These gluten-free M&M cookies use a sugar cookie base sweetened with only granulated sugar, no brown sugar, and are loaded with colorful M&Ms. My sisters and I grew up going to the mall where there was a cookie counter and this was always what we ordered.
I’ve been trying to recreate it ever since. No brown sugar, just a soft, chewy base that lets the M&Ms do the work. After a lot of testing, this is the one and my sisters can’t tell the difference!
Why You’ll Love This Recipe
Ingredient Notes
- Gluten-Free Flour Blend – I’ve only tested this with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, the blue bag, which already contains xanthan gum. I can’t guarantee results with other blends. While I have not tested it in this recipe, King Arthur Baking Gluten-Free Measure for Measure Flour is another one of my favorite gluten-free flour blends to use for cookies.
- Unsalted Butter – Needs to be at room temperature so it creams properly with the sugar. If it’s too cold, it won’t cream. If it’s melted, the cookies will spread too much.
- Granulated Sugar – All granulated sugar, no brown sugar. This is what gives the cookies their lighter texture and keeps the M&M flavor front and center.
- Eggs – Use large eggs at room temperature. Cold eggs don’t incorporate as smoothly and can affect the texture of the dough. I used large eggs, which are 50g each, for 100g total in the recipe.
- Baking Soda – Check that it’s fresh. Old baking soda is one of the most common reasons cookies come out flat.
- M&Ms – Regular M&Ms are considered gluten-free by the manufacturer. Some M&M varieties do contain gluten, including Pretzel M&Ms and Crispy M&Ms, which contain barley malt extract. Always check the package before using. Sixlets are a good labeled gluten-free alternative if you want something similar.
Don’t skip the chill time
The dough needs at least one hour in the refrigerator before baking. Chilling firms up the butter and allows the gluten-free flours to hydrate fully, which is what gives you thick, chewy cookies instead of flat ones. You can chill the dough overnight if you want to get ahead.
Step-by-Step Instructions
While these gluten-free M&M cookies do require some time chilling in the refrigerator before baking, they are very simple to make with minimal ingredients and steps. The below photos with matching steps are not the complete recipe, but are meant to help you see the recipe made at various stages so you can make these chewy M&M cookies perfectly every time!
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes. Without it the cookies will spread flat. The cold temperature firms up the butter and the gluten-free flour needs time to fully hydrate, both of which affect the final texture. An hour is the minimum but you can leave it overnight if you’re planning ahead.
Yes, you can leave out the M&Ms for a classic gluten-free sugar cookie or substitute them with other candy or chocolate chips. My gluten-free sprinkles sugar cookies are the same dough just with sprinkles!
The most common causes are butter that is too warm or dough that wasn’t chilled long enough. Make sure your butter is softened but not melted, and that the dough goes into the oven cold from the refrigerator.
Expert Tips
Storage Instructions
Room Temp: Store baked cookies in an airtight container at room temperature for up to 4 days.
Freezer: Baked cookies freeze well for up to 3 months. Let them cool completely before freezing. You can also freeze the unbaked dough balls and bake straight from frozen, adding 1 to 2 minutes to the bake time.
Make Ahead: The dough can be made up to 2 days ahead and kept in the refrigerator. Scoop and bake when ready.
Serving Suggestions
These gluten-free M&M sugar cookies are so fun, making them a great option for cookie swaps, birthday parties, or any time you need to bring something to share to a party. My gluten-free peanut butter cup cookies are stuffed with mini Reese’s cups and also use M&Ms on top, so they fit naturally on the same plate. If you want something richer alongside, my gluten-free brownies are fudgy and chocolatey and balance out the lighter texture of the cookies.
Gluten-Free M&M Sugar Cookies
Ingredients
- 2½ cups (350 g) gluten-free flour blend - I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (170 g) unsalted butter - at room temperature
- 1½ cups (300 g) granulated sugar
- 2 (100 g) large eggs - at room temperature
- 1 tablespoon (15 g) vanilla extract
- 1½ cups (320 g) M&Ms - divided
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a medium bowl, whisk together 2½ cups (350 g) gluten-free flour blend, 1 teaspoon baking soda, and 1 teaspoon salt until combined. Set aside.
- In a large bowl, beat ¾ cup (170 g) unsalted butter and 1½ cups (300 g) granulated sugar with an electric mixer on medium speed for 2 to 3 minutes, until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.
- Add 2 (100 g) large eggs and 1 tablespoon (15 g) vanilla extract to the butter mixture and mix until smooth, about 1 minute.
- Add half the flour mixture to the wet ingredients and mix on low until just combined. Add the remaining flour and mix until no streaks of flour remain. Do not overmix.
- Gently fold in 1 cup of the 1½ cups (320 g) M&Ms with a spatula, reserving the remaining ½ cup for topping. The dough will be thick.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Do not skip this step. The dough needs to chill so the cookies hold their shape and don't spread flat.
- When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough into 2 to 3 tablespoon balls and place them 3 to 4 inches apart on the prepared baking sheet. You should get about 24 cookies.
- Press 3 to 4 of the reserved ½ cup M&Ms into the top of each dough ball so they're visible after baking.
- Bake on the middle rack at 350℉ for 11-13 minutes, until the edges are lightly golden and the centers look just set. They will look slightly underdone in the middle but will firm up as they cool.
- Let the cookies cool on the baking sheet for 4-5 minutes before transferring to a wire rack. If baking in batches, keep the remaining dough in the refrigerator between batches.
Notes
- Flour: I’ve only tested this with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, the blue bag. I can’t guarantee results with other blends.
- Measuring Flour: For best results use a food scale. If you don’t have one, spoon the flour into the measuring cup and level it off. Don’t scoop directly from the bag or you’ll pack in too much flour, which makes the cookies dry and dense.
- M&Ms: Regular M&Ms are considered gluten-free by the manufacturer but always check the package. Pretzel M&Ms and Crispy M&Ms both contain gluten (barley malt).
