Candy Corn Cookies – a delicious recipe with butter, sugar, egg, vanilla, all-purpose, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
at medium speed with an electric mixer 2 minutes. Beat in egg and vanilla extract. Combine flour, salt, and lemon zest; gradually stir into butter mixture.
2
Divide dough into 3 equal pieces (about 1 1/4 cups each); tint 1 piece with yellow food coloring. Tint another piece orange using red and yellow food coloring. (Add 1 to 2 teaspoons flour to orange dough if food coloring makes it softer than other colors.)
3
Place white, untinted dough in bottom of a 9- x 5-inch loaf pan, pressing down. Top with orange dough and then yellow, pressing down. Cover and chill 2 hours.
4
Turn dough out onto work surface. Cut slices 3/8-inch thick from dough; cut each slice into 6 triangles. Place cookies on parchment paper-or aluminum foil-lined baking sheets. Bake at 350u00b0 for 7 to 8 minutes, or until set but not browned. Cool on wire rack 1 minute; transfer to wire racks to cool completely.
1068
kcal
Calories
49
g
Fat
145
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter, softened, 1 1/2 cups sugar, 1 large egg, 2 teaspoons vanilla extract, and more.
Yes, Candy Corn Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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