Candy Corn Cookies
These Candy Corn Cookies are a festive Halloween treat made from buttery sugar cookie dough, tinted orange and shaped with a candy corn cookie cutter. Finished with royal icing, chocolate jimmies, and classic candy-corn colors, they make a fun addition to Halloween parties and cookie trays.
Equipment
- Stand mixer or electric hand mixer
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Large pieces of parchment paper
- Baking sheets
- Candy corn cookie cutter
- Rolling Pin
- Plastic Wrap
- Wire cooling rack
- Piping bags or decorating bags
Ingredients
For the Cookies
- 2 cups butter
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla or almond extract
- 2½ cups flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- Orange food coloring
- Chocolate jimmies
- Candy corn cookie cutter
For the Royal Icing
- ¾ cup warm water
- 5 tablespoons meringue powder
- 1 teaspoon cream of tartar
- 2.25 pounds confectioners' sugar
- Yellow food coloring
Instructions
- Cream the butter and sugar until light and fluffy. Add the eggs and vanilla or almond extract and mix well.
- Whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and mix until the flour is incorporated and the dough comes together.
- Add orange food coloring and mix until the dough reaches an even orange color.
- Divide the dough into small batches that fit between large sheets of parchment paper. Roll each portion to your desired thickness without adding extra flour.
- Stack the parchment-covered dough portions on baking sheets, cover tightly with plastic wrap, and refrigerate. Continue until all the dough is rolled. If the first sheet is not cold by the time you finish, chill for about 30 minutes.
- Preheat the oven to 350°F. Remove the first chilled dough sheet, cut out the candy corn shapes, and bake for 8–10 minutes. Re-roll the remaining dough on the same parchment, chill again, and continue until all the dough is used.
- For the royal icing, whisk the warm water and meringue powder for 30 seconds. Add the cream of tartar and mix for another 30 seconds. Add the confectioners' sugar and mix on low for 10 minutes. Tint a portion yellow.
- Use the white icing to outline and fill the top tip of each candy corn cookie. Use the yellow icing to fill the bottom section, then decorate with chocolate jimmies or your preferred sprinkles.
- Serve Candy Corn Cookies.
Notes
- Keep the rolled dough chilled while working in batches. Cold dough is easier to cut cleanly and helps the cookies maintain their shape.
- Re-roll leftover dough on the same parchment rather than adding extra flour.
- Let the cookies cool completely before decorating with royal icing.
- Allow the royal icing to set completely before stacking or storing the cookies.
- Almond extract can be used in place of vanilla for a slightly richer flavor.