Candy Corn Sugar Cookies

5 from 3 votes

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!

Prep Time10

Cook Time10

Cool Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 230kcal

Author: Karissa Parrish

Equipment

Parchment paper
Baking Sheets
Electric Stand Mixer
Cookie Scoop

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

US Customary - Metric

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.

Notes

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.

Nutrition