Candy Corn Cookies (Print Version)
# Ingredients:
01 -
Unsalted butter: 1 cup, softened for creaminess.
02 -
Egg: 1 large, for binding.
03 -
All-purpose flour: 2 ¾ cups, for structure.
04 -
Baking powder: 1 tsp, for leavening.
05 -
Baking soda: ½ tsp, for leavening.
06 -
Granulated sugar: 1 ½ cups, for sweetness.
07 -
Vanilla extract: 2 tsp, for flavor.
08 -
Milk: 3 tbsp, for moisture.
09 -
Orange food coloring: for the orange dough.
10 -
Yellow food coloring: for the yellow dough.
11 -
Powdered sugar: for icing, to add sweetness.
12 -
Water: for icing, to reach desired consistency.
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
02 -
In a mixing bowl, combine flour, baking powder, and baking soda. Set aside.
03 -
In a separate bowl, blend softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and milk, mixing until smooth.
04 -
Gradually add the dry mixture to the wet mixture, mixing until fully combined into a dough.
05 -
Divide the dough into three equal parts. Leave one plain, add orange food coloring to the second, and yellow to the third.
06 -
Shape small spheres from each colored dough and gently merge them to create a tri-color candy corn look.
07 -
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.
08 -
Mix powdered sugar with a small amount of water to create a thick icing, then drizzle over the cooled cookies for extra sweetness.
# Notes:
01 -
These Candy Corn Sugar Cookies feature fun, vibrant colors reminiscent of Halloween candy corn, making them perfect for parties and trick-or-treating.
02 -
They are easy to shape and decorate, making them a great baking activity for kids.
03 -
For best results, let the icing set before serving or storing.