Best 5 Candy Corn Roll Up Cookies Recipes

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Indulge in a delightful candy-themed treat with our tantalizing Candy Corn Roll-Up Cookies! These festive cookies, adorned with the vibrant hues of candy corn, are not only visually appealing but also bursting with flavor. Each bite offers a delightful combination of sweet, chewy, and crunchy textures, sure to satisfy your sweet cravings.

Our recipe collection features three variations of these irresistible cookies: classic Candy Corn Roll-Up Cookies, Candy Corn Pinwheel Cookies, and Candy Corn Thumbprint Cookies. Each variation offers a unique twist on the beloved candy corn theme, ensuring there's something for everyone to enjoy.

The classic Candy Corn Roll-Up Cookies are a nostalgic favorite, featuring a soft and chewy cookie dough rolled in a vibrant candy corn pattern. The Candy Corn Pinwheel Cookies take it up a notch with a mesmerizing pinwheel design, showcasing the beautiful layers of cookie dough and candy corn filling. And for those who love a classic thumbprint cookie, our Candy Corn Thumbprint Cookies are filled with a sweet and tangy candy corn filling, creating a delightful burst of flavor in every bite.

Let's cook with our recipes!

SPARKLING CANDY CORN COOKIES



Sparkling Candy Corn Cookies image

Candy corn sugar cookies are perfect for Halloween or just for fun! These bite-sized Halloween cookies have a hint of orange flavor.

Provided by Land O'Lakes

Categories     Slice and Bake     Cookie     Sweet     Baking     Creating New Traditions     Making It Photo-Ready     Dessert     Cookie     Dessert

Yield 15 dozen cookies

Number Of Ingredients 10

1 cup Land O Lakes® Butter softened
1 1/2 cups sugar, divided
1 large Land O Lakes® Egg
2 tablespoons orange juice
2 teaspoons freshly grated orange zest
1/8 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda
Orange paste or gel food color
Yellow paste or gel food color

Steps:

  • Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
  • Combine butter and 1 cup sugar in bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.
  • Divide dough into thirds. Press one-third white dough evenly onto bottom of prepared pan. Place another one-third dough back into same bowl. Add small amount of orange food color; mix until color is well mixed. Press orange dough evenly over white dough in pan. Place remaining one-third dough into another medium bowl. Add small amount yellow food color; mix until color is well mixed. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate at least 2 hours or overnight until firm.
  • Place remaining 1/2 cup sugar in bowl; set aside.
  • Heat oven to 375°F.
  • Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1 inch apart onto ungreased cookie sheets. Bake 7-10 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.

Nutrition Facts : Calories 25 calories, Fat 1 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 15 milligrams, Carbohydrate 3 grams, Fiber 0 grams, Sugar grams, Protein 0 grams

CANDY CORN COOKIES



Candy Corn Cookies image

Nibble away on sweet cookies that make you think you're eating candy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 114

Number Of Ingredients 5

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Betty Crocker™ orange gel food color
2 oz semisweet chocolate, melted, cooled

Steps:

  • Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
  • On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
  • Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. Refrigerate 1 1/2 to 2 hours or until firm.
  • Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
  • Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 15 mg, Sugar 2 g, TransFat 0 g

CANDY CORN COOKIES



Candy Corn Cookies image

Get a head start on these buttery cookies by shaping and chilling the homemade dough ahead of time. When you're ready, just slice and bake the tricolor treats. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 7

1-1/2 cups butter, softened
1-1/2 cups sugar
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Yellow and orange paste food coloring

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.

Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CANDY CORN CAKE MIX COOKIES



Candy Corn Cake Mix Cookies image

Easy Halloween candy corn cookies made with cake mix, eggs, oil, and candy corn.

Provided by Jaclyn Shimmel

Categories     Dessert

Time 20m

Number Of Ingredients 4

1 (15.25 ounce) box yellow cake mix
½ cup vegetable oil
2 eggs, room temperature
1 cup candy corn

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.

Nutrition Facts : Calories 159 calories, ServingSize 1

CANDY-CORN SUGAR COOKIES



Candy-Corn Sugar Cookies image

These petite fall treats will charm all but the grumpiest ghouls. Simple sugar cookies are garnished with candy corn pieces for a sweet fall treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes about 36

Number Of Ingredients 8

4 tablespoons unsalted butter, very soft
1/2 cup sugar
1 large egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup all-purpose flour, (spooned and leveled)
About 36 candy corns

Steps:

  • Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
  • Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
  • Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
  • Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.

Tips:

  • Use fresh candy corn for the best flavor and texture.
  • If you don't have a rolling pin, you can use a wine bottle or even a glass.
  • Be careful not to overmix the dough, or the cookies will be tough.
  • Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the cookies from spreading too much in the oven.
  • Bake the cookies until they are just set, about 10-12 minutes. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before frosting them. This will help to prevent the frosting from melting.

Conclusion:

Candy corn roll-up cookies are a fun and festive treat that is perfect for Halloween or any other fall occasion. They are easy to make and can be decorated in a variety of ways. With their bright colors and sweet flavor, these cookies are sure to be a hit with people of all ages.

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