Are candy corn not just the CUTEST little things you ever did see!? It must be the association they have with fall that makes me crazy excited! Not to mention the 3 stacked colors….and their adorable little triangular selves!!! Eeek! I just love em! So why WOULDN’T I want candy corn cookies?!
My grandmaw used to buy them for me when I was younger….just because she loves me. Or at least that’s all I noticed when she pulled a box of candy corn out of the grocery bag…pure, swollen up LOVE.
So, OBVIOUSLY, the only thing to do is to make candy corn cookies! Candy Corn + Cookies = LOVE. Capisce!? Good. Glad we are all onboard the candy corn obsession train.
The first time I ever made these cookies I realized it was a little more complicated than I anticipated. Not because the recipe is hard (it’s not), but candy corn has a mind of its own and just doesn’t understand the way it’s suppose to behave in the oven. Since it’s made primarily of sugar….lots and lots of sugar…it tends to carmelize and then get hard if it gets too much “direct” heat. We don’t want that. It’s the soft, chewy goodness that we are looking for. Don’t worry, I have the secret and its simple. Are you ready?? Ok….here it goes….avoid direct heat. Haha! But really…
The Secret to Perfect Candy Corn Cookies
Whenever you have mixed all the ingredients together, begin thinking about how big you want your cookies. For this particular cookie, I prefer them to be a little bit larger. The secret is in forming your dough before you bake it and chilling it prior. Grab a plate and some wax paper. If you are concerned your cookie dough will stick to the plate, go ahead and spray it with cooking spray.
Form balls of dough and arrange in a single layer on the plate, keeping in mind the size of the cookie you plan to make (the dough will spread as it bakes). Gently press the dough flat so that it can bake more evenly. Here’s the important part! MAKE SURE THE CANDY CORN DO NOT TOUCH THE BOTTOM. I found that adding the candy corn to the top of the dough last is the easiest. You do not want them to burn!
Next, place a sheet of wax paper over the plate of dough before adding the next layer of cookies. Continue this until you run out of dough.
Once you have done this, place the cookie dough in the refrigerator for about 20 minutes or so to allow the dough to firm up some. Preheat your oven to 350° as you wait.
Remove from the fridge and place your cookie dough on a greased cookie sheet. Slide into the oven to bake! It only takes about 10-12 minutes depending on your oven so watch them closely.
EAT ‘EM UP!!
I just KNOW your whole family will love these cookies. They are just so stinkin’ festive! Let the kiddos help mix it up and I’m sure candy corn cookies will become one of your own beloved fall traditions.
Happy Fall Ya’ll!