If you’re looking for a festive and fun holiday treat that’s easy to make and absolutely delightful, you’re in for a treat. I want to share my favorite **Poinsettia Cookies with M&Ms Recipe** that always lights up the room – it’s got that perfect balance of buttery, creamy dough, sparkling colored sugar, and a pop of chocolate candy in the center. Trust me, once you try this recipe, it’ll become your go-to cookie for celebrations!
Why You’ll Love This Recipe
- Super Festive Look: The star-shaped pinwheel design with colorful M&Ms screams holiday cheer.
- Cream Cheese Magic: Adding cream cheese makes these cookies tender but still sturdy enough to hold their shape.
- Kid-Friendly Fun: Decorating with M&Ms is a fun activity for little helpers in the kitchen.
- Make-Ahead Ready: The dough chills well, so you can prep in advance and bake fresh when you want.
Ingredients You’ll Need
These ingredients come together to create that perfect texture and flavor – creamy, buttery, sweet with just a hint of tang from the cream cheese. You probably already have most of these on hand, and a quick tip: softening your butter and cream cheese beforehand makes mixing a dream.
- Unsalted Butter: I always use unsalted so I can control the salt level, plus it ensures a clean flavor.
- Cream Cheese: Softened is key here; it adds moisture and tenderness to the dough.
- Egg (Separated): The yolk enriches the dough while the white is perfect for brushing on for that glossy finish.
- All-Purpose Flour: The base that keeps the cookies sturdy but tender.
- Baking Powder: Just enough to give the dough a light lift.
- Colored Sugar: This gives the cookies that festive sparkle and a slight crunch.
- M&M Candies: The colorful centerpiece that bursts of familiar chocolate flavor. (Just make sure no snacking until the cookies are done!)
Variations
One of the things I love most is how this Poinsettia Cookies with M&Ms Recipe can be tweaked to fit different tastes and occasions. Go ahead and experiment – there’s no wrong way to add a personal touch!
- Use White Chocolate M&Ms: I tried this once, and the creamy sweetness made the cookies feel extra indulgent.
- Gluten-Free Flour: Swap in a 1:1 gluten-free baking flour and you’ll still get that tender texture — I did this for a friend and everyone loved it.
- Festive Sprinkles: For extra sparkle, sprinkle red and green sanding sugar around the edges before baking.
- Mini M&Ms: For more “poinsettia petals,” use mini M&Ms in the center to keep things sized just right.
How to Make Poinsettia Cookies with M&Ms Recipe
Step 1: Mix and Chill the Dough
Start by beating the softened cream cheese, unsalted butter, and the egg yolk together until super smooth – no lumps! This step is crucial because it sets the base for a tender cookie. Then, sift in the all-purpose flour and baking powder, mixing just until everything is combined. Don’t overmix here; you want tender, not tough cookies. Form the dough into a disc, wrap it tightly in plastic wrap, and pop it in the fridge for at least an hour. Here’s a pro tip: chilling the dough not only firms it up for easy rolling but also helps those edges stay nice and sharp when you cut the squares.
Step 2: Roll and Cut Your Cookie Canvas
Once chilled, divide the dough in half. On a lightly floured surface, roll out half of the dough into a neat 15×9 inch rectangle. You’ll want to use a sharp knife or pizza cutter to trim any uneven edges for clean lines – this makes folding and shaping so much easier! Cut the rectangle into 3-inch squares. Make sure to space them at least half an inch apart on parchment-lined baking sheets. Return the remaining dough to the fridge to keep cold while you work.
Step 3: Brush, Cut, Sugar, and Fold
Whisk the reserved egg white lightly and brush one cookie square evenly over. This light glaze helps the sugar stick and gives the baked cookie a subtle shine. Now, with a sharp knife, cut diagonally from each corner of the square but stop about half an inch from the center – these cuts create those beautiful “poinsettia petals.” Sprinkle about a teaspoon of colored sugar evenly across the square; I find this adds gorgeous sparkle and a mild crunch. Fold in every other point toward the center, overlapping as you go, and gently press down to seal. Make sure you don’t press too hard or you’ll flatten the petals.
Step 4: Add M&Ms and Bake
Pop an M&M right in the center of each folded pinwheel – this is the star of the show! The candy not only adds color but also a delicious chocolate surprise with every bite. Bake in a 350°F oven for 9 to 12 minutes, watching carefully – you want them dry and just lightly golden, not brown. Let them cool on the pan briefly before moving to a wire rack to set completely.
Pro Tips for Making Poinsettia Cookies with M&Ms Recipe
- Chill Twice for Success: I learned that chilling the dough both before rolling and keeping unused dough cold prevents spreading and helps maintain shape.
- Sharp Knife is Key: Using a very sharp knife or pizza cutter makes precise cuts, which means crisper, prettier petals.
- Don’t Skip the Egg White Wash: It helps the sugar stick and gives the cookies a beautiful sheen; I never skip this step now.
- Watch Your Oven Time: Baking a minute too long can dry out the cookies, so keep an eye after the 9-minute mark.
How to Serve Poinsettia Cookies with M&Ms Recipe
Garnishes
I like to dust these cookies lightly with extra colored sugar just before serving for a little extra sparkle. Sometimes I add a few small edible glitter flakes or a dusting of powdered sugar snow to amp up the holiday vibe – it’s so pretty on a festive platter!
Side Dishes
These cookies go beautifully with a warm cup of spiced hot chocolate or mulled apple cider. For a party, I like setting up a cookie and cocoa bar, where guests can customize their drinks and enjoy these poinsettia gems alongside.
Creative Ways to Present
One of my favorite ways to present Poinsettia Cookies with M&Ms Recipe is stacked on tiered holiday dessert trays or nestled in a festive tin lined with colorful tissue paper. You could also string a ribbon through a few cookies (carefully!) to create edible garlands – a fun surprise for holiday gatherings!
Make Ahead and Storage
Storing Leftovers
I keep my poinsettia cookies stored between layers of wax paper in an airtight container. They stay crisp and fresh for about four days – after that I notice the edges soften a bit, so if you want that fresh bite, enjoy them early!
Freezing
You can freeze the leftover unbaked dough wrapped tightly in plastic wrap and then in a freezer bag for up to two months. When you’re ready to bake, thaw overnight in the fridge and shape as usual. I haven’t tried freezing baked cookies because I prefer fresh, but the dough freezes beautifully.
Reheating
If you want warm cookies, gently reheat them in a 300°F oven for 3-4 minutes — this revives the crisp edges without drying them out. Avoid microwaving as it can make them soft and chewy, which isn’t quite the same charm.
FAQs
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Can I use regular chocolate chips instead of M&Ms for Poinsettia Cookies with M&Ms Recipe?
Absolutely! While M&Ms add a nice pop of color, regular chocolate chips or even mini chocolate candies will work fine. Just keep in mind that M&Ms hold their shape better during baking, which helps maintain that classic look.
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How long can I refrigerate the dough for this Poinsettia Cookies with M&Ms Recipe?
The dough can be refrigerated for up to 2 days, which is handy if you want to prepare in advance. Just make sure to wrap it tightly to prevent it from drying out or absorbing fridge odors.
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Do I have to use colored sugar or can I substitute something else?
Colored sugar gives that festive sparkle and slight crunch which complements the cookie texture. If you don’t have it, you can use granulated sugar or even sanding sugar in a single color. Some like to use cinnamon sugar for a seasonal twist.
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What’s the best way to store baked poinsettia cookies to keep them fresh?
Store them layered between sheets of wax or parchment paper in an airtight container at room temperature. This keeps them crisp for about 4 days — beyond that, they may soften but are still tasty.
Final Thoughts
I absolutely love how these Poinsettia Cookies with M&Ms Recipe bring a bit of joy and color to any holiday gathering. When I first tried making them, I was amazed at how simple steps led to such a show-stopping cookie. Whether you’re baking with family or looking for a fun project to brighten your day, these cookies won’t disappoint. Give them a try—I promise you’ll smile every time you bite into that buttery dough with the sweet candy center. Happy baking!
Print
Poinsettia Cookies with M&Ms Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully festive Poinsettia Cookies are buttery, tender, and cream cheese-enriched cookies folded into charming pinwheels adorned with colorful M&M candies, perfect for holiday celebrations and gifting.
Ingredients
Cookie Dough
- 12 TB unsalted butter (1 ½ sticks, softened)
- 8 ounces cream cheese (softened)
- 1 large egg (separated)
- 2 cups all-purpose flour
- 1 TB baking powder
Toppings
- 1 cup colored sugar
- About 30 M&M candies (whole, for decoration)
Instructions
- Prepare the Dough: Mix the softened cream cheese, unsalted butter, and egg yolk until the mixture is smooth and creamy. Then add the all-purpose flour and baking powder, mixing until the dough is well blended and forms a cohesive disc. Wrap the dough disc tightly in plastic wrap and refrigerate for at least one hour or up to two days to chill and firm up.
- Roll and Cut Dough: Divide the chilled dough in half. On a lightly floured surface, roll out one half of the dough into a 15×9 inch rectangle. Return the other half to the refrigerator to keep cold. Trim uneven edges with a sharp knife or pizza cutter, then cut the rectangle into 3-inch squares. Arrange the squares at least ½ inch apart on a parchment paper-lined baking sheet.
- Preheat Oven: Set your oven to 350°F (175°C) to preheat while preparing the cookies.
- Brush with Egg White: Lightly whisk the reserved egg white until frothy. Using a pastry brush, apply egg white evenly over one dough square to create a shiny surface that helps the colored sugar stick.
- Cut the Dough Square: Using a sharp knife, cut diagonally from each corner of the square towards the center stopping about ½ inch from the middle, making four cuts that create triangular flaps but keep the center intact.
- Add Sugar and Fold: Sprinkle about one teaspoon of colored sugar evenly over the entire square. Fold every other corner flap into the center, overlapping the points to form a pinwheel shape. Press gently to seal the center, ensuring the folds hold together during baking.
- Decorate: Press one colorful M&M candy firmly into the center of each pinwheel, covering the folded points and adding a festive pop of color.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 9 to 12 minutes or until the cookies are dry to the touch and have turned a very light golden color. Be careful not to overbake to keep them tender.
- Repeat: Use the remaining dough from the refrigerator to repeat the rolling, cutting, folding, and baking steps to yield approximately 30 cookies in total.
- Store: Once completely cooled, store the Poinsettia Cookies between layers of wax paper in an airtight container. They will stay crisp and delicious for up to 4 days, perfect for holiday parties or gifting.
Notes
- For best results, do not snack on the M&Ms before decorating the cookies!
- Chilling the dough firm helps create cleaner cuts and sturdier pinwheels.
- Colored sugar adds a sparkling festive touch to these holiday treats.
- Store cookies properly to maintain crispness and freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 125 kcal
- Sugar: 7 g
- Sodium: 28 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 26 mg
