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Candy Corn Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 350 reviews
  • Author: Wesley
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 24-30 cookies, depending on cookie size
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Candy Corn Sugar Cookies transform classic sugar cookie dough into a festive layered treat perfect for fall. By dividing and coloring the dough with yellow and orange food coloring and layering it to mimic candy corn, these cookies are fun to make and delightfully colorful. Optional sanding sugar and dipped white chocolate or almond bark add extra sparkle and flavor.

Ingredients

Scale

Cookie Dough

  • 1 batch sugar cookie dough
  • Yellow food coloring
  • Orange food coloring

Optional Decorations

  • Sanding sugar (coarse raw sugar or sprinkles)
  • Almond bark or white chocolate (melted)

Instructions

  1. Divide and Color Dough: Divide the prepared sugar cookie dough into three equal portions. Leave one portion plain, color one portion yellow, and color the other portion orange using food coloring. Knead each portion until the color is evenly distributed.
  2. Layer Dough in Loaf Pan: Line a standard loaf pan with plastic wrap. Press the uncolored dough into the bottom of the pan, smoothing it to create a flat layer approximately 1/2 to 3/4 inch high. Then add the orange dough layer on top of the plain dough and smooth it evenly. Lastly, layer the yellow dough on top and smooth it flat. The thickness can be adjusted depending on batch size and pan dimensions.
  3. Chill Dough: Cover the layered dough with plastic wrap and chill until firm. You can freeze it for 30 to 60 minutes or refrigerate for 1 to 2 hours. Alternatively, the dough can be stored in the refrigerator for 2 to 3 days before baking.
  4. Slice and Shape Cookies: Remove the plastic wrap and slice the layered dough loaf into 1/4 inch slices. Trim the top of each slice straight to create a clean edge. Cut each slice into triangle shapes to resemble candy corn pieces. Optionally, dip the top side of each triangle in sanding sugar for extra sparkle.
  5. Bake Cookies: Bake the cookies according to the baking directions specified in your sugar cookie dough recipe, typically at 350°F (175°C) for 8-12 minutes until edges are lightly golden. Allow the cookies to cool completely on a wire rack.
  6. Optional Decoration: If desired, dip the pointed ends of the cooled cookies into melted almond bark or white chocolate and decorate with sprinkles or sanding sugar while the coating is still wet. Let the coating harden before serving or storing.

Notes

  • This recipe uses food coloring and layering techniques to create a festive fall cookie that mimics candy corn colors.
  • You can prepare the dough layers in advance and refrigerate up to 3 days before slicing and baking.
  • Use white chocolate or almond bark to add a professional-looking finish and extra sweetness.
  • Sanding sugar adds texture and sparkle if you want an extra decorative touch without chocolate.
  • Slicing the dough cold ensures cleaner edges and easier shaping of the candy corn triangles.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 8g
  • Sodium: 80mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 0.5g
  • Protein: 1g
  • Cholesterol: 15mg

Find it online: https://lickplates.com/candy-corn-sugar-cookies-recipe/