Candy Corn Sugar Cookies. I am a real cookie nut and am constantly experimenting with new recipes. These decorated cookies channel the festive spirit of candy corn without packing such an intense sugar punch. You can make these cookies as big or as small as you'd like; miniature candy corn cookies look adorable presented in a bowl like the real candies, while slightly larger cookies make a perfect treat for adults and kids alike.

Continue cutting each slice into small triangles. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. A fun combination of rolled sugar cookies, in candy corn tri-color layers! You can cook Candy Corn Sugar Cookies using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Candy Corn Sugar Cookies

You need 1 1/2 cups of all purpose flour.
Prepare 1 1/2 tsp. of baking powder.
Prepare 1/4 tsp. of salt.
It's 1/2 cup (1 stick) of unsalted butter, at room temperature.
You need 3/4 cup of granulated sugar.
It's 1 of large egg, at room temperature.
You need 1 tsp. of vanilla extract.
You need of Candy corns, for topping.

Based on my favorite Vintage Betty Crocker Rolled Sugar Cookies recipe, which I split into three batches and add coloring to for these terrific, bright, and fun Halloween delights! Press one third of the white dough into a flat layer on the bottom. Next, add the orange dough on top creating the second layer. Finally, use the last of the uncolored dough to make layer three.

Candy Corn Sugar Cookies instructions

In a medium bowl, whisk together the flour, baking powder and salt. Set it aside. In a separate bowl, use a hand mixer to beat the butter and sugar together until creamed together. Then add the egg and vanilla and beat until combined, scraping down the sides as needed..
Add the dry ingredients to the wet and mix on low speed until combined. Dough will be thick. Scoop about 2 tbsp. of dough per cookie and roll into balls. Place the dough balls onto a plate, cover with foil or plastic wrap and place in the fridge for a minimum of 2 hours (and up to 4 days)..
Once the dough has chilled and you're ready to bake, preheat the oven to 350°F. Line a couple large baking trays with parchment paper or silicone baking mats.arrange the dough balls onto the trays, about 3 inches apart from each other. Bake for 10-12 minutes, or until lightly browned on the edges. The centers should still look very soft. Immediately press a couple of candy corn gently into the tops of each cookie..
Let them cool on the trays for 5 minutes, before moving them to a wire rack to cool completely. Store the cookies in an airtight container for up to 1 week..

Cover the top with the overhanging plastic wrap, and chill, preferably overnight. Line baking sheets with parchment paper or a silicone baking mat. If needed, trim the edges to make them straight. Divide prepared sugar cookie dough into three equal portions. Leave one as is and color one other portion yellow and another portion orange.