Best 9 Candy Corn Cookies Recipes

CANDY CORN COOKIES

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.

CANDY-CORN SUGAR COOKIES

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.

CANDY CORN AND PEANUT COOKIES

Steps:

• Heat oven to 325°F.
• Cream together butter, peanut butter and both sugars with an electric mixer until light and fluffy.
• Add egg and vanilla and mix until fully incorporated.
• In a separate bowl, mix together flour, baking soda and salt.
• Add flour mixture to butter mixture stirring until blended. Stir in peanuts.
• Form 1 inch balls of dough, inserting one or two candy corns into the center. Make sure dough completely covers the candy on all sides. Place on baking sheet and slightly flatten.
• Bake 13 to 15 minutes.
• Remove from oven and immediately press a few candy corns into the top of each cookie. Let cool several minutes (baking sheet should be cool enough to touch). Carefully transfer cookies to wire rack to cool completely.
• Have a Happy Halloween!

PEANUT BUTTER CANDY CORN COOKIES

Steps:

• Preheat the oven to 325°F.
• Line cookie trays with parchment paper (or wax paper) in case some of the candy corn melt onto the trays.
• Cream the butter.
• Add peanut butter, sugar, and brown sugar and mix well.
• Add egg and mix well.
• Add flour and baking soda and mix well.
• Using a teaspoon, make walnut-sized lumps of dough and place them 2 inches apart on parchment paper-lined cookie trays.
• Bake 12 minutes, remove from oven, and quickly press about 5 candy corns into each cookie.
• Bake another 5 minutes and remove from oven to cool.
• Cool 5 minutes before removing to wire racks to cool completely.

CANDY CORN CONVERSATION COOKIES

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.

CANDY CORN ROLL-UP COOKIES

Steps:

• In large bowl, beat butter, powdered sugar, egg and orange peel with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar.
• Divide dough into thirds. Tint one portion orange and one portion yellow; leave remaining portion plain. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 20 minutes.
• On separate sheets of lightly floured waxed paper, roll each portion of dough into 12x9-inch rectangle. Place orange rectangle on top of yellow rectangle, using waxed paper ends to help flip dough over. Top with plain dough rectangle. Starting on a long side, and using waxed paper as an aid, roll dough into a cylinder. Wrap in plastic; refrigerate 1 hour.
• Heat oven to 375°F. Cut dough into 1/4-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Sprinkle with coarse sugar.
• Bake 7 to 8 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.

CANDY CORN COOKIES

Steps:

• 1. Cream together butter,sugars,eggs and vanilla on medium-high speed until light and fluffy, about 5 minutes.
• 2. Scrape the sides of the bowl, and add the flour,corn starch ,soda and salt.mix on low speed for about 1 minute don't over mix.
• 3. Add the candy corn, white chocolate chips and mix until just incorporated. Place in fridge for at least 3 hours.
• 4. Pre-Heat to 350* Do not bake with warm dough because cookies will spread and bake thinner and flatter. Important note - Strategically place candy corn so that it's not baking directly on cookie sheet because it will melt, burn, or turn runny if it is.
• 5. Bake for 9 to 11 mins. On a greased cookie sheet or parchment paper and placed 2 inches apart. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking. Enjoy!! I love making these in the fall, they were a huge seller at my farmers market booths!

CANDY-CORN SUGAR COOKIES

Steps:

• 1. 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. 2. 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. 3. 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. 4. 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.

CANDY CORN COOKIES

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. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. 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.