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
Scale
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
