Try these easy Candy Corn Sugar Cookies made with a quick sugar cookie dough- no chilling required! Kids and adults will love these soft and chewy Halloween cookies.
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (285g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 3 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
- 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
- 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.
- Category: Cookies
- Method: Oven
- Cuisine: American