Candy Corn Sugar Cookies

A tray full of candy corn cookies stacked on top of each other.

5 from 9 votes

These Candy Corn Sugar Cookies are reminiscent of the cute, striped Halloween treat...candy corn! These chewy sugar cookies make a festive fall treat and are easy enough to make with kids. to get it to a sliceable consistency. These do not have to be perfect especially if you are making it with kids.

Prep Time10

Cook Time9

Refrigerator Time2

Total Time2 19

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 124kcal

Author: Tristin @ Home Cooked Harvest

Ingredients

1 cup unsalted butter 2 sticks, softened to room temp
1 1/2 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
orange gel food coloring
2 ounces semisweet chocolate squares

Instructions

Line or make a sling for a 8x4-inch loaf pan using wax paper or parchment.
In the bowl of a stand up mixer, cream together the butter and sugar until light and fluffy. Add in egg and vanilla extract, mix well.
Next, mix in flour, baking powder, and salt.
Separate the dough into 3 equal amounts using a 1-cup measuring cup (each section will be about 1 cup each).
Put one of the dough sections into a bowl, add the orange food coloring. Knead until color is well distributed. Add more coloring until you reach the desired color. Press the dough into the bottom of the loaf pan, trying to get it even as possible.
Melt the chocolate in a small microwave safe bowl in the microwave for 10 second increments, stirring between, until melted.
Let the chocolate cool a little. Add it to the second section of dough and knead until the chocolate is well incorporated. Gently press the chocolate dough on top of the orange layer in the loaf pan.
Press the last section of dough over top of the chocolate layer. Cover and place the loaf pan in the fridge for 1 1/2 - 2 hours.
Preheat the oven to 350° F and line two baking sheets with parchment paper. Remove the dough from the loaf pan by pulling up on the parchment or wax paper. Cut dough lengthwise into 1/4" slices (there should be between 10-12 slices). Cut each slice into 9-10 wedges. Place cookies on baking sheet, one inch apart.
Bake for 7-8 minutes. Make sure not to over bake cookies, they will not change color but will get spread a little. Let the cookies sit on the cookie tray for 5 minutes, then move to a cooking rack.

Notes

To get the dough layers flat, if you have a second loaf pan you can lay parchment over the dough and press the loaf pan on top to try to gently flatten the dough.

Nutrition