Funfetti M&M Cookies

Name: Funfetti M&M Cookies
Prep time: 70 min
Cook time: 12 min
Total time: 82 min
Yield: 22
Ingredients: 1 2/3 cups 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

by In Good Flavor

22 Cookies

1 hr 22 min

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 makes them perfect treats to welcome spring and celebrate Easter. As for the sprinkles, they brighten up any day!

These cookies are lightly crispy on the bottom and crumbly, soft, and chewy throughout. They bake up slightly dome-shaped, but I share a trick for creating the nooks and crannies, which also gives the cookies a wonderful texture.

These Funfetti cookies have a light and delicate taste. A small amount of almond extract and cardamon adds 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

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Recipe details

Yield 22 Cookies
Time spent: Prep time: 70 Minutes Cook time: 12 Minutes Total time: 1 hr 22 min

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Instructions

Combine flour, salt, baking powder, and cardamon in a small bowl. Set aside.
Beat butter and sugar in a large bowl with a wire whisk for 1 minute. Add sweetened condensed milk and whisk until thick and smooth. Add egg, vanilla, and almond extract and beat until light and fluffy.
Switch to a spatula for easier mixing. Add the flour mixture, a third at a time, blending most of the flour before adding more. Stir in sprinkles and M&Ms. Chill for at least 1 hour, preferably 2.
Preheat oven to 325° F.
Use 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. Place a small piece of parchment paper on top of a cookie to create the nooks and crannies. Using the rod end of a wooden spoon, poke 4-5 indentations into 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.

Comments

Nicole P on Mar 15, 2021

Wow! These look amazing!

Like Reply
- In Good Flavor on Mar 15, 2021
  
  Thank you so much Nicole!!
  
  Like
BJ Massoth on Mar 17, 2021

Sugar amount? 1/2 t.? 1/2 T.? 1/2 c.? 1/2 lb.? I'm guessing 1/2 c., but . . . ?

Are the pieces of parchment to be left on while baking the second time? What is the reason for them?

Like Reply
- See 2 previous
- In Good Flavor on Mar 17, 2021
  
  I’m so glad you asked! It’s a half cup of sugar. I updated it in the instructions. As for the parchment paper, just place a small piece of
  parchment on top the cookie and use the end of a wooden spoon to poke 4 to 5 indentations into the parchment paper down to the cookies. The parchment paper is supposed to prevent the cookie from sticking to the wooden spoon. Continue using the same parchment to poke indentations in all of the cookies. The parchment does not go on the baking sheet. I hope this clarifies it for you.
  
  Like
- BJ Massoth on Mar 17, 2021
  
  Thank you so much! These cookies look fun!!! Make 'em with any colors for any season.
  
  Like
- In Good Flavor on Mar 18, 2021
  
  My pleasure!! Exactly. They are very customizable.
  
  Like

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