Candy Corn Sugar Cookies – colorful Halloween cookie recipe

Alright, picture this: it’s Halloween night, and I’m sneaking bites of these bright, cheerful candy corn sugar cookies before the trick-or-treaters even ring the doorbell. There’s just something about those vibrant layers of orange, yellow, and white sugar cookie dough that instantly takes me back to childhood Halloween parties—sticky fingers, laughter, and pumpkin-shaped crafts everywhere. These cookies aren’t just any sweet treat; they’re a fun little nostalgia bomb wrapped in buttery, soft cookie dough. And the best part? They magically hold their shape and colors after baking, so every bite looks as festive as it tastes. Trust me, your kitchen will smell like cozy fall heaven while these bake!

Quick Facts

• Yield: About 24 cookies
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 35-40 minutes

Ingredients

For the Main Dish:

• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• Orange, yellow, and red food coloring (gel or paste recommended)

How I Make It

Step 1:

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your cookies bake evenly and rise just right.

Step 2:

In a large bowl, beat the softened butter and sugar together until it’s fluffy and pale—this usually takes about 3-4 minutes with a hand mixer. Then add the egg and vanilla, mixing until combined.

Step 3:

Gradually add the dry ingredients to the wet, mixing until the dough just comes together. Don’t overmix, or your cookies won’t be tender!

Step 4:

Divide the dough into three equal parts. Tint each with a different food coloring: one orange, one yellow, and one white (leave natural for white). Use just a few drops and knead gently to get vibrant, even color.

Step 5:

Roll each colored dough portion into 12-inch ropes, then stack the ropes on top of each other (orange on the bottom, yellow in the middle, white on top). Gently press together and slice into ½-inch thick cookies to reveal the candy corn look.

Step 6:

Place cookies on a baking sheet lined with parchment paper. Bake at 350°F for 10-12 minutes, until the edges are just turning golden. Cool on the tray for 5 minutes, then transfer to a wire rack.

Variations & Tips

• If your dough feels too sticky after coloring, pop it in the fridge for 15 minutes before rolling out.
• Swap vanilla with almond extract for a different flavor twist.
• Use powdered food coloring for less spreading and stronger hues.
• For crispier cookies, bake 1-2 minutes longer but watch carefully to avoid burning.
• Add a pinch of cinnamon for a warm fall flavor.

How I Like to Serve It

These candy corn cookies brighten up any Halloween party tray alongside pumpkin cupcakes and caramel apples. They’re great dipped in a glass of cold milk or even festive spiced cider. And don’t forget, they make an adorable homemade treat to sneak into your kids’ lunchboxes during October!

Notes

• Store cookies in an airtight container at room temperature for up to 5 days—they keep well and taste fresh.
• You can freeze unbaked dough shaped into ropes for up to one month; just thaw in the fridge before slicing and baking.

Closing: Honestly, these candy corn sugar cookies never fail to bring a pop of color, sweetness, and a touch of Halloween magic right into my kitchen—and I know they’ll do the same for yours!