Sparkling candy corn cookies

Make these sparkling candy corn cookies for Halloween or just for fun!

These bite-sized Halloween cookies resemble candy corn and have a hint of orange flavor.
Sparkling candy corn cookies recipe
  • Sparkling Candy Corn Cookies recipe1 cup Land O Lakes Butter, softened
  • 1 cup sugar
  • 1 Land O Lakes Egg
  • 2 tablespoons orange juice
  • 2 teaspoons freshly grated orange zest
  • 1/8 teaspoon salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • Orange paste or gel food color
  • Yellow paste or gel food color
  • 1/2 cup sugar

Line bottom and sides of 9×5-inch loaf pan with waxed paper or plastic food wrap. Set aside.

Combine butter and 1 cup sugar in bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.

Divide dough into thirds. Press one-third white dough evenly onto bottom of prepared pan. Place another one-third dough back into same bowl. Add small amount of orange food color; mix until color is well mixed.

Press orange dough evenly over white dough in pan. Place remaining one-third dough into another medium bowl. Add small amount yellow food color; mix until color is well mixed. Press yellow dough evenly over orange dough in pan.

Cover with plastic food wrap; refrigerate at least 2 hours or overnight or until firm.

Place 1/2 cup sugar in bowl; set aside.

Chocolate cupcakes with chocolate buttercream frosting

Heat oven to 375 F.

Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices, using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges.

Place 1-inch apart onto ungreased cookie sheets. Bake 7-10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto cooling rack. Cool completely.

Store in loosely-covered container.

Chocolate Candy Corn variation: Prepare dough as directed except stir 1 (1-ounce) square melted semi-sweet baking chocolate into one-third of white dough. Tint one-third of dough orange and one-third yellow. Place chocolate dough into prepared pan; layer with orange and yellow dough. Cut and bake as directed.

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