Candy Corn Sugar Cookies
November 28, 2018
I am a Halloween junkie! I love everything about Halloween, and constantly use the term “spoopy”; because I can’t get enough of the spooky and the cute. So whenever I get an opportunity to make something spoopy, I am so game! Candy corn seems to be one of the most hated Halloween candies and can cause quite a controversy. Whether you love ‘em or hate ‘em, they are soooo cute! So, the Candy Corn Sugar Cookies came to me pretty easily as an idea but took several batches to fully perfect to my tastes. I wanted a tasty sugar cookie that could be rolled out but wanted a little something extra. Enter the orange and lemon flavors. There’s a small amount of each to lend a subtle flavor to the Candy Corn Sugar Cookies, which are made even better with the garnish of white chocolate or candy melts. Yummers! I probably made about 4 different batches, altering the recipe each time to get it just right, and I am NOT complaining. I’ve had about 2 months worth of these cookies to snack my way through. I’m such a cookie monster… They take a bit of time to get together, but I think it’s worth it!
First, cream the softened, room temp butter and sugar on a standing mixer. Once well blended and creamy, add in the egg and vanilla extract, mixing on low. Separately, stir together flour, baking powder, baking soda, and salt. I always like to stir my flour mixes with a whisk, just to get it a bit more light and airy. Does this actually work? I do not know, but it’s a thing I do.
Then, one spoonful at a time, mix the flour mixture into cream mixture on low. Mix until combined and moist. If you stop mixing too soon, you’ll get crumbles. Allow it to mix just a bit more to fully incorporate.
The next few steps are all about taking that big heap of dough and creating 3 flavors out of it. Equally, divide the dough into 3 equal portions. Set one aside as the vanilla. In the second portion, beat in lemon extract and yellow food coloring on low for the lemon. Then repeat on the third portion with the orange extract and food coloring. Now we have a vanilla, lemon and orange flavor of dough. Divide each flavor in half which will create 6 portions of dough. One portion of the dough at a time, knead gently on a lightly floured work surface and roll into a rope. I don’t put much effort into the thickness or length, because I roll it further later. Wrap each of the 6 ropes in plastic wrap and refrigerate 2 hours.
Now are the steps that are a bit tough to explain, so brace yourself! Remove 1 rope of each flavor from fridge to a lightly floured workspace and preheat oven to 350. Next is an optional step depending on your workspace availability and preferences. I like to quarter each rope equally for 12 smaller pieces of rope. I feel this gives me more control over rolling it out, but you’re welcome to skip this step.
Take one rope piece of each flavor and roll into approximately 1” thick pieces. Try to match the length of the rope for each flavor and place them lengthwise next to one another, just shy of touching, as shown in the photo above. Cover with parchment paper and roll over to flatten and combine the 3 flavors. Roll into a rectangle shape with straight edges and approximately ⅛” thick. You can use a knife to push the edges further and create straight sides.
Cut the dough into equal sized triangles. Cut to your preference, I usually do 4-5 cookies but you can do more or less to change the size up. Use the knife again to push the sides of each triangle for a perfectly straight edge. Very gently transfer the triangles to an ungreased baking sheet, about 1” apart. Be careful while transferring, as the flavors will separate from each other if not supported. I use a spatula to keep them in one piece. Bake for 6-8 minutes, until edges are just slightly golden. Cool for 2 minutes on the pan, then very carefully transfer to a wire rack to cool completely. Repeat for all of the remaining dough.
Now, we garnish with the white chocolate chips or candy melts and sprinkles of choice! Melt the white chocolate or candy melts per the packaging and dip the wide edge of each cookie in. Before it sets, dip in the nonpareils or sugar crystals to Garnish. Place dipped cookies on wax or parchment paper to set fully before moving or eating. These are some of my favorite cookies, they’re addictively tasty and super cute! Let us know if you give the recipe a try by tagging us on Facebook, Instagram or Twitter @GarnishingLife #GarnishingLife