These candy corn sugar cookies are soft and chewy cookies that have candy corn pieces and white chocolate chips mixed into the batter. These are fun treats to serve at any Halloween party!
This candy corn cookies recipe is a great way to combine those yellow, white, and orange candies. The cookie dough is a sugar cookie base that is both light and fluffy with each bite.
Not only are these perfect fall cookies, but they can be baked right away. No chilling required!
Why You'll Love These Cookies
- They are no chill and can be baked right away.
- They're made for any candy corn lover.
- Both sweet candy corn and white chocolate are mixed into the dough.
- The cookie dough balls are topped with extra candy pieces.
- You can serve them as your special Halloween cookies!
Whether you make these cookies before or after Halloween, you can definitely use your leftover candy corn to create a delicious cookie!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips above).
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Make sure to use unsalted butter that is at room temperature.
- Sugar: A combination of both white and brown sugar is used.
- Candy Corn: Use any brand that you prefer.
- White Chocolate: I used white chocolate chips.
Here are the step by step instructions on how to make these white chocolate candy corn cookies.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking powder, and salt. Set aside.
Step 2: Beat together the butter and sugars. In a large bowl of an electric mixer using the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high speed for at least 3 minutes.
Step 3: Wet ingredients. Add the egg and vanilla extract on medium speed and mix for 1 minute.
Step 4: Combine ingredients: Add the flour mixture and mix on low speed just until combined. Then mix in the candy corn and white chocolate chips.
Step 5: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough and place it on the prepared cookie sheet.
Step 6: Bake. Bake the cookies for 10-15 minutes and allow them to cool on the baking sheet for 10 minutes before transferring them over to a cooling rack.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Expert Baking Tips
- Baking Sheet: I recommend this specific baking sheet. Line each pan 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.
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 different.
Yes you can, but roll the dough into balls first. Wrap them in plastic wrap and bake the next day.
It brings me so much joy to see you make my recipes. 🙂
More Cookie Recipes
Candy Corn Sugar Cookies
- Parchment paper
- Baking Sheets
- Electric Stand Mixer
- 2 ¼ cups all-purpose flour
- 1 teaspoon corn starch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup sugar
- 2 tablespoons brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup candy corn
- ⅓ cup white chocolate chips
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, corn starch, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high speed until light and fluffy (2-3 minutes). Add the egg and vanilla extract on med-low speed and mix for 1 minute.
- Slowly add the flour mixture on low speed, mixing just until combined. Then mix in the candy corn and white chocolate chips.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and bake for 10-15 minutes. 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.