Fairy Bread Crinkle Cookies
Sprinkles Make Everything Better
More about Fairy Bread Day HERE.
Sprinkles really do make everything better! If you’re craving a soft, sweet, and delicious treat with a delightful hint of crunch, this recipe is exactly what you need.
There is something so wonderfully joyful about the classic Aussie combo of butter, white bread, and hundreds and thousands. These cookies take that nostalgic childhood birthday-party magic and turn it into an absolute bakery-style dream. With crinkly, snow-dusted edges and a bright pop of colour in every single bite, they are guaranteed to bring a smile to your face.
Let’s preheat that oven and let’s get baking!
Jump to RecipeWhat is Fairy Bread Day?
If you haven’t crossed paths with Fairy Bread Day yet (it’s on November 24th every year!), it is quite honestly one of my absolute favourite days on the calendar. We all know and love the classic Aussie childhood tradition of butter, white bread, and hundreds and thousands. This day takes that exact nostalgic joy and puts it toward something truly special.
Fairy Bread Day is all about raising vital funds and awareness for The Pyjama Foundation. Their amazing mentors support children in foster care through the Love of Learning program, helping them catch up on their education and build a brighter future. Baking up a batch of these crinkle cookies is such a fun, sweet way to join the festivities, spread a little cheer, and support an organisation that does so much good for Aussie kids!
What you will need:
- 300g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 113g unsalted butter, softened to room temperature
- 250g white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 bag of Dollar Sweets 100s & 1000s
- 1/2 cup icing sugar (for that gorgeous crinkle coating)
Em’s Pro Tips:
Don’t skip rolling the dough balls in the sprinkles before the icing sugar! If you put the icing sugar on first, the vibrant colours of the 100s & 1000s won’t pop through as brightly during baking. Coating with sprinkles first ensures those little bursts of rainbow colour stay front and centre while the icing sugar creates that classic, snowy crinkle finish.
Change It Up
Swap out 30g of the plain flour for high-quality cocoa powder if you fancy a chocolate-base cookie that makes the rainbow sprinkles pop even more.
How to make it:
Whisk the dry ingredients: In a medium bowl, whisk together the plain flour, baking powder, and salt. Set aside.
Cream the butter and sugar: Using your electric mixer on medium speed, beat the softened butter and white sugar together until light, pale, and fluffy (about 2 to 3 minutes).
Add wet ingredients: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine: Add the flour mixture to the wet ingredients, mixing on low speed just until combined. Don’t overmix!
Chill the dough: Cover your bowl and refrigerate the dough for 30 minutes. (This is the secret to getting that lovely thick cookie shape!)
Prep your station: While the dough is chilling, preheat your oven to 160°C and line a couple of baking trays with baking paper. Place your icing sugar and your 100s & 1000s into two separate shallow bowls.
Scoop and roll: Scoop out tablespoon-sized portions of chilled cookie dough and roll them into neat little balls.
The double coat: First, roll each dough ball thoroughly in the 100s & 1000s so they are completely blanketed in sprinkles. Then, roll that sprinkle-coated ball generously through the icing sugar until heavily coated.
Bake: Place the cookies on your prepared baking trays about 5cm apart to give them room to spread. Bake for 14 to 18 minutes, or until the edges are just set and golden.
Cool: Let the cookies cool right on the baking tray for 5 minutes so they can firm up, then carefully transfer them to a wire rack to cool completely.
How to store:
Keep your Fairy Bread Crinkle Cookies in an airtight container at room temperature for up to 4 to 5 days. They stay wonderfully soft and tender!
You can also freeze the unbaked, rolled dough balls in a freezer-safe container for up to a month. Just roll them fresh in the icing sugar right before baking (you may need to add an extra minute or two to the bake time).
Happy Baking!
I can’t wait to see your colourful creations! If you make these, be sure to tag me so I can see all your gorgeous sprinkles in action.
More Fairy Bread Recipes
Fairy Bread Crinkle Cookies
Course: DessertDifficulty: Easy18
cookies15
minutes14
minutes30
minutesThese sprinkle-filled vanilla cookies have a crunchy border and a soft chewy centre, making them a colourfully fun and delicious treat.
Ingredients
300g plain flour
1 tsp baking powder
½ tsp salt
113g unsalted butter, softened to room temperature
250g white sugar
2 large eggs
1 tsp vanilla extract
1 bag Dollar Sweets 100s & 1000s
½ cup icing sugar (for the crinkle coating)
Method
- In a medium bowl, whisk together the plain flour, baking powder, and salt. Set aside.
- Using your electric mixer on medium speed, beat the softened butter and white sugar together until light, pale, and fluffy (about 2 to 3 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Add the flour mixture to the wet ingredients, mixing on low speed just until combined. Don’t overmix!
- Cover your bowl and refrigerate the dough for 30 minutes. (This is the secret to getting that lovely thick cookie shape!)
- While the dough is chilling, preheat your oven to 160°C and line a couple of baking trays with baking paper. Place your icing sugar and your 100s & 1000s into two separate shallow bowls.
- Scoop out tablespoon-sized portions of chilled cookie dough and roll them into neat little balls.
- First, roll each dough ball thoroughly in the 100s & 1000s so they are completely blanketed in sprinkles. Then, roll that sprinkle-coated ball generously through the icing sugar until heavily coated.
- Place the cookies on your prepared baking trays about 5cm apart to give them room to spread. Bake for 14 to 18 minutes, or until the edges are just set and golden.
- Let the cookies cool right on the baking tray for 5 minutes so they can firm up, then carefully transfer them to a wire rack to cool completely.
Notes
- Em’s Pro Tip: Don’t skip rolling the dough balls in the sprinkles before the icing sugar! If you put the icing sugar on first, the vibrant colours of the 100s & 1000s won’t pop through as brightly during baking. Coating with sprinkles first ensures those little bursts of rainbow colour stay front and centre while the icing sugar creates that classic, snowy crinkle finish.
- How to Store: Keep your Fairy Bread Crinkle Cookies in an airtight container at room temperature for up to 4 to 5 days. They stay wonderfully soft and tender! You can also freeze the unbaked, rolled dough balls in a freezer-safe container for up to a month. Just roll them fresh in the icing sugar right before baking (you may need to add an extra minute or two to the bake time).
- Change it up: Swap out 30g of the plain flour for high-quality cocoa powder if you fancy a chocolate-base cookie that makes the rainbow sprinkles pop even more.
About Em
Hi, I’m Em. A self-taught baker, sweet tooth, and the creator behind Em’s Sweet Life. I believe baking doesn’t need to be complicated to be delicious.
Here you’ll find easy, reliable recipes made with simple ingredients, a few shortcuts, and a whole lot of heart.
What started as a weekend hobby has turned into my happy place. A space to share the treats I love baking for family and friends.
Whether it’s a last-minute dessert, a nostalgic classic, or something new to impress at your next gathering, my goal is to help you feel confident (and calm!) in the kitchen.
Grab a cup of tea, preheat your oven, and let’s bake something sweet together.
YouTube Videos
Want to hang out in the kitchen with me? If you’re a visual learner (or just like watching butter and sugar come together), I’ve filmed step-by-step videos for all my favourite recipes! You can find the full tutorials over on my YouTube channel now. Let’s bake something delicious together!
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