Description
These Candy Corn Cookies are festive, colorful treats perfect for fall and Halloween celebrations. Featuring a classic roll-out cookie base decorated with vibrant orange, yellow, and white sanding sugars, these cookies mimic the beloved candy corn shape and colors with a fun and creative decorating technique using a handmade template. The buttercream icing complements the crunchy sugar coating, offering a delightful texture contrast.
Ingredients
Roll-Out Cookie Recipe
- Butter (amount per base recipe)
- Sugar
- Flour
- Eggs
- Vanilla extract
- Baking powder
- Salt
Buttercream Icing Recipe
- Butter
- Powdered sugar
- Milk or cream
- Vanilla extract
Decorating Sugars
- Orange sanding sugar (minimum 1 teaspoon per cookie)
- Yellow sanding sugar (minimum 1 teaspoon per cookie)
- White granulated sugar (1/2 teaspoon per cookie)
Instructions
- Prepare cookie template: Print the candy corn cookie template on cardstock and cut it out carefully to use as a guide for cutting the cookies.
- Prepare icing: Follow your buttercream recipe instructions to make a smooth, spreadable icing to complement the cookies.
- Bake cookies: Make the cookie dough according to the roll-out cookie recipe. Roll the dough out to 1/8 inch thick, then chill in the freezer for 5 to 10 minutes to firm up. Use the cardstock template and a paring knife to cut out candy corn shapes. Bake the cookies according to recipe instructions and allow them to cool completely.
- Assemble sugars: Fill three separate parchment bags with orange sanding sugar, yellow sanding sugar, and white granulated sugar. Cut about 1/2 inch off the tip of each bag to create an opening for sprinkling the sugar.
- Decorate cookies: Using the candy corn template, draw two horizontal lines on each cookie: one 1 inch from the pointed end and another 1 3/8 inches from the first line, creating a 3/4-inch stripe area. Place a flat triangle-shaped piece of parchment paper over the template on the cookie. Starting from the bottom of the pattern, tap the parchment bags to sprinkle the sanding sugars in order: yellow at the bottom, then orange in the middle, and white at the top. Use a spatula to level and smooth the sugar layers for even coverage.
Notes
- Ensure dough is chilled before cutting to prevent spreading.
- Use fine sanding sugars for even decorating.
- Work on a flat surface for even layering of sugars.
- Allow cookies to cool completely before decorating for best results.
- Consider sealing colored sugar with a light spray of edible glaze if prepping ahead.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg