Candy Corn Cookies
Make these fun and tasty Candy Corn Cookies for a delicious fall treat!
Candy Corn Cookies
Anyone else love candy corn? As a kid, these were always a favorite around Halloween.
These cookies are so much fun to make in the fall. With little candy corns on the tops of these, kids and adults are sure to love these.
Ingredients for Candy Corn Cookies
Butter: softened. Make sure to pull it out of the fridge about a half an hour before making to allow it to come up to room temperature.
Sugar: We used both granulated and brown sugar.
Egg: Pull this out of the fridge at the same time as the butter.
Vanilla extract: Use pure vanilla extract if possible, although vanilla flavoring is OK to use if needed.
Heavy Cream
All Purpose Flour: Make sure to measure it by spooning it into the cup and leveling it off with a knife.
Baking Soda: Helps the cookies rise; make sure it's fresh for best results.
Salt
Cornstarch: Helps to make the cookies soft and chewy.
Candy Corn: Make sure to remove any broken pieces.
How to Make Candy Corn Cookies
Preheat your oven to 350°F and lining a baking sheet with parchment paper.
In a large bowl, use an electric hand mixer or a stand mixer with the paddle attachment to cream together the butter, brown sugar, and granulated sugar.
Once they're mixed well, add the egg, vanilla, and heavy cream. Keep mixing until the ingredients are fully combined.
In a separate medium bowl, whisk together the flour, baking soda, salt, and cornstarch.
Gradually add the dry ingredient mixture into the butter mixture, mixing after each addition, until everything is thoroughly mixed.
Scoop out 1 tablespoon of dough and roll it into a ball. Flatten the ball into a circle and place it on your prepared baking sheet.
Put 3-4 pieces of candy corn or smaller candy corn pieces in the center of each circle of dough.
Scoop out another tablespoon of dough and flatten it. Press the second piece of dough over the candy corn and pinch the edges of the dough circles together to seal the candy corn inside.
Bake the cookies for 9-10 minutes. Remove cookies from the oven and press a few more pieces of candy corn into the top of each cookie. Place the cookies back in the oven for 2 more minutes to melt the candy corn slightly so it sticks to the cookies.
Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack to cool completely.
Tips & Tricks to Make the Best Candy Corn Cookies
Here's some tips and tricks to make your Candy Corn Cookies the best:
Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This will help them mix better.
Use a Cookie Scoop: A cookie scoop will help you get evenly sized cookies.
Parchment Paper: Make sure to line your baking sheet with parchment paper. It makes cleanup easier and stops cookies from sticking.
Don't Overbake: Keep an eye on the cookies. It's better to slightly underbake them as they will continue to cook on the hot baking sheet out of the oven.
Double Batch: Make a double batch of dough and freeze half. Next time you want cookies, just take it out and bake! Make sure to check the cookies at the normal bake time, but they will probably need an extra minute or two in the oven.
How to Store Leftovers
After the cookies have cooled completely, you can store them in an airtight container or on a plate with plastic wrap over the top. They'll keep at room temperature for up to a week.
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Candy Corn Cookies
Ingredients
- ½ Cup Butter- softened
- ¾ Cup Brown Sugar
- ¼ Cup Sugar
- 1 Egg
- 2 teaspoon Vanilla extract
- 2 Tablespoons Heavy Cream
- 2 Cups All Purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 teaspoon Cornstarch
- ½ Cup Candy Corn & Candy Corn Pieces
Instructions
- Pre-heat oven to 350F and line a baking sheet with parchment paper
- Cream butter, brown sugar, and granulated sugar together in a large bowl with an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment.
- Add in egg, vanilla and heavy cream and continue mixing until well incorporated.
- In a separate medium bowl combine flour, baking soda, salt and corn starch, whisk to mix together well.
- Gradually add the dry ingredients into the butter mixture mixing after each addition and continue mixing until everything is well incorporated.
- Scoop out 1 tablespoon of dough and roll it into a ball and then flatten into a circle, place it on your prepared cookie sheet.
- Place 3-4 pieces of candy corn, or smaller candy corn pieces in the center of the circle of dough.
- Scoop out another tablespoon of dough and flatten it, press it over the top of the candy corn. Press the edges of the top and bottom cookie dough together to seal the candy corn in the center.
- Bake for 9-10 minutes, remove from the oven and immediately press candy corn into the top of the cookies. Place back in the oven for 2 minutes, this melts the candy corn a little and helps it stick to the cookies well.
- Remove from the oven and allow to cool on the baking sheet for 2-3 minutes before removing to a cooling rack to cool completely.
- Store cookies in an airtight container.
