Candy Corn Cookies Halloween (Print-Friendly Version)

Soft, colorful candy corn cookies ideal for festive Halloween gatherings and parties.

# What You'll Need:

→ Dough

01 - 115 g unsalted butter, softened
02 - 60 g full-fat cream cheese, softened
03 - 150 g granulated sugar
04 - 1 large egg yolk
05 - 1 tsp vanilla bean paste or vanilla extract
06 - 1/4 tsp almond extract
07 - 220 g all-purpose flour
08 - 15 g cornstarch
09 - 1/2 tsp fine salt
10 - 1/2 tsp baking powder

→ Decoration (optional)

11 - Gel food coloring (yellow and orange)
12 - Extra granulated sugar, for coating

→ Optional Glaze

13 - 240 g powdered sugar
14 - 45 ml whole milk
15 - 2 tsp vanilla extract

# How to Make It:

01 - Beat unsalted butter and cream cheese on medium speed until smooth and combined.
02 - Mix in granulated sugar on medium-high speed for 2 minutes until pale and fluffy.
03 - Add egg yolk, vanilla bean paste or extract, and almond extract; mix until combined.
04 - Add flour, cornstarch, salt, and baking powder; mix on low speed until no dry flour remains.
05 - Portion dough into three equal parts; leave one plain, color one yellow, and one orange with gel food coloring.
06 - Wrap dough portions in plastic wrap, flatten to 1 cm thick rectangles, chill 30 minutes in fridge or 10 minutes in freezer.
07 - Preheat oven to 175°C; line baking sheets with silicone mats or parchment paper.
08 - Roll each dough piece to 6 mm thickness; stack layers in order: yellow, orange, then plain white; press gently to adhere.
09 - Cut stacked dough into 8 mm wide strips, then into slim triangles resembling candy corn shapes.
10 - Optional: dredge each triangle in granulated sugar for a crunchy finish.
11 - Place triangles 1 cm apart on baking sheets; chill pans in fridge for 15 minutes to maintain shape.
12 - Bake one sheet at a time on middle oven rack for 8-12 minutes until edges are set but not browned; cool completely on pan.
13 - Whisk powdered sugar, milk, and vanilla until smooth; drizzle over cooled cookies on a wire rack.

# Additional Tips:

01 - Cream butter, cream cheese, and sugar thoroughly for tender, soft texture.
02 - Use gel food coloring for vibrant hues without affecting dough consistency.
03 - Chill dough before cutting to prevent spreading and maintain clean layers.
04 - Underbake slightly as cookies firm up while cooling, ensuring a soft bite.
05 - Store airtight for up to 5 days or freeze for up to 1 month.

Return