Candy Corn Sugar Cookies. Check Out Cinnamon And Sugar Cookies On eBay. Fill Your Cart With Color Today! 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.
In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture.
Cutting the Candy Corn Shaped Sugar Cookies After the dough has been chilled or frozen, you can preheat the oven, remove the wrap, and start slicing.
Turning each slice on its side, use your knife to make a zig-zag pattern.
You can cook Candy Corn Sugar Cookies using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Candy Corn Sugar Cookies
- You need 1 1/2 cups of all purpose flour.
- You need 1 1/2 tsp. of baking powder.
- You need 1/4 tsp. of salt.
- You need 1/2 cup (1 stick) of unsalted butter, at room temperature.
- It's 3/4 cup of granulated sugar.
- You need 1 of large egg, at room temperature.
- It's 1 tsp. of vanilla extract.
- It's of Candy corns, for topping.
This will create your candy corn sugar cookie shape! Add candy corn sugar cookies to baking sheet. Using the orange sugar sprinkles, add to orange section of cookies randomly. Divide dough into three separate bowls.
Candy Corn Sugar Cookies step by step
- 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..
Return one bowl to the bowl of the stand mixer or to the large mixing bowl. Cream together the sugar and butter until light and fluffy. Add the egg and vanilla and continue to beat until incorporated. In another bowl, whisk together the flour, baking soda and salt. A fun combination of rolled sugar cookies, in candy corn tri-color layers!