Candy Corn Cookies

A unique, seasonal take on sugar cookies. Someone on my Facebook made some using a similar recipe (thanks, Jordan!) so I knew I had to make some and tailor them to my liking.

These are definitely an autumnal staple in my household now.

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Ingredients:

- 3 cups flour*

- 1 cup white sugar

- 1/2 tablespoon baking powder

- 1 teaspoon baking soda

- 1 cup softened butter*

- 2 teaspoons pumpkin pie spice

- 1 teaspoon vanilla extract

- 1 room temperature egg*

- candy corn (I prefer the minis for this)

*For any substitutions you may need, click here!

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Recipe:

- Preheat the oven to 375F

- Whisk together the flour, baking soda, baking powder, and the pumpkin pie spice.

- Mix the butter, vanilla, sugar, and egg together until smooth.

- Slowly add in the dry mixture, setting aside a spoonful of the dry mixture

- Coat the candy corn in extra dry mixture.

- Add the cookie dough to a lined baking sheet, using smaller balls of dough.

- Top with however much candy corn you desire, ever so gently pressing them into the dough.

- Bake for 10 - 12 minutes or until edges start to turn golden.

- Remove them from the oven, sprinkle extra pumpkin pie spice to the cookies, let cool on a wire rack, and you're done!

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Notes and things I learned along the way:

This is a simple sugar cookie recipe that is just tailored more to fit the candy corn! It also is a slightly larger batch than my other sugar cookie recipe!

You can also chop up the candy corn and mix throughout the cookies for a more evenly distributed bite!