TO MAKE YOUR COOKIE DOUGH

In your mixing bowl, whisk together your flour, baking powder, baking soda, and salt. Set aside.
In your stand mixer outfitted with its paddle attachment, over high-speed cream together your butter and sugars until you have a smooth fluffy texture—about 5 minutes.
Add egg yolks and vanilla.
On low speed, slowly spoon your flour mixture into the wet ingredients in your stand mixture until fully and evenly incorporated.
On the lowest speed setting, add your sprinkles. Let the machine just stir them in. Don't over-mix.
Remove the bowl from your stand mixer and cover it with cling wrap. Refrigerate for a minimum of 1 hour or overnight.

TO BAKE YOUR COOKIES

Pre-heat your oven to 350º.
Let your cookie dough thaw for 10 minutes (or longer if you refrigerated for more than an hour).
Line your cookie sheets with your Silpat.
Use your ice cream scoop to evenly portion out your cookie dough balls.
Place them about 3 inches apart on your cookie sheet. I had to bake about 5 batches.
Bake for 14 minutes. Since you're going to press M&Ms into the tops of them right when they come out of the oven and are the most gooey, I recommend staggering each baking sheet by 5 minutes. This way your second batch of cookies doesn't cool too much while you're pressing M&Ms into the first batch. The process is pretty seamless if you work this way.
Place your cookie sheet on top of your stove. Press 5 pastel M&Ms "m" side down into the top of each cookie. If you want your cookies perfectly round, place your biscuit cutter around each cookie one at a time. Rotate it quickly in circles to finesse the edges of your cookies. Just so you know, they look pretty good even if you skip this step but if you want a more uniform look, this is the way to go.
Let them cool on the baking sheet for a total of 3 minutes then transfer them to your cooling rack.
Eat and enjoy!

EGG YOLK M&M EASTER COOKIES

EASTER COOKIES … bunny approved.