Wednesday, October 21, 2009

Candy Corn Cookies

Thanks to Betty Crocker I made cute little candy corn cookies. Err, strike that. Thanks to a neat idea by Betty Crocker and 97 reviews I was able to make these cookies without having to throw out two pouches worth of sugar cookie dough.

Over the years I must have saved hundreds, if not thousands of dollars from reading reviews that real recipe users write on food sites. If you’re one of those people, my wallet and sanity thank you.

Candy Corn Cookies
Please scan the instructions before getting started.


2/3 cup butter, melted and cooled slightly
2 egg
2 pouches (1 lb 1.5 oz) Betty Crocker sugar cookie mix
Wilton’s yellow paste food color (Found at Michael’s)
Wilton’s orange paste food color (Found at Michael’s)

Pick one set of extracts for flavoring cookies.

½ teaspoon coconut extract
½ teaspoon lemon extract
½ teaspoon orange extract


2 teaspoons vanilla extract
¼ teaspoon almond extract

1. Line an 8x4-inch loaf pan with waxed paper, extending paper over sides of pan.

2. In a stand mixer beat the eggs until mixed. With the mixer on low speed pour in the butter. *If adding the vanilla and almond extracts do so after adding the butter* Then stop the mixer and add the sugar cookie mix. Beat until just combined.

3. Divide the dough into three equal parts. Put 1 section back into the mixer and add ½ teaspoon coconut extract if using. Beat until combined, then set dough aside.

4. Next, add another section of dough to the mixer with ½ teaspoon lemon extract if using and a very small amount of yellow food color paste until desired color. Beat until combined and set aside.

5. Add the last dough section to the mixer with ½ teaspoon orange extract if using and a very small amount of orange food color paste. Mix until combined.

6. Pat the yellow dough into the wax paper lined pan. Press gently with the back of a dry measuring cup to even out the dough. Next, add the orange dough and repeat. Then spread the plain dough across the top.

7. Fold the wax paper over the cookie dough and refrigerate overnight, or freeze for 1 ½ hours, and thaw on the counter for 20 or so minutes until workable.

8. Once chilled, dump the dough out into a cutting surface. Pry the dough apart from the pan with a spatula between the wax paper and pan if needed before turning out.

9. Line cookie sheets with parchment paper. Preheat the oven to 375 degrees.

10. Cut dough into ¼ inch thick slices. Then cut slices into triangles as shown. You’ll have some edge pieces left over. These can be kneaded together gently and made into marbled drop cookies or rolled and cut with a cookie cutter later.

11. Place cookies on sheets 1 1/2 inches apart. Bake for 7 to 8 minutes until very lightly golden on the sides. *To make candy corn shape: working quickly after cookies come out of the oven, take two spatulas and gently move the 2 sides back into shape.* If the cookies harden before you can finish the sheet, stick them back in the oven for two minutes to soften.

12. Cool on the cookie sheets for 5 minutes. Then move to a cooling rack to finish cooling.

Makes many dozens of little cookies.

Recipe adapted from Betty Crocker. Pictures by Laura Flowers


Esi said...

Laura these are so cute and probably taste way better than real candy corn.

southern cookbook said...

Awesome Laura! Great photos as well! I guess i better start looking at the reviews as well before i start new recipes you are right it can save you a lot. I also like how you added please review instructions first on your blog. Lol, sounds like a good idea for me as a fellow food blogger....Those cookies look amazing. I am going to attempt this, if i can get all the ingredients together. Perfect for Halloween. Good Blog!

Patricia @ ButterYum said...

Oh my goodness, these are adorable!!!!!!

Lol... and you're welcome!

Patricia @ ButterYum said...

By the way... here's a little candy corn trivia for you.

The official flavor of candy corn is a vanilla/caramel combo. And all three colors are the same flavor.

Heard that on "Unwrapped".

Joanna said...

I just bought Brach's caramel candy corn for the first time, and it is so good! I can't wait to bake them up into something!

These cookies are adorable, and you could do so many fun adaptations, like peppermints for Christmas!

Mary Bergfeld said...

I'll be darned! These are really cute. I must also conclude that you are very patient :-). I absolutely love your photograph.

Mardi Michels said...

These are just gorgeous! (and yes, probably waaay better than the "real" candy corn...)

Mari @ Once Upon a Plate said...

Laura, those are so cute, cute, cute! You did such a fabulous job.

Love the way you've captured the light. Just lovely! xo

Ginger said...

You have outdone the donuts!! Thanks for the step by step!! My nieces and nephews would LOVE these cookies. I am heading to Michaels. Thanks for sharing these!! Remember we have a standing comment between us about how awesome your photos are!!.

Chef Fresco said...

I love these! So adorable!

La Table De Nana said...


Sherri Murphy said...

These are adorable!

Pink Little Cake said...

What a great idea Laura!! they look adorable and yummy!

vanillasugarblog said...

I love these! And the best part is they must taste WAY better than the actual candy corn (which I hate, but love the colors).

kittyninja2000 said...

I have been using this recipe for years- the forming is different

kittyninja2000 said...

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 the sides in at a slight angle. Top with white logs; form a rounded top. Wrap in plastic wrap. Chill for 4 hours or until firm.

The Cooking Photographer said...

Thank-you for the link. I really liked these ones, they just needed some extra steps written in. Taste of Home is awesome though, I have to go see now.

kittyninja2000 said...

were your layers harder? it seems so, i am making them again tomorrow, wondering what you think- also has a video fro anyone interested.
doesn't matter what dough you use, i happen to like the one listed for two reasons tastes awesome and no eggs, so when the kids thieve it i am less worried

The Cooking Photographer said...

I've made triangle cookies both ways. I thought this way was easier actually, but produced smaller cookies with some scraps that had to be made into marbled cookies.

That triangle method from the ones you do is nice because you can make them as big as you want by shortening the log. But they don't keep their shape nearly as well when sliced when I do them.

I think both ways gets to an end product just fine though, but when making small triangle cookies from now on I'm going to slice from a log like this. It was so fast and perfect.

Tiffiny Felix said...

These are so darn cute! (I like the look better than the TOH ones) My kids would get a huge kick out of the process and the results...thanks! :)

kittyninja2000 said...

thanks for your input.

Robin said...

This is an adorable cookie. So clever! We love candy corn at this house and my kids beg me for anything candy corn once they see it in the stores!

The Cooking Photographer said...

Thank-you Tiffiny and Robin Sue!

Coleens Recipes said...

What a GREAT holiday cookie!! Your presentation was beautiful.

kittyninja2000 said...

love the idea of flavoring the layers too, trying to post and babysit isn't going that well ;)

The Cooking Photographer said...

How did they turn out? And which recipe did you end up using?

kittyninja2000 said...

I made the Taste of Home one, came out delightful as usual.
Will make another batch this week, I think the stacking log is easier then the pan layer,slice, re slice or I am a creature of habit.

I totally forgot to add, I love food blogs and comments too!
I have always been a cookbook reader but the internet has added a whole new element- Feedback!!!
Can read others opinions and tweaks and go from there- it does save time,money and effort and thrown out food!

kittyninja2000 said...

Found another one- completely different

Just throwing it out there
I am making chocolate chip cookies for my oldest Halloween party because he turned down mu candy corn cookies

Anonymous said...

Hello from Russia!
Can I quote a post "No teme" in your blog with the link to you?

The Cooking Photographer said...

Hi there,

Yes, that would be fine. Thanks for asking!


Peggy Clyde said...

I just looked at your cookie recipes and loved them. The candy corn cookies were very clever. Thanks

Anonymous said...

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