Candy corn sugar cookies
Candy Corn Sugar Cookies
This is a Martha Stewart recipe that I found when I was googling some fun things to make for Halloween. It’s a sugar cookie that you just roll into a ball and bake, then pop a piece of candy corn on after they come out of the oven. I made two batches so we’d have both chocolate and vanilla. The original recipe says you should get 36 cookies out of each batch, but I only got 24. I can’t imagine how small you’d have to roll these to get 36 cookies. Mine were pretty tiny to begin with!
These were a big hit and I think they look awfully cute and festive. And they taste good, so it’s a “good thing.” (Get it? I crack myself up.)
Recipe: Candy Corn Sugar Cookies
4 Tbsp. unsalted butter, room temperature
1/2 c. granulated sugar
1 large egg yolk (Big thanks to Clucky and all her chicken friends on Bea’s farm! I got to use farm fresh eggs… what a treat!)
1/4 tsp. vanilla extract
1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. all-purpose flour
24 candy corns
Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms. (I actually just used my mixer. I’m not trying to be Martha here, folks.)
Scoop out level teaspoons of dough, and roll into balls. (Chill dough briefly if it becomes too soft to handle.) Place balls on baking sheets, 2″ apart. Bake until edges are firm and cookies are dry to the touch (do not let cookies color), 9-11 minutes.
Remove from oven; gently press a candy corn into the center of each cookie while on the cookie sheet. Cool on sheet 1 minute; transfer to wire rack to cool completely.
Reduce the amount of flour given in the recipe to 1/2 cup. Add 1/4 c. unsweetened cocoa powder along with the flour in step 1, then proceed with the rest of the recipe.
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