Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Candy-Corn Sugar Cookies 3.5 (224) 31 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 21, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Yield: 36 These petite fall treats will charm all but the grumpiest ghouls. Simple sugar cookies are garnished with candy corn pieces for a sweet fall treat. Ingredients 4 tablespoons unsalted butter, very soft ½ cup sugar 1 large egg yolk ¼ teaspoon vanilla extract ¼ teaspoon baking powder ¼ teaspoon salt ¾ cup all-purpose flour, (spooned and leveled) About 36 candy corns Directions 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. 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. 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. 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. 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. 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. Print