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Candy Corn Sugar Cookies | Halloween Treats

10:08 AM




Candy Corn Sugar cookies are nothing but basic ice box cookies that are colored like candy corn. I made these for a halloween party at my daughters school and the kids loved it. The cookie dough can be prepared in advance and refrigerated so you can slice and bake them whenever needed.

You can customize these cookies with different colors and flavorings according to the party theme and it will also be a fun baking project to do with kids.

I flavored my cookies with orange extract for the orange layer and lemon extract for the yellow layer and vanilla for the white layer. You could also use orange zest and lemon zest as flavorings.

Make these cookies for halloween and impress your guests. Happy Trick Or Treating!




CANDY CORN SUGAR COOKIES
CANDY CORN SUGAR COOKIES
By Sathya Sankar 
Makes About 60 cookies
Cookie Design inspiration from Pinterest         




INGREDIENTS FOR WHITE DOUGH
  • 180 g unsalted butter, softened
  • 185 g granulated sugar
  • 280 g plain all-purpose flour
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract

METHOD
  • Sift together flour and baking powder.
  • In a large bowl, using a hand mixer or a stand mixer, fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add the vanilla extract and egg. Beat on high speed scraping down the sides and bottom of the bowl until combined.
  • Turning the mixer to low speed, add half of the flour and baking powder mixture and beat until combined. Add in the remaining flour mixture and beat until everything is combined to a soft dough,
  • Then divide the dough into three portions.
  • Place one portion of the dough in between two sheets of parchment paper and roll it into a square, and chill in the refrigerator for one hour, this is for the white portion of the cookie.

INGREDIENTS FOR ORANGE DOUGH
  • one portion of white cookie dough
  • orange food coloring
  • orange extract or orange zest

METHOD
  • Add the orange food coloring and orange extract to the dough and knead until the desired color is reached. 
  • Place the dough in between two sheets of parchment paper and roll it into a square and chill in the refrigerator for one hour, this is for the orange portion of the cookie.

INGREDIENTS FOR YELLOW DOUGH

  • one portion of white cookie dough
  • yellow food coloring
  • lemon extract or lemon zest

METHOD

  • Add the yellow food coloring and lemon extract to the dough and knead until the desired color is reached. 
  • Place the dough in between two sheets of parchment paper and roll it into a square and chill in the refrigerator for one hour, this is for the yellow portion of the cookie.

ASSEMBLING THE DOUGH
  • Once chilled, remove the dough from the fridge peel of the parchment and cut each square in half. 
  • Place each of the white portion of the dough between two sheets of parchment paper and roll into a 1/4 inch thick rectangle, return it back to the refrigerator . Now roll the orange dough and yellow dough each into two rectangles of 1/4 in ch thick, return back to the refrigerator. Let the dough chill for 30 minutes.
  • Remove the dough from the fridge, peel of the parchment paper and stack the layers. Place the yellow layer at the bottom, orange layer on top of yellow layer and white layer on top of the orange layer. Press the layers together very gently and trim the edges.
  • Now roll the layers, starting from the shorter side of the rectangle to form a tight log. cover the logs with parchment paper and refrigerate the logs for atleast 2-3 hours or until firm enough to slice ( you will now have two logs).
  • Preheat oven to 350°F. Line two baking sheets with parchment paper and keep aside.
  • Remove the logs from the fridge and slice into 1/4 inch thick rounds. Arrange  them on the baking sheet about 2 inches apart as the cookies expand when they bake.
  • Bake the cookies for about 10-12 minutes until golden. Allow to cool on the rack for 3 minutes and then transfer to a wire rack, once cold store it in a airtight container.






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NOTES

  • Before slicing the cookies to bake, roll the logs gently on the counter to prevent them from forming a flat bottom. ( my cookies turned out with a flat bottom ) 
  •  Instead of making them into pinwheel cookies, you could also make individual shaped cookies. Just roll each layer into 1/2 inch thick and cut out shapes using a cookie cutter.
  • The dough can be made and chilled well ahead of time.





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