Candy Corn Sugar Cookies with a Cake Mix

5 from 2 votes

A soft cake mix sugar cookie recipe is made extra special when they are topped with sweet candy corn.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: large cookies

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.

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.