M&M Sugar Cookies
Published on February 18, 2026
Quick Summary
These M&M Sugar Cookies are soft, chewy, and perfectly sweet, rolled in sugar and dotted with colorful M&M chocolate candies. This easy sugar cookie recipe comes together with simple pantry ingredients and bakes up with crisp edges and tender centers. They're the perfect cookie for holidays, birthday parties, bake sales, or anytime you need a fun, crowd-pleasing dessert!
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The Best Soft & Chewy M&M Sugar Cookies
There's just something about a classic sugar cookie, especially when it's soft, chewy, and rolled in sparkling sugar. Add a generous handful of colorful M&M chocolate candies and you've got a cookie that makes everyone smile.
I've tested a lot of cookie recipes over the years and even wrote a cookie cookbook, and this recipe is definitely a favorite. The centers stay soft, the edges are lightly set, and the cornstarch gives them that tender, bakery-style texture.
Rolling the dough balls in sugar before baking creates a delicate crackly exterior that contrasts beautifully with the chewy middle. And those mini M&M's? They add just the right amount of chocolate in every bite without overwhelming the cookie. Plus, they are SO FUN!
These cookies are perfect for:
- Birthday parties
- Holiday cookie trays (swap M&M colors for any occasion!)
- Back-to-school treats
- After-school snacks
- Cookie exchanges
- Or just because you're craving a really good sugar cookie
They're easy enough for a weekday bake (you don't have to chill the dough), but special enough for celebrations. Trust me, once you make these M&M sugar cookies, they'll become a go-to recipe in your kitchen. Go ahead and bake a batch, you'll be glad you did!
Ingredients (Helpful Notes & Tips)
- All-purpose flour: Spoon and level your flour to avoid packing too much into the measuring cup, which can lead to dry cookies.
- Cornstarch: This is the secret to extra soft cookies. It helps create that tender, melt-in-your-mouth texture.
- Baking soda & baking powder: Using both gives the cookies lift while keeping the centers soft.
- Salt: Don't skip it! Salt balances the sweetness and enhances the flavor.
- Unsalted butter: Use butter that's at cool room temperature. It should be slightly soft but not greasy or melty.
- Granulated sugar: Used in the dough for sweetness and structure, and also for rolling to create that sparkly, crackly finish.
- Egg + extra egg yolk: The extra yolk adds richness and helps keep the cookies soft and chewy.
- Pure vanilla extract: Use real vanilla for the best flavor.
- Mini M&M's: I love mini M&M's because you get more chocolate in every bite. Regular M&M's work too if that's what you have.
Tips for Making the Best M&M Sugar Cookies
- Avoid flat cookies. Make sure your butter isn't too soft, you want it at cool room temperature. It should barely give when you press with your thumb.
- Cream the butter and sugar properly. Beat until light and fluffy. This step incorporates air and creates a better texture.
- Don't overmix once you add the dry ingredients. Mix just until combined to keep the cookies tender.
- Use a cookie scoop. This keeps the cookies uniform in size so they bake evenly.
- Roll generously in sugar. A full coating gives you that classic crackled look.
- Don't overbake. The cookies should look slightly underdone in the centers when you take them out. They'll finish setting up on the baking sheet.
- Press extra M&M's on top right after baking. This makes them extra colorful and bakery-pretty.
- No chilling needed. These cookies bake up thick and soft straight from the dough, but you can chill the dough for up to 72 hours.
How to Store
- To freeze cookie dough: Scoop and roll in sugar, then freeze the dough balls. Bake from frozen, adding 1 to 2 minutes to the baking time.
- At room temperature: Store completely cooled cookies in an airtight container for up to 3 days.
- To freeze baked cookies: Place in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
M&M Sugar Cookies
Ingredients
- 2 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, at cool room temperature
- 1 3/4 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 1 1/4 cups mini M&M's, plus more for pressing on top*
- 1/3 cup granulated sugar, for rolling cookies
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute. Add 1 ¾ cups of the sugar and beat until light and fluffy, about 2 minutes. Stop and scrape down the sides of the bowl with a spatula, as necessary. Add the egg, egg yolk, vanilla extract and mix until well combined.
- With the mixer off, add the dry ingredients. Mix on low until just combined.
- Gently stir in the M&M's with a spatula. Don't over mix.
- Put the ⅓ cup of sugar in a small bowl. Form the dough into balls, about 2 tablespoons per cookie. Roll each ball in the sugar until well coated.
- Place on the prepared baking sheet, about 2 inches apart.
- Bake for 10 to 12 minutes or until the cookies start to crack. They will be soft in the centers and slightly set around the edges. Check early, every oven is different. Don't over bake or the cookies won't be soft and chewy.
- Remove the pan from the oven and gently press extra M&M's on top to make them look pretty and colorful. Let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely.
Notes
- You can use regular sized M&M's, but I like the mini!
- Store the cooled cookies in an airtight container for up to 3 days. You can also freeze the baked cookies for up to 3 months in a freezer bag or container.