Candy Corn Cookies Halloween (Printable Version)
Colorful, soft cookies with orange, yellow, and white layers. Ideal for Halloween parties or festive gatherings.
# Everything You’ll Need:
→ Dough
01 -
115 g unsalted butter, softened
02 -
60 g full-fat cream cheese, softened
03 -
150 g granulated sugar
04 -
1 large egg yolk
05 -
1 tsp vanilla bean paste or vanilla extract
06 -
1/4 tsp almond extract
07 -
220 g all-purpose flour
08 -
15 g cornstarch
09 -
1/2 tsp fine salt
10 -
1/2 tsp baking powder
→ Decoration (optional)
11 -
Gel food coloring (yellow and orange)
12 -
Extra granulated sugar, for coating
→ Optional Glaze (if desired)
13 -
240 g powdered sugar
14 -
45 ml whole milk
15 -
2 tsp vanilla extract
# Steps to Cook:
01 -
In a large bowl, beat the unsalted butter and cream cheese together on medium speed until smooth and fully combined.
02 -
Add granulated sugar and mix on medium-high speed for 2 minutes until pale and fluffy.
03 -
Mix in egg yolk, vanilla bean paste or extract, and almond extract until well incorporated.
04 -
Add all-purpose flour, cornstarch, salt, and baking powder. Mix on low speed just until no dry flour remains. Scrape bowl as needed.
05 -
Portion dough into three equal parts. Leave one plain, color one with yellow gel, and the last with orange gel food coloring, mixing each until the color is evenly distributed.
06 -
Wrap each dough portion in plastic wrap, flattening to 1 cm thick rectangles. Chill in refrigerator for 30 minutes or freezer for 10 minutes.
07 -
Preheat oven to 175°C. Line two large baking sheets with silicone mats or parchment paper.
08 -
On a floured surface, roll each dough piece to 6 mm thick. Stack layers in order: yellow, orange, then white. Press them gently to adhere.
09 -
Cut stacked dough into 8 mm wide strips, then cut strips into slim triangles resembling candy corn shapes.
10 -
Dredge each triangle in granulated sugar for a crunchy finish if desired.
11 -
Place triangles 1 cm apart on baking sheets. Chill pans in refrigerator for 15 minutes to ensure cookies retain shape.
12 -
Bake one sheet at a time for 8-12 minutes on the middle rack, or until edges are just barely set but not browned. Let cool completely on the pan.
13 -
For a sweeter finish, whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over cooled cookies on a wire rack.
# Extra Suggestions:
01 -
Cream the butter, cream cheese, and sugar thoroughly to ensure a tender, soft cookie texture.
02 -
Use gel food coloring for bold hues without altering the dough's consistency.
03 -
Chill the dough before cutting—this prevents spreading and helps maintain clean layers.
04 -
Err on the side of underbaking; cookies firm as they cool and retain a soft bite.
05 -
Store in an airtight container for up to 5 days or freeze for up to 1 month.