Gluten-Free M&M Sugar Cookies

These gluten-free M&M cookies use a sugar cookie base sweetened with only granulated sugar, no brown sugar, and are loaded with colorful M&Ms. My sisters and I grew up going to the mall where there was a cookie counter and this was always what we ordered.

I’ve been trying to recreate it ever since. No brown sugar, just a soft, chewy base that lets the M&Ms do the work. After a lot of testing, this is the one and my sisters can’t tell the difference!

Why You’ll Love This Recipe

• Soft and chewy every time. Granulated sugar only, no brown sugar, which keeps the texture light and lets the M&Ms stand out instead of competing with a caramelized base.
• Easy to customize. Swap in seasonal M&M colors for any holiday. Red and green for Christmas, pink and red for Valentine’s Day, red and blue for the 4th of July.
• No special equipment needed. A hand mixer, a bowl, and a cookie scoop is all you need.

Ingredient Notes

• Gluten-Free Flour Blend – I’ve only tested this with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, the blue bag, which already contains xanthan gum. I can’t guarantee results with other blends. While I have not tested it in this recipe, King Arthur Baking Gluten-Free Measure for Measure Flour is another one of my favorite gluten-free flour blends to use for cookies.
• Unsalted Butter – Needs to be at room temperature so it creams properly with the sugar. If it’s too cold, it won’t cream. If it’s melted, the cookies will spread too much.
• Granulated Sugar – All granulated sugar, no brown sugar. This is what gives the cookies their lighter texture and keeps the M&M flavor front and center.
• Eggs – Use large eggs at room temperature. Cold eggs don’t incorporate as smoothly and can affect the texture of the dough. I used large eggs, which are 50g each, for 100g total in the recipe.
• Baking Soda – Check that it’s fresh. Old baking soda is one of the most common reasons cookies come out flat.
• M&Ms – Regular M&Ms are considered gluten-free by the manufacturer. Some M&M varieties do contain gluten, including Pretzel M&Ms and Crispy M&Ms, which contain barley malt extract. Always check the package before using. Sixlets are a good labeled gluten-free alternative if you want something similar.

Don’t skip the chill time

The dough needs at least one hour in the refrigerator before baking. Chilling firms up the butter and allows the gluten-free flours to hydrate fully, which is what gives you thick, chewy cookies instead of flat ones. You can chill the dough overnight if you want to get ahead.

Step-by-Step Instructions

While these gluten-free M&M cookies do require some time chilling in the refrigerator before baking, they are very simple to make with minimal ingredients and steps. The below photos with matching steps are not the complete recipe, but are meant to help you see the recipe made at various stages so you can make these chewy M&M cookies perfectly every time!

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set aside. In a larger bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy. Add eggs and vanilla extract to the butter mixture. Mix until smooth. Gradually mix in half of the flour mixture until just combined, then add the rest, mixing until the dough is uniform. Add 1 cup of the M&Ms to the dough, reserving the rest for later. Stir the M&Ms into the gluten free sugar cookie dough until evenly disbursed. Form the dough into balls and place them spaced apart on the baking sheet. Bake until the edges of the cookies are lightly browned and the centers are no longer shiny. Allow the cookies to cool slightly on the baking sheet before transferring them to a cooling rack.

Recipe FAQs

Do I have to chill the dough?

Yes. Without it the cookies will spread flat. The cold temperature firms up the butter and the gluten-free flour needs time to fully hydrate, both of which affect the final texture. An hour is the minimum but you can leave it overnight if you’re planning ahead.

Can I use a different candy?

Yes, you can leave out the M&Ms for a classic gluten-free sugar cookie or substitute them with other candy or chocolate chips. My gluten-free sprinkles sugar cookies are the same dough just with sprinkles!

Why do my cookies spread too much?

The most common causes are butter that is too warm or dough that wasn’t chilled long enough. Make sure your butter is softened but not melted, and that the dough goes into the oven cold from the refrigerator.

Expert Tips

• Use a cookie scoop. Even-sized cookies bake at the same rate. A scoop also keeps you from overworking the dough while portioning.
• Press extra M&Ms on top before baking. Reserve a small handful and press them onto the tops of the dough balls before (or right after) they go in the oven. It gives the cookies a better look and makes sure M&Ms are visible on every cookie.
• Pull them before they look done. The edges should be lightly set and the centers should still look slightly underdone when you take them out. They’ll continue to set on the pan. Overbaked cookies lose their chew fast.

Storage Instructions

Room Temp: Store baked cookies in an airtight container at room temperature for up to 4 days.

Freezer: Baked cookies freeze well for up to 3 months. Let them cool completely before freezing. You can also freeze the unbaked dough balls and bake straight from frozen, adding 1 to 2 minutes to the bake time.

Make Ahead: The dough can be made up to 2 days ahead and kept in the refrigerator. Scoop and bake when ready.

Serving Suggestions

These gluten-free M&M sugar cookies are so fun, making them a great option for cookie swaps, birthday parties, or any time you need to bring something to share to a party. My gluten-free peanut butter cup cookies are stuffed with mini Reese’s cups and also use M&Ms on top, so they fit naturally on the same plate. If you want something richer alongside, my gluten-free brownies are fudgy and chocolatey and balance out the lighter texture of the cookies.