Candy Corn Cookies
By: Laura from The Cooking Photographer
This image courtesy of thecookingphotographer.com
This recipe for Candy Corn Cookies is one of the most unique Halloween cookie recipes out there! Shaped like candy corns, these tri-color cookies are a sweet way to celebrate Halloween in the kitchen!
cup butter, melted and cooled slightly
2 (1 lb 1.5-ounce) pouches Betty Crocker sugar cookie mix
Wilton's yellow paste food color
Wilton's orange paste food color
teaspoon coconut extract
teaspoon lemon extract
teaspoon orange extract
- Line an 8x4-inch loaf pan with waxed paper, extending paper over sides of pan.
- In a stand mixer, beat the eggs until mixed.
- With the mixer on low speed pour in the butter.
- If adding the vanilla and almond extracts, do so after adding the butter.
- Stop the mixer and add the sugar cookie mix. Beat until just combined.
- Divide the dough into three equal parts.
- Put 1 section back into the mixer and add ½ teaspoon coconut extract if using. Beat until combined, then set dough aside.
- Next, add another section of dough to the mixer with ½ teaspoon lemon extract if using and a very small amount of yellow food color paste until desired color. Beat until combined and set aside.
- Add the last dough section to the mixer with ½ teaspoon orange extract if using and a very small amount of orange food color paste. Mix until combined.
- Pat the yellow dough into the wax paper lined pan. Press gently with the back of a dry measuring cup to even out the dough.
- Next, add the orange dough and repeat. Then spread the plain dough across the top.
- Fold the wax paper over the cookie dough and refrigerate overnight, or freeze for 1 ½ hours, and thaw on the counter for 20 or so minutes until workable.
- Once chilled, dump the dough out into a cutting surface. Pry the dough apart from the pan with a spatula between the wax paper and pan if needed before turning out.
- Line cookie sheets with parchment paper.
- Preheat the oven to 375 degrees F.
- Cut dough into ¼ inch thick slices. Then cut slices into triangles. You’ll have some edge pieces left over. These can be kneaded together gently and made into marbled drop cookies or rolled and cut with a cookie cutter later.
- Place cookies on sheets 1 1/2 inches apart. Bake for 7 to 8 minutes until very lightly golden on the sides.
Coconut, lemon, and orange extract can be substituted for: 2 teaspoons vanilla extract and ¼ teaspoon almond extract.