Ingredients
- 3 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups sugar
- 2/3 cup shortening, softened
- 2/3 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/4 cup sugar, for coating cookie dough balls
- 1 1/4 cups candy corn
Preparation
Step 1
Whisk together the flour, baking powder and kosher salt. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the sugar, butter and shortening together on medium high speed for 4-5 minutes.
Add in the eggs and vanilla extract. Mix until completely combined, about 2 minutes on medium speed.
Slowly add in the dry ingredients on low speed and mix until almost combined.
Take a spatula and fold the ingredients together.
Using a cookie dough scooper, scoop the cookie dough. Then roll each cookie dough piece into a ball.
Pour the 1/4 cup sugar onto a plate. Roll each cookie dough ball into the sugar.
Then place the cookie dough balls onto the baking sheet lined with parchment paper.
Bake the cookies at 350 degrees F for 11 minutes.
Take the cookies out of the oven and immediately press 3 pieces of candy corn on top of each cookie.
Cool the cookies on the baking pan for 5 minutes on a cooling rack. Then transfer the cookies to a cooling rack to cool completely.