Sparkling Candy Corn Cookies (Gluten-Free Recipe)

Sparkling Candy Corn Cookies (Gluten-Free Recipe)
1 Review
These bite-sized treats resemble candy corn and have a hint of orange flavor.
45 min
Prep Time
Total Time
15 dozen cookies


1 cup
Land O Lakes® Butter, softened
1 cup
large Land O Lakes® Egg
2 tablespoons
orange juice
2 teaspoons
freshly grated orange zest
1/8 teaspoon
3 cups
Gluten-Free Flour Blend (see below)
1/2 teaspoon
baking soda
Orange paste or gel food color
Yellow paste or gel food color
1/2 cup


  1. Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
  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 blend and baking soda; beat at low speed until well mixed.
  3. Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended.
  4. Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate at least 2 hours or overnight until firm.
  5. Place 1/2 cup sugar in large bowl; set aside.
  6. Heat oven to 375°F.
  7. 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.
  8. Bake 7-10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto cooling rack. Cool completely.
  9. Store in loosely covered container.

Recipe Tips

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Variation: Chocolate Candy Corn: Prepare 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. Bake as directed.

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

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

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

Nutrition Facts (1 cookie)

Dietary Fiber

Recipe Comments and Reviews


These cookies were so cute and tasted great. The next time I make them I will put sugar on each slice before cutting into wedges. The sugar did not stick well to the warm cookies.

Comment on this Recipe

Please select a rating

Email address will not be published

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.