Ingredients
Scale
- ½ cup (113 g) salted butter, softened 🧈
- 1 package (8 oz / 226 g) cream cheese, softened 🧀
- 1 ½ cups (300 g) granulated sugar 🍚
- 1 large egg, room temperature 🥚
- 1 teaspoon vanilla extract 🍦
- 2 ¼ cups (282 g) all-purpose flour 🌾
- 1 tablespoon baking powder 🧂
- 1 cup (125 g) confectioners’ sugar, divided ❄️
- 1 cup (203 g) Easter M&M’s, pastel milk chocolate 🍫🟣🟡🟢
- Optional: extra M&M’s for topping 🍬
- Parchment paper or silicone baking mat for lining 🧻
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened butter, softened cream cheese, and granulated sugar until smooth and creamy, about 2–3 minutes.
- Add the egg and vanilla extract, beating until fully combined and glossy.
- On low speed, mix in the flour and baking powder until just combined. Add ½ cup of the confectioners’ sugar and mix on low until the dough comes together — do not overmix.
- Gently fold the pastel M&M’s into the dough, reserving a few for pressing on top after baking if desired.
- Using a 2-tablespoon scoop (or tablespoon for smaller cookies), portion dough and roll each ball lightly to smooth. Roll each ball in the remaining ½ cup confectioners’ sugar until evenly coated.
- Place about 6 dough balls per prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
- Bake for 13–16 minutes, beginning to check around 11 minutes. Cookies are done when the tops no longer look wet but still appear slightly soft — they will set as they cool.
- If desired, press a few extra M&M’s into the warm tops of the cookies immediately after removing from the oven for a festive look.
- Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.