Looking for easy slice-and-bake cookies for the Halloween season? Try these delicious candy corn-shaped cookies!
With just a few simple steps, you can have a tray full fun, vibrant homemade cookies at your next spooky gathering. The dough is made in one bowl, then divided and dyed with food coloring. The three colored doughs are stacked on top of one another, then frozen. Once firm, the cookie dough is sliced and ready to bake!
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Quick Recipe Overview
SERVINGS: 2 dozen cookies
PREP TIME: 15 minutes
CHILL TIME: 2 hours
BAKE TIME: 9–11 minutes
TOTAL TIME: About 2 1/2 hours
Things You'll Need
1/2 cup unsalted butter, melted and cooled
1/4 cup granulated sugar
1/4 cup dark brown sugar
1 egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Yellow food coloring
Orange food coloring
Plastic wrap
Parchment paper
1. Mix butter and sugars
In a large mixing bowl, mix together melted butter, granulated sugar, and brown sugar.
2. Stir in egg and vanilla
Mix in the egg and vanilla until completely smooth.
3. Add the dry ingredients
Fold in the flour, baking soda, baking powder, and salt until no dry spots remain.
4. Divide and color dough
Divide the dough into three portions. Dye 1/3 of the dough yellow, another 1/3 orange, and keep the last 1/3 plain. Mix until the color is consistent throughout the dough.
5. Stack the colors
Shape the plain dough into a 3 x 8-inch rectangle on a large sheet of plastic wrap. Repeat with the orange dough, and place it on top of the layer of plain dough, then shape and place the yellow dough on top of the yellow.
Fully wrap with plastic wrap and place in the freezer for 1 1/2 hours, or until very firm.
Remove the cookie dough log from the freezer and unwrap. Use a knife to cut it into 1/2-inch thick slices.
7. Cut candy corn shapes
Cut the slices into triangles to create candy corn shapes. Freeze the cut cookies for 30 minutes to firm the dough before baking. In the last 5 minutes of freezing, preheat the oven to 350°F, and line two baking sheets with parchment paper.
Place the frozen cookies onto a baking sheet, spacing them about 2 to 3 inches apart. Bake for 9 to 11 minutes, or until the edges are set. For sharper edges, use a spatula to push in the edges while the cookies are fresh from the oven and still warm.
Happy Halloween!
