SPARKLING CANDY CORN COOKIES
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
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
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
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
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
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
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
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
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
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
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
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
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
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)
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
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
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
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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