pale golden.

  • Remove the cookies from the oven. Leave them to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. The cookies will keep for up to 3-4 days if stored in an airtight container.

More Recipe Ideas

Top Tip

For an alternative topping, use chocolate chips, nuts or raisins.