CANDY CORN SWIRL COOKIES_LC.jpg
food

Candy Corn Swirl Cookies

Get into the Halloween spirit with these candy corn inspired sugar cookies.

Ingredients

  • 226g butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • 2 1/2 cups all purpose flour
  • 3 drops yellow food gel
  • 3 drops orange food gel

Steps

  1. Begin by creaming the butter in a large bowl until it’s soft and creamy. Add the granulated sugar and mix until the sugar is completely integrated with the butter. Add the egg, baking powder, and vanilla extract. Mix until creamy and all the ingredients are combined. Add the Flour one cup at a time mixing between each new addition. The dough should be pliable but not sticky. If the dough is still sticky, add more flour (about 1/4 cup at a time) until the dough is no longer sticky. Separate the dough into three even parts. Colour one yellow, one orange, and leave the other plain. Once the doughs are coloured, wrap in plastic wrap and chill in the fridge for 15-20 minutes.
  2. Once the dough is firm, roll each colour out to about 1/2″ thick. Stack the doughs on top of one another with orange on the bottom, yellow in the middle, and white on the top. To roll the dough, begin by Starting on one of the long sides, roll the dough all the way to the other side to form a log. Wrap in plastic wrap and allow the dough to set for about 40 minutes in the fridge. You want it to be nice and firm before you cut it.
  3. Preheat your oven to 350 F (175 C) and line your baking sheets with baking paper. Remove the dough from it’s plastic wrap and use a knife to cut it into 1/2″ thick cookies. Bake for 8-10 minutes or until the cookies are no longer shiny on top.