Candy Corn Sugar Cookies. I am a real cookie nut and am constantly experimenting with new recipes. 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.

Sugar cookies are always amazing but this new recipe with candy corn makes them even better. If you love candy corn, this recipe is a must try. Plus, the colors are so festive and perfect to make on a Fall day. 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

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

I love that you can make these for lots of different occasions. Divide prepared sugar cookie dough into three equal portions. Leave one as is and color one other portion yellow and another portion orange. Line a standard loaf pan with plastic wrap.

Candy Corn Sugar Cookies instructions

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..

Our Candy Corn Cookies take an easy sugar cookie dough and transform it into something wonderfully festive. The flavor of candy corn is simply the flavor of sugar and processed vanilla. To lend to the candy vanilla flavor, add clear vanilla extract to our cookie dough and coat the cookie dough in a light layer of granulated sugar before baking. 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.