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!
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
In a medium-sized bowl, whisk together theflour, 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.
Notes:
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.CookieScoop: 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.