This is what results when you let your five year old take the lead when making Easter Cookies. Sugar Cookies with M&M candies and rainbow sprinkles. A kids dream and I if I do say so myself, pretty darn good!
Making cookies in muffin top pans is nothing new. You can thank Jenny from Picky Palate and Avery from Love Veggies and Yoga for that. Every time I see one of their “deep dish” creations I mentally put one of the specialty pans on my want list and then quickly forget about it. But last week I walked past a display of whoopie pie pans (same thing, I think) and just had to pick one up. One afternoon, two different recipes and a belly ache later, I’m sold. These pans are worth the $12.
The cookie results are thick and chewy, just how I like ’em!
This is a basic sugar cookie dough that I added a little almond extract for extra flavor. We simply pressed some easter m&m candies on top and finished them with our favorite rainbow sugar from King Arthur Flour.
Easter Confetti Cookies
- 6 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup + 6 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup M&M candies
- rainbow sugar for sprinkling
Preheat the oven to 350F degrees. In a small bowl, sift together the flour, baking powder and salt; set aside. In a medium-large bowl, with an electric mixer, beat the butter and sugar until light and fluffy. Add the egg and both extracts and mix until well blended. Slowly add the flour mixture and mix just until combined. Divide the dough evenly between a prepared 12-cavity whoopie pie or muffin top pan, pressing dough down slightly. Decorate with M&M candies and rainbow sugar. Bake for 10-11 minutes until puffy and sides are golden. Remove pan from oven and let cookies cool completely on a cooling rack. Makes 12 cookies.