Description
These festive Candy Corn Cookies combine roll-out sugar cookies with colorful sanding sugars to mimic the classic candy corn design. Perfect for Halloween or fall celebrations, this beginner-friendly recipe features buttery cookies decorated with vibrant orange, yellow, and white sugars atop smooth buttercream icing for a sweet, crunchy finish.
Ingredients
Roll-Out Cookie Ingredients
- Butter (unsalted) – quantity per roll-out cookie recipe
- Sugar – quantity per roll-out cookie recipe
- Flour – quantity per roll-out cookie recipe
- Eggs – quantity per roll-out cookie recipe
- Vanilla extract – quantity per roll-out cookie recipe
- Baking powder – quantity per roll-out cookie recipe
Buttercream Icing Ingredients
- Unsalted butter – quantity per buttercream recipe
- Powdered sugar – quantity per buttercream recipe
- Vanilla extract – quantity per buttercream recipe
- Milk or cream – quantity per buttercream recipe
Decorating Sugars
- Orange sanding sugar – 1 teaspoon per cookie
- Yellow sanding sugar – 1 teaspoon per cookie
- White granulated sugar – 1/2 teaspoon per cookie
Instructions
- Prepare cookie template: Print the candy corn template, similar to the watermelon pattern, onto cardstock. Carefully cut out the shapes to create cookie cutters.
- Prepare icing: Follow your chosen buttercream icing recipe to make smooth, spreadable icing ready for decorating.
- Bake cookies: Make the roll-out cookie dough as per the recipe instructions. Roll the dough out to 1/8 inch thickness and chill in the freezer for 5 to 10 minutes to firm up. Using the cardstock template and a paring knife, cut out candy corn shapes. Bake the cookies until lightly golden, then allow to cool completely.
- Prepare sugars: Divide the orange and yellow sanding sugars as well as white granulated sugar into three separate parchment bags. Cut a 1/2 inch opening at the tip of each bag for sprinkling.
- Decorate cookies: Place the candy corn template on your workspace. Draw two horizontal lines on each cookie: one 1 inch from the pointed end and another 1 3/8 inches from the first to create a 3/4 inch middle stripe. Place a flat piece of parchment on top of the template. Starting at the bottom, gently tap the parchment bags to sprinkle sugars over their respective sections of the parchment-covered template in this order: yellow, orange, then white. Use a spatula to even out and level the sugars, creating a bright, striped candy corn effect.
Notes
- Chilling the dough before cutting helps maintain cookie shape during baking.
- You can prepare the buttercream icing a day ahead and refrigerate it, bringing it to room temperature before decorating.
- For clean sugar stripes, be gentle when tapping the parchment bags to avoid mixing colors.
- Use a sharp paring knife for precise cookie cutting.
- Allow the decorated cookies to set completely before storing them in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
