Do you need an excuse to indulge in candy corn? (No? Me neither!) If you do, I’ve got some good news for you. Not only is Halloween just around the corner, but October 30th is National Candy Corn Day. We’re celebrating with candy corn sugar cookies.
Aren’t they cute? A plain ‘ol sugar cookie recipe is transformed with just a little bit of extra work! My darling daughter is entirely responsible for finding (on Pinterest, of course) and making these cute little candy corn sugar cookies that are as addictive as the real thing. 🙂
This recipe originally appeared in Coastal Living. We made it vegan, although the original version was made with egg. We also dipped the tips of the candy corn sugar cookies in some icing…we just couldn’t resist!
Candy Corn Sugar Cookies Step-by-Step Tips
1. Once the dough is prepared, divide it into 3 equal sections. The steps to make the dough are in the recipe directions below. It’s a standard sugar cookie recipe.
2. Tint one section of dough yellow by making a well in the dough and placing one or two droplets of yellow food coloring in the middle. Knead the dough until the coloring is uniform throughout.
3. Tint the second section orange by making a well in the dough and placing one droplet of yellow food coloring and one droplet of red food coloring in the middle. Knead the dough until the coloring is fully distributed.
Note: One section will not be colored at all. Remember to start with just one or two droplets and then mix. You can always add more if you need to.
4. Spray a 9 x 5 loaf pan with cooking spray. Layer the dough in the pan as follows: plain, orange and then yellow, pressing each layer down before adding the next. Cover with plastic wrap and chill in the refrigerator for 2 hours.
5. Once chilled, turn the dough out onto a work surface and slice into 3/8 inch slices. Lay each slice on its side and cut it into candy corn shaped triangles.
6. Bake at 350 degree F on a parchment-lined baking sheet for 7-9 minutes. Remove from oven before the cookie is brown or crisp. It will continue to firm up after you take it out of the oven. Allow the cookies to cool for a minute or two on the baking sheet and then remove them to a wire rack to cool completely.
7. To frost the tips, mix together 1/3 cup confectioners’ sugar and 1 teaspoon water. Add more sugar or drops of water to achieve a thick consistency. Dip the tips into the glaze, scraping excess icing off the bottom, and then return the cookies to the wire rack or wax paper while the glaze sets.
It’s hard to resist candy corn, including the sugar cookie variety, this time of year!
- 1 cup (2 sticks) of butter or vegan substitute
- 1½ cups sugar
- 1 egg or egg-replacer (we used 1 teaspoon baking powder, 1 Tablespoon vinegar, 1 Tablespoon water)
- 2 teaspoons vanilla extract
- 3 cups unbleached all-purpose flour
- ½ teaspoon salt
- Yellow food coloring
- Red food coloring
- ⅓ cup confectioners sugar
- Cream butter and sugar together with an electric mixer for about 5 minutes until light and fluffy.
- Prepare egg replacer in a separate bowl, if using
- Add egg replacer (or egg) and vanilla to creamed butter mixture and stir to combine.
- Add flour and salt to butter mixture and stir to combine.
- Divide dough into 3 equal sections.
- Make a well in one section and add one to two drops of yellow food coloring. Knead dough until coloring is evenly distributed. Set aside.
- Make a well in the second section of dough and add a drop of yellow food coloring and a drop of red food coloring. Knead dough until coloring is evenly distributed. Set aside.
- Note that the third section is not colored with food coloring.
- Spray a 9 x 5 inch bread loaf pan with cooking spray.
- Press dough into the loaf pan in layers in the following order: plain, orange, yellow.
- Cover and chill for 2 hours in the refrigerator.
- Preheat oven to 350 degrees F.
- Turn dough out onto a work surface.
- Slice dough in ⅜ inch thick slices (as if you were slicing bread.)
- Lay each slice on its side and cut into triangles (see picture.)
- Bake cookies on a parchment-lined baking sheet for 7-9 minutes. Note that the cookies will continue to set after they are removed from the oven and should not be brown when you take them out.
- Allow cookies to cool completely.
- To make frosting, combine confectioners' sugar with 1 teaspoon of water.If necessary, add small amounts of water or confectioners' sugar until the mixture is a thick glaze.
- Dip tips of cookies in the glaze, scraping excess off of the bottom of the cookie.
- Allow glaze to set before serving.
Enjoy your Halloween and these candy corn sugar cookies!