I really love candy corn.
Every year, even though I’m now an adult but don’t have any kids yet to take trick-or-treating, I still always buy a large bag of candy corn in October. Then, I will slowly nibble the bag away all month long.
I hope my dentist isn’t reading this!
Lately, I’ve been really into candy corn shaped treats. Last week, I made candy corn cake pops and this week it’s these cute miniature sugar cookies in the shape of my favorite seasonal candy. I mean, can you get any cuter?
The recipe I’m using is one that I’ve adapted from the original Land o’ Lakes butter recipe, and is really just a typical sugar cookie dough that is dyed orange and yellow with food coloring then is sandwiched together to create these cute little triangles.
They’re perfect to make for Halloween and absolutely addicting to eat by the handful.
Candy Corn Cookies
These cookies look like real candy corn! Kids of all ages will love this Halloween treat. Jenna Weber of Eat, Live, Run shares the story behind these cookies creates in a full post on the Fresh Tastes blog.
- 2 sticks butter, softened
- 1.5 cups powdered sugar
- 1 tbsp vanilla extract
- 1 egg
- ½ tsp baking soda
- ½ tsp salt
- 3 cups flour
- red food coloring
- yellow food coloring
- Cream together the sugar and butter until light and fluffy. Add the egg and vanilla and continue to beat until incorporated.
- In another bowl, whisk together the flour, baking soda and salt. Add dry ingredients to the butter sugar mixture and mix until a soft dough just forms.
- Remove dough from mixer bowl and separate into three equal pieces (use a food scale to weigh each piece if you want to be exact!). Mix together a little bit of red and yellow food coloring to make orange and then add the orange coloring to one of the dough pieces. Make another dough piece yellow and leave the third plain.
- Place a piece of plastic wrap or tin foil inside a loaf pan and pat down the white dough inside. Place the orange dough on top (pat down firmly) followed by the yellow dough. Remove dough from pan, wrap up in either tin foil or plastic wrap and refrigerate overnight or for at least four hours.
- When you are ready to bake your cookies, preheat your oven to 350 degrees. Cut 1/4th inch slices down the width of the dough. Continue cutting each slice into small triangles.
- Place triangles on a lined baking sheet and bake for 6-8 minutes until tops are puffy and bottoms are golden.
Yield: 5 dozen tiny cookies
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.