New This Month

Under 30 Minutes

Candy-Corn Sugar Cookies

223

These petite fall treats will charm all but the grumpiest ghouls.

  • Prep:
  • Total Time:
  • Yield: Makes about 36

Source: Everyday Food, October 2004

Ingredients

  • 4 tablespoons unsalted butter, very soft
  • 1/2 cup sugar
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour, (spooned and leveled)
  • About 36 candy corns

Directions

  1. Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.

  2. Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.

  3. Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.

  4. Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.

Variations

Chocolate Variation: Reduce the amount of flour given in the recipe to 1/2 cup. Add 1/4 cup unsweetened cocoa powder along with the flour in step 1, and proceed.

Cook's Notes

Right after removing the cookies from the oven, be sure to press in the candies. Scoop out all of the dough into level teaspoons (onto a plate of wax paper) before rolling them into balls.

Reviews Add a comment

  • 19Karen
    14 OCT, 2013
    Normally, I swear by Living recipes, but this is not a good one. I am a regular and avid baker and wanted to make these for my daughter's preschool bake sale. I could tell something was off before they went in the oven-the dough was extremely dry. They didn't bake down into rounds and when we tried to press the candy corn in the whole cookie fell apart. Will not make again. We made the chocolate version and doubled the recipe. It felt like the butter measure was off or a liquid element missing.
    Reply
  • esther414
    31 OCT, 2011
    I may use this recipe, but I may just end up using my sugar cookie recipe and add cocoa to half of it. That way I have a bigger batch.
    Reply
  • LTuckley
    23 OCT, 2011
    I made both the chocolate and the plain cookies. I followed the recipe exactly, and they turned out great. I also used various types of candy toppings (e.g. sprinkles, pumpkin pie Hershey's Kisses, M&M's, Reece's Pieces), and I even frosted some with orange buttercream frosting. The recipe is easily modifiable. Make sure to use a teaspoon to form the dough balls (and to chill before baking) in order to make the cookies bite sized. A wonderful, seasonal treat!!! Highly recommended.
    Reply
  • chrissy1926
    17 OCT, 2011
    I made these for my daughter's pre-school class and doubled the recipe, which made 26 regular size cookies. I would suggest doubling if you want to make them a bit bigger and have a few more cookies. They turned out great.
    Reply
  • MS12041220
    1 NOV, 2010
    I made these with my grandsons and they enjoyed them. I'm not sure why the dry ingredients with the wet instead of mixing them with the flour. I needed the whole egg as there wasn't enough moisture in the batter. But, they were good and soft like my hubby likes them and my grandsons. I'm a crispy cookie person myself.
    Reply
  • yanira23
    24 OCT, 2010
    These cookies were delicious. I measured the teaspoonfuls and got 16 cookies with about half the dough. My 2 year old helped me make them and she loved them. Will make these every Halloween and perhaps for other holidays with a different center. It's a keeper!
    Reply
  • SaraSimpson
    13 OCT, 2010
    I made the chocolate cookies and they were fabulous! I added 1/4 tsp. of cinnamon for a little extra something. They were a big hit. Hubby took a batch with him for the people at his office. They devoured them and then requested more so I made another batch. Since the cookies are so small I recommend at least doubling the recipe. Happy baking! :)
    Reply
  • smd1227
    13 OCT, 2009
    Here's a link to a very easy candy corn cookie: http://www.bettycrocker.com/recipes.aspx/candy-corn-cookies?WT.mc_id=paid_search_200100_636117
    Reply
  • bibliobethica
    15 DEC, 2008
    I have made these several times. I always measure the dough using a T. The cookies are tiny - just a bit bigger than the candy corn. I like to add almond extract (1/4 t. ) instead of vanilla. The chocolate ones are equally delicious. Perfect for Halloween or Thanksgiving. My kids LOVE them!
    Reply
  • skatesillyheart
    17 NOV, 2008
    a surprisingly harmonious combination... it is very sweet, don't get me wrong, but it definitely has that nostalgic baking-and-frosting-Pillsbury-sugar-cookies at a kid's holiday party quality that is almost worth the sugar shock. I got 40 cookies and they were the size shown in the picture. Quick and easy enough to be worth it for pleasing a crowd (especially a crowd of kids or even easy going adults, just be sure to pass some good coffee...).
    Reply