Candy Corn Cookies Recipe

5 17 21
Candy Corn Cookies Recipe
Candy Corn Cookies Recipe photo by Taste of Home
Publisher Photo

Candy Corn Cookies Recipe

Read Reviews
5 17 21
Publisher Photo
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. —Taste of Home Test Kitchen
MAKES:
60 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch

Ingredients

  • 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 and orange paste food coloring

Directions

Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture.
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 plain.
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 sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap each in plastic; refrigerate until firm, about 4 hours.
Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
Bake until set, 10-12 minutes. Remove from pans to wire racks to cool. Yield: about 5 dozen.
Originally published as Candy Corn Cookies in Quick Cooking September/October 2001, p17

Nutritional Facts

1 cookie: 83 calories, 5g fat (3g saturated fat), 12mg cholesterol, 77mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 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 and orange paste food coloring
  1. Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture.
  2. 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 plain.
  3. 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 sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap each in plastic; refrigerate until firm, about 4 hours.
  4. Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
  5. Bake until set, 10-12 minutes. Remove from pans to wire racks to cool. Yield: about 5 dozen.
Originally published as Candy Corn Cookies in Quick Cooking September/October 2001, p17

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Reviews forCandy Corn Cookies

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MY REVIEW
robbrd User ID: 1292786 277110
Reviewed Nov. 10, 2017

"I've been making these cookies since they first showed up in the magazine. They are a tradition in our house and oh so good."

MY REVIEW
Ashley User ID: 9295979 276830
Reviewed Oct. 26, 2017

"I Didn't have any vanilla, so I threw in some honey and added like, a tbsp of peanut butter just because I was worried they would bland, even for sugar cookies. was really impressed by how they turned out! cooked perfectly for 10 minutes kids loved them! I made 'sandwich cookie' with orange candy melts in between"

MY REVIEW
bwebber84 User ID: 5639001 81182
Reviewed Oct. 30, 2011

"So easy to cut after the log is shaped! This type of sugar cookie is one of my favorites and it looks so cute! Neighbors, coworkers, family, friends - everyone loves the look and taste of these! I've made them for several years now!"

MY REVIEW
s_pants User ID: 174050 73682
Reviewed Oct. 29, 2011

"I shaped the dough somewhat while in the log, but had better luck at individually shaping each cookie once it was on the cookie sheet. These were really cute; not very difficult to make just a little more time consuming."

MY REVIEW
KScales User ID: 3262967 31343
Reviewed Oct. 19, 2011

"Thanks for catching our error - but we apologize for it. The cookies should be sliced 1/4-in. thick. It will be corrected here soon.

Taste of Home Test Kitchen"

MY REVIEW
poconogal User ID: 3651743 126004
Reviewed Oct. 17, 2011

"These cookies are so cute. There is a typo. You need to cut them 1/4 inch slices to get 5 dozen cookies."

MY REVIEW
poconogal User ID: 3651743 81180
Reviewed Oct. 17, 2011

"These cookies are so cute. It must be a typo error. The cookie recipe should read cut 1/4 inch in order to get 5 dozen cookies."

MY REVIEW
Scheirmad User ID: 6254694 55864
Reviewed Oct. 12, 2011

"So cute--super easy!! They're perfect for an October bake sale!"

MY REVIEW
jocojoma User ID: 622959 73681
Reviewed Oct. 16, 2010

"These are a hit with my co-workers around Halloween. The cookies do spread out a bit during baking, so I add a spoonful more flour. This helps stop the spreading without changing the yummy taste. Excellent Halloween cookie!"

MY REVIEW
sherex5 User ID: 5083529 88904
Reviewed Oct. 4, 2010

"It was fairly simple and turned out great. They do spread out a lot when you bake them so leave a lot of room. I would probably make the logs longer next time so that my cookies wouldn't turn out so big. easy and fun and good!"

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