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Sparkling Candy Corn Cookies
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Halloween Cookies Recipe

Sparkling Candy Corn Cookies

Candy corn sugar cookies are perfect for Halloween or just for fun! These bite-sized Halloween cookies have a hint of orange flavor.

Read the Story Behind the Recipe

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45 min
Prep Time
03 hrs 25 min
Total Time
15 dozen
cookies

Ingredients

1 cup Land O Lakes® Butter, softened

1 1/2 cups sugar, divided

1 large Land O Lakes® Egg

2 tablespoons orange juice

2 teaspoons freshly grated orange zest

1/8 teaspoon salt

3 cups all-purpose flour

1/2 teaspoon baking soda

Orange paste or gel food color

Yellow paste or gel food color

 

How to make

  1. STEP 1

    Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.

    Tip: Lining Pan

    Lining Pan

  2. STEP 2

    Combine butter and 1 cup sugar in bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.

  3. STEP 3

    Divide dough into thirds. Press one-third white dough evenly onto bottom of prepared pan. Place another one-third dough back into same bowl. Add small amount of orange food color; mix until color is well mixed. Press orange dough evenly over white dough in pan. Place remaining one-third dough into another medium bowl. Add small amount yellow food color; mix until color is well mixed. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate at least 2 hours or overnight until firm.

    Tip: Layering Colored Dough

    Layering Colored Dough

  4. STEP 4

    Place remaining 1/2 cup sugar in bowl; set aside.

  5. STEP 5

    Heat oven to 375°F.

  6. STEP 6

    Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1 inch apart onto ungreased cookie sheets. Bake 7-10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto cooling rack. Cool completely.

    Tip: Slicing and Baking

    Slicing and Baking

  7. STEP 7

    Store in loosely covered container.

Read the Story Behind the Recipe

Tip #1

Tip #2

- Read more about this recipe on Recipe Buzz® Blog.

Tip #3

- These cookies can be made ahead and stored in the freezer up to 1 month. Store in container with tight-fitting lid.

Tip #4

- Gel or paste food color is found in the baking isle of many supermarkets or cake decorating stores.

Tip #5

Variation: Chocolate Candy Corn: Prepare dough as directed except stir 1 (1-ounce) square melted semi-sweet baking chocolate into one-third of white dough. Tint one-third of dough orange and one-third yellow. Place chocolate dough into prepared pan; layer with orange and yellow dough. Cut and bake as directed.

Tip #6

- Fill cellophane gift bags with cookies and give as Halloween treats.

Tip #7

Sparkling Candy Corn Cookies How-To Video/Video by Virtutrix

Nutrition (1 cookie)

25 Calories
1 Fat (g)
5 Cholesterol (mg)
15 Sodium (mg)
3 Carbohydrates (g)
0 Dietary Fiber
0 Protein (g)
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