Candy Corn Cookies

Celebrate spooky season with these delightful candy corn cookies! With their vibrant tri-color layers resembling the classic Halloween treat, these cookies will surely be a hit at any fall gathering. They’re visually appealing and offer a buttery, melt-in-your-mouth texture perfect for satisfying a sweet tooth. Plus, these cookies are simple enough for even new bakers to master.

Ingredients for Candy Corn Cookies

• Butter: The softened butter provides a rich, creamy base for the cookies, ensuring a tender crumb.
• Sugar: Sugar adds the perfect sweetness and helps create a light, fluffy texture when creamed with butter. For a less refined alternative, consider using coconut sugar.
• Vanilla extract: Pure vanilla extract enhances the flavor with a warm, aromatic note. Almond extract can be used for a different but equally delicious flavor.
• Flour: The all-purpose flour gives the cookies their body and shape. For a gluten-free option, substitute with a 1:1 gluten-free baking flour.
• Baking soda: Baking soda is a leavening agent that helps the cookies rise slightly. Ensure that your baking soda is fresh for the best results.
• Yellow and orange paste food coloring: Food coloring is essential for the classic candy corn look. Natural food coloring paste can be used to avoid artificial dyes.

Directions

Step 1: Cream the butter and sugar

Preheat the oven to 350°F. Cream the butter and sugar until light and fluffy, five to seven minutes. Next, add in the vanilla extract and mix until well combined. 

Editor’s Tip: Ensure the butter is at room temperature for easier creaming and a smoother mixture.

Step 2: Mix the dry ingredients

In another bowl, whisk together the flour, baking soda and salt. Gradually beat this dry mixture into the creamed mixture until it’s fully incorporated. 

Editor’s Tip: Sift the dry ingredients to avoid lumps and ensure a smoother dough.

Step 3: Color and shape the dough

Divide the cookie dough in half. Tint one portion yellow. Divide the remaining dough into two-thirds and one-third portions. Add orange coloring to the larger portion, and leave the smaller portion plain. Shape each portion of dough into two 8-inch logs. 

Flatten the top and push the sides in at a slight angle. Place the orange dough on top of the yellow dough, and push the sides in at a slight angle. Top with the plain dough, forming a slightly rounded top.

Wrap the dough tightly in plastic wrap and refrigerate until firm, about four hours. 

Step 4: Slice and bake

Unwrap the dough and cut it into 1/4-inch slices. Then place the slices 2 inches apart on ungreased baking sheets. Bake the cookies until they’re set, 10 to 12 minutes. Remove the cookies from the baking pans to wire racks to cool. 

Editor’s Tip: For even baking, rotate your baking sheets halfway through the baking time.

Candy Corn Cookie Variations

• Try different color patterns: Try creating cookies with different color combinations, such as blue and purple, for a fun twist on the classic candy corn look.
• Incorporate festive sprinkles: Add Halloween-themed sprinkles on top before baking for an extra festive touch.
• Add more candy corn: Add some pieces to the dough or top your cookies once they’re out of the oven. Just don’t let the candy corn pieces touch the cookie sheet while baking, or they may burn. 

How to Store Candy Corn Cookies

You can keep these candy corn sugar cookies in a resealable bag or airtight container. If they’re kept at room temperature, the cookies can be enjoyed for up to a week; if they’re refrigerated, up to two weeks.

Can you freeze candy corn cookies?

We recommend freezing the dough, before baking. Drop the dough by tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight freezer containers and return to the freezer. When you’re ready to make the cookies, bake them as directed.

Candy Corn Cookie Tips

Can I use natural food coloring for this recipe?

You can use natural food paste coloring to achieve vibrant colors without the artificial additives.

What should I do if the dough is too sticky? 

If your dough feels too sticky, chill it in the refrigerator for at least 30 minutes, or add more flour until it reaches the ideal consistency.

Does candy corn melt in the oven?

Yes, candy corn can melt in the oven, so it’s best to add it after baking or use it as a decorative topping.

What was candy corn originally called, and why?

Candy corn was originally called “chicken feed” because it resembled corn kernels and was marketed as a treat for farm animals.