Easter M and M Cookies

Festive treats like these Easter M and M cookies are perfect for your holiday guests. Put them on a dessert table, wrap them up as favors for guests to take home, or even make an ice cream sandwich.

You don’t need pastel candy to make these cookies. Any plain M&M’s will work. Or switch them up for other holiday mix colors.

This M&M cookie recipe may very well be the original M&M cookies recipe. I found it in my Mom’s recipe box and the card was old and stained which means it was used a lot. Now that I have my family it gets used a lot too because I love M&M cookies! My kids love M&M cookies! My husband loves M&M cookies! So, need less to say, we make this recipe a lot.

You’ll notice there’s no butter in it. The first time I made this recipe all those years ago I did not tell my husband there was no butter. He would not have even tried them.

What’s the difference between using shortening and butter in cookies?

Shortening is 100% fat and does not contain water. That means no steam is created while baking which reduces gluten production. Cookies made with shortening are usually softer and more tender. Shortening also has a higher melting point than butter which results in taller cookies. 

Cookies made with butter are usually crispy. A cookie made with shortening is typically chewier. These cookies are chewy but after a couple of days, if they last that long, they will become slightly crispy.

If you love these Easter M and M cookies try these chocolate M&M cookies or this short-cut version of chocolate cake mix M&M cookies. 

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Easter M and M Cookies

Yield: 5 dozen

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Pastel M&M's add a festive touch to these cookies not only for Easter but spring too.

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Ingredients

• 1 cup shortening (I used Crisco)
• 1 cup brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon water
• 2 eggs
• 2 cups plus 4 tablespoons flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cup plain pastel M & M's (the equivalent of 12.6-ounce package)

Instructions

1. Preheat oven to 375 degrees F. Line 2 rimmed baking sheets with silicone baking mats or parchment paper.
2. In a medium bowl sift together flour, baking soda, and salt.
3. In the bowl of a stand mixer, blend Crisco and sugars together until combined.
4. Beat in vanilla, water, and eggs.
5. Add flour mixture to the sugar and egg mixture and mix well. Stir in M & M's.
6. Drop by teaspoon, or use a small ice cream scoop, onto parchment-lined rimmed baking sheet. Bake at 375 degrees F. for 8 to 10 minutes or until golden. For additional color, press additional M & M's into cookies before baking.
7. Remove baking sheet from oven and cool cookies on sheet for 5 minutes. Transfer to a wire rack to cool completely.
8. Once completely cool store in an airtight container for up to 4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Calphalon Baking Sheet, 2-Piece Set
• 
  OXO Good Grips Small Cookie Scoop
• 
  Silpat Non-Stick Silicone Baking Mat, Half Sheet Size

Did you make this recipe?

I'd love to hear about it! Please leave a comment below!

Originally published April 22, 2011 and updated March 28, 2021.