Smarties cookies
Member recipe

Smarties cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(75 ratings)

Member recipe by


Serves 1 - 20 Cookies

This recipe is featured in the August 2008 issue of GoodFood as a reader recipe and is great fun for kids to make!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 350g/12oz plain flour
  • 1 tsp Bicarbonate of Soda
  • 1tsp baking powder
  • 250g/9oz butter softened
  • 300g/ 10oz caster sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 4 X 40g boxes Smarties


    1. Heat oven to 180C/fan 160C/gas 4.
    2. Sift the flour, bicarbonate of soda,baking powder and a pinch of salt into a mixing bowl, then set a side.
    3. Cream together the butter and sugar until pale and fluffy, then beat in the egg and vanilla.
    4. Gradually beat in the sifted dry ingredients to form a stiff dough.
    5. Roll the fough into 20 balls, then place on ungreased baking drays, spaced well apart.(WARNING: THE COOKIES WILL EXPAND LOTS, DO NOT PUT CLOSE TOGETHER!!! )
    6. Press several Smarties into each ball, flattening the ball slightly.
    7. Bake for 15 minutes until pale golden brown.
    8. Leave on trays 2 minutes and remove to cooling racks to cool completely.
    9. Will keep in an airtight tin for up to 5 days
    10. NUTRITION: PER COOKIE : 253 kcalorices, protein 3g, carbohydrate 35g, fat 12g, saturated fat 7g, fibre 1g, sugar 22g, salt o.47g.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (104)

niamhmcadden's picture

milky bar cookies
Instead of using smarties I used milky bars because they are my favourite chocolate!
I used 4 milky bars.

Blair175's picture

Great recipe, made a couple of times now. Only thing is I made double the number of cookies at half the size and they're still quite big, also I would use about double the amount of smarties because I ended up with about 3 in each!

syrilsquirrel's picture

Just made these with the adjustments mentioned (less fat and sugar) and really disappointed. They haven't spread enough or cracked at all and are really quite crunchy. Used M&Ms and colours have spread badly so they don't look great either. Will try again following recipe exactly.

jerseyporter's picture

I've made these loads of times, but I have tweaked the recipe somewhat, as the first time I made them they were far too sweet (unnecessarily so, imho) and spread too much. Since I know sugar is the prime cause of biscuits spreading too much I reduce the sugar from 10oz to 7oz/300g to 210g, and the butter from 9oz/250g to 8oz/225g. Believe me, you won't miss the sugar, and everyone who's tried the original version against the reduced-sugar version say the reduced-sugar version does taste so much better (I bake regularly for my staff room where I teach, and 30 colleagues can't all be wrong!).

The other advantage of reducing the sugar and the butter is that you can guarantee a perfectly round cookie. I often get asked to bake for payment (a kind of side hobby) so I need things to look more uniform sometimes - and these cookies come out a perfect size if each ball of dough weighs 0.8 of an ounce. Just roll each ball into a sphere-ish shape, press in 5 smarties (one in the top, then one into each side; press them in almost until they're right inside), don't press at all (they will spread on their own without any flattening!) and put 6 on a baking tray. 15 minutes at about 160C is perfect for those tweaks.

The dough also freezes well (although I've never frozen it with the smarties in - will try that today, as I'm making a batch, to experiment!) and cooks from frozen very well, again in about 15mins, but use your judgement!

But whichever version you try/like these cookies are a real winner!

u5e10's picture

Made a batch for a local summer fair and they sold out quickly - even before cupcakes! I followed the suggestions below and used 50g less of sugar and because I wanted the colours to show brightly for the stall I played safe and used M&M's incase smarties food colouring ran. Thank you for sharing the recipe and your suggestions :)

conzyh1000's picture

i made these, didnt have any smarties so i used m and ms, really nice but a few spelling mistakes in instructions

supergirl2000's picture

These taste great, but the Smarties they sell now have natural dies which really don't hold their colour very well. They still look nice as pastel shades, but if you want bright colours might be worth experimenting with some M&Ms or similar instead.

Wendyreynolds's picture

Fantastic recipe!

luke denham's picture


niamhmcadden's picture

I agree!!!!!!!!!!!

mrsb193's picture

Just made these cookies with my 2 and 4 year old, easy and really scrummy, the kids (and mummy) love them!!
Although like someone else said when baking with kids you may need another tube of smarties, a few got eaten so we had to use raisins in a few ;)

Will def be making these again :-)

yolo1999's picture

i added a secret ingredient and i wont tell they are amazing they are the size of elephants

saffroncs's picture

Abolutely Brilliant. So soft an sweet. Such an easy recipe and they taste amazing!

twar123's picture

Great, they taste just like the ones you buy from the store!

hannahb1012003's picture

I've just made these and I really don't like them, they have expanded loads and they look and taste rank! I don't know what I've done differently to everyone else :-(

edelann's picture

Forgot to rate

edelann's picture

Really nice cookies

helenthom's picture

Superb, these always turn out really well for me.
My "go-to" smarty cookie/biscuit recipe.

soowellfair's picture

I am notoriously bad at baking biscuits so I didn't expect much, but WOW was I pleasantly surprised. I followed the recipe almost to the letter. The only differences were I used granulated sugar instead of caster and added a spoonful of custard powder. The cookies were amazing. Really big and wonderfully chewy, just like the "Rainbow Cookies" I used to sell when I worked at a well-knows cookie chain. 10/10

rhodesr's picture

A good recipe but found dough a bit soft so added flour. However would have liked lighter cookies (with more cracks) so now wondering if I should have persevered with the wetter dough. Not easy when making with a 3 year old! He throughley enjoyed making them btw & particularly liked pushing the smarties in.
Also took out 50g of sugar as recommended by others as did not want it too sweet & ended up using mostly soft light brown sugar as ran out of caster which I think worked well.
Will probably half mixture next time to make much smaller cookies & cook for less time as they are so big for little children.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…