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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Soft Candy Corn Cookies (My favorite Halloween Cookies) Recipe

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This recipe for Soft Candy Corn Cookies (My favorite Halloween Cookies) is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all purpose flour
¾ cup room temp butter
½ cup sugar
½ cup brown sugar
1 egg
1 tsp baking soda
¼ tsp salt
2 tsp corn starch
1 Tbs vanilla flavoring
1 small bag candy corn (about 2 cups worth)
Directions:
Directions:
In a large bowl, combine butter, sugar and brown sugar with a hand mixer until mixture is light and fluffy
Add in vanilla and egg and blend. Slowly add in flour, corn starch, baking soda and salt and mix until a soft, thick dough forms. Add in candy corn and stir gently. Refrigerate for 1 hour or longer (prevents cookies from spreading when baking)

Preheat oven to 350 F and spray a cookie sheet with non-stick cooking spray
Using your hands, roll a heaping tablespoon of the dough into small balls and place about an inch or more apart from each other

*IMPORTANT- Make sure when forming each ball that there is not a piece of candy corn visible on the underside or the side of each ball (Candy corn showing on the top is fine). Any contact the candy corn has with the baking sheet will result in a puddle of baked liquid candy corn under each cookie. Covering any visible candy corn with a pinch of dough should help*

Bake for 8-10 minutes.
Number Of Servings:
Number Of Servings:
16 to 18 Cookies
Personal Notes:
Personal Notes:
Note - Be sure to cover cookie sheet with parchment paper in case a candy corn does come in contact with the cookie sheet. (See comment under directions)

The cookies may appear under cooked when first removed from oven. Do NOT cook any longer - the cookies will continue to set while left to cool on the cookie sheet.

Allow to cool at least 10 minutes before serving

 

 

 

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