Description
These Candy Corn Cookies are a festive treat inspired by the classic Halloween candy. They feature layers of colorful dough shaped to resemble candy corn, offering a visually appealing and deliciously buttery cookie that’s perfect for holiday celebrations or anytime you want a fun, sweet snack.
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
Colors
- 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, about 5 to 7 minutes. This step incorporates air into the dough, creating a tender texture.
- Add Vanilla Extract: Beat in the vanilla extract until fully combined. This adds flavor depth to the dough.
- 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 Dry and Wet Ingredients: Gradually add the dry ingredients into the creamed butter mixture, beating until just combined to form the dough.
- Divide and Color Dough: Split the dough into halves. Tint one half with yellow paste food coloring. Then take the second half and divide it further into two portions: two-thirds of it to be colored orange, and the remaining one-third to remain plain (no coloring).
- Shape Dough Into Logs: Shape each colored portion into two 8-inch logs. Flatten the tops slightly and pinch the sides in at a gentle angle to mimic the candy corn shape.
- Layer Dough Logs: Place the orange logs on top of the yellow logs, pushing the sides in at the slight angle again. Then place the plain dough logs on top to form a layered log with a slightly rounded top.
- Chill the Logs: Wrap the layered logs tightly in plastic wrap and refrigerate until firm, about 4 hours. This makes slicing easier and helps maintain the shape during baking.
- Preheat Oven: Heat the oven to 350°F (175°C).
- Slice Dough Logs: Unwrap the chilled dough logs and slice into 1/4-inch thick pieces carefully.
- Arrange on Baking Sheet: Place the cookie slices about 2 inches apart on ungreased baking sheets to allow for spreading.
- Bake Cookies: Bake for 10 to 12 minutes until the cookies are set and edges are lightly golden.
- Cool: Transfer the baked cookies from the pans to wire racks to cool completely before serving.
Notes
- Use paste food coloring for vibrant colors without altering dough consistency.
- Chilling the dough logs is essential for clean slices and maintaining the candy corn shape.
- Ensure even thickness when slicing for uniform baking.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can be frozen after baking for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
