M&M Crinkle Christmas Cookies are fun, festive and loaded with colorful mini M&Ms. Great cookies to make with kids or to take to a Holiday cookie exchange.
This year has totally flown by for me. I really can’t believe I’m here making Christmas cookies already. But here I am…and here we are!
Every year, my kids and I love to make Christmas cookies together as a tradition. Each year we usually make something we love, and we also try to make something new.
These M&M Crinkle Christmas Cookies are ones on our ‘love’ list, and are made quite frequently. We also make them in chocolate and those are almost like brownies! Yum!
They’re super simple to make, and this recipe will make a ton of cookies. It’s perfect if you’ve got to bring a boatload of cookies to a cookie exchange.
Tips for making M&M Crinkle Christmas Cookies
If you’re making these cookies as gifts or for a cookie exchange, make sure to have plenty of storage containers ahead of time. As I said before, this recipe makes a LOT of cookies. Six dozen to be exact.
If you’re just making them for personal household consumption, I would half this recipe. Or plan on buying a new wardrobe in the next size.
When rolling the cookies into the balls, spray your hands with cookie spray. This will keep the dough from sticking to your hands.
Another tip about rolling the dough balls…if you’re doing the two separate colors, make sure to do one whole color at once. The icing color will get on your hands, and if you go back and forth, it’ll make the colors mix and you’ll lose the pretty bright red and green. And don’t worry…the color comes off of your hands with soap and water.
Lastly, keep the dough in the refrigerator in between waiting for empty cookie sheets. The dough gets more sticky if it sits out and gets too warm.
M&M Crinkle Christmas Cookies
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 ½ cups sugar divided
- 1 stick salted butter
- 4 ounces white baking chocolate
- 2 teaspoons vanilla extract
- 4 large eggs beaten
- Wilton’s icing color in Kelly Green & Red-Red
- 10.1 ounces mini M&Ms
- Mix flour and baking powder together, then set aside.
- In a medium saucepan over low heat, heat 2 cups of sugar, butter and white chocolate until melted. Keep a close eye on the mixture, as it can burn easily if you have it too hot. Remove from heat and let cool slightly. Add vanilla extract. Gradually add beaten eggs, whisking the mixture while adding. Add flour mixture and mix thoroughly.
- Split cookie mixture into two bowls. Add red icing coloring to one bowl and green icing coloring to the other bowl. Add as much as you need to get the color you want. I probably used between ¼ to ½ teaspoon each.
- Add half of the bag of M&M’s to each bowl.
- Chill cookie mixture for 1-2 hours.
- When ready to bake, preheat oven to 350°F. Spray cookie sheet with cooking spray, or line with a silicone baking mat.
- Scoop dough in tablespoons and roll into a ball. Roll dough balls into the remaining ½ cup sugar and place on cookie sheet 2 inches apart.
- Bake for 10-12 minutes. Cool cookies on a wire rack.
Another cookie that would be excellent to make with kids or for a cookie exchange would be my Butterscotch Snickerdoodles.