Description
These Candy Corn Cookies are a festive and colorful treat perfect for Halloween or any candy-themed celebration. Soft, buttery sugar cookies are tinted in classic candy corn colors—yellow, orange, and plain—then layered and sliced to showcase the vibrant stripes in every bite.
Ingredients
Units
Scale
Cookie Dough
- 1–1/2 cups butter, softened
- 1–1/2 cups sugar
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Food Coloring
- Yellow paste food coloring
- Orange paste food coloring
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which typically takes about 5 to 7 minutes. Beat in the vanilla extract to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the creamed butter and sugar mixture, beating until fully incorporated to form a dough.
- Divide and Color Dough: Split the dough in half. Tint one half yellow using the yellow paste food coloring. Divide the other half into two portions—a larger portion (two-thirds of this half) and a smaller portion (one-third). Color the larger portion orange; leave the smaller portion plain (uncolored).
- Form Dough Logs: Shape each colored dough portion into two logs about 8 inches long. Flatten the tops and gently push the sides in at a slight angle to create the characteristic candy corn shape. For each cookie stack, place the orange logs on top of the yellow logs and push the sides in at an angle again. Top with the plain dough logs, forming a slightly rounded top.
- Chill the Dough: Wrap the stacked dough logs tightly in plastic wrap and refrigerate until firm, approximately 4 hours, to make slicing easier and to maintain shape during baking.
- Preheat Oven and Slice: When ready, preheat the oven to 350°F (175°C). Unwrap the chilled dough and slice into 1/4-inch thick pieces.
- Bake Cookies: Arrange cookie slices about 2 inches apart on ungreased baking sheets. Bake for 10 to 12 minutes or until set but not browned.
- Cool: Remove cookies from the oven and transfer them to wire racks to cool completely before serving or storing.
Notes
- Using paste food coloring prevents the dough from becoming too wet, helping maintain the right consistency.
- Chilling the dough is essential to prevent spreading during baking and to keep the candy corn shape defined.
- For perfectly even slices, use a sharp knife and cut the logs on a cutting board.
- Store cookies in an airtight container for up to a week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
