Candy Corn Sugar Cookies Recipe

This twist on your typical sugar cookies to pays homage to my favorite fall candy — Candy Corn! Whip up some Candy Corn Sugar Cookies to serve up some fun this season.

Candy Corn Sugar Cookies

Main Ingredients

• 1½ cups Butter (room temperature)
• 3 cups Sugar
• 2 tbsp. Greek Yogurt
• 3 tsp. Vanilla Extract
• 2 Eggs
• 3½ cups Flour
• 1½ tsp. Baking Soda
• 1½ tsp. Baking Powder
• ½ tsp. Salt

Extra Items

• Orange Sugar Sprinkles
• Orange Color Icing
• Yellow Color Icing
• Bread Loaf Pan

Find 20+ more Candy Corn Recipe Fun, Crafts and Creativity for the whole family.

Instructions

1. Preheat oven to 350 degrees F.
2. Using electric mixer, cream butter and sugar together for a few minutes at medium speed using paddle.
3. Add Greek yogurt and vanilla extract to butter and sugar mixture in mixer. Cream together for 1 to 2 minutes at medium speed.
4. Add eggs to mixture and beat together for about 3 minutes.
5. Combine dry ingredients in medium mixing bowl: flour, baking soda, baking powder, and salt.
6. Slowly add dry mixture to mixer on low speed until all ingredients are evenly combined.
7. Scoop mixture into medium mixing bowl. Seal and place in refrigerator overnight.
8. Remove from refrigerator. Scoop out about a cup and a half at a time and place onto parchment paper. Knead with hands. Sprinkle flour onto rolling pin and dough as needed to avoid sticking.
9. Add yellow color icing to dough and knead with hands or fold with a spoon until color is evenly distributed. Keep adding yellow color icing until desired color is achieved. Set aside.
10. Repeat steps 8 and 9, but use orange color icing.
11. Repeat step 8, but do not add icing color to your third and final layer.
12. Line a bread loaf pan with parchment paper.
13. Begin to press the yellow dough (1^st layer) into the bottom of the pan. Try to ensure the dough is level, with no bumps.
14. Add the orange dough (2^nd layer) on top of the yellow. Pat it down with your hands.
15. Add the uncolored dough (3^rd layer) on top of the orange. Pat it down with your hands.
16. Refrigerate for approximately 2 hours to set.
17. Remove from refrigerator and let set for 15 minutes.
18. Holding on to the parchment paper used to line bread loaf pan, remove layered dough and set on clean surface.
19. Using a large knife, cut ¾ inch slices. 
20. Turning each slice on its side, use your knife to make a zig-zag pattern.  
21. Add candy corn sugar cookies to baking sheet.  
22. Bake each batch for approximately 8 minutes.
23. Remove from oven. Let cool for approximately 5 minutes.
24. Using the orange sugar sprinkles, add to orange section of cookies randomly.
25. Serve and enjoy!

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Candy Corn Sugar Cookies

Yield: 24

Prep Time: 50 minutes

Cook Time: 8 minutes

Total Time: 58 minutes

This twist on your typical sugar cookies to pays homage to my favorite fall candy -- Candy Corn! Whip up some Candy Corn Sugar Cookies to serve up some fun this season.

Print

Ingredients

• 1½ cups Butter (room temperature)
• 3 cups Sugar
• 2 tbsp. Greek Yogurt
• 3 tsp. Vanilla Extract
• 2 Eggs
• 3½ cups Flour
• 1½ tsp. Baking Soda
• 1½ tsp. Baking Powder
• ½ tsp. Salt
• Extra Stuff
• Orange Sugar Sprinkles
• Orange Color Icing
• Yellow Color Icing

Instructions

1. Preheat oven to 350 degrees F.
2. Using electric mixer, cream butter and sugar together for a few minutes at medium speed using paddle.
3. Add Greek yogurt and vanilla extract to butter and sugar mixture in mixer. Cream together for 1 to 2 minutes at medium speed.
4. Add eggs to mixture and beat together for about 3 minutes.
5. Combine dry ingredients in medium mixing bowl: flour, baking soda, baking powder, and salt.
6. Slowly add dry mixture to mixer on low speed until all ingredients are evenly combined.
7. Scoop mixture into medium mixing bowl. Seal and place in refrigerator overnight.
8. Remove from refrigerator. Scoop out about a cup and a half at a time and place onto parchment paper. Knead with hands. Sprinkle flour onto rolling pin and dough as needed to avoid sticking.
9. Add yellow color icing to dough and knead with hands or fold with a spoon until color is evenly distributed. Keep adding yellow color icing until desired color is achieved. Set aside.
10. Repeat steps 8 and 9, but use orange color icing.
11. Repeat step 8, but do not add icing color to your third and final layer.
12. Line a bread loaf pan with parchment paper.
13. Begin to press the yellow dough (1
14. st
15. layer) into the bottom of the pan. Try to ensure the dough is level, with no bumps.
16. Add the orange dough (2
17. nd
18. layer) on top of the yellow. Pat it down with your hands.
19. Add the uncolored dough (3
20. rd
21. layer) on top of the orange. Pat it down with your hands.
22. Refrigerate for approximately 2 hours to set.
23. Remove from refrigerator and let set for 15 minutes.
24. Holding on to the parchment paper used to line bread loaf pan, remove layered dough and set on clean surface.
25. Using a large knife, cut ¾ inch slices.
26. Turning each slice on its side, use your knife to make a zig-zag pattern. This will create your candy corn sugar cookie shape!
27. Add candy corn sugar cookies to baking sheet.
28. Bake each batch for approximately 8 minutes.
29. Remove from oven. Let cool for approximately 5 minutes.
30. Using the orange sugar sprinkles, add to orange section of cookies randomly.
31. Serve and enjoy!