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Candy Corn Sugar Cookies

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If you enjoy sweet treats in fun fall colors, you need to try these! Candy Corn Sugar Cookies are made with a crunchy on the outside, chewy on the inside sugar cookie topped with a sweet, swirled candy corn butter frosting for the ultimate Fall treat.

candy corn cookies on a white plate

Candy Corn Sugar Cookies

I am about to admit something, I actually don’t like candy corn.

Gasp – I know, right?

Well, here’s the thing, while I don’t like the flavor of candy corn, I LOVE the look of it. I love the orange, yellow and white combination and to me, it just screams fall.

That is why I made these Candy Corn Sugar Cookies!

candy corn cookies stacked on top of each other on a white table

They are so good, and they’re so easy to make, but look like a bakery made them.  They’re really a pretty cookie to serve, and so festive they’ll dress up any party or buffet table.  

I mentioned above that they are a bit crunchy and a little chewy but the Butter Cream Frosting just really sets them off.  It melts in your mouth, and is such a pretty finish to this cookie.

I am confident that even if you don’t like candy corn, you will love these!

Want another yummy Fall cookie recipe? Check out these Pumpkin Sugar Cookies with Buttercream Swirl Frosting.

candy corn cookies on a white table

How to Make Candy Corn Sugar Cookies

Ingredients:

For The Cookies:

  • Butter – softened
  • Sugar
  • Vanilla
  • Egg
  • Flour
  • Baking Powder

For The Frosting:

Directions:

In the mixing bowl of a stand mixer, using the Whisk attachment, add the Butter, Sugar, Vanilla, and Egg, and blend until light and fluffy. 

In a separate bowl, add the Flour, and Baking Powder, and stir well to blend.  Add the Flour a little at a time and mix on low to blend, until all the Flour is added.  Remove the Whisk attachment, and use the paddle. 

Continue to blend the Cookie dough until it’s completely blended and a smooth ball starts to form.  Scrape down the mixing bowl as needed.

Line two cookie sheets with Parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the Parchment paper.

Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges. 

About half way through baking the cookies, check the oven, and the cookies may have started to crack a little. 

Take a flat bottom glass, dip it in Sugar before lightly applying to each cookie – smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more.  This will give the cookies the crinkle look. 

When the cookies are done, remove from the oven to a wire rack to cool completely.  While cookies are cooling, make the Frosting.

In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and blend to combine. Add the Powdered sugar a little at a time, blending after each addition, until the Frosting is smooth and fluffy.

Divide the Frosting evenly into two bowls. 

Add a few drops of the Orange Food Coloring Gel, and stir to blend until the Frosting is bright Orange.  If the Frosting thinned a bit add a Tablespoon of Powdered Sugar, and stir to blend.

In the other bowl, add a few drops of the Yellow Food Coloring Gel, and stir to blend.  If the Frosting thinned a little, add a Tablespoon of Powdered Sugar, and stir well to blend.

Using Plastic wrap (Glad wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like two long ribbons of Frosting.   Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. 

candy corn cookie frosting in a bag

Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip. 

Pipe the Frosting onto the cookies, using a swirl, and bring it up to a point.

Place a Candy Corn on the top of each cookie. 

Allow the Frosting to set or firm up a bit, about 30 minutes. 

Serve, and Enjoy!

candy corn cookies laid across a table
Candy Corn Sugar Cookies

Candy Corn Sugar Cookies

Yield: 40 Cookies
Prep Time: 10 minutes
Bake Time: 15 minutes
Additional Time: 10 minutes
Total Time: 35 minutes

If you enjoy sweet treats in fun fall colors, you need to try these! Candy Corn Sugar Cookies are made with a crunchy on the outside, chewy on the inside sugar cookie topped with a sweet, swirled candy corn butter frosting for the ultimate Fall treat.

Ingredients

For The Cookies:

  • 2 Sticks of Butter - softened
  • 1 cup of Sugar
  • 1 Tablespoon of Vanilla
  • 1 Egg
  • 3 cups of Flour
  • 1 Tablespoon of Baking Powder

For The Frosting

  • 4 Tablespoons of Butter - softened
  • 4 ounces of Cream Cheese
  • 4 cups of Powdered Sugar
  • Orange Food Coloring Gel
  • Yellow Food Coloring Gel
  • 1 Small bag of Candy Corn

Instructions

  1. In the mixing bowl of a stand mixer, using the Whisk attachment, add the Butter, Sugar, Vanilla, and Egg, and blend until light and fluffy. 
  2. In a separate bowl, add the Flour, and Baking Powder, and stir well to blend.  Add the Flour a little at a time and mix on low to blend, until all the Flour is added.  Remove the Whisk attachment, and use the paddle. 
  3. Continue to blend the Cookie dough until it's completely blended and a smooth ball starts to form.  Scrape down the mixing bowl as needed.
  4. Line two cookie sheets with Parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the Parchment paper.
  5. Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges. 
  6. About half way through baking the cookies, check the oven, and the cookies may have started to crack a little. 
  7. Take a flat bottom glass, dip it in Sugar before lightly applying to each cookie - smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more.  This will give the cookies the crinkle look. 
  8. When the cookies are done, remove from the oven to a wire rack to cool completely.  While cookies are cooling, make the Frosting.
  9. In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and blend to combine. Add the Powdered sugar a little at a time, blending after each addition, until the Frosting is smooth and fluffy.
  10. Divide the Frosting evenly into two bowls. 
  11. Add a few drops of the Orange Food Coloring Gel, and stir to blend until the Frosting is bright Orange.  If the Frosting thinned a bit add a Tablespoon of Powdered Sugar, and stir to blend.
  12. In the other bowl, add a few drops of the Yellow Food Coloring Gel, and stir to blend.  If the Frosting thinned a little, add a Tablespoon of Powdered Sugar, and stir well to blend.
  13. Using Plastic wrap (Glad wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like two long ribbons of Frosting.   Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. 
  14. Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip. 
  15. Pipe the Frosting onto the cookies, using a swirl, and bring it up to a point.
  16. Place a Candy Corn on the top of each cookie. 
  17. Allow the Frosting to set or firm up a bit, about 30 minutes. 
  18. Serve, and Enjoy!

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