Try these easy candy corn sugar cookies made with my quick sugar cookie dough (no chilling required!). Kids and adults will love these soft and chewy Halloween cookies.
If you need more Halloween dessert ideas, these Frosted Halloween Sugar Cookies and Pumpkin Cupcakes are my go-to.
Easy Candy Corn Cookies
I love finding new ways to use my favorite sugar cookie dough. It’s been my go-to base for these Monster Cookies with M&Ms and candy eyeballs, and my soft and chewy pumpkin sugar cookies. This year, it’s all about the candy corn.
You’ll love these cookies because they’re soft and chewy in the middle with just a slight crunch on the edges. It’s sweet but not too sweet and they stay soft for days.
There is a super simple technique to making the tye dye effect you see on the cookies, and it makes each cookie totally unique.
Once the dough is prepared, all you need to do is divide it into thirds, color the dough, and then portion it out and roll it together. I’ll show you exactly how to do it below in the step-by-step instructions.
Ingredients You’ll Need
This recipe uses basic pantry ingredients. You can find the full recipe below in the recipe card.
- Butter – You’ll notice I start with cold butter and soften in the microwave for a few seconds.
- Granulated sugar
- Large eggs
- Pure Vanilla Extract – These are also great with almond extract
- All-purpose flour
- Baking soda
- Cream of Tartar – Adds to the chewiness and a touch of flavor
- Salt
- Gel colors – I recommend using Americolor or Wilton gel colors for bright, vibrant colors
How to Make Candy Corn Sugar Cookies
- Prepare the cookie dough. First, you’ll prepare a batch of my easy sugar cookie dough.
- Divide the dough into 3 equal-sized balls. Using a mixing bowl, dye one of them yellow and one of them orange, leaving the third one undyed. Mix just until the color starts to incorporate and then finish gently kneading the ball of dough in your hands. I recommend wearing food-safe gloves if available.
- Portion and roll. Use a small cookie scoop to spoon balls of dough, one color at a time, and place on the parchment paper. A small cookie scoop is equal to about 2 teaspoons of dough.
- Combine one scoop of each color. Tear and press the dough back together to create a tye-dye effect. Roll the dough into a smooth ball and then roll it in granulated sugar.
- Bake. Place the dough on a cookie sheet lined with parchment paper or a silicone baking mat. Bake in an oven that’s been preheated to 350° F for about 12-15 minutes.
Tips for Dying Cookie Dough
- Dye the lightest color first. By dying the yellow first, you don’t have to worry about wiping down the mixing bowl before coloring the yellow
- Wear food-safe gloves. It never fails, I always end up with color on my hands unless I wear gloves, It’s also less messy when you are rolling them together.
- Use gel colors. Gel colors like Americolor or Wilton are highly concentrated, so you only need a few drops of each color to achieve a bright and vibrant color. You can buy these online or in a craft or cake store.
- Start with just a couple of drops. It’s easy to make the colors darken but if you go too dark, there’s no way to reverse the effect.
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How to Store and Freeze Sugar Cookies
- How to store. These can last at room temperature for 3 to 5 days. Once they’ve cooled completely, transfer to an airtight container and keep them at room temperature.
- Can I freeze these? Yes, these freeze well. Once they’ve cooled completely, transfer to an airtight container and freeze for up to 3 months. You can let them thaw at room temperature before eating.
- How to freeze cookie dough. If you’d like to freeze to bake for later, portion out the dough and roll each one into a ball. Transfer to an airtight container and freeze for up to 3 months. Thaw the dough to room temperature, roll in granulated sugar, and bake as directed.
More Halloween Desserts
Print
Candy Corn Sugar Cookies
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 18 cookies
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
These candy corn sugar cookies are a fun fall treat made with a quick sugar cookie dough (no chilling required!). Kids and adults will love these soft and chewy Halloween cookies!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (285g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 3 1/2 cups (420g) all-purpose flour
- ½ teaspoon (2g) baking soda
- ½ teaspoon (2g) cream of tartar
- ¼ teaspoon (1.2g) salt
- Gel Colors (Yellow, Red and Orange)
- Additional 1/2 cup granulated sugar for finishing
Instructions
- Preheat the oven to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Soften cold butter in the microwave for 10-12 seconds. Combine the butter with the sugar and beat on medium speed until well creamed together. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the remaining dry ingredients. Slowly add into batter and beat on medium low speed until well combined and dough forms.
- Divide the dough into 3 equal size balls. Using a mixing bowl, dye one of them yellow and one of them orange, leaving the third one undyed. Mix just until the color starts to incorporated and then finish gently kneading the ball of dough in your hands.
- Take one colored ball of dough and use a small cookie scoop to portion out the dough onto parchment paper. Combine one scoop of yellow, orange and white. Tear and press the dough back together to create a tye dye effect. Roll the dough into a smooth ball and then roll it in granulated sugar.
- Place the dough on the prepared baking sheet about 2 inches apart. Bake at 350° F 12-15 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely
Notes
- A small cookie scoop is equal to about 2 teaspoons of dough.
- To dye the cookie dough I recommend using Gel colors from Americolor or Wilton, you can purchase online or in a craft store.
- How to store. These can last at room temperature for to 3 to 5 days in an airtight container.
- Freezing: Once they’ve cooled completely, transfer to an airtight container and freeze for up to 3 months and thaw to room temperature when ready to eat.
- Freezing Cookie Dough. Portion out the dough and roll each one into a ball. Transfer to an airtight container and freeze for up to 3 months. Thaw the dough to room temperature, roll in granulated sugar and bake as directed.
Nutrition
- Serving Size: 1 Cookie
- Calories: 240
- Sugar: 16.7 g
- Sodium: 77.2 mg
- Fat: 11 g
- Carbohydrates: 32.7 g
- Fiber: 0.6 g
- Protein: 3 g
- Cholesterol: 47.8 mg
