Home » Blog » Course » Candy Corn Sugar CookiesCandy Corn Sugar Cookies Pin RecipeRate RecipePublished: Aug 31, 2022 by Marlene Wallace · This post may contain affiliate links. Please see our full Disclosure Policy for details. Sweet and chocolatey candy corn shaped cookies that will be the star at your next fall get-together. These old fashioned sugar cookies are a fall version of a black and white cookie. Jump to Recipe If you want to serve some spectacular looking cookies at your next fall or Halloween party without spending hours decorating them, then these candy corn sugar cookies are the perfect recipe for you. Sweet and crispy sugar cookies, dipped in delicious white and dark chocolate are easy to make and taste out of this world good. You can create more intense colors, by adding extra food coloring or sprinkles. These orange, black and white cookies are also a lot of fun to make with kids! Table of Contents Why You’ll Love This Ingredients InstructionsRecommended ToolsMake Ahead Recipe Tips Andrea says….How To StoreStef says….Common QuestionCandy Corn Sugar Cookies Why You’ll Love This Notable: Old fashioned sugar cookie recipe. These are sweet and crispy cookies dipped in white and dark chocolate, like a black and white cookie.Main Ingredients: all-purpose flour, unsalted butter, granulated sugar, baking powder, salt, egg yolk, vanilla extract, almond extract, milk, orange food coloring, chocolate chips, white chocolate chips, shorteningCooking Method: oven bakedCooking Time: 9-11 minutesDiets: vegetarianSpecial Equipment Needed: sheet pan, rolling pin, knife, electric mixer Ingredients You may have all of these candy corn sugar cookies ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe. Pantry Ingredients: all-purpose flour, granulated sugar, baking powder, vanilla extract, almond extract, orange food coloring, chocolate chips, white chocolate chips, shorteningRefrigerated/Frozen Ingredients: unsalted butter, milk, egg yolkSpices: salt WHAT TO MAKE NEXT: If you love fall flavors and foods, try these Pumpkin Bars or Pumpkin Pie Cupcakes. Instructions This section shows how to cook Halloween sugar cookies in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos. MAKE DOUGH: Firstly, mix flour, salt and baking powder in a bowl, and set aside. In a large bowl, beat together butter and sugar, before adding the egg yolk, vanilla, almond extract and orange food coloring. Mix again. Finally, blend in half of the flour mixture, then the milk and finish with the remaining flour mixture. Beat until well blended and smooth. Divide the dough into 2 balls, cover in cling wrap and refrigerate for an hour. SHAPE AND BAKE: Roll out the dough to a ¼ inch thickness between two sheets of plastic wrap. Using a knife, slice the dough into large triangles, then transfer to a lined baking sheet. Cookies will expand while baking, so leave about 2 inches between them. Bake for 9-11 minutes at 375ºF until puffed and slightly golden. Let them cool completely. DECORATE: Melt both chocolates in separate bowls together with the shortening. Dip the wide end of the cookies into the dark chocolate and the pointy end into the white chocolate. Let the chocolate harden before serving. WHAT TO MAKE NEXT: If you love festive Halloween desserts then you’ll love our Candy Corn Jello Shots. These colorful and fruity jello cups have just the right hint of vanilla vodka and are the perfect treat for the adults at your next Halloween party. Recommended Tools Electric Mixer – This recipe requires an electric mixer in order to create a smooth and evenly colored cookie dough. Make Ahead You can easily prepare the dough for these fall sugar cookies ahead of time. Make sure to tightly wrap the dough in plastic wrap and store in the refrigerator for up to 3 days before using. Moreover, you can also bake your cookies, let them cool completely and keep them in an airtight container at room temperature for up to 3 days until ready to decorate. Recipe Tips Follow these tips to make the best candy corn sugar cookies. Tip: Keep your cookie dough very cold. This dough is very soft, therefore keep it in the fridge until ready to use. Tip: Cool your cookies completely before dipping. Cookies will harden and crisp up while they are cooling. They are therefore easier to handle and less likely to break during dipping. Tip: Make sure your dipping chocolate is at the right temperature. If your chocolate starts to harden before you are done dipping your cookies, pop it in the microwave for another 10 seconds. If the chocolate gets too cool, your chocolate layers will end up too thick. Gluten Free Pumpkin Bread Pumpkin Bar Recipe Apple Crisp Recipe Without Oats Candy Corn Jello Shots Andrea says…. Every year it is so much fun to make silly and scary food for all the Halloween fans in the family. I’ve created a list of 19 Silly Halloween Treats and Meals that are fun and easy to make and spread instant Halloween joy. How To Store Counter: Store leftover candy corn shaped sugar cookies in an airtight container at room temperature for up to 5 days. Most important, make sure the chocolate is completely dry before putting them into a container. Otherwise the chocolate will smudge and transfer onto the other cookies. Freeze: You can freeze these Halloween cookies in a freezer safe container or freezer bag for up to 3 months. Defrosting: Let the cookies defrost on the counter for a couple of hours. Stef says…. We just love fall and all the yummy desserts that are typical for the Halloween season. If you are looking for new fall treat ideas, give my nutritious and delicious Candy Corn Popsicles or soft and chewy Pumpkin Chocolate Chip Cookies a try. Common Question What is the best way to melt chocolate? We love melting chocolate in the microwave, because it is quick and hassle free. Microwave the chocolate for no longer than 30 seconds at a time. Then remove from the microwave and stir. Keep repeating until most of the chocolate is melted. Then just keep stirring until all the chocolate is melted and smooth. DO NOT OVERHEAT YOUR CHOCOLATE, otherwise it will not harden properly and look dull. However, if you prefer, you can also melt your chocolate over a hot water bath. Pour about 1-2 inches of water into a saucepan and bring to a simmer. Then cover the pot with a glass mixing bowl or plate, add the chocolate and stir until melted. Which food coloring works best with these cookies? We recommend using gel food coloring, because it is easy to work with, colors the dough evenly and creates vibrant colors. Can I add other decorations to these Halloween cookies? Of course! First of all, you can add more food coloring to the dough, in case you like your cookies to be more vibrant in color. Furthermore, you can add mini chocolate chips or sprinkles to the chocolate layers. No ratings yet Candy Corn Sugar Cookies Author Andrea + Stef Course Dessert Cuisine American Prep Time 15 minutes minutes Cook Time 10 minutes minutes Total Time 1 hour hour 25 minutes minutes Print Pin Rate 12 large cookies Sweet and chocolatey candy corn shaped cookies that will be the star at your next fall get-together. These old fashioned sugar cookies are a fall version of a black and white cookie. Cook ModePrevent your screen from going dark Equipmentmixing bowlselectric mixerRolling Pinknifebaking sheet lined with parchment paper Ingredients 1x2x3xCookie Ingredients:▢ 1½ cups all-purpose flour▢ 1½ teaspoon baking powder▢ ¼ teaspoon salt▢ ½ cup unsalted butter at room temperature▢ ½ cup granulated sugar▢ 1 egg yolk at room temperature▢ 1 teaspoon vanilla extract▢ ½ teaspoon almond extract▢ 3 tbsp milk▢ 1 squirt of orange gel food coloringFrosting Ingredients:▢ 1 cup chocolate chips▢ 1 cup white chocolate chips▢ 2 tsp shortening InstructionsIn a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, use an electric mixer to beat the butter and sugar until smooth. Add egg yolk, vanilla extract, almond extract, and orange food coloring to the mixing bowl. Beat until mixed well. Add half of the flour mixture to the sugar mixture and beat until combined. Add the milk, and the rest of the flour mixture and beat well. Divide dough into two balls. Cover in plastic wrap and refrigerate for an hour or until firm. Remove from the refrigerator. Roll out each ball between sheets of plastic wrap until the dough is an approximate 7” x 11” rectangle shape that is ¼” thick. The plastic wrap will prevent the cookie dough from sticking to the rolling pin. Using a knife, cut 2 straight lines along the length of the rectangle to square off the dough. (see photo). Cut triangles approximately 3 ½” wide at their wide end and narrowing to a point. Rotate the direction of the triangles you cut so that the point of one end becomes the wide end of the next triangle. You can also use cookie cutters – dust cookie cutters with flour so they do not stick to the dough. Ball up leftover dough and roll out to create more triangles. You should be able to make 12 large triangles (6 from each ball of dough).Transfer triangles to a baking sheet covered in parchment paper. Leave 2 inches between each cookie to allow for the cookie to expand while cooking. Bake for 9-11 minutes until the cookies are puffed up and lightly golden. Remove from the oven and transfer to a cooling rack. Allow to cool completely.In a microwave safe bowl, melt chocolate chips and 1 teaspoon of shortening in 30 second increments, stirring in between microwaving, until chocolate is almost fully melted. Stir until it’s melted. Repeat with white chocolate and 1 teaspoon of shortening. Dip one end of the cookie in chocolate and one end in white chocolate. Let sit on parchment paper until it’s hardened. Serve. Notes Dough will soften quickly in high temperatures. It’s best to roll it out and transfer to the oven in a cool room. If your dough gets too soft, transfer it back to the refrigerator or freezer for a bit to firm up. Chocolate may begin to harden before you are finished dipping cookies. Microwave for 10 more seconds and stir to thin. This recipe makes large cookies. If you make smaller cookies you may need to adjust the cooking time. The more orange food coloring you use, the more vibrant the orange will be. We used one squirt for a medium orange color. Vibrancy depends on the type of food coloring you use. We prefer gel paste for even coloring. NutritionCalories: 302kcal | Carbohydrates: 36g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 122mg | Potassium: 70mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 269IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 1mg Did you create this? Share it on Instagram and follow us on Pinterest for more cleverly simply recipes. Email Recipe Pin Recipe Share Recipe PinShareTweet