These candy corn sugar cookies are soft, chewy, and has white chocolate chips mixed into the batter. Candy corn is pressed directly into the cookies once out of the oven, making these perfect for Halloween. In just 30 minutes, you'll have the best sugar cookies that do not require cookie cutters or a rolling pin!
Why You'll Love These Cookies
- The best sugar cookie dough. I tested this cookie dough 12+ times until it was perfect. It's the same recipe I use for my Christmas sprinkle cookies.
- Takes 30 minutes from start to finish. This is the easiest sugar cookie recipe you can make. They are no chill, you don't need a stand mixer, and they require just 10 simple ingredients.
- Candy corn. The candy corn pieces are pressed into the cookies once immediately taken out of the oven.
- White chocolate chips. I like adding white chocolate chips to the batter to add another flavor element.
- Perfect for Halloween. Along with these chocolate Hocus Pocus cookies and chewy Rolo cookies, these candy corn cookies are a must-bake for Halloween every year!
For more spooky and delicious Halloween treats, check out these spider web brownies and Halloween funfetti cupcakes.
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Having a go-to sugar cookie recipe is a must for any and all home bakers. These are a drop-style sugar cookie, meaning you don't have to chill the dough, roll it out, or use cookie cutters!
Ingredients For Candy Corn Cookies
- All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips below).
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Use melted unsalted butter.
- Candy Corn: Use any brand that you prefer.
- White Chocolate: I used white chocolate chips.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Candy Corn Sugar Cookies
Step 1: In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 5 minutes.
Step 2: In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, whisk together the melted butter, sugar, egg, egg yolk, and vanilla extract until fully combined.
Step 4: Add the flour mixture and use a rubber spatula to gently fold everything together until the cookie dough forms. Then fold in the white chocolate chips.
Step 5: Use a medium cookie scoop to scoop out the cookie dough. Roll the dough in your hands and place onto the prepared baking pans.
Place 9 cookie dough balls on each pan and bake 10-13 minutes.
Step 6: Once the cookies are out of the oven, immediately press three pieces of candy corn on top.
Storing & Freezing
Storing: Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Freezing: Place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
Professional Home Baking Tips
- Baking Sheet: Line each cookie sheet with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
Recipe FAQs
If desired, you can add a drop of food dye to make either yellow dough or orange dough.
I used a medium-sized cookie scoop this time (2.7 tablespoons) but I also like to use a smaller cookie scoop (1.5 tablespoons). If you use a smaller one, just note that the bake time will be slightly less.
Yes you can, but roll the dough into balls first. Wrap them in plastic wrap and bake the next day.
More Halloween Desserts
📖 Recipe
Candy Corn Sugar Cookies
Equipment
- Parchment paper
- Baking Sheets
- Electric Stand Mixer
Ingredients:
- ¾ cup unsalted butter, melted cool for 5 minutes
- 1 ¼ cup sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup white chocolate chips
- ¾ cup candy corn save for after the cookies have baked
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 5 minutes.
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the melted butter, sugar, egg, egg yolk, and vanilla extract until fully combined.
- Add the flour mixture and use a rubber spatula to gently fold everything together until the cookie dough forms. Then fold in the white chocolate chips.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Roll the dough in your hands and place onto the prepared baking pans. Place 9 cookie dough balls on each pan and bake 10-13 minutes.
- Once the cookies are out of the oven, immediately press three pieces of candy corn on top. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
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