Description
These delightful Pastel Candy-Centered Butter Cookies combine a rich, buttery cookie base with colorful pastel candy-coated chocolates for a fun and festive treat. Perfect for parties, holidays, or anytime you crave a sweet and visually appealing cookie, these soft and tender cookies are easy to make and sure to please kids and adults alike.
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 your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until everything is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to ensure even distribution of the leavening agents and salt.
- Combine Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Form Dough Balls: Roll tablespoon-sized portions of the dough into balls and place them on the prepared baking sheet, ensuring about 2 inches of space between each to allow for spreading during baking.
- Press Candies: Gently press a few pastel-colored candy-coated chocolates into the top of each dough ball to create a colorful, festive topping.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden, signaling they are perfectly baked.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, which helps maintain their shape and texture.
Notes
- For softer cookies, slightly underbake them by a minute or two.
- If you don’t have pastel candies, regular M&Ms or chocolate chips can be substituted.
- Store the cookies in an airtight container to keep them fresh for up to 5 days.
- To make dough balls uniform, use a cookie scoop or spoon.
- Butter should be at room temperature for easier creaming with sugar.
