Best 3 Candy Corn Conversation Cookies Recipes

CANDY CORN COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. , Divide dough in half. Tint 1 portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion plain., Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap and refrigerate until firm, about 4 hours., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.

CANDY CORN CAKE MIX COOKIES

Steps:

• Preheat your oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mats and set aside
• Add cake mix, oil, and eggs to a large bowl. Mix well to combine. Stir in candy corn.
• Using a medium cookie scoop or a heaping Tablespoon, scoop cookie dough out onto the cookie sheet, placing them about 2 inches from one another. Check the bottom and sides of the dough ball to make sure that no candy corn are exposed. Cover any you see with a bit of dough. This will prevent the candy corn from coming into contact with the baking sheet and melting into a sticky mess.
• Bake for 9-11 minutes. When they just start to turn golden on the edges, remove them from the oven. Allow them to cool right on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool fully.

SPARKLING CANDY CORN COOKIES

Steps:

• Line bottom and sides of a 9x5 inch loaf pan with waxed paper or plastic wrap. Set aside.
• Combine butter and 1 cup granulated sugar in a large bowl; beat at medium speed until creamy.
• Add egg, orange juice,orange zest and salt.
• Combine, beating until well mixed.
• Reduce speed to low; add flour and baking soda. Beat until well mixed.
• Divide dough into thirds.
• Press one third of white dough evenly onto bottom of prepared pan.
• Place another one third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan.
• In another bowl, place remaining one third of dough. Add small amount of yellow food color; mix until color is well blended. Press yellow dough over orange dough in pan.
• Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
• Place remaining 1/2 cup granulated sugar in large bowl; set aside.
• To bake cookies, invert loaf pan to remove dough. Peel off waxed paper.
• Place layered dough onto cuttingsurface. Cut loaf crosswise into 1/4 inch slices using sharp knife, trimming edges to make even.
• Cut each slice into 5 or 6 wedges. Place 1 inch apart onto ungreased cookie sheets.
• Bake in a preheated 375 degree oven 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets.
• Immediately place warm cookies in bowl with sugar, roll in sugar to coat.
• Place cookies onto cooling rack. Cool completely.
• Store in loosely covered container.