Candy Corn Sugar Cookies Recipe

Candy Corn Sugar Cookies Recipe It’s made from unsalted butter, granulated sugar, egg, vanilla extract, almond extract, all purpose flour, baking powder, salt, and candy corn. This easy Candy Corn Sugar Cookies Recipe makes a bright chewy dessert that takes about 1 hour total to prepare and can feed up to 24 people.

Candy Corn Sugar Cookies Recipe Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt 1 cup candy corn, plus extra for decorating

Candy Corn Sugar Cookies Recipe Instructions

1. Preheat your oven to 350°F (175°C) put two baking sheets on parchment paper ( Luna likes helping me push them flat on the trays).
2. In large bowl cream together the butter and sugar until light and fluffy, about 2 -3 minutes with a hand mixer on medium speed It always reminds me of frosting when the kids were little.
3. Beat in egg, vanilla and almond extract until well mixed. The almond makes it feel nice and nostalgic ( like those cookies my grandma made )…
4. Separately whisk together the flour, baking powder and salt.
5. Gradually add the dry ingredients to the wet mixture and mix just until the dough comes together (don’t over mix – we want soft, tender cookies, not hard ones).
6. Make sure to mix in 1 cup of candy corn by hand. Keep in mind if you ‘re baking with little ones, maybe a couple of them ” accidentally ” end up in their mouths.
7. Fill cookie scoops or tablespoons with the dough and roll into balls. Press them on prepared baking sheets, 2 inches apart.
8. So you just need to put little extra candy corn pieces on top of each dough ball after baking…
9. Bake for 10-12 minutes or until the edges are just turning golden (they shouldn’t look too hard at the center, they will harden as they cool).
10. Cool on the baking sheet for 5 minutes and then transfer to a wire rack. You should try to wait until they ‘re cool and then sneak a taste… if possible!

Recipe tips

• Soften the butter just right: Room temp butter should give a little when you press it a little but not melt. If it’s too soft it will spread far too much on your cookies. I leave mine out about 45 minutes – that ‘s long enough for me to make tea and fold a load of laundry.
• Chill the dough for cleaner shapes: If the kitchen is warm / your dough seems to be tossing and turning, put it in the fridge for 20-30 minutes before baking. This will help the dough hold its shape and will give you a denser / chewier cookies – just like Luna likes them.
• Add almond extract for a bakery-style twist: A touch of almond extract: it adds a hint of sweetness to the candy corn, and makes everything smell like a holiday morning.

How To Store Candy Corn Sugar Cookies

Refrigerate: Cool completely on a wire rack and then store them in an airtight container (parchment paper helps keep the cookies from sticking together) Refrigerate for up to 1 week. If you’d prefer, you can let the cookies come to room temperature before serving them (Clara always leaves them out while she puts the coffee on).

Freeze: For longer storage, freeze the cookies. After they’re cool, wrap each one individually in plastic wrap or place them on a single layer on a baking sheet to flash freeze for 1 hour. Then remove them from the freezer into a freezer-safe container or zip-top bag (trim down any excess air) and keep them for up to 2 months.

To serve, thaw the cookies at room temperature for 30-60 minutes, and Clara likes to warm them up a little in the microwave (only 10 seconds) to give them that warm feel from fresh baked.

How To Reheat Leftover Candy Corn Sugar Cookies

In The Oven: Preheat oven to 300°F (150°C). Place cookies on a baking sheet lined with parchment paper. Heat for 5–7 minutes, just until soft and slightly warmed through. Let them sit for a minute before serving… they’ll be warm, chewy, and smell like freshly baked memories.

In The Microwave: Place a single cookie/bunch on a microwave safe plate. Cover with a slightly damp paper towel to prevent the cookies from drying out. Heat on high for 8-10 seconds. Clara ‘s tip: Microwave just until the candy corn starts to look shiny… not melt!In The Air Fryer: Preheat the air fryer to 300°F (150°C). Place cookies into the basket or foil. Space them a little apart. Bake for 2–4 minutes, checking about halfway through. They’ll come out warm, with a little bit of crispy on the edges — just like day 1.

What to serve Candy Corn Sugar Cookies

Candy Corn Sugar Cookies Recipe serves well with warm apple cider, hot chocolate, vanilla milkshake, and cold milk. Candace corn sugar cookies also gets a good serving with pumpkin pie bars, caramel popcorn, cinnamon roasted nuts, and coffee cup chamomile for better taste.

Frequently Asked Questions

Can I use salted butter instead of unsalted?

Yes you can — just not adding any salt in the recipe (balance the flavor ) except Clara prefers unsalted, because she can control the amount.

Will the candy corn melt in the oven?

Yes it can melt if it gets too close to the edges. That ‘s why Clara presses extra candy corn on top right after she bakes so they soften without melting & remain pretty!

Can I make the dough ahead of time?

Sure. You can make the dough, wrap it tight and keep in fridge for up to 2 days. Just let it sit at room temperature for 10–15 mins before scooping out.

More cookie recipes:

• Coconut Toffee Chocolate Chip Cookies Recipe
• Apple Butter Oatmeal Cookies Recipe
• Peach Shortbread Cookies Recipe