How To Make Candy Corn Cookies
These soft candy corn cookies are like regular sugar cookies, but are artfully designed to look like everyone’s favorite classic Halloween treat!
Cream the butter and sugar for 5 to 7 minutes until light and fluffy. Beat in the vanilla.
In another bowl, whisk together the flour, baking soda and salt, then gradually beat into the creamed mixture.
Divide dough in half. Tint one portion yellow. Divide the remaining dough into 2⁄3 and 1⁄3 portions. Color the larger portion orange, and leave the smaller portion plain.
Shape each portion of dough into two 8-inch logs. Flatten the top and push the sides in at a slight angle. Place the orange logs on the yellow logs, then push sides in at a slight angle. Top with the plain logs, forming a slightly rounded top.
Wrap and refrigerate about 4 hours until firm.
Preheat the oven to 350 degrees F.
Unwrap and cut dough into 1⁄4-inch slices. Place the cookies 2 inches apart on the ungreased baking sheets.
Bake for 10 to 12 minutes until set.
Remove from the pans to the wire racks to cool. Serve and enjoy!
- Calories: 62.88kcal
- Fat: 3.13g
- Saturated Fat: 1.95g
- Trans Fat: 0.12g
- Monounsaturated Fat: 0.80g
- Polyunsaturated Fat: 0.14g
- Carbohydrates: 8.11g
- Fiber: 0.17g
- Sugar: 3.35g
- Protein: 0.68g
- Cholesterol: 8.13mg
- Sodium: 31.34mg
- Calcium: 1.89mg
- Potassium: 7.72mg
- Iron: 0.29mg
- Vitamin A: 25.88µg
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