Prep 20 mins
Cook 12 mins
I like the brownie-like flavor of these cute little cookies, and I love how simple they are to make. They are easily hand-mixed, so don't drag out the mixer! I made a double batch using one whole egg in just 45 minutes from start to finish. I didn't refrigerate the dough, but next time I might because it was a bit sticky to work with. Judge doneness by touch rather than appearance, since once they start to "look" done, they are already overbaked. This recipe comes from Everyday Food magazine #16. I am including the vanilla variation, although I have not tried it yet.
- 4 tablespoons butter, very soft (I do not recommend any substitutions)
- 1⁄2 cup sugar
- 1 egg yolk
- 1⁄4 teaspoon vanilla
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup flour, all-purpose
- 1⁄4 cup unsweetened cocoa
- 36 candy corn (or one piece per cookie)
- Preheat oven to 350°F Place butter and sugar in a medium bowl and beat well using a wooden spoon.
- Add in egg yolk, vanilla, baking powder and salt, and continue to mix until combined.
- Add flour and cocoa and mix until a dough forms.
- Scoop out level teaspoons of dough and form into balls.
- Place dough on cookie sheet and bake for 10-12 minutes, or until the edges are firm and the cookies feel dry to the touch.
- Remove pan from the oven and immediately press a candy corn in the center of each cookie.
- Allow cookies to cool on the pan for one minute before placing them on a wire rack to cool completely.
- VANILLA VARIATION: Simply omit the cocoa and increase the flour to 3/4 cup; otherwise proceed the same as above.
A very simple, soft cookie that was delicious. I love how easy it was to make, I made the vanilla version and the dough was a little dry-- I had to add some water to the batter-- but the cookies turned out delicious. I'm ready to make a second batch of these to sell at a bake sale. The only downside is that the recipe only makes about 24 very small cookies.
Great cookies! Used up almost all my leftover candy corn (which was the plan), but then had to scrounge for another bag, because my fiance and his parents wanted more! I made the vanilla ones, and the only changes I made were to use a whole egg and part whole wheat flour. I also pressed 2 candies into the top of each cookie, instead of just one. I plan on using this recipe again, even just to make plain sugar cookies, and will also try making the dough much thicker to use for cut-outs (what I ended up with this was quite runny, and I actually just dropped the cookies on the sheet, rather than forming balls). Thanks Vino Girl for such a great recipe!
These cookies tasted great, but sort of fell apart when I pressed the candy corn on top. Thanks for the recipe!