Candy corn sugar cookies

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Candy Corn Sugar Cookies – A Fun and Festive Halloween Treat

There’s something about candy corn that instantly brings Halloween to mind, and these Candy Corn Sugar Cookies capture all the festive fun of this iconic candy in a sweet, buttery cookie. If you’re looking for a treat that’s as delicious as it is eye-catching, these cookies are perfect for your next Halloween celebration!

Whether you’re hosting a spooky party, handing out treats to trick-or-treaters, or just getting into the Halloween spirit, these sugar cookies are a playful way to celebrate the season. The best part? They’re as fun to make as they are to eat! With simple sugar cookie dough and colorful royal icing, you can transform these cookies into mini candy corn creations that will delight both kids and adults alike.

HERE’S WHAT YOU NEED:

• 2 Sticks of Butter – softened
• 1 cup of Sugar
• 1 Tablespoon of Vanilla
• 1 Egg
• 3 cups of Flour
• 1 Tablespoon of Baking Powder

FOR THE FROSTING:

• 4 Tablespoons of Butter – softened
• 4 ounces of Cream Cheese
• 4 cups of Powdered Sugar
• Orange Food Coloring Gel
• Yellow Food Coloring Gel
• 1 small bag of Candy Corn

HERE’S WHAT YOU DO:

In the mixing bowl of a stand mixer, using the Whisk attachment, add the Butter, Sugar, Vanilla, and Egg, and blend until light and fluffy.  In a separate bowl, add the Flour, and Baking Powder, and stir well to blend.  Add the Flour a little at a time and mix on low to blend, until all the Flour is added.  Remove the Whisk attachment and use the paddle.  Continue to blend the Cookie dough until it’s completely blended, and a smooth ball starts to form.  Scrape down the mixing bowl as needed.
Line two cookie sheets with Parchment paper, and roll the cookie dough into small balls, about 1-inch balls, and place the balls on the Parchment paper.

Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges.  About halfway through baking the cookies, check the oven, and the cookies may have started to crack a little.  Take a flat bottom glass, dip it in Sugar before lightly applying to each cookie – smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more.  This will give the cookies the crinkle look. 

When the cookies are done, remove from the oven to a wire rack to cool completely.  While cookies are cooling, make the Frosting.

In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and blend to combine. Add the Powdered sugar a little at a time, blending after each addition, until the Frosting is smooth and fluffy. Divide the Frosting evenly into two bowls.  Add a few drops of the Orange Food Coloring Gel and stir to blend until the Frosting is bright Orange.  If the Frosting thinned a bit add a Tablespoon of Powdered Sugar and stir to blend.

In the other bowl, add a few drops of the Yellow Food Coloring Gel, and stir to blend.  If the Frosting thinned a little, add a Tablespoon of Powdered Sugar, and stir well to blend.
Using Plastic wrap (Glad wrap) tear off a piece about 10 inches wide and place the Frosting lengthwise in the middle of the plastic wrap; it will look like two long ribbons of Frosting.   Then, roll the plastic wrap around the Frosting, making sure to keep it long, or lengthwise like a long ribbon. Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip.  Pipe the Frosting onto the cookies, using a swirl, and bring it up to a point. Place a Candy Corn on the top of each cookie.  Allow the Frosting to set or firm up a bit, about 30 minutes.   Serve, and enjoy!
Makes about 40 Cookies