Gluten-Free M&M Sugar Cookies
If you’re looking for a go-to cookie recipe that’s both gluten-free and a crowd-pleaser, these M&M sugar cookies are just what you need. They’re easy to make, requiring simple ingredients and straightforward steps, which makes them perfect for both busy weeknights and entertaining guests. .
My sisters and I grew up going to the mall where there was a cookie counter and our favorite was always this M&M cookie. It was a sugar cookie base, containing no brown sugar, and was dotted with colorful M&Ms. I set out to create as close of a version to that cookie I remember, using only granulated sugar to sweeten this chewy cookie.
The cookies come out soft and chewy, with the added bonus of M&Ms bringing a satisfying crunch and burst of chocolate flavor. Plus, I’ve included plenty of tips to ensure you get them right every time, whether you’re a novice or a seasoned baker. This is one of my favorite gluten-free cookie recipes, and I know it will become one of yours, too!
You’ll love this recipe because:
Table of Contents
Ingredients
Ingredient Notes
- Gluten-free flour blend – This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which already contains xanthan gum. I cannot verify that other brands of gluten-free flour will work, as I have not tested them and different gluten-free flour blends behave differently in recipes. This one is meant to be a 1:1 swap for all-purpose flour, using a blend of grains and starches to mimic the taste of all-purpose flour. 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.
- Baking soda – Fresh baking soda is crucial for the right rise and texture. Check the expiration date, as old baking soda can lead to flat cookies.
- Salt – I just used regular table salt for this recipe.
- Unsalted butter – Using unsalted butter allows you to control the amount of salt in the recipe. Ensure it’s at room temperature for easier mixing.
- Granulated sugar – I love the chewiness that using granulated sugar brings to these cookies. I like to use all granulated sugar, as opposed to a combination of brown sugar and granulated sugar like I do in my gluten-free chocolate chip cookies recipe, because I want the flavor of the M&Ms to shine through and don’t want the caramelized flavor of the brown sugar.
- Eggs – Eggs should be at room temperature for more uniform mixing. They help bind the ingredients and add moisture. I used large eggs, which are 50g each, for 100g total in the recipe.
- Pure vanilla extract – Opt for pure vanilla extract over imitation for the best flavor.
- M&Ms – Regular M&Ms add color and chocolatey crunch, but you can also use other candy-coated chocolates. Regular M&Ms are considered gluten-free and have no gluten-containing ingredients in them, per the manufacturer. Please note, there are some M&M flavors that do contain gluten, so always double check package ingredients or call the manufacturer before using M&Ms.
Don’t rush the chilling process. Chilling the cookie dough for at least an hour is essential, as it helps prevent the cookies from spreading too much while baking. This step also allows the flavors to meld and intensify, resulting in a more flavorful cookie.
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
Most M&Ms are generally considered gluten-free, making them suitable for a gluten-free diet. However, certain varieties, like Pretzel M&Ms, do contain gluten. Please also note that the crispy M&Ms use rice flour, however they also contain BARLEY MALT EXTRACT making them NOT gluten-free! As an alternative, you can use Sixlets, which are also colorful candy-coated chocolates and are labeled gluten-free, making them a safe and equally delightful option.
This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag. This is a blend that already contains xanthan gum, so you do not need to add xanthan gum to this recipe. If you use another gluten-free flour blend, your results may not be the same as mine as every gluten-free flour blend is different and behaves differently in recipes. You can find Bob’s Red Mill 1-to-1 Flour at most local grocery stores in the US and at major retailers, like Walmart and Target.
Absolutely! You can freeze the dough balls on a baking sheet and then transfer them to a freezer-safe bag or container. Bake from frozen, adding a couple of extra minutes to the baking time.
This could be due to over-measuring the flour. If you don’t have a food scale like I recommend, make sure to use the spoon-and-level method for measuring flour.
While not absolutely necessary, parchment paper helps in easy removal of cookies from the baking sheet and ensures even baking. You can also use a silicone baking mat. I find that placing the cookies directly on a greased baking sheet makes the edges too crispy for my liking, so my favorite method is using parchment paper for perfectly golden bottoms.
Yes, you can leave out the M&Ms for a classic gluten-free sugar cookie or substitute them with other candy or chocolate chips. Sixlets are gluten-free and a great addition to this cookie recipe!
expert tips
Storage instructions
Room Temperature Option
Once the cookies have cooled completely, store them in an airtight container at room temperature. They will remain fresh and chewy for 3-4 days.
Freezer Option
For longer storage, you can freeze both the baked cookies and the unbaked cookie dough.
For baked cookies, ensure they are completely cool, then place them in a freezer-safe bag or container, separating layers with parchment paper. They can be stored in the freezer for up to 3 months.
For the dough, scoop out the cookie dough into individual balls. Then, flash freeze the cookie dough balls on a baking sheet for about an hour, until firm. Then, place them in a freezer bag for up to 3 months. You can bake the cookie dough balls from frozen, just add 1-2 minutes to the baking time. I love this method because I can either bake one cookie when I have a craving, or the entire batch! It’s a great way to get ahead for holiday baking, too.
More gluten-free cookies to try
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Gluten-Free M&M Sugar Cookies
Ingredients
- 2 1/2 cups gluten-free flour blend (350g, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
- 1 teaspoon baking soda (7g)
- 1 teaspoon salt (5g)
- 3/4 cup unsalted butter (at room temperature, (170g))
- 1 1/2 cups granulated sugar (300g)
- 2 eggs (100g)
- 1 tablespoon pure vanilla extract
- 1 1/2 cups M&Ms (divided (320g))
Instructions
- In a medium bowl, combine the gluten-free flour blend, baking soda, and salt. Whisk together and set aside.
- In a larger bowl, cream together the softened, unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Scrape the sides of the bowl as needed.
- Mix in the eggs and vanilla extract until smooth.
- Gradually add half the flour mixture, stirring until just combined, then add the remaining flour, mixing until no streaks of flour remain.
- Gently fold in 1 cup of M&Ms, reserving the rest for later.
- Chill the dough for at least one hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Form the dough into 2-3 tablespoon balls, placing them 3-4 inches apart on the baking sheet. You should get about 24 balls.
- Press the remaining 1/2 cup of M&Ms into the tops of the dough balls, using 3-4 for each ball.
- Bake on the middle rack at 350°F (175°C) for 11-13 minutes until the edges are lightly browned and the center is set.
- Let the cookies cool on the sheet for 4-5 minutes, then transfer to a cooling rack to finish cooling. Repeat with remaining dough. Keep the dough in the refrigerator if you are baking in batches.
Notes
- If you have celiac disease or are gluten-free for any reason, always double check to make sure that your ingredients are gluten-free as manufacturing practices can change over time.
- This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which already contains xanthan gum. I cannot verify that other brands of gluten-free flour will work in this recipe as I have not tested them.
- For best results, use a food scale to weigh your flour as it is the most accurate. The way that you scoop your flour can vastly affect the recipe. If you don’t have a food scale, flour should be spooned and leveled in the measuring cup, not scooped directly from the container. This prevents adding too much flour, which can make the cookies dry.
- Ensure that your butter and eggs are at room temperature before mixing. This helps the ingredients combine more evenly, resulting in a smoother dough.
- Don’t skip chilling the dough for at least one hour. This step is crucial as it helps prevent the cookies from spreading too much and helps the flavors meld together.
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
