Fall Sugar Cookies
These fall sugar cookies are soft, buttery, colorful, loaded with M&Ms, and packed with all the cozy vibes of the season.
Servings: 24 Cookies
Ingredients
- 2 ⅔ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 ¼ cup granulated sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 teaspoon corn syrup
- 1 cup mini M&Ms, red, yellow, orange, and brown
- ½ cup fall sprinkles
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, using an electric mixer, cream butter and sugar together for about 3 minutes.
- Beat egg, vanilla, and corn syrup into mixture until combined.
- In a medium bowl, whisk flour, baking soda, baking powder, and salt together.
- Add dry ingredients into wet ingredients and mix.
- Stir in mini M&Ms and fall sprinkles into the cookie dough.
- Using a 1 ½ inch cookie scoop, place rounded cookie dough onto the prepared baking sheet.
- Bake in the preheated oven for 10-11 minutes or until the edges start to get slightly brown.
- Remove from the oven and let cool for a couple minutes on the baking sheet before transferring to a wire cooling rack.
Notes
- Use softened butter. Cold butter won't cream properly with the sugar, so let it sit at room temperature before starting.
- Don't overmix the dough. Once the flour is incorporated, stop mixing. Overmixing can make cookies tougher.
- Don't overbake. Pull the cookies from the oven when the edges are lightly golden. They'll finish setting as they cool.
- Use a cookie scoop. This helps keep all your fall sugar cookies the same size so they bake evenly.
- Add extra toppings. If you want the cookies to look extra festive, press a few additional mini M&M's or sprinkles onto the tops of the dough balls before baking.