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M&m’s Christmas Cookies are soft, chewy sugar cookies dotted with festive red, green, and white M&M candies—your easy, no-fuss holiday treats for sweet festive desserts.
I’ve been baking Mm Christmas Cookies every December since my granddaughter’s first Christmas, and let me tell you, there’s nothing quite like the way those candy gems gleam in the glow of the tree lights. This baking recipe blends a hint of almond flour and a dollop of Greek yogurt for extra tenderness—so they’re a little lighter than your average Christmas cookies, yet every bit as indulgent. Here’s the thing: I’ve tested dozens of sweet treats, but these homemade cookies always top my holiday baking list. According to Google Trends, searches for holiday treats spike by 30% in mid-November, and Mm Christmas Cookies consistently rank among the top winter desserts that searchers crave.
Why You’ll Love This Recipe
- Ready in under 60 minutes—perfect for last-minute cookie swaps.
- No fancy tools required—just a bowl, spoon, and baking sheet.
- Crowd-pleasing crunch on the edges, chewy center every time.
- Customizable candy colors to match any holiday theme.
- Freezer-friendly dough and baked cookies for easy holiday baking.
- Great for gift boxes—neighbors and teachers rave about these festive desserts.
- A touch of almond flour adds a nutty flavor and keeps them tender.
Ingredients
• 2 ¼ cups (280 g) all-purpose flour (King Arthur recommended)
• ½ cup (50 g) almond flour (Bob’s Red Mill) for extra chew
• 1 tsp baking powder
• ½ tsp baking soda
• ¾ tsp fine sea salt
• ¾ cup (170 g) unsalted butter, softened (Land O Lakes or Kerrygold)
• ⅔ cup (135 g) granulated sugar (C&H)
• ¼ cup (50 g) light brown sugar, packed
• 1 large egg, room temperature
• 2 tsp pure vanilla extract (Nielsen-Massey)
• 3 tbsp whole milk Greek yogurt for creaminess
• 1 ¼ cups (200 g) holiday-themed M&M candies (red, green, white)
• Optional: extra candies or sprinkles for topping
Tips:
- Use cold butter if you prefer a slightly flaky edge.
- Measure flour by spooning into the cup then leveling off—prevents dense cookies.
- Whole milk Greek yogurt keeps these treats moist without weighing them down.
Directions
- Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat—this helps cookies bake evenly and makes cleanup a breeze. - Whisk Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugars
In a large bowl (or stand mixer bowl), beat softened butter with granulated and brown sugars on medium speed until light and fluffy—about 2 minutes. You’ll know it’s ready when it looks pale and whipped. - Add Egg and Flavor
Beat in the egg, then stir in vanilla extract and Greek yogurt. Scrape down the sides of the bowl so everything blends evenly. - Combine and Fold
Lower mixer speed and gradually add the flour mixture. Stop mixing as soon as the dough comes together. Overmixing can make cookies tough. Fold in the M&M candies gently—some will crack, that’s okay. - Chill the Dough
Shape dough into a disc, wrap in plastic, and chill for 30 minutes. Chilling solidifies the butter, preventing too much spread and ensuring chewy centers. - Scoop and Bake
Scoop dough (about 1.5 tbsp each) onto prepared sheets, spacing 2 inches apart. Press a few extra candies on top for show. Bake one sheet at a time for 10–12 minutes, until edges turn golden. - Cool and Enjoy
Let cookies rest 5 minutes on the pan, then transfer to a wire rack. This brief rest makes them set perfectly—crispy edges, soft middles. - Repeat and Store
While one batch bakes, chill remaining dough if it’s soft. Store baked cookies in an airtight container once cool.
Servings & Timing
Makes 24–28 cookies
Prep Time: 20 minutes (plus 30 minutes chilling)
Bake Time: 10–12 minutes per batch
Total Time: About 1 hour from start to finish
Variations
• Swap in peanut butter M&Ms for a nutty twist.
• Add ½ tsp almond extract for extra holiday aroma.
• Use a 1:1 gluten-free flour blend to make these festive desserts gluten-friendly.
• Stir in ½ cup chopped walnuts or pecans for crunch.
• Drizzle with melted dark chocolate after baking for an elegant look.
• Make mini cookies (½ tbsp dough) for bite-sized sweet treats.
Storage & Reheating
Store cooled Mm Christmas Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer bag—good for up to 3 months. To refresh frozen cookies, thaw at room temperature for 15 minutes or pop in a 300°F oven for 3–5 minutes—edges will crisp right up. Dough can be made ahead, tightly wrapped, and refrigerated 1–2 days before baking.
Notes
- I once skipped chilling—big mistake! Cookies spread too much and lost their chew. Always give the dough at least 30 minutes to firm up.
- For deeper flavor, swap half the vanilla for a teaspoon of real cinnamon or cardamom.
- If you notice M&Ms bleeding, try pressing candies into the partially baked cookies right after they come out of the oven.
- Dough consistency should be soft but not sticky; add a sprinkle of flour if too wet.
FAQs
Q: Can I use regular candies instead of M&Ms?
A: Absolutely—peppermint candies, chocolate chips, or mini marshmallows work well and keep these homemade cookies fun.
Q: How do I prevent cookies from spreading too much?
A: Chill dough before baking and avoid over-creaming butter and sugar; stick to the recommended chill time.
Q: What’s the best way to freeze cookie dough?
A: Portion dough into balls, freeze on a tray until solid, then store in a sealed bag—bake straight from frozen, adding 1–2 extra minutes.
Q: Can I swap almond flour for whole wheat pastry flour?
A: Yes, use a 1:1 swap, though texture may be slightly denser—still delicious.
Q: Why did my cookies turn out flat?
A: Likely the dough was too warm or over-mixed; chill longer and fold gently.
Q: Are these suitable for dairy-free diets?
A: Swap butter for coconut oil and Greek yogurt for coconut cream, and choose dairy-free candies.
Q: What’s the secret to chewy centers?
A: Underbake by 1–2 minutes and let cookies cool on the sheet—carryover heat finishes them off.
Q: Can I add mix-ins like nuts or dried fruit?
A: Go for it—just keep total mix-in volume to about 1½ cups so cookies hold their shape.
Conclusion
Mm Christmas Cookies deliver that perfect mix of crunchy edges, chewy centers, and bursts of candy-sweet color—ideal for holiday baking traditions. Give this simple, joyful baking recipe a whirl, then come back and tell me how they turned out (or share your own festive variations!). For more holiday treats, check out my gingerbread men or peppermint bark brownies—happy baking!
Mm Christmas Cookies
Ingredients
- 2 1/4 cups all-purpose flour King Arthur recommended
- 1/2 cup almond flour Bob’s Red Mill for extra chew
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 3/4 cup unsalted butter softened (Land O Lakes or Kerrygold)
- 2/3 cup granulated sugar C&H
- 1/4 cup light brown sugar packed
- 1 large egg room temperature
- 2 tsp pure vanilla extract Nielsen-Massey
- 3 tbsp whole milk Greek yogurt for creaminess
- 1 1/4 cups holiday-themed M&M candies red, green, white
- As needed extra candies or sprinkles for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat—this helps cookies bake evenly and makes cleanup a breeze.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy. Mix in the egg, vanilla extract, and Greek yogurt.
- Gradually add the flour mixture to the wet ingredients, then fold in the M&M candies gently.
- Shape the dough into a disc, wrap in plastic, and chill for 30 minutes.
- Scoop dough onto prepared sheets, spacing apart. Bake for 10–12 minutes until edges turn golden.
- Let cookies rest on the pan for 5 minutes, then transfer to a wire rack.
- Chill remaining dough if needed. Store baked cookies in an airtight container once cool.
