Candy Corn Cookies (Print Version)
Ingredients:
01 -
Unsalted butter: 1 cup, softened for creaminess.
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Egg: 1 large, for binding.
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All-purpose flour: 2 ¾ cups, for structure.
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Baking powder: 1 tsp, for leavening.
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Baking soda: ½ tsp, for leavening.
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Granulated sugar: 1 ½ cups, for sweetness.
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Vanilla extract: 2 tsp, for flavor.
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Milk: 3 tbsp, for moisture.
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Orange food coloring: for the orange dough.
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Yellow food coloring: for the yellow dough.
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Powdered sugar: for icing, to add sweetness.
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Water: for icing, to reach desired consistency.
Instructions:
01 -
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a mixing bowl, combine flour, baking powder, and baking soda. Set aside.
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In a separate bowl, blend softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and milk, mixing until smooth.
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Gradually add the dry mixture to the wet mixture, mixing until fully combined into a dough.
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Divide the dough into three equal parts. Leave one plain, add orange food coloring to the second, and yellow to the third.
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Shape small spheres from each colored dough and gently merge them to create a tri-color candy corn look.
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Place the tri-color balls on prepared baking sheets, 2 inches apart, and bake for 8-10 minutes. Let the cookies cool on the sheets for a few minutes before transferring them to a wire rack.
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Mix powdered sugar with a small amount of water to create a thick icing, then drizzle over the cooled cookies for extra sweetness.
Notes:
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These Candy Corn Sugar Cookies feature fun, vibrant colors reminiscent of Halloween candy corn, making them perfect for parties and trick-or-treating.
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They are easy to shape and decorate, making them a great baking activity for kids.
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For best results, let the icing set before serving or storing.