Description
Delightfully festive Candy Corn Cookies that mimic the iconic candy corn layers with soft, chewy texture and a hint of sweetness. These cookies combine rich butter and cream cheese with subtle vanilla and almond accents, perfect for Halloween treats or any seasonal celebration.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
- 1/4 cup (2 oz) full fat cream cheese, room temperature (56g)
- 1 cup granulated sugar (200g)
- 1 large egg yolk (20g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
- 1 tsp almond extract, optional (5g)
Dry Ingredients
- 2 cups all-purpose flour (260g)
- 2 tsp cornstarch (5g)
- 1/2 tsp fine salt
- 1/4 tsp baking powder
Additional
- Yellow and orange gel food coloring
Instructions
- Prepare the Dough: In a mixing bowl, cream together the room temperature unsalted butter and full fat cream cheese until smooth and fluffy. Gradually add the granulated sugar, beating until the mixture is light and creamy. Incorporate the egg yolk, vanilla extract, and optional almond extract, blending thoroughly to combine all wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, fine salt, and baking powder. Slowly add the dry ingredients to the wet mixture, mixing just until a soft dough forms without overworking.
- Divide and Color the Dough: Split the dough into three equal portions. Leave one portion plain (white layer), and tint one portion with yellow gel food coloring, and the third with orange gel food coloring, kneading each portion gently to distribute the colors uniformly.
- Shape the Candy Corn Layers: Roll each colored dough into a long cylinder with a tapered end, about 1/2 inch in diameter. Layer the orange cylinder on a flat surface, then the yellow on top of the orange, and finally the white on top, pressing gently so they stick but maintaining the candy corn shape.
- Slice into Cookies: Using a sharp knife, slice the layered dough into approximately 1/4-inch thick rounds. Arrange the cookies on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Optional Sugar Coating: For extra sweetness and texture, lightly dip or sprinkle the cookies with granulated sugar before baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 8 to 10 minutes, or until the edges are set but the centers remain soft. Avoid overbaking to keep the chewy texture.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are layered to resemble traditional candy corn, perfect for themed parties or fall celebrations.
- Baking just until set ensures a soft, chewy texture rather than a crunchy cookie.
- If almond extract is unavailable, omit it for a more classic vanilla flavor.
- Dipping the cookies in sugar before baking adds a delicate sweetness and crunch.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie (approx. 10g)
- Calories: 13 kcal
- Sugar: 1 g
- Sodium: 7 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 0.2 g
- Cholesterol: 3 mg
