Directions

1. Preheat the Oven and Prepare Baking Sheets

   Preheat your oven to the ideal temperature of 375°F. 

   
   You do not need to grease your baking sheets, however, you can choose to line each one with parchment paper for easier cleanup.

2. Combine the Cookie Dough Ingredients

   Combine the Classic Sugar Cookie Mix, 8 tablespoons of softened unsalted butter, and 1 large egg. 

   
   For stand mixers, begin on low speed to gently blend the ingredients. Gradually increase to medium speed as the mixture starts to form a dough. Mix for about 2-3 minutes until the dough is smooth and completely combined, with no dry flour visible.

   
   If you don’t have a stand mixer, you can use a hand mixer or hand-knead the dough. If you have any questions, refer to the “Let’s Make it Together: My Better Batch Classic Sugar Cookies” video!

3. Prepare Sugar Cookie Decorations 

   Place your chosen sprinkles (I used yellow, white, and orange sprinkles, keeping with the candy corn theme) in a small dish. Open the bag of candy corn. I recommend pouring the candy corn into a small dish as well so you don’t have to reach into the bag after touching raw cookie dough.

4. Roll Dough Into Balls and Decorate

   Begin by taking approximately 2 tablespoons of cookie dough and gently rolling to form a small ball. Take the ball of dough and first roll it into the sprinkles until lightly covered. Then, firmly press a candy corn (or two!) into the top of the ball.

   
   Bake the Candy Corn Sugar Cookies

   
   Space each decorated cookie ball 2 ½ inches apart on the baking sheets. 

   
   Bake at 375°F for 9-11 minutes, until the edges of the cookies have set. Allow the cookies to set for 5 minutes before removing from the baking sheet.