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+ servings

Candy Corn Sugar Cookies

Karissa Parrish
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!
5 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Cool Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18 cookies

Equipment

  • Parchment paper
  • Baking Sheets
  • Electric Stand Mixer

Ingredients:
 
 

  • 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
  • cup white chocolate chips

Instructions:
 

  • 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.

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.
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.

Nutrition

Serving: 1cookieCalories: 208kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 80mgPotassium: 31mgFiber: 0.4gSugar: 18gVitamin A: 238IUVitamin C: 0.02mgCalcium: 26mgIron: 1mg
Keyword candy corn cookies, candy corn sugar cookies, halloween cookies, sugar cookies
Tried this recipe?Let us know how it was!