Hello, my name is Andrea and I am addicted to candy corn themed items.
I really don't know what my issue is this year but everything I am making turns into a candy corn...LOL
These cookies are super easy to make. You just have to plan ahead a little bit because you do have to chill the dough.
I needed a lot of cookies for several different Halloween parties; so I doubled the below recipe, and used an 11"x7" pan instead of a 9"x5" bread pan. The doubled recipe gave me almost 350 cookies, that are 1 3/4" long.
Candy Corn Sugar Cookies
Slightly adapted from Sugarbelle
2 sticks of unsalted butter, softened
1 cup confectioners' sugar
3 teaspoons Princess Cake & Cookie Emulsion by LorAnn Oils* - (you could use vanilla, DIY Vanilla Extract)
1/4 teaspoon salt (I used Kosher)
1/2 teaspoon baking soda
3 cups all-purpose flour
Orange food dye - I used AmeriColor Orange*
Yellow sanding sugar
1. Line a 9"x5" loaf pan with plastic wrap or wax paper.
2. Cream together butter and sugar.
3. Add egg, and flavoring, and whip until light and fluffy.
4. Mix in salt, and baking soda.
5. Mix in flour, until combined.
6. Once the dough in mixed, separate into 3 equal sections.
7. Dye 1 section of the dough orange. Do not dye the other 2 sections of dough.
8. Flatten 1 section of the white dough into the bottom of prepared pan.
9. Press the orange layer on top of the white layer in the pan. I find that this is best accomplished by flattening smaller section of the dough in your hands and piecing it together in the pan.
10. Press the second section of white dough on top of the orange layer.
11. Cover the dough with plastic wrap, and chill in the refrigerator, preferably overnight.
12. Preheat oven to 375 degrees.
13. After chilling remove dough from pan and cut into candy corns.
14. Dip the bottoms of the candy corns into the sanding sugar.
15. Bake on a parchment paper lined cookie sheet for 7-10 minutes.
16. Cool on cookie sheet for 2-3 minutes. Then move to a wire rack to completely cool.
I'll Be Linking Up At These Parties!