Funfetti M&M Cookies
I originally created these funfetti cookies for Valentine’s Day, but they are so fun, festive, and girly that they can be used to celebrate other occasions as well. The pastel color make them perfect treats to welcome spring and to celebrate Easter. As for the sprinkles, they brighten up any day!
These cookies are lightly crispy on the bottom and have a crumbly soft chew throughout. They bake up slightly dome shape, but I share a trick for creating the nooks and crannies. This trick also gives the cookies a wonderful texture.
These funfetti cookies have a light and delicate taste. A small amount of almond extract and cardamon add a subtle interest without being overpowering.
Although a hand mixer can be used, this recipe was designed to be entirely hand mixed. That’s a plus in my book!
More about this recipe and additional images can be found at In Good Flavor.
Funfetti M&M Cookies
- 1 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/8 rounded teaspoon cardamon
- 1/2 cup butter, melted and cooled slightly
- 1/2 cup granulated sugar
- 1/3 leveled cup sweetened condensed milk
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup sprinkles
- 3/4 cups M&M candy
- Combine flour, salt, baking powder, and cardamon in a small bowl. Set aside.
- In a large bowl, whisk butter and sugar for 1 minute. Add sweetened condensed milk. Whisk until thick and until smooth. Add egg, vanilla, and almond extract. Beat until light and fluffy.
- Switch over to a spatula for easier mixing. Add the flour mixture, a third at time, allowing most of the flour to be blended before adding more. Stir in sprinkles and M&M’s. Chill for at least 1 hour, preferably 2.
- Preheat oven to 325° F.
- Using a cookie scoop (size #50, equivalent to 1.25 tablespoons), or roll a rounded tablespoon of dough into a ball and drop dough onto a prepared cookie sheet 2-inches apart.
- Bake in the middle or upper rack for 9 minutes. Remove from oven. To create the nooks and crannies, place a small piece of parchment paper on top of a cookie and using the rod end of a wooden spoon, poke 4-5 indentations onto the parchment and into the cookie. Lift off the parchment paper. Reuse it to create indentations for all of the other cookies.
- Return the cookies to the oven and bake for 2 to 4 minutes. For slightly underdone, remove at around the 2 minute mark. For crispier cookies, bake for a minute or two longer.
- Cool for 2 minutes on the baking sheet before transferring to a cooling rack to cool completely.
- Prep time given in the Recipe Info section includes 1 hour of chill time for the cookie dough. One to two hours of chill time is recommended.