Home DessertCookies Candy Corn Sugar Cookies and October Menu

Candy Corn Sugar Cookies and October Menu

by Jamie
 

Hello there! If you are looking for a fun baking project for both kids and adults alike, this is it! These cute cookies are TASTY!!!! and so fun to make. I decorated the first few and then let my kids loose to do the rest. They had a great time! Hope you give them a try. 

We are entering the baking season everyone!

Heaven help us.

 
 
 
 
 
COOKIES
 
 
1. Mix all cookie ingredients (except the food coloring!) in a stand mixer, or with a wooden spoon until nicely combined. 
2. Split the dough into thirds. Add the yellow food coloring to one section and the orange to another. Split each color into two sections.
 
 
 
2. With a rolling pin roll each section (you should have 6 now, 2 of each color) into a rectangle. Mine were about 9 inches long…..
 
 
…..and 4 inches wide. Now, you don’t need to be this exact. The most important thing is that all of the sections are rolled out to be about the same size. Don’t worry about it being perfect. Perfect is EXTREMELY overrated and not very fun, actually.
 
 
3. Take a pizza cutter and cut each triangle into thirds.
 
 
 
4. Gently place a yellow, orange and white strip of dough together. Press the seams down a bit with your fingers so they begin to stick. Again with the “they don’t need to be perfect.” If the strips break a bit while you are moving them around, don’t sweat it! Just press them back together and all will be well.
 
 
 
 5. Take a sharp knife and cut the strips into triangles.
 
 
  
You can see here that there are two little triangles left at each end. I actually ended up rolling these into balls and baking them as round cookies. You could do that, or just eat the dough. Or just bake some small triangles. What ever suits your fancy.
 
 
 
 6. Gently place each cookie on a cookie sheet. I used a spatula, slipping it under each triangle to help assist it to the sheet. Some of them came a part just a bit, but no worries! Just press the seams  back together on the sheet. The baking really helps to fuse them together. 
7. Bake at 350 for 8 minutes. (For Convection Ovens bake at 325 for 6 1/2 minutes.)  Let them cool completely on a wire rack before frosting.
 
 
FROSTING
 
 
1. In a stand mixer, or with hand held beaters mix all frosting ingredients excepting the food coloring. Beat it well! You want it to have a bit of a whipped feel to it. 
2. Divide the frosting into thirds and place in separate bowls. Color the frosting with the food coloring.
 
 
3. Place each color in it’s own zip lock bag and tie the top with a twist tie. Cut a small tip in the end and decorate your cookies as desired! 
 
Good Luck! Have a fun time! 
 
 
 
 
 

Candy Corn Sugar Cookies

Serves: 48 cookies
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Cookies:
  • 2 white cake mixes (I used Duncan Hines)
  • 1 C melted butter
  • 2 eggs
  • 5 T sour cream
  • 1/4 C flour
  • 1/2 t almond extract (or vanilla)
  • 1/2 t yellow food coloring gel
  • 1/2 t orange food coloring gel
  • Frosting:
  • 6 T softened butter
  • 3 C powdered sugar
  • 1/4 t almond extract (or vanilla)
  • 4-5 T milk

Instructions

1. Mix all cookie ingredients (except the food coloring!) in a stand mixer, or with a wooden spoon until nicely combined. 
2. Split the dough into thirds. Add the yellow food coloring to one section and the orange to another. Split each color into two sections. With a rolling pin roll each section (you should have 6 now, 2 of each color) into a rectangle. Mine were about 9 inches long and 4 inches wide. Now, you don't need to be this exact. The most important thing is that all of the sections are rolled out to be about the same size. Don't worry about it being perfect. Perfect is EXTREMELY overrated and not very fun, actually.
3. Take a pizza cutter and cut each triangle into thirds.
4. Gently place a yellow, orange and white strip of dough together. Press the seams down a bit with your fingers so they begin to stick. Again with the "they don't need to be perfect." If the strips break a bit while you are moving them around, don't sweat it! Just press them back together and all will be well.
 5. Take a sharp knife and cut the strips into triangles. You can see here that there are two little triangles left at each end. I actually ended up rolling these into balls and baking them as round cookies. You could do that, or just eat the dough. Or just bake some small triangles. What ever suits your fancy.
6. Gently place each cookie on a cookie sheet. I used a spatula, slipping it under each triangle to help assist it to the sheet. Some of them came a part just a bit, but no worries! Just press the seams  back together on the sheet. The baking really helps to fuse them together. 
7. Bake at 350 for 8 minutes. (For Convection Ovens bake at 325 for 6 1/2 minutes.)  Let them cool completely on a wire rack before frosting.
 
 
FROSTING
 
 
1. In a stand mixer, or with hand held beaters mix all frosting ingredients excepting the food coloring. Beat it well! You want it to have a bit of a whipped feel to it. 
2. Divide the frosting into thirds and place in separate bowls. Color the frosting with the food coloring.
3. Place each color in it's own zip lock bag and tie the top with a twist tie. Cut a small tip in the end and decorate your cookies as desired! 
 
Good Luck! Have a fun time!

Recipe from Jamie Cooks It Up!

Leave a Reply to Bert and Benton Cancel Reply

25 comments

Megan October 4, 2010 - 3:48 am

Absolutely LOVE these cookies!

Reply
Ali @ Honey and Maple Syrup October 4, 2010 - 4:10 am

The October menu looks so good! And the cookies do too!!

Reply
Leigh Anne @YourHomebased Mom October 4, 2010 - 4:11 am

I'm a total candy corn fan so will definitely give them a try!!

Reply
Charlene October 4, 2010 - 4:16 am

Those are cute!

Reply
Bert and Benton October 4, 2010 - 6:52 am

ok, seriously those are adorable!!! I WILL be making these ASAP

Reply
Mommy's Kitchen October 4, 2010 - 1:23 pm

I made candy corn coookies last year but they were not frosted. I really need to make them again. You menu looks awesome as usual.

Reply
RecipeGirl October 4, 2010 - 3:03 pm

These turned out absolutely darling!

Reply
Carolyn Jung October 4, 2010 - 3:49 pm

Truly adorable. And since I'm not a big fan of actual candy corn, I would much prefer these cookies instead.

Reply
Tori October 4, 2010 - 4:58 pm

Your menu sounds delicious. I can't wait for some of those recipes. My mother in law made your taco soup on Saturday and it was so good. Thank you. Those cookies look so good too. I can't wait to try them. Thank you. How is the hillside holding up with with rain? I hope you don't get a mudslide to top off all the ash and smoke you had to deal with.

Reply
Deborah October 4, 2010 - 7:09 pm

These are so fun! I really need to get into the kitchen now.

Reply
Tightwad Mom October 4, 2010 - 7:34 pm

Great menu ideas! I am so excited that cooler weather is here(I hope!), so I can pull out my arsenal of soup and stew recipes. The baking bug always bites in the behind this time of year, which is not good for my pre holiday waistline! Stretchy pants, anyone?

Reply
Karin October 4, 2010 - 11:51 pm

Thanks for posting your menus

Reply
Jamie Cooks It Up! October 5, 2010 - 7:53 pm

Thanks for your sweet comments everyone!

Tori, so glad the Taco Soup was a hit! We are doing fine here…the rain hasn't been too bad. Thanks for asking. Have a great day!
~Jamie

Reply
Anonymous October 9, 2010 - 7:31 pm

These cookies are SO cute! I am in the middle of making them now. Just a question, is the dough supposed to be sticky? yours doesn't in the pictures and mine is sticky. I have added a little extra flour but it hasn't helped. Should I refrigerate it??

Thanks!!

Reply
Jamie Cooks It Up! October 9, 2010 - 7:47 pm

Anonymous,
I would wrap your dough up in plastic wrap and throw it in the freezer for just a bit. Maybe an hour or so. You should be ok after that. I wondered if I would need to regrigerate my dough, but it ended up being fine. What brand of cake mix did you use? Sometimes Duncan Hines is a little bit more substantial than Betty Crocker or a generic brand. Maybe that is the trouble. Let me know how it goes! Good luck!

Reply
Anonymous November 1, 2010 - 3:34 pm

The cookies were fun to make and turned out cute, but they are way too sweet to eat. We decided not to frost. I suggest the same idea but with regular sugar cookie dough.

Reply
Dining Tables April 17, 2011 - 3:31 pm

The cookies looks very colorful! Love the looks! Kids definitely love it!

Reply
October Menu Plan 2012 October 1, 2012 - 12:31 am

[…] Candy Corn Sugar Cookies,  Spaghetti Pie, Cheesy Chicken and Wild Rice Casserole, Braided Sandwich Loaf, Ceasar Salad, Three Bean Chili, Orange Sesame Chicken, Skillet Pork Chops with Fried Potatoes and Gravy, Pumpkin Mousse Cupcakes […]

Reply
SharonG October 2, 2012 - 11:27 am

Love your blog !!And really love all your recipes 🙂

Reply
zombiesammich October 6, 2012 - 1:31 pm

Would liquid food coloring be okay instead of the food coloring gel? or would it ruin the consistency of the dough?

Reply
Julie November 8, 2013 - 6:54 am

Super cute, delicious, and the only recipe on this site that I really struggled with. Last night, I said, never again. Today, I would concede that using the Duncan Hines cake mix and refrigerating the dough may help a bit. Everyone loved them, I just struggled with the wetness of the dough/ rolling and transferring to the cookie sheet. Will try again…maybe next year:)

Reply
Halloween Dinner and Treat Recipes October 9, 2014 - 1:46 pm

[…] Candy Corn Sugar Cookies […]

Reply
Candy Corn Sugar Cookies - Made From Pinterest October 31, 2014 - 4:58 am

[…] soon as I saw this pin that I pinned from Jamie Cooks It Up!  I knew that I wanted to make them.  Except that I had one small […]

Reply

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.