Easter Thumbprint Cookies
Our Easter Thumbprint Cookies are an easy Easter Cookies recipe made with M&Ms for an easy Easter dessert!
Servings 4 dozen
Calories 1032kcal
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 Eggs
- 1 teaspoon vanilla extract
- 3 ½ cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 48 Peanut M&Ms pastel or regular
Instructions
- In a large bowl, beat together your butter and sugar until light and creamy.
- Gradually mix in the eggs, one at a time, and then add your vanilla.
- Beat at medium speed until thoroughly combined, and then add your flour, salt and baking soda and mix at low speed for one minute. You do not want to over-mix!
- Split your dough into half and wrap in plastic wrap, refrigerating for one hour.
- Begin by pre-heating your oven to 350 degrees F.
- When you're ready to start baking, take one ball of dough out of the fridge and begin to shape the dough into small balls (about the size of a walnut) and place them two inches apart on un-greased cookie sheets.
- Bake at 350 degrees F for about 12-15 minutes until lightly brown - this depends on your oven. Mine were turning light brown by the 13th minute. Remove them from the oven and immediately press an M&M into center of each cookie.
- Note: If you are using regular M&Ms, you might want to put two M&Ms into each cookie because they're so much smaller.
- Remove from sheet pan to a cooling rack and allow to cool completely!
Nutrition
Serving: 2g | Calories: 1032kcal | Carbohydrates: 134g | Protein: 15g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 204mg | Sodium: 239mg | Potassium: 164mg | Fiber: 3g | Sugar: 50g | Vitamin A: 1537IU | Calcium: 72mg | Iron: 6mg