Description
These festive Candy Corn Cookies are a colorful and delicious treat perfect for Halloween or any fall celebration. Made with a buttery sugar cookie dough tinted in vibrant yellow and orange hues and layered to mimic the classic candy corn appearance, these cookies are soft, slightly chewy, and irresistibly fun to eat.
Ingredients
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 mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, about 5 to 7 minutes. This aerates the dough and ensures the cookies have a tender texture. Then, beat in the vanilla extract thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate this dry mixture into the creamed butter and sugar, beating until fully combined to form a dough.
- Divide and Color Dough: Split the dough into halves. Tint one half with yellow paste food coloring. Take the other half and divide it into two portions: one portion that is two-thirds of the dough to be colored orange, and a smaller one-third plain portion left uncolored.
- Shape the Dough Logs: Shape each colored dough portion into two 8-inch logs. Flatten the top of each log slightly, and gently press in the sides at a slight angle to prepare for layering.
- Assemble the Candy Corn Logs: Place the orange dough logs directly on top of the yellow logs, aligning and pushing the sides in slightly so the layers adhere. Then, place the plain (uncolored) logs on top of the orange ones, forming a rounded top that mimics the classic candy corn shape. Wrap the assembled logs tightly in plastic wrap.
- Chill Dough: Refrigerate the wrapped logs until firm, approximately 4 hours. This step is essential for maintaining the logs’ shape and making them easier to slice.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time you’re ready to bake.
- Slice and Bake: Unwrap the chilled logs and slice into 1/4-inch thick pieces. Arrange the slices 2 inches apart on ungreased baking sheets to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the cookies are set but not browned. The cookies should maintain their colorful layers distinctly.
- Cool: Remove the cookies from the baking sheets and transfer them to wire racks to cool completely before serving or storing.
Notes
- Use paste food coloring instead of liquid to prevent altering the dough’s consistency.
- For best results, chill the dough thoroughly before slicing to keep the layers intact while baking.
- These cookies can be stored in an airtight container at room temperature for up to one week.
- Softened butter should be room temperature but not melted for proper creaming.
- If you prefer crisper cookies, bake a minute or two longer, watching carefully to avoid browning.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 110
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
