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Candy Corn Cookies

October 25, 2010

C isn’t just for cookie, it’s for candy corn cookies. You can’t do better than alliterative cookies. C’mon.

Candy Corn Cupcakes. Recipe adapted from the Cooking Photographer.

This week is a bake sale for Dream Outside the Box, a wonderful organization my friend Kam Phillips began. DOTB helps under privileged children find their potential by exposing them to activities that they may not have ever experienced. I’ve always wanted to get involved with the group, but unfortunately, my schedule has been ridiculous for the last year. But when she announced a bake sale, I knew it was my time!

Kam wanted Halloween-themed goodies for the bake sale, so I set out to find cute baked goods I could reproduce in mass quantities. These cookies were easy and perfect.

What I really love about these cookies, besides their ingeniousness, is the flavors in each layer. Each color of the candy corn is flavored differently — yellow is lemon, orange is orange and white is coconut. Not only are these cookies neat, but they’re a nice surprise in each bite!

I didn’t have many problems with this recipe. It’s very easy, though it takes a bit of time for the dough to freeze and then thaw to cut. I also didn’t get the cookies as large as I wanted them, but that means you can just eat more, right?

Candy Corn Cookies, perfect for Halloween!

Candy Corn Cookies

Prep time: 3 hours | Cook time: 10 minutes

Makes 3 dozen

You’ll need:

3 cups flour

3/4 tsp baking powder

1/4 tsp salt

1 cup butter, softened

1 cup sugar

1 egg, beaten

1 T milk

Yellow food coloring

Orange (red + yellow) food coloring

1 tsp lemon juice

1 tsp orange extract

1 tsp coconut extract


1. Line a bread loaf pan with wax paper.

2. Combine flour, baking powder and salt in a medium bowl. Set aside.

3. In large bowl, beat sugar and butter together until creamy and fluffy. Add egg and milk, continue to beat. Gradually add flour mixture until well-mixed.

4. Separate dough into 3 equal parts. In a bowl, mix add coconut extract with dough, kneading the flavor into the dough. Set into wax-lined loaf pan and press flat into the bottom of the pan.

5. Using the second piece of dough, add lemon juice and yellow food coloring. Knead color and flavors into the dough. Place on top of white dough, pressing it flat and evenly. Repeat with orange extract and orange (red + yellow) food coloring. Place on top of the other two types of dough, pressing until flat.

6. Place loaf pan in freezer for two hours (or, if you prefer, refrigerate over night). Once finished, let thaw on the counter top (if frozen) for 20-30 minutes.

7. Preheat oven to 375.

This is what your dough should look like when you take it out of the loaf pan. Photograph by Sarah Hoffman.

8. Dump the dough onto your cutting surface. Cut dough vertically into multiple slices, 1/2-inch thick. Lay pieces of dough flat and cut into triangle shapes (the edge pieces may look weird. You can just eat those raw. That’s what I did). Repeat for entire loaf.

Cut dough vertically, then slice into tiny triangles. Photograph by Sarah Hoffman.

9. Spray your cookie sheets with cooking spray. Place triangle-shaped dough on the cookie sheet. Bake for 7-8 minutes. Remove cookies from cookie sheet when warm, otherwise they will affix to the baking sheet.

Recipe adapted from The Cooking Photographer.

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