Candy Corn Sugar Cookies. I am a real cookie nut and am constantly experimenting with new recipes. Cutting the Candy Corn Shaped Sugar Cookies After the dough has been chilled or frozen, you can preheat the oven, remove the wrap, and start slicing. These decorated cookies channel the festive spirit of candy corn without packing such an intense sugar punch. You can make these cookies as big or as small as you'd like; miniature candy corn cookies look adorable presented in a bowl like the real candies, while slightly larger cookies make a perfect treat for adults and kids alike. I have to stop writing my posts late at night.

Minions are what I affectionately call my kids so apparently they are always on my mind. Cream together the sugar and butter until light and fluffy. Add the egg and vanilla and continue to beat until incorporated. You can cook Candy Corn Sugar Cookies using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Candy Corn Sugar Cookies

Prepare 1 1/2 cups of all purpose flour.
Prepare 1 1/2 tsp. of baking powder.
It's 1/4 tsp. of salt.
It's 1/2 cup (1 stick) of unsalted butter, at room temperature.
Prepare 3/4 cup of granulated sugar.
Prepare 1 of large egg, at room temperature.
It's 1 tsp. of vanilla extract.
You need of Candy corns, for topping.

In another bowl, whisk together the flour, baking soda and salt. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Oh, the memories of a few pieces clanking against the bottom of my trick-or-treating bucket. On Halloween, houses that ran out of fun-sized Snickers, or so-called 'good' candy, used to toss out candy corn.

Candy Corn Sugar Cookies step by step

In a medium bowl, whisk together the flour, baking powder and salt. Set it aside. In a separate bowl, use a hand mixer to beat the butter and sugar together until creamed together. Then add the egg and vanilla and beat until combined, scraping down the sides as needed..
Add the dry ingredients to the wet and mix on low speed until combined. Dough will be thick. Scoop about 2 tbsp. of dough per cookie and roll into balls. Place the dough balls onto a plate, cover with foil or plastic wrap and place in the fridge for a minimum of 2 hours (and up to 4 days)..
Once the dough has chilled and you're ready to bake, preheat the oven to 350°F. Line a couple large baking trays with parchment paper or silicone baking mats.arrange the dough balls onto the trays, about 3 inches apart from each other. Bake for 10-12 minutes, or until lightly browned on the edges. The centers should still look very soft. Immediately press a couple of candy corn gently into the tops of each cookie..
Let them cool on the trays for 5 minutes, before moving them to a wire rack to cool completely. Store the cookies in an airtight container for up to 1 week..

They are good, tastes like a sugar cookie with candy corn. Make sure the candy corn is completely enclosed in the dough or the candy corn will melt everywhere. I didn't spray the pan, I used parchment paper. One sheet the cookies stuck a little bit but I think I tried to take them off the pan too soon. Divide dough into three separate bowls.