Candy Corn Sugar Cookies – Out of every candy that’s ever been made, candy corn is probably my least favorite. I don’t like the texture or the taste but I will admit they are a very cute candy. The orange, white, and yellow stripes in the shape of a triangle to make for great decorations but for me, that’s as far as they go.
I saw came across these cookies while perusing Pinterest one evening and thought that they were adorable. They are just plain, yet delicious, lemon scented and flavored sugar cookies but they are so easy to just pop in your mouth. I love bite size anything so these cookies ranked pretty high on my must-make list. I always intend to make holiday themed treats and don’t get around to it so I’m kind of proud that they actually happened. 🙂
They are surprising simple but do take some time. Once you make and dye the dough, it needs to chill for several hours, overnight is best. After the dough has chilled, you will being slicing 1/4-inch thick slices of dough and then turn that slice into triangles.
The cookies will have to be baked in batches, then dusted with sugar, and cooled on a rack. I set a rack over a cake pan to catch the cookies that feel through the rack and to make the sugar clean up a little easier. While these little gems are somewhat time consuming they are by no means difficult and the end result is definitely worth the little bit of time!
Candy Corn Sugar Cookies
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp. lemon juice
- 2 tsp. lemon zest
- 1 tsp. vanilla extract
- ⅛ tsp. salt
- 3 cups all-purpose flour
- ½ tsp. baking soda
- Food dye in red, yellow, and/or orange
- ½ cup granulated sugar (for dusting)
1. In the bowl of an electric mixer, combine butter and sugar. Beat at medium speed until light in color and fluffy, 2-3 minutes. Add in egg, lemon juice, lemon zest, vanilla extract, and salt. Continue beating until well mixed. Add the flour and baking soda and beat until well mixed.
2. Line a 9×5-inch loaf pan with plastic wrap and spray lightly with cooking spray; set aside. Divide the dough into thirds and press ⅓ of the white dough evenly into the bottom of the prepared loaf pan.
3. Using another ⅓ of the dough, dye it to desired of shade of orange, using gel or liquid food dye. Be sure to incorporate the dye evenly into the cookie dough. Carefully press orange layer on top of white layer.
4. Place final ⅓ of the dough into another bowl and add yellow food dye and incorporate fully. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best).
5. Preheat oven to 375°F and line baking sheets with parchment paper; set aside. Once the dough is chilled, invert the loaf pan and unwrap the dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into ¼-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges.
6. Place 1-inch apart on prepared baking sheet. (Bake 1 sheet at a time). Bake for 7-10 minutes, just until cookies are set. Allow cookies to cool on baking sheet for about 1 minute then place directly into a bowl with ½ cup sugar and toss gently to coat. Place coated cookies on a baking rack set over a large cake pan to cool completely.
Candy Corn Sugar Cookies