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This easy Candy Corn Cookies recipe combines my favorite soft sugar cookie recipe with the adorable seasonal candy. The texture is irresistible. Between the cake mix cookie, fun candy corn and sprinkle of granulated sugar, they can’t be beat!
They are always the first treat that I add to my Halloween Dessert Table, along with Monster Cookie Bars and Brownie Bats.
A Quick Look at the Recipe
- Recipe Name: Candy Corn Sugar Cookies
- Prep Time: 15 minutes
- Bake Time: 35 minutes or 10-12 minutes per batch
- Servings: 14 large cookies
- Time Saving “Practically Homemade” Ingredients: White Cake Mix
Table of Contents
Ingredients Needed for this Recipe
- White Cake Mix: Using a white cake mix gives you the perfect base for this easy to make sugar cookie. A vanilla or yellow cake mix can be used as a substitution.
- Flour: Adding a cup of flour helps give the cookies a bit more structure.
- Butter Flavored Shortening: I have found that using the combination of softened butter and butter flavored shortening will result in a thicker cookie. You will also find it in my Lofthouse Sugar Cookies and Tiramisu Cookie recipes.
- White Chocolate Chips: The chips add a great flavor that works wonderfully with the candy. They also add amazing texture. Dark chocolate chips would be a rich and delicious substitute.
- Candy Corn: Found in the Halloween candy aisle, these orange, yellow and white candies are the perfect cookie addition.
See recipe card for full information on ingredients and quantities.
How to make Candy Corn Sugar Cookies
- Add the cake mix to your mixing bowl. Then add the butter, shortening, eggs and vanilla.
- Mix the ingredients until you have a thick cookie dough. Add the white chocolate chips and stir until they are evenly distributed.
- Use a large cookie scoop to scoop the cookie dough onto a silicone mat {or parchment} lined baking sheet. Sprinkle the tops with granulated sugar.
- Bake the cookies for 10-12 minutes, remove from the oven and then immediately add the candy corn and more sugar {if you desire} to the top of the cookies. Allow the cookies to cool for 10 minutes on the cookie sheet.
Expert Tips
- Cut the butter and shortening into cubes. This will help it incorporate into the dough easily.
- If you decide to add the candy corn to the cookie dough, be mindful. The candies will melt if they are touching the baking sheet.
- Add chopped salted peanuts to the cookie dough. This is the perfect way to balance the sweetness and give the cookies more crunch.
- Substitute the granulated sugar on top of the cookies with sanding sugar. Doing so will give the cookies a fun twist.
Storage and Freezing
Store: Leftover sugar cookies with candy corn can be kept in an airtight container at room temperature for up to 4 days. If you are layering the cookies in the container, use a piece of parchment paper {or wax paper} between layers to keep them from sticking together.
Freeze: Candy corn cookies freeze well for up to 3 months. Be sure they are totally defrosted before serving so that the candy corn isn’t too hard.
Candy Corn Cookies FAQ’s
Yes, scoop the dough {without the candy corn} and freeze for up to 3 months. The cookie dough mounds can be baked from frozen, just add another minute or two. Then add the candies after baking.
You can add other ingredients to the cookie dough. Keep the amount of mix-ins to 1 to 1 1/2 cups so that the cookie dough will shape well.
I have not tried making this particular recipe into bars. You could always use my Chocolate Chip Cookie Bars recipe and use white chocolate chips in the dough. Then add the candy corn to the bars after baking.
Do you love fall cookies? Try these recipes…
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Candy Corn Sugar Cookies with a Cake Mix
Ingredients
- 1 box white cake mix, {13.25 ounces}
- 1 cup all purpose flour
- ½ cup butter, {softened}
- ½ cup butter flavored shortening
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- ¼ cup granulated sugar
Toppings
- 42 candy corns
Instructions
- Preheat the oven to 350°.
- Combine the white cake mix, cornstarch and all purpose flour in a large bowl. Whisk the ingredients together to combine. Add the softened butter, shortening, eggs and vanilla extract to the dry mixture and cream together using a hand held {or stand} mixer. The dough will be a nice thick consistency. Add the white chocolate chips to the dough and mix until they are evenly distributed.
- Use a large cookie scoop {or about ¼ cup} to measure out cookie dough onto a silicone mat {or parchment} lined baking sheet. Sprinkle the top of each cookie with about ¼ teaspoon of granulated sugar.
- Bake for 10-12 minutes or until the cookies are baked through but not over baked. Remove from the oven, press 3 candy corns into the top of each cookie and sprinkle with additional granulated sugar {if desired}. Allow them to cool completely on the baking sheet. Continue baking the remaining dough.
- Store leftovers in an airtight container at room temperature for up to days or freeze for up to 3 months.
Notes
- Be sure to add the candy corn to the top of the cookies after baking. If you add the candy corn into the cookie dough they will melt and lose their shape anywhere they touch the baking sheet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband’s favorite fall candy is candy corn and so these cookies get baked a lot. So good!