Fairy Bread Cookies are a simple spin on classic Fairy Bread or Fairy Toast. It’s a buttery cookie topped with a butter frosting and loads of sprinkles!
Well, yes. Today is a happy cookie day.
Sprinkles for life, right?
These cookies are pretty basic, but also based on a popular treat that I have lived 30-something years not knowing about…
How is that possible?
Well, a few months back Amber told me her husband enjoys Fairy Bread.
Ok, please don’t make fun of him just yet.
Apparently Fairy Bread is a thing in Australia, New Zealand and England.
Jeez, those people get all the good stuff…awesome accents, bread covered in sprinkles…
Anyhow she asked if my boys had ever had it. Because My DAD is from England..and well she just assumed I knew of this buttery, sprinkle bread.
I made her explain it to me…which took 3 seconds. Because it’s bread, with butter, covered in sprinkles. The end.
BUT it has the fantastic name, Fairy Bread…which makes me want to eat a whole loaf.
So yeah, I knew then that I had to share it with you guys.
And also, I seriously need to have a conversation about this with my dad, because never once in all my life has he mentioned Fairy Bread. I am sure it’s going to be because “when he was a boy they were too poor to afford sprinkles” or some nonsense that parents like to tell you. Because this omission might be unforgivable without a valid excuse. Dad? DADDDD???
So instead of making toast. Because blah. I went ahead and morphed Fairy Bread into what it really SHOULD be.
A cookie.
So yeah, I made a classic butter cookie, smeared it with a buttery frosting and loaded sprinkles on top. Fairy Bread officially becomes official.
Ok, so first I made the cookie dough. I happened to use this Princess Cake and Cookie Bakery Emulsion in place of extract. If you haven’t ever used Bakery Emulsion in place of extract in cookies or cakes you absolutely need to give it a go! This one is one of my favorites…it’s a mix of buttery, vanilla-ish, almondy deliciousness…with the most tiny hint of citrus…I don’t know how they do it but it tastes AMAZING!
If you don’t have the emulsion, no worries..just use a mix of almond and vanilla extract. The cookies will turn out perfect!
Your dough will be a stiff butter cookie dough…
Roll it out on a floured surface…
I cut my cookies out using a pizza cutter into free-form triangles. If you wanted to use a cookie cutter, go for it!
When the cookies were baked and cooled I whipped up a simple butter frosting.
The thing about Fairy Bread is that it’s bread and butter topped with sprinkles, basically..so I wanted to make the frosting nice and buttery to mimic that.
Now with that said, you will only need a small smear of that butter frosting to do the trick!
And then have your cookie face plant into sprinkles…
I found the “face plant” method to work the best, so you don’t end up with a millionty sprinkles all over the place.
Because that will happen.
Anyway, please give me the name of someone who could refuse such a happy cookie.
No way they exist.
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Fairy Bread Cookies
Description
makes 24 cookies
Ingredients
Cookies
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 cups flour
Frosting
- 1/2 cup butter, room temperature
- 2 cups powdered sugar
- Sprinkles to top
Instructions
Cookies
- Preheat oven to 350°
- In bowl of stand mixer beat butter and sugar until light and fluffy. Add in egg and both extracts, beating until combined. Mix in baking powder and salt.
- Finally with mixer on low, add in flour and mix until dough comes together.
- On a floured surface roll the dough out until it’s 1/2 inch thick. Using a knife or pizza cutter, cut dough into triangle shaped pieces, about 3 1/2 inches long.
- Bake for 8 minutes until edges are lightly golden. Allow to cool before frosting.
Frosting
- Beat butter until smooth. Slowly add powdered sugar and continue beating until smooth and spreadable.
Assembly
- Frost each cookie with a teaspoon or 2 of frosting. Top frosting with sprinkles.
Notes
If you have the bakery emulsion that I used, replace the extracts with 1 tsp of Princess Bakery Emulsion
These are delicious! Just made them for the second time for my American grandchildren. They want them every time we visit! I added raspberry extract to the frosting. Not quite the white bread, lashings of butter, face planted into 100s and 1000s, but a good upgrade.
Four stars because recipe doesn’t state whether to cool cookie dough or cookie sheet, or cut cookie dough (I did all three). Nor does it say whether to grease pans, or use parchment paper (I did neither). More importantly, the recipe does not state whether to use unsalted butter, although it kind of assumes unsalted due to the salt addition.
SHould this dough be chilled before baking? It seems like it would spread and lose its shape if not.
Twenty-five years ago, this American girl met her future Australian husband. Among other things, our getting to know each other consisted of learning about the foods we’d each grown up with. This meant that I had to try Vegemite on toast (what IS it with the Aussies and their love of things on toast? ?) I thought it wasn’t too bad, though most Americans hate it. He had to try a PB&J sandwich, which he enjoyed somewhat less…they don’t even HAVE peanut butter in Australia. Who knew? LOL
BUT he also told me about “fairy bread” — not to be confused with “fairy FLOSS”, which is cotton candy to you and me ? How on God’s green earth did I live a fulfilled life for twenty-six years without knowing about “fairy bread”?!
These cookies look great, and I know my husband will enjoy them. Now, if you can create a cookie version of “fairy FLOSS”, I’ll be your newest BFF ?
I need to get on that!!
Did you scoop your flour or spoon it in your measuring cup?
Always spoon and sweep!
Good!!!! I always spoon and sweep. A lot of sites scoop. I end up having too little flour.
My little swiss grand mother used to make something similar. I felt extra special when she’d make it for the two of us when I stayed with her, soft white bread and sugar. I made it with cinnamon and sugar for my kids too. (Still quite often). Simple pleasures. =) Yum! these cookies will be so good. Thanks for sharing.
It is an Australian thing! There is not an aussie kid that does not have fairy bread at their birthday party! I still eat it now 🙂
These really are the cutest little cookies! Adorable!!
What is the ‘face plant’ method?