Candy Corn Cookies


  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour (not packed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Yellow and orange paste food coloring


  • In a large bowl, cream butter ,sugar and eggs until light and fluffy. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.

·         Divide dough into thirds. Press one-third of the white dough evenly onto the bottom of a loaf pan that you have lined with foil, waxed, or parchment paper. Place another one-third of the dough into a bowl and add yellow and red food dye to make it orange (refer to the chart on the back of your box). Once it is mixed evenly, press the orange dough evenly over the white dough.

·         In another bowl, add the final amount of dough and dye it yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best).

·         Once chilled, invert your loaf pan and unwrap the dough. Flip it back over and place it on a cutting board. Cut the loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make them even, if necessary. Cut each slice into 6 wedges.

·         Place wedges 1-inch apart onto an ungreased cookie sheet. Bake for 7 to 10 minutes in a preheated 375-degree oven. Place cookies straight into a bowl with the remaining 1/2 cup sugar and coat. Place coated cookies on a baking rack to cool.