Gluten-Free M&M Sugar Cookies
Enjoy simple, gluten-free M&M sugar cookies with this easy recipe. With just a handful of ingredients, this recipe delivers soft, chewy cookies dotted with colorful M&Ms. They’re simple to make and so festive, perfect for any occasion! Follow these easy steps and expert tips for a perfect batch every time.
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Servings: 24 cookies
Calories: 213kcal
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
Calories: 213kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 157mg | Potassium: 8mg | Fiber: 2g | Sugar: 21g | Vitamin A: 226IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg
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