By: Nora Bryant

Nora Bryant — Wed, 05 Nov 2025 00:48:20 +0000

This is a perfectly delish recpie. However I did not (shame on me) follow instructiosn with cutter to actually make the cookies cut out to the exact sizing with cutter, as I am a very experienced baker of many years making cookies. But she is right u need to do this to ensure cookies don’t spread too thin, esp 1st batch. Now, 2nd batch I made I didn’t need this but for me I generally always add 1/4 cup MORE flour than recipes call for on cookies like Choc Chips b/c they are too rummy. I know u don’t want to sacrifice taste and have cookies too doughy but I find if we don’t add the 1/14 more flour, they are not workable to roll and are flat and are runny. So also I chopped the candy corns finer w/ chopper and this allowed the candy not to melt too fast to tray and not end up in cookie. I also added 2 TBNS corn starch making dough a bit more stiff to work with not being as tacky. Much better results w/ second batch and these changes. 2nd batch looked like hers Wonderful. I will make again. I even made 2nd batch with sug substitute and they were great. W/ my oven I had to turn heat down after 1st 10 mins and cook 8 mins longer but they did not burn w/ this adding more time.

Comments on: White Chocolate Candy Corn Cookies

By: Nora Bryant