Candy Corn Sugar Cookies
I would almost say I have an addiction to cookies. No really, my friends and family will tell you that I cannot resist cookie dough . . . I mean, ugh cookies! I also admit that I enjoy cookie dough just a bit more than baked cookies (yes, I am WELL aware of the risk of salmonella from eating raw eggs; let’s just say, I live on the edge).
Now who doesn’t love sugar cookies, especially when they are bright and cheery and holiday-themed? When I found these Candy Corn Swirl Cookies from The Simple, Sweet Life on PinterestTM, I couldn’t resist making them. If you take a look at the gorgeous pictures, you will know why I instantly wanted to bake and eat them.
I do have a favorite cut-out sugar cookie recipe, but I wanted to make a smaller batch so I decided to use the recipe from The Simple, Sweet Life. I did however, want to make them in the shape of candy corn and found the method for shaping the cookie dough here from Our Best Bites.
This recipe was quite manageable since it only makes about two dozen cookies and you don’t need cookie cutters so it doesn’t take hours to make.
The first step is to cream the softened butter using a mixer until very smooth. Add sugar and blend until it is completely mixed into the butter. Add egg, baking powder and vanilla extract and mix well. All ingredients should be thoroughly combined and have a creamy texture. Finally add the flour, 1 cup at a time. I set my KitchenAid mixer to the “stir” mode and use the pouring shield which works perfect for adding the flour. A hand mixer would work great too, just make sure to add the flour gradually. Continue mixing until the dough is no longer sticky.
Next, divide the dough into three equal parts, coloring one with yellow food coloring and another with orange food coloring (leaving the third part uncovered). I personally use the Wilton Icing Colors (gel-like) since the color goes a long way and is less messy than liquid food coloring.
CREATING THE CANDY CORN SHAPE
Line a loaf pan (or similar shaped pan) with plastic wrap and place the uncolored dough in the pan first, packing the dough down until it is evenly spaced (as you can see by my pictures, mine are far from perfect but they still turned out well). I found that placing a piece of plastic wrap over the top and then pressing down with a spatula worked well to smooth out the top of the dough. Follow the same method with the orange dough and then the yellow dough.
As you can see my dough loaf is not spread out the entire length of the pan since the cookies would be too small once they are cut. Making each layer about ¾-inch thick makes a decent size cookie.
Next, cover the loaf pan with plastic wrap and refrigerate for a few hours or place in the freezer for an hour (until the dough is firm enough to cut through with a knife without deforming the loaf of dough). I put mine in the freezer for exactly an hour and it was the perfect consistency to slice. However, make sure you cut it as soon as you remove it from the freezer since it thaws quickly!
Cut the dough in slices of about ¼ inch to ½ inch (as you may notice mine are not uniformly cut but still cooked evenly). Then cut the slices into triangles — creating the candy corn shape.
Preheat the oven to 350 degrees Fahrenheit and bake on a cookie sheet lined with parchment paper for 8-10 minutes.
CANDY CORN SUGAR COOKIES
2 sticks (1 cup) butter, softened
1 cup white sugar
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract
2 ½ cups all purpose flour
Food coloring, yellow and orange
- Mix butter until creamed. Add sugar until fully mixed, followed by egg, baking powder and vanilla extract. Mix until all ingredients are combined and have a creamy texture.
- Slowly add flour, 1 cup at a time until dough is no longer “sticky.”
- Separate dough into three equal parts, coloring one with yellow food coloring, and another with orange food coloring (leaving the third part uncolored).
- For shaping cookies see “Creating the Candy Corn Shape” above.
- Preheat oven to 350 degrees Fahrenheit and bake on cookie sheet lined with parchment paper for 8-10 minutes.