Smarties cookies
Member recipe

Smarties cookies

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(86 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!

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  • 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

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Betty Boop's picture
Betty Boop
4th Jul, 2020
Better with chocolate chips. i love this recipe and make them every week due to popular demand. I also use demerera sugar for a caramel flavour and omit the vanilla essence. I usually get 18 large cookies. Delicious.
Gilded Goose Jewellery's picture
Gilded Goose Je...
15th Jan, 2020
If you want a slightly less horrific version of this recipe try replacing 100g of the plain flour with 100g of wholemeal flour , use trex (you need less and it has less fat) and one spoon of butter (for taste) instead of all that butter, and I cut the sugar down to 200g instead of 300g. The result was still sweet, buttery and amazing but far more healthy for children and adults!
12th Jul, 2016
milky bar cookies Instead of using smarties I used milky bars because they are my favourite chocolate! I used 4 milky bars.
13th Feb, 2016
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!
22nd Sep, 2015
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.
5th Aug, 2015
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!
26th Jan, 2017
Totally agree with you! Original recipe spreads like wild fire, resulting in a very thin, rather caramelised biscuit. The quantities of sugar and butter are way too high.
10th Jul, 2015
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 :)
29th Oct, 2014
i made these, didnt have any smarties so i used m and ms, really nice but a few spelling mistakes in instructions
4th Apr, 2014
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.


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Cassie Solola
3rd Aug, 2019
The recipe is absolutely amazing and fun to make. I made them for my godson 2nd Birthday. I use 210grams of caster sugar and 225grams of butter. To make it easier to roll the dough and shape them into balls. I’d suggest wrapping the dough in cling film and leaving it to set for 30 minutes and then carry on with the method.
4th Sep, 2017
I reduced the sugar and butter - worked a treat