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M&M Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 15 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These M&M Sugar Cookies are soft, chewy, and packed with colorful mini M&M's for a fun twist on a classic sugar cookie. Perfect for parties, holidays, or just a sweet treat, these cookies have a tender crumb with a delightful crunch from the candy pieces. Easy to prepare and bake, they combine the timeless taste of sugar cookies with the playful addition of M&M's.

Ingredients

Dry Ingredients

  • 2 3/4 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder

Wet Ingredients

  • 1 cup unsalted butter (at cool room temperature)
  • 1 3/4 cups granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract

Add-Ins

  • 1 1/4 cups mini M&M’s (plus more for pressing on top)

Coating

  • 1/3 cup granulated sugar (for rolling cookies)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, and baking powder. This ensures everything is evenly distributed for the perfect cookie texture.
  3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter on medium speed for 1 minute. Add 1 3/4 cups of granulated sugar and continue beating until the mixture is light and fluffy, about 2 minutes. Scrape down the bowl as needed.
  4. Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture and beat until fully combined, creating a smooth batter.
  5. Combine Dry and Wet Ingredients: Turn off the mixer and add the dry ingredients to the wet mixture. Mix on low speed just until the dough forms and no flour streaks remain. Avoid overmixing to keep cookies tender.
  6. Fold in M&M’s: Gently fold in 1 1/4 cups of mini M&M’s with a spatula, distributing them evenly without breaking the candies.
  7. Form and Coat Dough Balls: Pour 1/3 cup granulated sugar into a small bowl. Form the dough into balls about 2 tablespoons each, then roll each ball in the sugar until fully coated for a sweet, slightly crunchy exterior.
  8. Arrange on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  9. Bake: Bake for 10 to 12 minutes or until the cookies start to crack. They should be soft in the centers and just set around the edges. Check early as oven temperatures vary. Avoid overbaking to keep them chewy.
  10. Add Extra M&M’s and Cool: Immediately after removing the cookies from the oven, gently press extra mini M&M’s on top of each cookie for a colorful finish. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Make sure the butter is at cool room temperature to achieve the perfect creamy texture.
  • Do not overmix the dough once dry ingredients are added to prevent tough cookies.
  • Rolling the dough balls in sugar adds a subtle crunch and beautiful sparkle to the cookies.
  • Pressing extra M&M’s on top after baking enhances appearance without melting the candies.
  • Cookies will be soft when removed from the oven; they firm up as they cool.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://meallora.com/mandm-sugar-cookies-recipe/