Ingredients for Chocolate Candy Corn Sugar Cookies Plus A Vanilla Variation
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How to Make Chocolate Candy Corn Sugar Cookies Plus A Vanilla Variation
- Preheat oven to 350°F (175°C).
- In a medium bowl, cream together 1/2 cup (113g) softened butter and 1/2 cup (100g) granulated sugar using a wooden spoon until light and fluffy.
- Add 1 large egg yolk, 1 teaspoon vanilla extract, 1 teaspoon baking powder, and 1/4 teaspoon salt. Mix until well combined.
- Gradually add 1 cup (125g) all-purpose flour and 1/4 cup (30g) unsweetened cocoa powder. Mix until a soft dough forms. (For vanilla variation: omit cocoa and use 3/4 cup (94g) flour)
- Scoop level tablespoons of dough and roll into balls.
- Place dough balls onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are firm and the cookies feel dry to the touch. Do not overbake!
- Remove from oven and immediately press one candy corn into the center of each cookie.
- Let cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
4g
Carbs
1g