We are starting on our holiday cookie baking because it’s November, and nothing is better this time of year than cookies, chai tea, and an episode of Holiday Baking Championship. First up on our list is a straightforward m&m cookie with mini m&ms and holiday sprinkles. These are our take on a kitchen sink cookie, and they usually disappear as fast as I can get them out of the oven.
Sprinkle Candy Cookies
- 1 1/2 cups plus 2 tbs all purpose flour
- 3/4 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of kosher salt
- 1/2 cup softened unsalted butter
- 1/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 tbs pure vanilla extract
- 1 cup mini m&ms
- 1/2 cup green and red sprinkles
- Cut butter into tablespoon slices and place in the bottom of the mixer. Set your egg out on the counter. Do this first then prep the rest of your ingredients
- Preheat oven to 350 degrees. Line a cookie sheet with a Silpat mat or parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt. Set aside.
- Crack egg into a small cup and whisk with vanilla.
- On medium speed cream butter for about three minutes.
- Add sugars to butter and mix until light and fluffy about 3-4 minutes.
- Scrape down the sides and then add in the egg mixture. Mix until it resembles cottage cheese (so slightly lumpy, but well mixed).
- Add all of the flour mixture to the bowl. Mix just a little by hand (so it doesn’t puff out when you start the mixer), and then mix on low speed only until barely blended.
- Stir in m&ms and sprinkles
- Bake for seven minutes, then rotate the pan 180 degrees and bake for two additional minutes. Let cool on the pan for 2 minutes then transfer to a cooling rack to cool completely.
- Will keep in an air tight container at room temperature for 3-5 days. In our house they rarely last that long.