Get ready to elevate your Easter celebrations with a delightful twist on a classic treat! These Gluten Free Easter M&M Cookies are not only irresistibly chewy and delicious, but they also bring a pop of color and fun to your dessert table. Perfect for sharing with family and friends, these cookies will have everyone asking for the recipe. Whether you’re gluten-sensitive or simply looking for a festive cookie to brighten your holiday, this recipe is a must-try. So, roll up your sleeves and let’s dive into the sweet world of Easter baking!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup Easter M&M candies
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in 3/4 cup of the Easter M&M candies into the cookie dough, reserving the remaining candies for topping.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Press the remaining M&M candies on top of each cookie dough ball, ensuring they are slightly embedded.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use Room Temperature Ingredients: For the best texture, ensure your butter and egg are at room temperature before mixing. This helps create a light and fluffy cookie dough.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough (Optional): If you have time, chilling the cookie dough for about 30 minutes can enhance the flavors and prevent the cookies from spreading too much while baking.
- Experiment with M&M Flavors: Feel free to mix in different varieties of M&M candies or even chocolate chips to customize your cookies to your taste.
- Check for Doneness: Keep an eye on the cookies in the oven. They should be lightly golden around the edges but still soft in the center. They will continue to firm up as they cool.
- Storage Tips: To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to 5 days, but we doubt they'll last that long!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 18g
Protein: 1g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
