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
Scale
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
