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Candy Corn Cookies

 Candy Corn Cookies
Get a head start on these buttery cookies by shaping and chilling the homemade dough ahead of time. When you're ready, just slice and bake the tricolor treats.
30 ServingsPrep: 20 min. + chilling Bake: 10 min.


  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Yellow and orange paste food coloring


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in vanilla. Combine flour, baking soda and salt; gradually add to
  • creamed mixture and mix well.
  • Divide dough in half. Tint one portion yellow. Divide remaining dough
  • into two-thirds and one-third portions. Color the larger portion
  • orange; leave smaller portion white.
  • Shape each portion of dough into two 8-in. logs. Flatten top and push
  • sides in at a slight angle. Place orange logs on yellow logs; push
  • the sides in at a slight angle. Top with white logs; form a rounded
  • top. Wrap in plastic wrap. Chill for 4 hours or until firm.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased
  • baking sheets. Bake at 350° for 10-12 minutes or until set.
  • Remove to wire racks to cool.
  • Yield: about 5 dozen.

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Candy Corn Cookies (continued)

Nutritional Facts: 2 cookies equals 165 calories, 9 g fat (6 g saturated fat), 25 mg cholesterol, 174 mg sodium, 20 g carbohydrate, trace fiber, 1 g protein.