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Candy Corn Stuffed Thumbprint Cookies
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup candy corn pieces

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a mixing bowl, beat the softened butter and granulated sugar until light and creamy.
  • Stir in the vanilla extract and salt until combined.
  • Gradually mix in the flour until a soft dough forms.
  • Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheet.
  • Use your thumb or the back of a spoon to press an indent into the center of each ball.
  • Fill each indent with a few candy corn pieces, pressing them in gently so they stay in place.
  • Bake for 10 to 12 minutes until the edges turn lightly golden.
  • Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.

Notes

Press the candy corn pieces firmly into the dough before baking so they stay put once the cookies cool. If the dough feels too soft to handle, chill it for 10 minutes to make shaping easier. These keep well in an airtight container for up to three days at room temperature.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven