Description
Delight in these colorful and buttery pastel candy-centered cookies, perfect for festive occasions or everyday treats. Soft and tender with a slight crunch from the candy-coated chocolates, these cookies combine classic buttery goodness with a pop of sweet, vibrant candy pieces.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Decoration
- 1/2 cup pastel-colored candy-coated chocolates (such as M&Ms or similar)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until the mixture is smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, salt, and baking powder to evenly distribute the raising agents and salt.
- Make Dough: Gradually add the dry ingredient mixture to the butter mixture, mixing gently until a soft dough forms without overworking it.
- Shape Cookies: Roll tablespoon-sized portions of the dough into balls by hand and place them on the prepared baking sheet, spacing them about 2 inches apart to accommodate spreading.
- Add Candy Toppings: Gently press a few pastel-colored candy-coated chocolates on top of each dough ball to embed them slightly.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges of the cookies are lightly golden, indicating they are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best results, use unsalted butter at room temperature to ensure creamy texture.
- Do not overmix the dough to avoid tough cookies.
- Use parchment paper to prevent sticking and make cleanup easier.
- Adjust baking time slightly if your oven runs hot or cool, checking for lightly golden edges.
- Store cookies in an airtight container at room temperature for up to one week.
- Pastel-colored candies can be substituted with any candy-coated chocolates of your choice.
