CANDY CORN SUGAR COOKIES

Candy Corn Sugar Cookies

Candy Corn Sugar Cookies are a festive and fun treat, perfect for Halloween. They don’t taste like candy corn but have the signature tri-color layers that make them instantly recognizable. Soft, buttery, and sweet, they bring a playful touch to any dessert table.

These cookies are easy to make without rolling or cookie cutters. The bright yellow, orange, and white layers create a cheerful holiday look, making them great for parties, school events, or simply enjoying at home. Their soft texture and rich flavor make them a favorite among kids and adults alike.

Chilling the dough ensures clean layers and keeps the cookies from spreading. Using gel food coloring helps maintain vibrant hues without affecting the texture. Once baked, they hold their shape beautifully, making them as pretty as they are delicious.

“Nothing beats the buttery sweetness of a classic ‘Sugar Cookies,’ especially when dressed up as festive ‘Candy Corn Sugar Cookies’ for Halloween.”

Perfect with a glass of milk or a warm drink, Candy Corn Sugar Cookies are a must-have for the Halloween season.

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ingredients Candy Corn Sugar Cookies

Butter (1 cup, room temperature) – Adds richness and a soft texture.
Sugar (1 cup) – Provides sweetness and helps create a tender crumb.
Egg (1 large) – Binds the ingredients and adds moisture.
Almond Extract (1 ½ teaspoons) – Enhances the flavor with a subtle nutty note.
Flour (3 cups) – The main structure for the cookies.
Baking Powder (1 ½ teaspoons) – Helps the cookies rise slightly for a soft texture.
Salt (½ teaspoon) – Balances sweetness and enhances flavor.
Food Coloring (Orange & Yellow) – Creates the signature candy corn appearance.

Creamy Frosting

Unsalted Butter (¼ cup) – Adds a smooth, rich base.
Cream Cheese (4 ounces, softened) – Provides a creamy, slightly tangy flavor.
Vanilla Extract (½ teaspoon) – Enhances the sweetness with warm flavor.
Powdered Sugar (2 cups) – Gives the frosting a smooth and fluffy texture.

Preparing the Candy Corn Sugar Cookies

Preheat the Oven – Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking.
Cream Butter and Sugar – In a large mixing bowl, beat together the butter and sugar until light and fluffy. This step ensures a smooth texture for the dough.
Add Wet Ingredients – Crack the egg into the bowl and pour in the almond extract. Beat them into the mixture until fully combined.

Combining the Dry Ingredients

Mix Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, and salt.
Measure the Flour Correctly – To avoid adding too much flour, spoon it into your measuring cup rather than scooping it directly from the bag. This helps prevent compacting the flour and ensures the right dough consistency.
Combine Wet and Dry Ingredients – Gradually add the dry mixture to the butter mixture, mixing until just combined. Avoid overmixing to keep the dough light.

Dividing and Coloring the Dough

Divide the Dough – Split the dough into two equal portions.
Color the Dough – Add yellow food coloring to one portion, mixing it in thoroughly until you reach the desired shade. Repeat the process with orange food coloring for the second portion of dough.

Assembling the Layers

Layer the Yellow Dough – Press the yellow dough evenly into the bottom of the prepared pan. Use a mini roller to smooth it out into an even layer.
Roll the Orange Dough – On a sheet of sprayed foil or parchment paper, roll out the orange dough to match the size of the pan.
Top with Orange Dough – Carefully flip the rolled orange dough on top of the yellow dough. Press and roll it gently to ensure it’s smooth and even across the yellow layer.

Baking the Candy Corn Sugar Cookies

Bake the Dough – Place the pan in the preheated oven and bake for 14-18 minutes, or until the cookies are done. They won’t look completely set, so be careful not to overbake.
Cool the Cookie Layers – Allow the cookie layers to cool in the pan after baking.

Making the Frosting

Mix the Frosting Ingredients – In a mixing bowl, beat together the butter, cream cheese, vanilla extract, and powdered sugar. Start on low speed to combine, then increase to high until the frosting becomes light and fluffy.

Frosting and Cutting

Frost the Cookies – Spread the frosting evenly over the cooled cookie layers. Let the frosting set at room temperature, or chill the bars to speed up the process.
Cut into Triangles – Once the frosting is set, cut the cookie bars into 2 ½-inch rows, then slice each row into triangles for a festive candy corn shape.

Enjoy your colorful, soft Candy Corn Sugar Cookies! They’re perfect for Halloween gatherings or any seasonal celebration.

Can I make these ahead of time?

Yes, you can make these Candy Corn Sugar Cookies ahead of time! Here’s how:

Make-Ahead Options:

Cookie Dough – Prepare the dough and divide it into portions. Wrap each portion tightly in plastic wrap and store in the fridge for up to a few days. When you’re ready to bake, simply slice and bake the dough as usual.
Freezing Completed Cookies – After baking and frosting, let the cookies cool completely. Store them in an airtight container or wrap them individually in plastic wrap. You can freeze them for up to two weeks. Just thaw at room temperature when you’re ready to serve.

This allows you to enjoy freshly baked cookies even if you’re pressed for time!

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I hope this recipe brings as much joy to your home as it does to mine .

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happy baking!