Candy Corn Cookies
Prep time
Cook time
Total time
Recipe type: Cookies
  • ½ cup unsalted butter (1 stick)
  • ¾ cups sugar
  • ½ egg
  • ½ tsp vanilla
  • 1½ cups all purpose flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt (optional)
  1. Mix the flour, baking powder and baking soda in a separate bowl. Set aside.
  2. Cream the butter and sugar until light and fluffy. (about 5 minutes with a hand mixer, and 2-3 with a stand mixer).
  3. Add the egg and vanilla and mix for about 2 minutes.
  4. Add the dry ingredients in 3 increments.
  5. Divide the dough into three equal bowls. (I weighed the entire batch, and then divided it to make sure there was a perfectly even amount of each color).
  6. Add about a teaspoon of food coloring to two each batch, leaving one plain. Mix until the color is completely incorporated. Wrap each color separately in plastic wrap and refrigerate for about an hour.
  7. Remove the cookie dough from the refrigerator for about 5 minutes before using.
  8. Roll out the orange dough into a log roughly the length of your pan. Using the palms of your hands (or a rolling pin) shape the dough into a rectangle, and place in the bottom of your loaf pan lined in plastic wrap.
  9. Refrigerate for about 10 minutes.
  10. Repeat this process with the remaining two colors, being sure to make the rectangle as precise as possible before trying to fit it in pan. Press down lightly with your palms so the colors stick together. Wrap and refrigerate for 30 minutes.
  11. Preheat the oven to 350 F.
  12. Turn out the cookie loaf on a cutting board. Slice four ¼'' slices and return the dough to the fridge or freezer while you work. The dough is easier to work with cold.
  13. Cut each slice in a zig-zag pattern, and place the cookies about 1 inch apart on a non stick cookie sheet.
  14. Place the cookie sheet in the freezer for about 5 minutes.
  15. Bake for 3 minutes, rotate, and bake for 4 more. Let the cookies cool on the sheet completely to finish baking (this prevents them from getting brown on the edges). Repeat with the remaining dough.
Recipe by A Sue Chef at