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+ servings
finished fall sugar cookies
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Candy Corn Sugar Cookies


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
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.

Equipment

  • mixing bowls
  • electric mixer
  • Rolling Pin
  • knife
  • baking sheet lined with parchment paper

Ingredients
  

Cookie Ingredients:

  • cups all-purpose flour
  • 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 coloring

Frosting Ingredients:

  • 1 cup chocolate chips
  • 1 cup white chocolate chips
  • 2 tsp shortening

Instructions

  • In a medium bowl, whisk together the flour, baking powder and salt.
    dry ingredients in a bowl
  • In a large mixing bowl, use an electric mixer to beat the butter and sugar until smooth.
    butter and sugar in a bowl
  • Add egg yolk, vanilla extract, almond extract, and orange food coloring to the mixing bowl. Beat until mixed well.
    yolk, vanilla, almond extract and orange food coloring added to the batter
  • 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.
    finished candy corn sugar cookie dough
  • Divide dough into two balls. Cover in plastic wrap and refrigerate for an hour or until firm.
    two balls of cookie dough wrapped in plastic wrap
  • 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.
    rolling pin rolling out orange cookie dough
  • 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.
    rolled out dough cut into triangles
  • 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.
    uncooked cookies on a lined baking sheet
  • Bake for 9-11 minutes until the cookies are puffed up and lightly golden.
    baked cookies on a baking sheet
  • 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.
    chocolate chips in bowls with shortening
  • Dip one end of the cookie in chocolate and one end in white chocolate.
    cookies dipped into melted white chocolate
  • Let sit on parchment paper until it’s hardened. Serve.
    cookies drying on a baking sheet

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.

Nutrition

Calories: 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

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