Description
Sweet nostalgia meets delightful baking with these candy corn sugar cookies that dance between festive Halloween charm and classic cookie comfort. Festive shapes and vibrant orange-yellow hues promise a playful treat you’ll savor with each delectable bite.
Ingredients
Scale
Primary Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 1 large egg
- 2 3/4 cups (345 grams) all-purpose flour
- 1 1/2 cups (300 grams) granulated sugar
Leavening and Binding Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Flavor and Moisture Ingredients:
- 2 teaspoons vanilla extract
- 3 tablespoons milk
- Orange food coloring
- Yellow food coloring
- Powdered sugar
- Water
Instructions
- Prepare the oven at 350°F (175°C) and line baking sheets with parchment paper for optimal cookie performance.
- Sift together flour, baking powder, and baking soda in a medium mixing bowl, ensuring even distribution of dry ingredients.
- In a separate large bowl, cream butter and granulated sugar until the mixture becomes airy and pale, creating a smooth base for the cookies.
- Incorporate egg, vanilla extract, and milk into the butter mixture, whisking until the liquid ingredients are fully integrated and the texture is uniform.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring carefully until a cohesive dough forms without overmixing.
- Partition the dough into three equal portions, leaving one section natural, then tint the second portion with orange food coloring and the third with yellow food coloring.
- Craft small dough spheres from each colored section, gently pressing them together to create a layered candy corn-inspired design.
- Arrange the tri-colored dough balls on prepared baking sheets, spacing them approximately 2 inches apart to allow proper spreading during baking.
- Bake for 8-10 minutes until edges are lightly golden, then allow cookies to rest on the baking sheet for 3-4 minutes before transferring to a wire cooling rack.
- Prepare a simple glaze by combining powdered sugar with a minimal amount of water, creating a smooth icing to drizzle over completely cooled cookies for a decorative finish.
Notes
- Ensure butter is softened at room temperature for smooth, even mixing and better cookie texture.
- Use gel food coloring for vibrant, intense colors without altering dough consistency.
- Chill dough for 15-20 minutes before shaping to prevent colors blending and maintain distinct candy corn layers.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free baking blend.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 124
- Sugar: 7 g
- Sodium: 46 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.3 g
- Protein: 1.5 g
- Cholesterol: 21 mg