Micah A. Leal
These sweet sugar cookies are the perfect backdrop for bright candy corn. Our Candy Corn Cookies take an easy sugar cookie dough and transform it into something wonderfully festive. The flavor of candy corn is simply the flavor of sugar and processed vanilla. To lend to the candy vanilla flavor, add clear vanilla extract to our cookie dough and coat the cookie dough in a light layer of granulated sugar before baking to add texture. The cookies puff and only spread a little while baking. Once out of the oven, press three pieces of candy corn into each warm cookie, making the sugary surface crack and spread as the candy pieces embed into the cookies. After the cookies cool, the candy is firmly set in the center and each bite will get a bit of candy corn to further sweeten the fall confection. Crisp on the outside and tender and chewy on the inside, these sweet treats celebrate one of our most beloved seasonal candies.
How to Make It
Step 1
Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside. In a bowl, stir together flour, baking soda, baking powder, and salt. Set aside.
Step 2
With a mixer, cream together butter and 1 cup sugar until light and fluffy, about 2 minutes. Add egg, vanilla, and corn syrup, and beat for another 2 minutes until the mixture is homogenous and increased in volume.
Step 3
Roll dough into 1-inch balls and toss each ball in remaining 1/4 cup sugar before separating 2 inches apart on prepared baking sheets. Bake until cookies have puffed and set, 10 to 12 minutes. Remove from oven and immediately press 3 candy corns into the center of each warm cookie. Allow cookies to cool completely before serving.
