Description
Delightfully colorful and buttery sugar cookies infused with the playful sweetness of candy corn, perfect for fall gatherings.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped candy corn
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract; mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the candy corn gently.
- Scoop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press additional candy corn on top if desired.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes to improve texture and prevent spreading. Use room temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: candy corn, sugar cookies, fall baking, Halloween cookies, seasonal treats
