Candy Corn Cookies – a delicious recipe with butter, sugar, vanilla, all-purpose, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture.
2
Divide dough in half. Tint one portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion plain.
3
Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap each in plastic; refrigerate until firm, about 4 hours.
4
Preheat oven to 350u00b0. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased
5
.
6
Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.
605
kcal
Calories
21
g
Fat
94
g
Carbs
9
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 7 ingredients. The key ingredients include: 1-1/2 cups butter, softened, 1-1/2 cups sugar, 1/2 teaspoon vanilla extract, 3 cups all-purpose flour, 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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