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
- 1 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.
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.