If you’re on the hunt for a cookie recipe that’s as festive as it is delicious, you’re in the right place! I absolutely love sharing this Poinsettia Cookies with M&Ms Recipe because it’s one of those treats that brings instant holiday cheer. The buttery dough mixed with cream cheese creates a tender, melt-in-your-mouth texture, while the colorful M&Ms add that joyful pop of color and a sweet crunch. Stick with me, and I’ll walk you through everything you need to nail these charming, flower-shaped cookies that are perfect for gatherings or gifting.
Why You’ll Love This Recipe
- Simplicity meets festivity: This cookie is easy to make but looks like a holiday masterpiece on your platter.
- Soft, tender texture: Thanks to cream cheese and butter, every bite practically melts in your mouth.
- Kid-friendly fun: Fold those pinwheels and press in the M&Ms — it’s a hands-on treat that kids (and adults!) adore.
- Great make-ahead option: Dough can chill a couple of days, and cookies keep fresh, making holiday prep smooth and stress-free.
Ingredients You’ll Need
You’ll notice this recipe stars classic baking staples that work beautifully together. The cream cheese adds that wonderful softness, and using colored sugar and M&Ms gives the perfect seasonal pop. When shopping, I recommend picking up good-quality cream cheese and colorful M&Ms to really make your cookies shine.
- Unsalted butter: Softened butter keeps the dough rich without adding extra saltiness, which balances the sweetness.
- Cream cheese: Softened, it gives these cookies their signature tender crumb and slight tang.
- Egg: Use only the yolk in the dough for richness, saving the white to give a glossy brush and help sugar stick.
- All-purpose flour: This builds the cookie’s structure while keeping it tender.
- Baking powder: Just a touch helps the cookies rise gently, keeping them light.
- Colored sugar: Adds sparkle and sweetness right on top.
- M&Ms: These festive candies are the star decoration — try to resist snacking before baking!
Variations
I love making this Poinsettia Cookies with M&Ms Recipe my own by swapping things out depending on the occasion or what’s in my pantry. You’ll find it’s versatile enough to suit your style and taste.
- Nutty twist: I sometimes add finely chopped pecans or walnuts into the dough for extra crunch — it adds a great texture contrast.
- Chocolate delight: Replacing colored sugar with cocoa powder in the dough gives a rich chocolate version that kids go crazy for.
- Gluten-free option: I’ve tried this with a gluten-free flour blend, and it works wonderfully as long as you handle the dough gently.
- Seasonal colors: Swap M&Ms and colored sugar for pastel shades around Easter or orange and black for Halloween—it keeps it fun year-round!
How to Make Poinsettia Cookies with M&Ms Recipe
Step 1: Cream, Mix, and Chill Your Dough
Start by beating the cream cheese, softened butter, and the egg yolk until you get a smooth, creamy mixture. I like to use a stand mixer for this—it makes the process hands-free! Then, gently mix in your flour and baking powder until the dough just comes together. Don’t overmix, or your cookies risk becoming tough. Form the dough into a disc, wrap tightly with plastic wrap, and chill it. Here’s a trick I learned: chilling for at least an hour makes rolling out the dough so much easier and prevents those sticky messes.
Step 2: Roll, Cut, and Prep Your Pinwheels
Once chilled, divide the dough. Roll half into a neat 15×9 inch rectangle on a floured surface—don’t worry about perfection here, just get close. Use a sharp knife or pizza cutter to trim those edges evenly; this really helps with the cookie’s final look. Then cut your dough into 3-inch squares and space them at least half an inch apart on a parchment-lined baking sheet. Keep the other half in the fridge while you work so it stays firm. This method keeps things tidy and consistent.
Step 3: Brush, Sugar, and Fold Your Cookies
Whisk your leftover egg white lightly and use a pastry brush to coat one whole dough square. It helps the sugar stick and gives a subtle shimmer after baking. Next, sprinkle about a teaspoon of colored sugar evenly over the square. Here comes the fun part: cut diagonally from each corner toward the center—stop about half an inch from the middle. Fold in every other tip toward the center to create that signature pinwheel shape, pressing gently to seal. Then, pop an M&M right in the center, covering the overlapping points. No cheating and eating them before baking, promise?
Step 4: Bake and Enjoy
Pop your pan into a 350°F preheated oven for 9 to 12 minutes. You’ll know they’re ready when the cookies look dry with just a hint of light gold at the edges. Don’t overbake—they should stay soft and tender, not crispy. Once baked, cool completely on a wire rack. Repeat the rolling and cutting with the remaining dough, and just like that, you’ll have about 30 adorable poinsettia cookies ready for holiday magic.
Pro Tips for Making Poinsettia Cookies with M&Ms Recipe
- Chill, Chill, Chill: I can’t stress enough how chilling the dough makes rolling and cutting so much cleaner and easier.
- Use a Sharp Knife or Cutter: Sharp tools give you clean edges and neat pinwheels — dull blades can squish your dough and make the edges ragged.
- Handle Dough Gently: Less mixing after adding flour keeps these cookies tender rather than tough.
- Don’t Skip the Egg White Brush: It’s your secret weapon for sugar that sticks beautifully and adds just a hint of sheen.
How to Serve Poinsettia Cookies with M&Ms Recipe
Garnishes
I like to keep garnishing simple—those colorful M&Ms really make the cookie pop all on their own. But when serving at a party, a light dusting of powdered sugar adds a delicate snow-kissed look that’s so festive. Some years, I’ve sprinkled edible glitter or tiny silver sugar pearls in the center with the M&M for extra sparkle, which never fails to impress guests.
Side Dishes
These cookies pair wonderfully with warm drinks — think hot chocolate topped with whipped cream or a cozy cup of spiced mulled cider. I love setting out a festive cookie tray alongside coffee or eggnog for an irresistibly merry snack spread.
Creative Ways to Present
For holiday gatherings, I arrange these poinsettia cookies in circles on cake stands, layering colors for a flower garden effect. Wrapping them in clear cellophane tied with a holiday ribbon makes darling gifts. Another idea—use a threaded skewer to “stack” a few cookies into a sweet centerpiece for the dessert table. It’s a simple touch that elevates the festive vibe!
Make Ahead and Storage
Storing Leftovers
I store leftover poinsettia cookies layered between sheets of wax paper in an airtight container at room temperature. This keeps them crisp-yet-tender for about 4 days. If they do get a little soft, they still taste great and can be revived slightly with a quick reheat in the oven.
Freezing
One thing I discovered is that the dough freezes beautifully, so you can roll, cut, and freeze unbaked cookies on a tray before transferring them to a freezer bag. When you’re ready, just bake them from frozen, adding a minute or two to the baking time. This is a lifesaver for holiday prepping ahead.
Reheating
If your cookies soften after a day or two, pop them back into a 300°F oven for 3-4 minutes. This refreshes their texture without overbaking. I avoid microwaving because it can make them chewy rather than crisp.
FAQs
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Can I use regular sugar instead of colored sugar for the Poinsettia Cookies with M&Ms Recipe?
Absolutely! Regular granulated sugar works just fine; however, colored sugar adds a festive sparkle that really enhances the holiday look. If you want, you can even sprinkle sanding sugar or a mix of cinnamon sugar for a flavor twist.
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What if I don’t have cream cheese? Can I make these cookies without it?
Cream cheese is key for that tender, rich texture in this recipe, but if you need a substitute, softened mascarpone or ricotta cheese can be experimented with. Keep in mind the flavor and texture might shift slightly, so I recommend trying a small batch first.
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How do I prevent the pinwheel tips from breaking when folding?
Chilled dough is your best friend here! Also, use a very sharp knife to make clean cuts and fold gently without stretching the dough. Handling the dough with cool hands helps keep it firm and less prone to tearing.
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Can I make these cookies gluten-free?
Yes! I’ve had great success swapping all-purpose flour for a gluten-free baking blend. Just be gentle when mixing, and if your blend contains xanthan gum, the dough will hold together well. The flavor stays delicious, and the texture is pleasantly soft.
Final Thoughts
Making these Poinsettia Cookies with M&Ms Recipe has become one of my favorite holiday traditions. There’s something so joyful about folding each cookie like a little flower and seeing those bright candies sparkle at the center. Whether you’re baking with family or preparing a batch of charming gifts, these cookies always bring smiles. Give them a try—you’ll find they’re as fun to make as they are to eat, and they’ll absolutely become a staple in your festive baking lineup!
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
Poinsettia Cookies are festive, buttery treats featuring a tender cream cheese dough cut into pinwheel shapes and adorned with colorful sugar and M&M candies. These charming cookies are perfect for holiday celebrations, combining a delightful balance of rich flavor and a crisp, golden finish.
Ingredients
Base 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 (No snacking until cookies are finished!)
Instructions
- Prepare the Dough: In a mixing bowl, combine the softened cream cheese, unsalted butter, and egg yolk. Mix until the mixture is smooth and creamy. Gradually add in the all-purpose flour and baking powder. Mix well until the dough forms a cohesive ball. Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least one hour or up to two days to allow it to firm up.
- Roll and Cut Dough: Remove half of the chilled dough and place it on a lightly floured surface. Roll it out into a 15×9 inch rectangle. Return the remaining dough to the refrigerator. Trim any uneven edges with a sharp knife or pizza cutter to create clean lines. Cut the dough rectangle into 3-inch squares, spacing them evenly on parchment paper-lined baking sheets.
- Prepare for Pinwheels: Preheat your oven to 350°F (175°C). Lightly whisk the reserved egg white. Brush one square of dough evenly with the egg white. Using a sharp knife, make diagonal cuts from each corner towards the center of the square, stopping about ½ inch from the middle.
- Add Sugar and Fold: Sprinkle a teaspoon of colored sugar evenly across the surface of the dough square. Fold every other corner point towards the center, overlapping the folded points to form a pinwheel shape. Press gently to seal the folds in place.
- Add Candy Center: Press one M&M candy into the center of each pinwheel, covering the folded dough points. Repeat this process for all remaining squares.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 9 to 12 minutes until they are dry, lightly golden, and set.
- Repeat with Remaining Dough: Remove the baked cookies from the oven and allow them to cool. Use the reserved dough from the refrigerator to repeat the process to create approximately 30 finished cookies.
- Store Cookies: Once cooled, layer the cookies between sheets of wax paper in an airtight container. These cookies will remain crisp and flavorful for up to four days.
Notes
- Use a sharp knife or pizza cutter for clean edges on the dough squares.
- Ensure the dough is well chilled to make it easier to roll and cut.
- Do not skip brushing with egg white—it helps the sugar and candies adhere properly.
- Press the M&M candies firmly to secure the pinwheel shape during baking.
- Store cookies in an airtight container between wax paper layers to maintain crispness.
- These cookies are festive and perfect for Christmas or holiday gatherings.
Nutrition
- Serving Size: 1 cookie
- Calories: 125 kcal
- Sugar: 7 g
- Sodium: 28 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 26 mg
