Easiest Candy Corn Sugar Cookies Recipe

Candy Corn Shaped Sugar Cookies

Have you seen these cute candy corn sugar cookies before? They are easier to make than they look! They would make great classroom cookie treats, Halloween party treats, or even as a special treat for a group of senior citizens at a nursing home community.

Frozen Butter Tip

To get started, I had some butter in the freezer, but I didn’t have time to let the butter get to a cool room temperature. So, I shredded it with my grater and it worked great!

Coloring the Sugar Cookie Dough

Once you have whipped up a batch of your favorite sugar cookie dough, divide it into 3 portions. Use food coloring to make one orange, one yellow, and leave one uncolored.

Layering the Dough

Layer the dough into a loaf pan. Any loaf pan will work. If your batch of dough is smaller, just don’t use the whole length of the pan.

I have tried lining a pan with plastic wrap and one with wax paper. Both worked fine, but the one with the wax paper was easier to remove from the pan later.

Cutting the Candy Corn Shaped Sugar Cookies

After the dough has been chilled or frozen, you can preheat the oven, remove the wrap, and start slicing. Depending on your pan, you can get about 4-5 triangles out of each 1/4-inch slice.

If you want to add some regular sugar cookies to your cookie plate and have the kids decorate them with frosting and sprinkles here’s a great cookie-cutter set for making Halloween shapes! It includes witch, pumpkin, cat, coffin, maple leaf, house, apple, witch’s broom, tombstone, moon, candy corn, bat, ghost, spider, spider web, Frankenstein, oak leaf, and cauldron.

Adding Some Sugar

I really wanted the cookie to be yummy enough without frosting, so I just sprinkled sugar on the cookies before baking and called it good. However, the best way to do it is to dip each cookie into some sugar before placing it on the baking sheet. I think this cream cheese cookie dough is tasty enough with just that!

You can definitely take it up a notch by making a whipped cream cheese frosting as a dip, or dipping the white ends in almond bark and adding sprinkles.

Freeze Some Candy Corn Cookies for Later!

Did you know that sugar cookie dough freezes well? Yep. So, you could make the dough now and keep it in the freezer. Then bake them up the day of your party!

If you have leftovers (not likely), I believe you can even freeze the cookies successfully after they are baked and cooled too.

Final Thoughts

I was a total crazy woman this week trying to find a candy corn sugar cookies recipe that I really wanted to post. I made 5 batches of dough! And ran out of flour and cream cheese in the process. Thanks to my neighbor Jessica for helping taste test and borrow some ingredients! Ha.

Adapted from allrecipes and OurBestBites

More Halloween Recipes:

• Nutella Crescent Roll Mummies Recipe for Halloween
• Ooey Gooey Monster Cookies with Eyes
• Meatball Mummies Recipe
• Pumpkin Cuties
• Witches Hats and Broomsticks

Note: Nutrition info and yield will vary depending on size and thickness of cookies.

Easiest Candy Corn Sugar Cookies Recipe

This is a very simple way to make amazing looking (and tasting) candy corn sugar cookies.

4.50 / 5 ( 2 Reviews )

Print Rate

Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 1 hour hour 39 minutes minutes

Serves: 60

Adjust Servings: 60

US CustomaryMetric

Ingredients

• 1 cup unsalted butter softened to cool room temperature
• 8 ounces cream cheese softened
• 1 ½ cup sugar plus some for dipping
• 1 egg
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 3 ½ cup all-purpose flour
• 1 teaspoon baking powder
• orange food coloring red and yellow mixed
• yellow food coloring

Instructions

• Cream together the butter and cream cheese for a few minutes. Then add the sugar, egg, vanilla, and almond extract; mix until incorporated. Add the flour and baking powder and mix until just combined.
• Divide the dough into 3 portions, each in a medium or large mixing bowl. Use food coloring to color one orange, one yellow, and leave the last one uncolored.
• Line a loaf pan with wax paper. Spread the uncolored dough into the bottom of the pan and try to smooth it out as much as you can. You want each layer to be at least 3/4-inch thick, so you may not use the whole pan depending on the amount of dough and the size of your pan. Gently press the orange dough on top of the first layer and smooth it out. Then do the same with the yellow. Cover the dough loaf with plastic wrap. Chill in the fridge for a few hours, or in the freezer for 30-60 minutes.
• Preheat the oven to 375°F/190°C. Line baking sheets with parchment paper or a silicone baking mat. Remove the wrapping from your dough loaf and cut the dough into 1/4- to 1/2-inch thick slices. If needed, trim the edges to make them straight. Then cut each slice into 4-5 triangles. Dip the cookie into sugar. Place the cookies onto the prepared baking sheet. Bake for about 7-9 minutes. Remove the cookies from the oven before they begin to brown. Let cool on the pan for a few minutes, then move them to a cooling rack.

Nutrition

Calories: 87kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Sodium: 21mg | Fiber: 1g | Sugar: 5g