D.I.Y Project: Candy Corn Cookies
Oct 17, 2013
SHE’S CRAFTY! Bigger isn’t always better, but we think is in the case of these giant candy corns! Alana Jones-Mann was inspired by the tri-colored Halloween treats and scaled them up to make little sugar cookies. Yum!
I love these festive little candy corn sugar cookies. They are just so darn cute! And what makes them even better is that they are super simple to make and require minimal baking time. Here’s my four-step DIY for these delicious Halloween treats.
- 1 cup (2 sticks) of unsalted butter at room temperature
- 1 cup confectioners sugar
- 1 egg
- 1 tablespoon vanilla
- 1 teaspoon almond extract
- 2 teaspoons orange juice
- 3 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- Orange and Yellow food coloring
Step #1: Cream the butter and sugar together. Once mixed, add the egg, vanilla, almond extract and orange juice (all the wet ingredients). Beat on low to medium speed for 2 minutes until smooth. Meanwhile, sift the flour, salt, and baking soda together (the dry ingredients). Working slowly, add the dry ingredients to the wet mix while on low speed. Mix well until dough is formed.
Step #2: Divide dough into 3 bowls. Add the orange and yellow food coloring (separately) to the first and second bowl. Now you should have orange, yellow and white dough. Line a baking pan (I prefer a 9×5” loaf pan) with plastic wrap and layer the dough into one corner of the pan in this order: orange, white, yellow. Fold plastic wrap over the top and, if necessary, shape dough into a brick. Refrigerate for a few hours.
Step #3: Remove dough from fridge and slice— first horizontally, and then cut into triangle (candy corn!) pieces.
Step #4: Bake on a cookie pan at 375 degrees for 7 to 10 minutes. Lining the pan with wax paper or using a silicone mat will help prevent browning on the bottom of the cookies. Make sure to keep a close eye on the candy corns in the oven as they bake quickly!
Let cool and ENJOY!
(All images were taken by Alana Jones-Mann)