These Sweet and Salty Candy Corn Cookies are the perfect Fall treat for when you want something besides pumpkin or apple! The base recipe is Paradise Bakery’s world famous sugar cookie recipe, and I give 15 different variations on it so you can use this delicious recipe year-round!
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Have you ever eaten at Paradise Bakery? If you have, then I’m sure you’ve had one of their world famous sugar cookies. They are SO good, and they literally melt in your mouth! To make these Sweet and Salty Candy Corn Cookies, I used Paradise Bakery’s sugar cookie recipe as a base and added my irresistible candy corn mix to the batter. The result was ah-mazing! Kids, grownups, basically everyone loved these Candy Corn Cookies!
These Candy Corn cookies aren’t just for the fall. You can easily adapt the base sugar cookie recipe to make this cookie work year-round.
15 SUGAR COOKIE VARIATIONS:
- Peppermint: Add 2 cups of crushed candy canes OR 2 cups of Andes Peppermint Crunch Baking Chips to the batter.
- Peppermint and Chocolate: Add 1 cup of crushed candy canes and 1 cup of mini chocolate chips to the batter. OR Add 1 cup of Andes Peppermint Crunch Baking Chips and 1 cup of mini chocolate chips to the batter.
- Orange and Chocolate: Add 1 Tablespoon of orange zest, 1 teaspoon of orange extract, and 2 cups of march chocolate chips to the batter.
- Cherry Almond: Add 1 cup of dried cherries and 1 cup of sliced almonds to the batter.
- Cherry and Chocolate: Add 1 cup of dried cherries and 1 cup of dark chocolate chips or chunks to the batter.
- Pistachio and Cranberry: Add 1 cup of chopped pistachios and 1 cup of dried cranberries to the batter.
- Stracciatella: Add 2 cups of shaved dark chocolate that has been frozen for 20 minutes to the batter, and mix until just combined! If you over-mix you run the risk of loosing those beautiful chocolate speckles in your cookies!
- Lemon Cookies: Add 2 Tablespoons lemon zest with 2 cups of white chocolate chips to the batter.
- Lime Cookies: Add 2 Tablespoons lime zest with 2 cups of white chocolate chips to the batter.
- Chocolate Chip: Add 2 cups of your favorite chips (I personally like chocolate chunks or mini chocolate chips in these).
- Peanut Butter and Chocolate: Use 1 cups of vegetable shortening and 1 cup of peanut butter in the recipe below. Then add 2 cups of chocolate chips.
- Peanut Butter Blossoms: Use 1 cups of vegetable shortening and 1 cup of peanut butter in the recipe below. Roll dough into balls, roll the balls in sugar, and flatten with 2 forks to form a criss-cross pattern. Then 3 minutes before they come out of the oven press an unwrapped Hershey’s Kiss into the top of each cookie. Finally, return them to the oven to bake 3 minutes.
- Chocolate Hazelnut: Add 1 cup of roasted, chopped hazelnuts and 1 cup of chocolate chunks to the batter.
- Toffee: Add 2 cups of toffee chips to the batter.
- Black and White: Add 1 cup of dark chocolate chips, and 1 cup of white chocolate chips to the batter.
Cook’s Note – Sweet & Salty Candy Corn Cookies:
- If you don’t have any cake flour on hand, no problem! Simply make your own using my cake flour substitute recipe.
- This recipe makes a TON of cookies so it’s great for holiday cookie exchanges, bake sales, potlucks, etc.
Cook’s Tools – Sweet & Salty Candy Corn Cookies:
- baking sheets
- silicone baking mats OR parchment paper
- large mixing bowl
- wire whisk
- stand mixer
- 3-Tablespoon scoop
- wire rack
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- Move oven racks to upper-middle and lower-middle positions and preheat to 375 degrees F. Line 2 cookie sheets with silicone baking mats or parchment paper; set aside.
- In medium bowl whisk to combine cake flour, baking powder, baking soda, and salt; set aside.
- In bowl of stand mixer fitted with paddle attachment, mix together vegetable shortening and sugars on low speed until combined, about 1 minute. Increase speed to medium and cream together for 3 minutes. Add vanilla and egg and mix until combined. Slowly add flour mixture to bowl and pulse until combined and no flour streaks remain, do not overmix! Fold in candy corn mix.
- Use a 3-tablespoon scoop to scoop batter onto prepared cookie sheet. Use palm of hand to flatten mixture slightly. If desired, place 1 candy corn in center of each cookie.
- Bake cookies 9-10 minutes. You’ll know they are don because small cracks appear on surface, they turn very pale golden, but the edges are not browned. Let cookies cool on baking sheet for 5 minutes, then move to wire rack to cool completely. Repeat with remaining dough.