Best 6 Marbled Candy Corn Cookies Recipes

MARBLED CANDY CORN COOKIES

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.

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 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.

GIANT CANDY CORN COOKIES

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.

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 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.