Candy Corn Cookies
These soft and chewy Candy Corn Cookies are bursting with fall flavor and color, perfect for Halloween celebrations or cozy weekend baking.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Cookie scoop
- Silicone baking mats or parchment paper
- Wire cooling rack
- Baking sheets
Ingredients
- 2 ½ cups 310 g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup 170 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup 60 ml milk
- 1 cup 160 g candy corn, roughly chopped
- Extra whole candy corn pieces for decorating
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Add the dry ingredients to the wet mixture in two additions, alternating with milk. Mix just until everything is combined don’t overmix!
- Fold in the chopped candy corn using a spatula.
- Scoop tablespoon-sized portions of dough onto the baking sheets, leaving 2 inches between each cookie.
- Gently press 2–3 whole candy corn pieces on top of each dough ball for decoration.
- Bake for 10–12 minutes, until edges are lightly golden. Keep an eye on them the candy corn melts quickly.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Be careful not to place candy corn too close to the edges they’ll melt and stick to the pan.
- For extra color, add Halloween-themed sprinkles before baking.