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.
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
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.
(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.
2 thoughts on “Candy Corn Sugar Cookies”
Was wondering how you got that “edge” around all the cookies. I make these every year, but love how yours look.
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.