Candy Corn Sugar Cookies
October 30: National Candy Corn Day
On the eve before All Hallow’s Eve, make a treat that is good to eat—sugar cookies simply embedded with a single candy corn. This tri-colored confection is most popular around the autumn harvest, as it resembles the kernel of a corn. Traditional colors are white, orange and yellow, but there are seasonal variants to the color scheme.
We usually bake a batch of both vanilla and chocolate sugar cookies and decorate them with candy corn for a color contrast on a tray. Kids (and kids-at-heart) enjoy eating them when we bring these desserts to different fall festivals and Halloween parties. Candy corn sugar cookies are especially appropriate on National Candy Corn Day, too!
Recipe
(Adapted from Martha Stewart)
For the vanilla candy corn sugar cookies
- ¼ cup (4 tablespoons) unsalted butter, softened
- ½ cup sugar
- 1 egg yolk, large
- ¼ teaspoon vanilla
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¾ cup flour
- candy corn
Directions
In a large mixing bowl, cream the butter with the sugar until smooth. Beat in the egg yolk and vanilla. In a separate bowl, combine the salt, baking powder and flour.
Gradually add the flour mixture into the butter mixture and mix until a smooth dough is formed. Roll out an inch round ball. Place two inches apart on a greased cookie sheet. Bake in a preheated oven at 350 degrees F for 10-12 minutes or until the edges are firm and the middle of the cookie is dry.
Remove from the oven. Press a candy corn in the center of each cookie. Transfer cookies to a wire rack to cool completely. Yield: 1 ½ dozen cookies.
For the chocolate candy corn sugar cookies
- ¼ cup (4 tablespoons) unsalted butter, softened
- ½ cup sugar
- 1 egg yolk, large
- ¼ teaspoon vanilla
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup flour
- ¼ cup unsweetened cocoa powder
- candy corn
Directions
In a large mixing bowl, cream the butter with the sugar until smooth. Beat in the egg yolk and vanilla. In a separate bowl, combine the salt, baking powder, flour and cocoa powder. Gradually add the flour mixture into the butter mixture and mix until a smooth dough is formed. Roll out an inch round ball.
Place two inches apart on a greased cookie sheet. Bake in a preheated oven at 350 degrees F for 10-12 minutes or until the edges are firm and the middle of the cookie is dry. Remove from the oven. Press a candy corn in the center of each cookie. Transfer cookies to a wire rack to cool completely.
Notes
- The chocolate candy corn sugar cookies yield fewer than the vanilla ones. The tops also need to be slightly flattened with the palm of the hand before baking. The cookies’ darker color contrasts well with the bright candy corn.
- Candy corn sugar cookies are a nice Halloween and seasonal treat. Try using candy corn to decorate Oreo turkey cookies for Thanksgiving.
HI COOKERY 