M&M Christmas Cookies Recipe - Cooking Classy (2024)

FAQs

How to make cookie mix taste like bakery? ›

If your M&Ms keep cracking or losing their shape while baking, try using mini M&Ms. These are smaller and less likely to melt, which is why they're my favorite for this recipe. You can also try freezing your M&Ms before adding them to the dough which will also help them to retain their shape while baking.

Cookie chemistry: We're taking a 180° turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that's soft and chewy all the way through.

You'll find that most of your favorite Christmas cookie recipes can be made anywhere from a month to six months before the 25th of December. (Consult this handy how-to guide to the matter.) Generally, most recipes will be best if baked and then frozen.

If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.

How do you keep M&Ms from bleeding in cookies? Make sure you gently stir them into the dough with a spatula.

M&Ms: You can use regular-size, mini, or a mix of both. I like to crush some of them, too, to sprinkle on the top before baking.

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Those made with only shortening bake higher and spread less during baking. The butter cookie provides better flavor and a crispier exterior with browning around edges and a chewy interior; the shortening cookie spreads less, holding its shape better while baking.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Shortbread and spritz cookies are longer-lasting cookies, which means they are perfect for holidays when there is some competition on the table. After all, Christmas in many homes is celebrated with a variety of dishes and sweet treats.

Curious how long cookies last at room temperature? Most homemade cookies will maintain their taste and texture for up to 3 days. If you leave them out for too long, the cookies begin to harden or dry out. To prevent cookies from becoming stale, cover them with plastic wrap or keep in an airtight container.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

Adding something rich and creamy is perfect for adding moisture and rich flavor: Adding some sour cream, yogurt or even mayonnaise will add a more dense, rich flavor (as a side note, there was a very popular cake made in the 70's and the secret ingredient was mayonnaise!).

They said rolling the dough in spices or a fun garnish can elevate your cookies. The chefs also recommended adding salty mix-ins like pretzels, chips, or nuts to your dough. Topping your baked cookies with citrus zest or drizzling them with chocolate can make them seem extra fancy.