The purpose of the corn syrup in this recipe is to help create a soft texture to the cookie, making it more malleable, rather than crispy. This helps when creating the indentation in the center of the cookie in which to place the filling.u003cbr/u003eu003cbr/u003eIf you do not have corn syrup, you can try omitting it from the recipe or replacing it with an equal amount of honey. The honey may change the flavor of the final baked cookie, however.u003cbr/u003eu003cbr/u003eGranulated sugar should not be substituted for corn syrup. Since corn syrup is a liquid and sugar is not, the addition of granulated sugar will likely impact the texture and consistency of the finished baked cookie.u003cbr/u003eu003cbr/u003eCorn syrup is also used in the peppermint filling. I would not recommend substituting the corn syrup here, as it’ll change the texture and flavor of the filling.