Soft, delicious, and super festive, these Christmas M&M Cookies will be a favorite for both kids and adults. Add sprinkles to make them even more fun!
Christmas baking is the best! For more Christmas cookies to add to your cookie platter, also check out my favorite Sugar Cookie Recipe, Spritz Cookies, or Meringue Cookies.
I love holiday baking, but I love holiday cookies covered in red and green and lots of sprinkles even more!
These Christmas M&M Cookies are not only delicious, but they look super festive, as well. Whether you choose to roll the cookies in sprinkles or not, these cookies are perfect for any cookie platter.
And the kids go absolutely crazy for these!
Ingredients
- Butter: I use unsalted butter. And the good thing about this recipe is that you don’t have to wait for it to come to room temperature!
- Sugar: You will need both granulated sugar andd brown sugar.
- Vanilla: Use real vanilla extract for the best results. I like to use a full tablespoon, but feel free to cut back on that if you aren’t a big vanilla fan.
- Eggs: Make sure you are using large eggs. If they are medium or extra large, it will affect the final cookies.
- Flour: You need all-purpose flour for these cookies.
- Cornstarch: The cornstarch makes these cookies super soft.
- Baking Soda: This will give the cookies some rise.
- Salt: I like to use sea salt to get a wonderful sweet and salty flavor.
- M&Ms: Of course, you’ll want the red and green m&ms to make these nice and Christmas-y.
- Sprinkles: These are optional, but if you are feeling extra festive, it’s fun to roll the dough in sprinkles.
How to Make Christmas M&M Cookies
Take your butter and cut it into pieces. Microwave it until it is almost melted, but not completely. (You can also do this on the stove top.) Let the butter cool for 5 minutes.
Add the partially cooled butter to a large bowl or the bowl of a stand mixer. Add both sugars.
Cream the butter and sugar together until it is smooth and fluffy.
Add the eggs.
Add the vanilla.
Mix in the flour, cornstarch, baking soda, and salt.
Mix the dough until combined. If the dough is too sticky, you can add more flour.
Add the M&Ms and mix with a spatula.
Roll the dough into balls. If rolling in sprinkles. place the sprinkles in a bowl and roll the dough.
Place the cookie dough balls on a parchment lined baking sheet and bake just until the edges are browned. You don’t want to overbake these cookies!
Tips and Tricks
Make sure to stir the m&ms in by hand. If you try to do this with a mixer, they tend to get smashed and broken.
I like to save a few of the m&ms to put on the outside of the cookie dough balls. It just makes them a little prettier.
If you are using sprinkles. be aware the the bigger the sprinkles, the bigger chance there is that they will melt if they are on the bottom of the cookie or against the baking sheet. They are still totally edible, but they just look a little messier. My kids actually preferred the bigger sprinkles to the smaller ones, though.
Store the cookies in an airtight container at room temperature. They will keep 5-6 days, but taste the best within the first 3 days.
More Christmas Cookies
Peanut Butter Blossoms
Soft Ginger Cookies
Peppermint Holiday Soft Sugar Cookies
Hot Cocoa Cookies
Cranberry Thumbprint Cookies
Christmas M&M Cookies
Ingredients
- 1 cup 16 tablespoons butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs at room temperature
- 3 cups all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 10 oz package red and green m&ms
- Christmas sprinkles optional
Instructions
- Preheat the oven to 350ºF.
- Cut the butter into tablespoon sized pieces and place in a microwave safe bowl. Microwave for about 45 seconds - you want it to be about 75% melted - add more time if needed. Remove and let the butter sit for 5 minutes.
- Once the butter has cooled slightly, place it in a large bowl or the bowl of a stand mixer. Add both the granulated sugar and the brown sugar. Mix together until the mixture is smooth and creamy.
- Add the egg and vanilla and mix just until combined.
- Add the flour, cornstarch, baking soda, and salt. Mix just until it starts to come together. The dough should not be too wet or too dry.
- Reserve a few of the m&ms for topping the cookies and stir the rest into the dough by hand. You don’t want to overmix the dough.
- Roll the dough into balls about 1 1/2 tablespoons each. If desired, roll the balls in holiday sprinkles, or press additional m&ms into the tops of the dough. Place the dough on a baking sheet lined with parchment paper or a silpat liner, at least 2 inches apart.
- Bake the cookies just until the edges start to brown, about 10 minutes.
- Remove from the oven and let the cookies sit on the baking sheet for about 10 minutes before removing to a sheet of parchment or a cooling rack.
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