Description
Candy Corn Cookies are festive, colorful treats perfect for Halloween or any autumn celebration. These soft and buttery cookies feature layers of yellow, orange, and plain dough that mimic the iconic candy corn colors. Easy to prepare and fun to slice, they bring a delightful burst of color and sweetness to your cookie platter.
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
- Yellow paste food coloring
- Orange paste food coloring
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy, about 5 to 7 minutes. This step ensures a smooth, airy cookie texture.
- Add Vanilla Extract: Beat in the vanilla extract thoroughly to combine and infuse flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the creamed butter and sugar mixture, beating until fully incorporated and forming a dough.
- Divide and Tint Dough: Separate the dough into halves. Tint one half yellow using yellow paste food coloring. Then, divide the other half into two portions (two-thirds and one-third). Tint the larger orange with orange paste food coloring and leave the smaller portion plain.
- Shape Dough Logs: Shape each portion into two 8-inch logs. Flatten the top surfaces slightly and press the sides in at a subtle angle to prepare for layering.
- Assemble Dough Layers: Place the orange logs atop the yellow logs, pushing their sides in at a slight angle to fit. Finally, top with the plain dough logs, forming a gently rounded top layer. This layering recreates the candy corn look.
- Chill Dough: Wrap the assembled logs tightly and refrigerate until firm, about 4 hours, which makes slicing easier and maintains shape during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking.
- Slice and Bake: Unwrap the chilled dough logs and cut into 1/4-inch thick slices. Place slices 2 inches apart on ungreased baking sheets to allow spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the cookies are set and edges are lightly golden.
- Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely before serving.
Notes
- Use paste food coloring for rich, vibrant colors without altering the dough consistency.
- Ensure the dough is well chilled before slicing to maintain defined layers and prevent colors from blending.
- Store cookies in an airtight container at room temperature for up to one week.
- For a festive touch, drizzle with a white or dark chocolate glaze after cooling.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0.1g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 20mg
