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Candy Corn Sugar Cookies
Instructions
  1. In a large mixing bowl, cream butter and sugar.
  2. Mix in egg and vanilla extract.
  3. In a small bowl, stir together flour, baking powder, baking soda and salt.
  4. Gradually mix flour mixture into cream mixture, adding by spoonfuls.
  5. Mix until combined and moist.
  6. Divide the dough into 3 equal portions.
  7. Designate one portion as the “vanilla” and set aside.
  8. Add lemon extract and yellow food coloring to 1 portion, this is the “lemon”.
  9. Beat on low until well blended; set aside.
  10. Add orange extract and orange food coloring to the remaining dough for the “orange”.
  11. Beat on low until well blended; set aside.
  12. Divide each flavor in half, equalling 6 portions of dough.
  13. For each portion, knead gently on a lightly floured work surface and roll into a rope. Thickness or length as preferred, as it will be rolled again after refrigeration.
  14. Wrap each of the 6 ropes in plastic wrap and refrigerate 2 hours.
  15. Transfer 1 rope of each flavor from fridge, to a lightly floured workspace.
  16. Preheat oven to 350.
  17. *Now, divide each rope into 4 equal sized pieces. This will give you 12 smaller pieces of rope.
  18. Next, 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.
  19. Place the dough side by side lengthwise and cover with parchment paper.
  20. Gently, roll over the parchment paper to combine the 3 flavors until approximately ⅛” thick.
  21. Remove the parchment paper.
  22. Using a knife, push the edges to even out the rolled dough and make a long rectangle with straight sides.
  23. Cut the dough into 4 or 5 equal sized triangles. Depending on if you would like larger or smaller cookies, cut as desired.
  24. Use the knife again to push the sides of each triangle for a perfectly straight edge.
  25. Place the cookies approximately 1” apart on an ungreased baking sheet.
  26. Bake for 6-8 minutes, until edges are just slightly golden.
  27. Cool for 2 minutes on the pan, then very carefully transfer to a wire rack to cool completely.
  28. Repeat steps 15-28 for dough that was left in the fridge.
  29. In a small microwave safe bowl, microwave the white chocolate chips or candy melts as directed on packaging.
  30. Dip the wide edge (top of the triangle) into the melted chocolate/candy.
  31. Then dip into a small bowl of nonpareils or sugar crystals to Garnish.
  32. Place dipped cookies on wax or parchment paper to set.
Recipe Notes

The dough may be left in the fridge overnight and cut in the morning if desired. I would not leave the dough in the fridge for longer than 24 hours without further packaging it to prevent any flavor alterations.

Keep the 2nd half of the ropes in the fridge while working with the first half. The dough is much easier to work with when it is cool.

*You may skip the step of cutting the ropes into 4 pieces each if preferred, I like to work with smaller amounts at a time for ease.

Typically the candy has the orange color in the center, but I prefer to mix mine up! You may set the dough in any order of color.

There is a lot of freedom with the candy melts and sprinkles. Mix it up for fun, or use the same color across the entire batch for cohesion. Sometimes I’ll use orange melts with yellow sprinkles and yellow melts with the orange sprinkles – or orange melts with black and orange sprinkles for extra Halloween vibes.

Be sure to allow the candy melts or white chocolate to fully set before packaging the cookies up.

Keep in an airtight container for up to one week.

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