Candy Corn Cookies Recipes

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SPARKLING CANDY CORN COOKIES



Sparkling Candy Corn Cookies image

Candy corn sugar cookies are perfect for Halloween or just for fun! These bite-sized Halloween cookies have a hint of orange flavor.

Provided by Land O'Lakes

Categories     Slice and Bake     Cookie     Sweet     Baking     Creating New Traditions     Making It Photo-Ready     Dessert     Cookie     Dessert

Yield 15 dozen cookies

Number Of Ingredients 10

1 cup Land O Lakes® Butter softened
1 1/2 cups sugar, divided
1 large Land O Lakes® Egg
2 tablespoons orange juice
2 teaspoons freshly grated orange zest
1/8 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda
Orange paste or gel food color
Yellow paste or gel food color

Steps:

  • Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
  • Combine butter and 1 cup sugar in bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.
  • Divide dough into thirds. Press one-third white dough evenly onto bottom of prepared pan. Place another one-third dough back into same bowl. Add small amount of orange food color; mix until color is well mixed. Press orange dough evenly over white dough in pan. Place remaining one-third dough into another medium bowl. Add small amount yellow food color; mix until color is well mixed. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate at least 2 hours or overnight until firm.
  • Place remaining 1/2 cup sugar in bowl; set aside.
  • Heat oven to 375°F.
  • Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1 inch apart onto ungreased cookie sheets. Bake 7-10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto cooling rack. Cool completely.
  • Store in loosely covered container.

Nutrition Facts : Calories 25 calories, Fat 1 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 15 milligrams, Carbohydrate 3 grams, Fiber 0 grams, Sugar grams, Protein 0 grams

CANDY CORN COOKIES



Candy Corn Cookies image

Get a head start on these buttery cookies by shaping and chilling the homemade dough ahead of time. When you're ready, just slice and bake the tricolor treats. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 7

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

Steps:

  • Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. , Divide dough in half. Tint 1 portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion plain., Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap and refrigerate until firm, about 4 hours., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CANDY-CORN SUGAR COOKIES



Candy-Corn Sugar Cookies image

These petite fall treats will charm all but the grumpiest ghouls. Simple sugar cookies are garnished with candy corn pieces for a sweet fall treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes about 36

Number Of Ingredients 8

4 tablespoons unsalted butter, very soft
1/2 cup sugar
1 large egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup all-purpose flour, (spooned and leveled)
About 36 candy corns

Steps:

  • Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
  • Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
  • Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
  • Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.

MARBLED CANDY CORN COOKIES



Marbled Candy Corn Cookies image

When bowls of candy corn start appearing on coffee tables, we know fall has arrived. So why not let this playful candy inspire a seasonal sugar cookie? Their yellow and orange color, along with their white frosting-dipped tips, are unmistakable nods to our inspiration, but the marbling effect is a fun twist dreamed up by the Betty Crocker™ Kitchens. And while the marbling is indeed impressive-making these perfect for fall parties-the technique is easy; just follow our step-by-step instructions below.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 32

Number Of Ingredients 5

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
3/4 teaspoon Betty Crocker™ orange gel food color
1/2 teaspoon Betty Crocker™ yellow gel food color
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. Divide dough in half. Place into 2 small bowls. Tint 1 bowl orange, 1 bowl yellow by stirring in each food color.
  • On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough toward center on all sides to make 7x6-inch rectangle.
  • Roll dough 1/4 inch thick to create marbled pattern. Using 6-inch round cookie cutter, cut out circles. (See template below.) Cut each circle into 8 wedges; place cutouts 2 inches apart on ungreased large cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.
  • Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until warmed. Dip tip of each cookie into warmed frosting, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting in microwave to maintain dipping consistency, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g

CANDY CORN CAKE MIX COOKIES



Candy Corn Cake Mix Cookies image

Easy Halloween candy corn cookies made with cake mix, eggs, oil, and candy corn.

Provided by Jaclyn Shimmel

Categories     Dessert

Time 20m

Number Of Ingredients 4

1 (15.25 ounce) box yellow cake mix
½ cup vegetable oil
2 eggs, room temperature
1 cup candy corn

Steps:

  • Preheat your oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mats and set aside
  • Add cake mix, oil, and eggs to a large bowl. Mix well to combine. Stir in candy corn.
  • Using a medium cookie scoop or a heaping Tablespoon, scoop cookie dough out onto the cookie sheet, placing them about 2 inches from one another. Check the bottom and sides of the dough ball to make sure that no candy corn are exposed. Cover any you see with a bit of dough. This will prevent the candy corn from coming into contact with the baking sheet and melting into a sticky mess.
  • Bake for 9-11 minutes. When they just start to turn golden on the edges, remove them from the oven. Allow them to cool right on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool fully.

Nutrition Facts : Calories 159 calories, ServingSize 1

CANDY CORN CONVERSATION COOKIES



Candy Corn Conversation Cookies image

Add these candy corn-shaped sugar cookies to your Halloween treat platter. -Dorothy Jennings, Waterloo, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
3/4 cup sugar
1 large egg
3/4 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
ROYAL ICING:
3-3/4 cups confectioners' sugar
1/3 cup warm water
4 teaspoons meringue powder
Orange, yellow and black paste food coloring

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a 3-1/2-in. egg-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Repeat with remaining dough, cutting with a 3-in. oval cookie cutter and a 1-in. triangle cookie cutter. Attach a triangle to each oval to create thought bubbles. Place on baking sheets., Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks., In a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Cover frosting with damp paper towels or plastic between uses. Tint icing as desired., Working quickly with one color at a time, pipe outlines on some of the cookies; fill with thinned icing. Repeat using other colors. Let dry at room temperature for several hours or until firm., Add faces and writing to cookies as desired. Let stand until set. Store in an airtight container.

Nutrition Facts :

GIANT CANDY CORN COOKIES



Giant Candy Corn Cookies image

Cute and easy cookies which look like huge pieces of candy corn. A great way to make decorated cookies for Fall, Halloween or Thanksgiving with minimal hassle. No re-rolling of dough and no icing! Would be great for the kids to help with. I am posting this recipe as it appeared in the October 1999 issue of Parents; however, any stiff sugar cookie dough suitable for rolling could be substituted for the box mix, egg, water and butter and then colored and shaped. I made these for my son's preschool class with Mean Chef's recipe #76294 dough, which required an extra teaspoon of cocoa for the brown dough. I rolled the dough into super long ropes and cut it all at once. I also made really large cookies, about 5 or 6 inches, and baked at 350 for 11 minutes. Remember when the cookies bake, the color of dough will lighten up a bit, so use plenty of food coloring.

Provided by LonghornMama

Categories     Drop Cookies

Time 2h31m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 7

1 (22 1/3 ounce) box sugar cookie mix
1 large egg
1 tablespoon water
1/4 cup butter, at room temperature (4 tablespoons)
red food coloring
yellow food coloring
2 teaspoons cocoa

Steps:

  • Prepare cookie dough according to package directions for rolled cookies.
  • Divide dough into thirds. Tint one third yellow and one third orange with food coloring. Tint remaining third brown by mixing in cocoa and 2 drops red food coloring.
  • Chill dough until firm, about 1 hour.
  • To make cookies, pull off about 1/4 of each color dough and roll into a 1/2-inch thick rope. On a sheet of waxed paper, lay ropes horizontally next to each other, with orange in the middle. Cover with another sheet of waxed paper.
  • Roll ropes out until dough is 3-inches wide. Remove top sheet of waxed paper. Trim edges. Cut into triangles (like this:VVVVVV).
  • Arrange cookies 1-inch apart on greased baking sheets (I use parchment paper instead of greasing).
  • Bake at 375° for 6-7 minutes, or until edges just begin to turn golden.
  • Cool 1 minute on sheets. Transfer to wire racks and cool completely. Repeat with remaining dough.

Nutrition Facts : Calories 13.7, Fat 1.4, SaturatedFat 0.8, Cholesterol 8.6, Sodium 13.2, Carbohydrate 0.1, Protein 0.2

CANDY CORN COOKIES (COOKIE MIX)



Candy Corn Cookies (Cookie Mix) image

This recipe is from the www.bettycrocker.com website. You have to go to the website and check out the picture for these cookies to really understand the recipe. What a perfect time to make these with Halloween being next week! :-) Way too cute!! "Nibble away on sweet cookies that make you think you're eating candy." NOTE: The cooking time that I have listed is for the refrigeration time of the dough.

Provided by senseicheryl

Categories     Dessert

Time 2h20m

Yield 9 1/2 dozen cookies

Number Of Ingredients 5

1 (18 ounce) envelope sugar cookie mix (Betty Crocker brand is recommeded, I'm not sure of the size though, recipe says 1 pound, 1.5 ounce p)
1/3 cup butter, melted (or you can use margarine, melted)
1 egg
orange paste food coloring
2 ounces semisweet chocolate, melted, cooled

Steps:

  • Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
  • On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
  • Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
  • Heat oven to 375°F Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
  • Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Nutrition Facts : Calories 94.7, Fat 10.1, SaturatedFat 6.2, Cholesterol 39.4, Sodium 54.6, Carbohydrate 1.8, Fiber 1, Sugar 0.1, Protein 1.5

CANDY CORN PINWHEEL COOKIES



Candy Corn Pinwheel Cookies image

Get in the Halloween spirit with tasty Candy Corn Pinwheel Cookies! Kids won't be scared by these pinwheel cookies, but they'll definitely enjoy them. Add Candy Corn Pinwheel Cookies to the treat table at your Halloween party!

Provided by My Food and Family

Categories     Halloween Desserts

Time 2h12m

Yield 34 servings, 1 cookie each

Number Of Ingredients 8

2 cups flour
1 tsp. baking soda
1 cup butter, softened
1 cup granulated sugar
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 egg
1/4 tsp. each orange and yellow gel food coloring
2 Tbsp. white sparkling decorating sugar

Steps:

  • Combine flour and baking soda. Beat next 4 ingredients in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Divide dough into 3 equal portions.
  • Place 1 portion of dough in medium bowl; tint with orange food coloring. Wrap in plastic wrap. Repeat in separate bowl with second portion of dough and yellow food coloring. Wrap remaining (untinted) dough with plastic wrap. Refrigerate all doughs 1 hour.
  • Roll out uncolored dough between 2 lightly floured sheets of waxed paper into 10x7-inch rectangle. Repeat with orange dough; place over uncolored dough rectangle. Repeat with yellow dough, stacking on top of orange dough. Starting at 1 long side of rectangle, roll up dough tightly into log. Wrap in plastic wrap. Freeze 1 hour.
  • Heat oven to 350ºF. Unwrap dough; cut into 34 slices, each about 1/4 inch thick. Place, 2 inches apart, on parchment-covered baking sheets. Sprinkle with decorating sugar.
  • Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 9 g, Protein 0.9457 g

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From howtomakecookiesfromscratch.com


CANDY CORN COOKIES - BUDGET DELICIOUS
2021-10-10 Get the full ingredients list and instructions from the recipe card below. Combine the cake mix, eggs, flour, and oil and blend until well combined. Gently fold in the candy chips. Toss the candy corn in a bit of flour and fold it into the batter. Roll out balls of dough and place them on a cookie sheet. Bake for 7-9 minutes at 350F / 180C ...
From budgetdelicious.com


DOUBLE CHOCOLATE CANDY CORN COOKIES - FEELS LIKE HOME™
2022-04-08 Add eggs one at a time, and beat until well incorporated. Whisk together the cocoa, flour, baking soda, and salt. Sift.
From feelslikehomeblog.com


CANDY CORN SUGAR COOKIES RECIPES | WILTON
Prepare cookie dough following recipe instructions. Roll dough to 1/8 in. thick. Place in freezer for 5 to 10 minutes. Using card stock template and paring knife, cut out cookies, bake and cool. Roll dough to 1/8 in. thick.
From wilton.com


WHITE CHOCOLATE CANDY CORN COOKIES - AVERIE COOKS
Add the candy corn, white chocolate chips (or peanuts), and mix until just incorporated. Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 20). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking.
From averiecooks.com


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