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Halloween Candy Corn Sugar Cookies

Delightful sugar cookies topped with festive candy corn, perfect for Halloween gatherings and beyond.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour Look for a fine texture and no additives.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt Optional; can be reduced or omitted.
Wet Ingredients
  • 1 cup unsalted butter, softened Can be substituted with plant-based butter for a dairy-free version.
  • 1 1/2 cups granulated sugar Brown sugar can be used for a deeper flavor.
  • 1 count egg Can be substituted with one flax egg for a vegan option.
  • 1 teaspoon vanilla extract Can be replaced with almond extract for variation.
  • 1/2 teaspoon almond extract Optional; can omit for a straightforward flavor.
Decoration
  • Yellow, orange, and white candy corn For topping the cookies.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper.
  2. In a medium bowl, mix together the flour, baking soda, baking powder, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the egg, vanilla extract, and almond extract until well combined.
  5. Gradually blend in the dry mixture until just combined; do not overmix.
Baking
  1. Roll 1 tablespoon of dough into small balls and place them on the baking sheet, spaced apart.
  2. Flatten each ball slightly and press a piece of candy corn into the top.
  3. Bake for 8-10 minutes or until edges are lightly golden.
  4. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Dough can be frozen for up to 3 months. Reheat cookies as necessary.