Candy Corn Sugar Cookies

Alright, these Candy Corn Sugar Cookies? They’re soft, buttery, and decorated with those bright yellow, orange, and white stripes that look just like real candy corn. Every bite is sweet and melt-in-your-mouth, with just a little crunch on the edges.

I made them for a Halloween party, and everyone was obsessed—kids, adults, you name it. The cute layered colors make them stand out on any cookie tray, and the vanilla flavor is classic and cozy.

And don’t worry, they’re easier than you think! Just color the dough, layer, slice, and bake. Let’s whip up a batch together—you’ll love making (and eating) these festive cookies all season long!

Why You’ll Love This Recipe

• Visually Festive: The three-layer triangle design mimics candy corn but with a soft, baked texture. They look impressive without requiring cookie cutters or piping.
• Reliable Results: The dough holds its shape well when chilled, making it easier to slice cleanly and bake evenly without spreading too much.
• Beginner Friendly: No special tools or decorating skills are needed. This recipe works well even for first-time bakers.
• Fun to Customize: The cookies can be dipped in melted white chocolate or sprinkled with coarse sugar for added texture and flavor.
• Make-Ahead Friendly: You can prepare and chill the dough a day in advance, making these cookies convenient for events or gatherings.

What You Need to Know Before You Start

Prep & Chill Time:

• Active Prep: 25 minutes to prepare and color the dough
• Chill Time: 60 minutes minimum (or overnight for best precision)
• Bake Time: 9–11 minutes
• Cooling Time: 10–15 minutes
• Total Time: Around 1 hour 45 minutes, including chill time

Servings:
Yields about 30 cookies, depending on how thick you slice them. Great for sharing or for assembling cookie platters.

Skill Level:
Beginner to Intermediate. The layering and slicing are easy to learn, but working neatly will result in better contrast between the colored layers.

Flavor Profile:
These cookies are vanilla-forward with a light, buttery crumb. They are sweet but not overly so, and they don’t actually taste like candy corn. Instead, they’re meant to look like the candy while offering a familiar homemade cookie flavor.

Required Kitchen Tools

To ensure the best results, gather the following tools before you begin:

• Medium and large mixing bowls – for combining dry and wet ingredients separately
• Electric hand mixer or stand mixer – essential for creaming the butter and sugar until light and fluffy
• Measuring cups and spoons – to ensure accuracy, especially when working with flour and butter
• Plastic wrap – to tightly wrap and shape the layered dough before chilling
• Sharp knife or bench scraper – for slicing uniform cookies after the dough is chilled
• Rimmed baking sheets – lined with parchment to prevent sticking and promote even baking
• Cooling rack – to allow cookies to cool completely without becoming soggy

Optional but helpful:

• Offset spatula – useful when layering the colored dough evenly
• Gel food coloring – provides vibrant color without altering dough texture (liquid food coloring works, but gel gives cleaner results)

Ingredients

This recipe uses pantry basics with a few optional additions for decorating. Exact measurements and instructions are listed later in the recipe card, but here’s an overview of what you’ll need:

• All-purpose flour – The structural base of the cookies. Spoon and level for accuracy.
• Baking powder – Provides a slight lift so the cookies aren’t too dense.
• Salt – Enhances overall flavor and balances sweetness.
• Unsalted butter, softened – Brings richness and a tender texture; room temperature is crucial for creaming.
• Granulated sugar – Sweetens the dough and helps it spread slightly during baking.
• Large egg – Binds the dough and adds moisture.
• Pure vanilla extract – Infuses the cookies with that classic bakery-style sugar cookie flavor.
• Gel food coloring: Yellow and orange (Wilton or AmeriColor recommended). These are used to color two-thirds of the dough and create the candy corn effect.
• White chocolate or almond bark (optional): Melted and used for dipping the baked cookies for a sweet, glossy finish.
• Sanding sugar or decorative sprinkles (optional): Adds sparkle and a slight crunch, especially around the edges.

How to Make Candy Corn Sugar Cookies: Step-by-Step Instructions

Making these cookies is a simple process with a few extra steps for color layering and chilling. Follow this detailed guide for the best results.

1. Mix the Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour
• Baking powder
• Salt

Set this aside. Mixing the dry ingredients separately ensures even distribution before adding them to the wet mixture.

2. Cream the Butter and Sugar

In a large bowl (or the bowl of a stand mixer), combine:

• Softened unsalted butter
• Granulated sugar

Beat on medium-high speed for about 2–3 minutes, until the mixture is pale, fluffy, and light. This creaming step is important — it incorporates air and gives the cookies their tender texture.

3. Add Egg and Vanilla

Reduce the mixer speed to low and add:

• One large egg
• Pure vanilla extract

Mix until fully combined. Scrape down the sides of the bowl as needed to ensure an even mixture.

4. Combine Wet and Dry Ingredients

With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Continue mixing just until no dry flour remains. Do not overmix — this can lead to tough cookies.

5. Divide and Color the Dough

Once your dough is fully mixed, divide it into three equal portions:

• Leave one portion uncolored (this will be the white layer)
• Tint one portion orange using gel food coloring
• Tint the last portion yellow

Knead the coloring into each portion gently using gloved hands or a spatula until evenly blended. If using liquid food coloring, add a few drops at a time — too much can make the dough sticky.6. Layer the Dough

Now it’s time to form the signature candy corn layers:

1. Line a loaf pan with plastic wrap, leaving overhang on all sides.
2. Press the yellow dough evenly into the bottom of the pan using an offset spatula or clean hands. Make sure it’s flat and level.
3. Add the orange dough over the yellow layer, pressing it down gently but firmly to eliminate air pockets.
4. Finish with the white dough on top, smoothing the surface.

Wrap the layered dough in the plastic wrap and chill it in the refrigerator for at least 1 hour, or up to 24 hours. This chilling time firms up the dough, making it easy to slice cleanly.

7. Slice and Shape

Once chilled and firm:

1. Unwrap the dough and place it on a cutting board.
2. Use a sharp knife to slice the loaf crosswise into ¼-inch thick slices.
3. Cut each rectangle into triangles, similar to actual candy corn pieces. You may need to trim the edges slightly for a neater shape.

Tip: If the dough becomes soft while slicing, return it to the fridge for 10–15 minutes.

8. Bake the Cookies

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
2. Arrange the triangle cookies about 2 inches apart on the baking sheet.
3. Bake for 9 to 11 minutes, or until the edges just begin to set. The centers may look soft — this is ideal. Avoid overbaking for a tender texture.
4. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Optional Decoration

These cookies are adorable on their own, but here are a few simple ways to dress them up:

• White Chocolate Dip: Melt almond bark or white chocolate and dip the tips of the cooled cookies. Set on parchment until set.
• Sanding Sugar: Sprinkle with coarse sugar before baking for a sparkly finish.
• Drizzle: Use melted chocolate or colored candy melts to drizzle across the tops for extra color and flair.

Serving and Presentation Ideas

These cookies are perfect for:

• Halloween dessert tables or school parties
• Fall-themed gatherings
• Gift bags or cookie tins — stack them in clear treat bags with a ribbon for a seasonal gift
• Cookie decorating activities — let kids dip or drizzle the cookies with chocolate and sprinkles after baking

Their tri-color design also adds visual interest to any cookie platter or bake sale display. You don’t need additional frosting — their vibrant layers do the talking.

Storing Candy Corn Sugar Cookies

Room Temperature:
Once cooled completely, store the cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to 5 days.

Freezing Instructions:

• Unbaked dough: Wrap the layered dough tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before slicing and baking.
• Baked cookies: Place fully cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 2 months. Thaw at room temperature.

Tips and Tricks for Success

• Use gel food coloring for vibrant hues without adding too much moisture.
• Chill the dough thoroughly to ensure clean slices and well-defined layers.
• Use a sharp, clean knife for slicing — wipe between cuts for neat edges.
• Don’t overbake: Pull them when edges just start to turn golden. They’ll firm up as they cool.
• Color order matters: Always layer yellow at the bottom, followed by orange, and white on top to mirror the real candy corn look.
• Let kids help: The layering and cutting steps are ideal for young bakers under supervision.

Nutrition

Nutrient	Per Cookie (approx.)
Calories	110
Total Fat	5 g
Saturated Fat	3 g
Cholesterol	20 mg
Sodium	55 mg
Total Carbohydrate	15 g
Sugars	8 g
Protein	1 g

Nutrition facts are estimates based on standard ingredients and portion size.

Candy Corn Sugar Cookies FAQs

Can I use store-bought sugar cookie dough?
Yes, for a shortcut, you can use store-bought sugar cookie dough. However, you’ll need to soften it slightly and add flour (about ¼–½ cup) to make it firm enough for slicing and layering. The homemade version will hold its shape better and yield cleaner colors.

Can I freeze the dough before slicing?
Absolutely. Wrap the layered dough tightly and freeze for up to 2 months. When ready to bake, thaw it in the refrigerator overnight, then slice and bake as usual.

How can I prevent the colors from blending?
Be sure to chill the dough thoroughly after layering. Press each color firmly but gently into place, and avoid overhandling once the layers are set. Using gel food coloring instead of liquid also helps reduce color bleeding.

Can I add other flavors to the dough?
Yes. You can add ½ teaspoon of almond extract or use a flavored vanilla alternative for a twist. Spices like cinnamon or pumpkin pie spice will affect the final look but can create a seasonal flavor if you don’t mind straying from the candy corn theme.

Do I need a loaf pan to layer the dough?
A loaf pan ensures sharp, even edges, but you can free-form the layers into a rectangular block by hand if needed. Just try to keep the sides flat and the thickness even from top to bottom.

Conclusion

Candy Corn Sugar Cookies offer a fun and visually striking way to enjoy a classic sugar cookie with a seasonal twist. They’re easy to prepare ahead, simple enough for beginner bakers, and just the right balance of festive and delicious. Whether you serve them plain or dressed up with a chocolate dip or sugar coating, they’re sure to be a favorite at fall parties, Halloween events, or cozy nights in.