Candy Corn Sugar Cookies
These Candy Corn Sugar Cookies don’t taste like candy corns but look like the cute treat! Bite sized and topped with cream cheese frosting. The perfect Halloween dessert! I have to stop writing my posts late at night. I just received an email telling me that my Apple Muffin recipe actually says that it yields “18 minions”. Haha. Minions are what I affectionately call my kids so apparently they are always on my mind.
This post is a late night one so I apologize ahead of time. I love sugar cookies. And I used to love candy corn but I think my love has faded. I don’t want a cookie that tastes like a candy corn. I don’t mind if it looks like one but I really don’t want it to taste like one.
Make your regular sugar cookie dough and divide the dough in half dying one half yellow and the other half orange. Press the yellow dough in the bottom of a 9×13 baking dish. It’s kind of tricky to do the second layer without mushing the two together. To make it easier, roll out the orange dough on parchment paper (I used foil sprayed with cooking spray) to the size of your 9×13 dish. Then you can kind of flip it on top of the yellow dough and roll it gently to even it out. I cut mine pretty small. About 2 1/2 inches because I wanted little bite sized cookies. You can make yours any size you want. You could even just cut squares. They’re impressive any shape or size.
I will say that they’re dangerous. Cookies are my thing and bite sized cookies make it even easier.
Candy Corn Sugar Cookies
- 1 cup butter at room temperature
- 1 cup sugar
- 1 large egg
- 1 1/2 teaspoon almond extract
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- orange food coloring
- yellow food coloring
- 1/4 cup unsalted butter
- 4 ounce cream cheese , softened
- 1/2 teaspoon vanilla
- 2 cups powdered sugar
Preheat oven to 350 degrees and line a 9x13 pan with parchment paper. Cream butter and sugar until light and fluffy. Add the egg and almond extract and beat in.
In a separate bowl combine flour, baking powder and salt. Measure your flour by spooning the flour into the measuring cup not scooping the flour with the measuring cup. This compacts the flour causing you to overmeasure and creating a dry dough.
Slowly add the flour mixture to the butter mixture and mix until combined.
Divide dough in half. Place one half of the dough in the mixture and add yellow food coloring to desired color mixing it in thoroughly. Remove. Mix orange food coloring into the other half of the dough.
Press the yellow dough into the bottom of the prepared pan. Use a mini roller to smooth it out. Take your orange dough and roll it out to the same size as the pan on a piece of sprayed foil or parchment paper. Flip it on top of the yellow dough pressing and rolling until you have a smooth layer.
Bake for 14-18 minutes or until cookies are done. They won't look done so be careful to not overbake.Let cool.
For the frosting: Mix together butter, cream cheese, vanilla, and powdered sugar on low and then increase speed to high until fluffy. Frost cooled bars and let frosting set or chill before cutting into bars.
Cut bars into triangles. I cut 2 1/2 inch rows and then cut each row into triangles for cute little sugar cookies.
Source: sugar cookie recipe from Our Best Bites; frosting from me!