Candy Corn Cookies Recipes
CANDY CORN COOKIES
Get a head start on these buttery cookies by shaping and chilling the homemade dough ahead of time. When you're ready, just slice and bake the tricolor treats. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. , Divide dough in half. Tint 1 portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion plain., Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap and refrigerate until firm, about 4 hours., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CANDY CORN CAKE MIX COOKIES
Easy Halloween candy corn cookies made with cake mix, eggs, oil, and candy corn.
Provided by Jaclyn Shimmel
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mats and set aside
- Add cake mix, oil, and eggs to a large bowl. Mix well to combine. Stir in candy corn.
- Using a medium cookie scoop or a heaping Tablespoon, scoop cookie dough out onto the cookie sheet, placing them about 2 inches from one another. Check the bottom and sides of the dough ball to make sure that no candy corn are exposed. Cover any you see with a bit of dough. This will prevent the candy corn from coming into contact with the baking sheet and melting into a sticky mess.
- Bake for 9-11 minutes. When they just start to turn golden on the edges, remove them from the oven. Allow them to cool right on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool fully.
Nutrition Facts : Calories 159 calories, ServingSize 1
PEANUT BUTTER CANDY CORN COOKIES
Peanut Butter Candy Corn Cookies take the rich creaminess of peanut butter and combine it with the vanilla and honey sweetness of classic candy corn to make a perfect and delicious Fall and Halloween treat.
Provided by The Gracious Wife
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream together butter and both sugars.
- Add vanilla and continue mixing.
- Add vanilla, milk, and egg to the bowl and mix again.
- Add flour and baking soda to the mixture and mix again, just until combined.
- Reserve 1/2 cup candy and fold in remaining candy corn.
- Roll dough into balls. I used a tablespoon to scoop it out so the cookies would be approximately the same size.
- Place dough balls onto a lightly greased cookie sheet, about 2 inches apart.
- Bake in a 350° oven for 8-11 minutes, until cookies are lightly golden around the edges.
- Remove cookies. Press a few of the reserved candy corns into the tops of each cookie while they are still hot.
- Allow to sit on the cookie sheet for 5 more minutes before removing to the cooling rack.
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Servings 24Total Time 27 minsEstimated Reading Time 4 minsCalories 168 per serving
- Blend the butter with both of the sugars and vanilla extract with a hand held mixer or stand up mixer. Blend until throughly combined.
- Add in the eggs one at a time blending between each one to make sure that they are thoroughly incorporated.
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4.3/5 (76)Total Time 3 hrs 19 minsCategory CookiesCalories 236 per serving
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low speed until just incorporated, about 1 minute; don’t overmix.
- Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 20). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
CANDY CORN SUGAR COOKIES RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 24Total Time 3 hrsCategory Food, Desserts, Cookies
- Separate royal icing into 3 small bowls. Leave one bowl of icing white; use yellow food coloring to dye icing in second bowl yellow; use orange food coloring to dye icing in third bowl orange (you can also mix red and yellow food colors to the desired shade of orange). Load half of the icing from each bowl into its own piping bag; fit each piping bag with small round tip (#2 or 3). Mix additional tablespoons of water into each remaining half-bowl of icing gradually, until it reaches a slightly loose flooding consistency. Load flooding-consistency white, yellow, and orange icings into three separate piping bags (no need to fit the bags with a metal tip; simply snip the tip of the piping bag to create a small opening, approx. 1/8 inch).
- Use piping-consistency yellow icing to outline the bottom stripe of the candy corn. Use piping-consistency orange icing to outline the middle stripe of the candy corn (the middle section should be slightly thicker than other stripes). Use piping-consistency white icing to outline the top stripe of the candy corn. Let set for 2-3 minutes.
- Use flooding-consistency yellow icing to flood the bottom stripe of the candy corn. Use flooding-consistency white icing to flood the top stripe of the candy corn. Let dry for 1-2 hours (wait to flood the orange section to avoid the colors bleeding into each other). Once other sections have dried, use flooding-consistency orange icing to flood the middle stripe of the candy corn. Let dry for 1-2 hours.
CANDY CORN COOKIES » HUMMINGBIRD HIGH
From hummingbirdhigh.com
Estimated Reading Time 9 mins
- Position two racks in the upper and lower thirds of the oven and preheat to 350 (F). Lightly coat three 8-inch square pans (see baker’s notes) with cooking spray and line with parchment paper, leaving an overhang on two opposite sides of the pan. Spray the parchment paper, too.
- In the bowl of a stand mixer fitted with the paddle attachment, combine Land O Lakes® Unsalted Butter, sugar, almond paste, and vegetable oil. Beat on medium until combined and fluffy, 5 minutes. Add the eggs, one at a time, only adding the next egg when the first one is fully incorporated. Stop the mixer and use a rubber spatula to scrape down the bottom and side of the bowl. With the mixer on low, gradually add the flour and salt until just combined.
- Divide the batter evenly among three bowls, using a digital scale to weigh out around 9 ounces of batter per bowl. Use a rubber spatula to mix the almond extract into the first bowl of batter and pour into the prepared cake pan, using an offset spatula to spread the batter evenly across the pan and smooth the top. Mix the lemon extract and yellow food coloring into the second bowl of batter and pour into a second cake pan, using an offset spatula to spread the batter evenly across the pan and smooth the top. Mix the orange blossom water and orange food coloring into the last bowl of batter and pour into the final cake pan, using an offset spatula to spread the batter evenly across the pan and smooth the top.
- Place two cake pans on the upper third rack of the oven and the third cake pan on the lower third rack. Bake for 12 to 15 minutes, rotating the pans on the upper third rack to the bottom third rack and vice versa, about halfway through the baking time. The cakes are done when a skewer inserted into the center of each comes out with few crumbs attached and the top of each cake springs back when gently pressed. Cool the cakes completely in their pans on a wire rack.
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Servings 24Total Time 42 minsCategory Food, Desserts, Cookies
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