cookies · Fall (Halloween & Thanksgiving)

Candy Corn Sugar Cookies

I saw these cookies in my Betty Crocker magazine and thought they were so cute!!   Made a couple changes, because they sounded like they would have a boring taste (added almond extract and baker’s sugar to the top)  They are truly delicious.  My hubby took one bite and proclaimed it the best sugar cookie I had ever made him.  I think I have to agree, they are YUMMY.  And much easier to make than one would think.  I will definitely be making these again this season.  The dough can be refrigerated for up to a week, and frozen for up to 2 months.  Then you just slice and bake!  They plump up quite a bit in the oven.

Ingredients

1-1/2 cups butter, softened
1-1/2 cups sugar
1/2 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Yellow and orange food coloring

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.

Divide dough in half. Tint one portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion white.

Shape each portion of dough into two 8-in. logs. On a piece of wax paper, flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push the sides in at a slight angle. Top with white logs; form a rounded top.

Dough Construction
(It’s hard to tell from these pictures, but I shaped the “log” into a triangle with a pointed top)

Wrap in wax paper.  Chill for 4 hours or until firm.

Unwrap and cut into 1/2-in. slices. Sprinkle with baker’s sugar or sprinkles if desired.  Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: about 5 dozen.
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2 thoughts on “Candy Corn Sugar Cookies

  1. Was wondering how you got that “edge” around all the cookies. I make these every year, but love how yours look.

    1. Hi Sharon- When I baked off the cookies in this photo and got that edge, The dough had been in my refrigerator for a few days. I had put them in there to slice off and bake for my kids on Halloween. The extra time in the fridge is my only explanation. Good luck! Thanks for visiting.

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