Description
These pastel candy-centered butter cookies are a delightful treat featuring a soft and buttery base studded with colorful candy-coated chocolates. Perfect for parties or a fun snack, these cookies combine a classic butter cookie texture with the playful crunch and sweetness of pastel candies, baked to golden perfection.
Ingredients
Scale
Butter 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.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until they are fully incorporated, adding flavor and structure to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry: Gradually incorporate the dry ingredients into the butter mixture, mixing until a soft dough forms that is ready to shape.
- Form Dough Balls: Roll tablespoon-sized portions of the dough into balls and place them on the prepared baking sheet, keeping about 2 inches of space between each to allow spreading.
- Add Candies: Gently press a few pastel candy-coated chocolates into the top of each dough ball, embedding them without flattening the cookies.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn a light golden color indicating doneness.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely, ensuring they set properly.
Notes
- For best results, ensure the butter is softened but not melted before creaming with sugar.
- You can substitute pastel candies with any small candy-coated chocolates or even chopped chocolate pieces.
- To keep cookies uniform, use a cookie scoop or tablespoon to portion dough consistently.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; place baked cookies in a sealed container or freezer bag for up to 3 months.
