Candy Corn Cookies
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I baked these Candy Corn Cookies yesterday as a fun Halloween treat, but honestly, they’re just too cute (and too tasty!) to limit to one day. Candy corn is a fall classic, so I say these cookies deserve a spot on your autumn baking list all season long. They’re festive, colorful, and surprisingly easy to make thanks to the sugar cookie dough pouches, which make prep a total breeze.
Before baking, I dipped the tops of each cookie slice in granulated sugar—a little trick I love for unfrosted sugar cookies. It adds a subtle sparkle and a sweet crunch that makes every bite feel extra special.
This recipe makes a big batch, which is perfect if you’re baking for a party, classroom, or just want to stock your cookie jar. I baked every piece of dough, even the scraps that didn’t quite look like candy corn triangles. They all turned out crisp and delicious, with that classic sugar cookie snap.
One important tip: when slicing the dough, make sure to cut it into ¼-inch thick slices. Thicker slices tend to puff up too much in the oven, which can blur the candy corn shape and make the triangles look more like blobs. Keeping the slices thin helps preserve those clean, layered lines and gives you that perfect candy corn pieces look.
Instructions for Candy Corn Sugar Cookies
- BETTY CROCKER SUGAR COOKIE MIXES
- BUTTER
- LARGE EGGS
- ORANGE PASTE FOOD COLOR OR YELLOW/RED FOOD COLORING TO MIX TOGETHER
- SEMI-SWEET CHOCOLATE CHIPS
Instructions for Candy Corn Cookies
Start by lining an 8×4-inch loaf pan with waxed paper, making sure the paper extends over the sides for easy lifting later.
In a medium bowl, stir together the cookie mixes, softened butter, and eggs until a soft dough forms. Scoop out 1½ cups of dough and place it on your work surface. Knead in your desired amount of orange food coloring until the color is smooth and even, then press this orange dough evenly into the bottom of the prepared pan.
Divide the remaining dough in half. Gently press one portion of dough (plain dough) over the orange layer in the pan. With the other half, knead in melted chocolate until the dough is uniformly brown. Press this chocolate layer over the plain dough, smoothing it gently to the edges.
Cover with a piece of plastic wrap and place the layered dough in the fridge for 1½ to 2 hours, or until firm enough to slice cleanly.
When ready to bake, preheat your oven to 375°F. Lift the chilled dough from the pan and slice crosswise into ¼-inch-thick slices. If needed, trim the edges to create neat rectangles. Then cut each rectangle into 6 or 7 triangular wedges to mimic the classic candy corn shape.
Place the cookie wedges 1 inch apart on an ungreased baking sheet. Bake time is 7 to 9 minutes, just until the cookies are set and the edges turn a light golden brown. Let them cool on the pan for 1 minute, then transfer to a wire racks to cool completely.
Once cooled, store your cookies in a tightly covered container. This recipe makes about 8 dozen 3-inch cookies—perfect for sharing, gifting, or snacking all season long!
Frequently Asked Questions
Do I need to chill the dough before slicing?
Yes! Chilling the layered dough in the refrigerator for 1½ to 2 hours helps it firm up so you can slice clean, even rectangles and maintain the candy corn shape during baking.
How thick should I slice the dough?
Stick to ¼-inch thick slices for best results. Thicker slices tend to puff up and lose the crisp triangle shape during baking.
Can I freeze the dough or baked cookies?
Yes! You can freeze the layered dough before slicing, or freeze the baked cookies once cooled. Store in an airtight container and thaw at room temperature.
Do I need to grease the cookie sheet?
Nope—these cookies bake best on an ungreased cookie sheet. It helps them hold their shape and crisp up nicely.
FOR MORE RECIPES LIKE THIS, TRY:
Candy Corn Cookies
Real Mom Kitchen
Equipment
Ingredients
- 2 lbs 3 oz Betty Crocker Sugar Cookie Mix two 1 lb 1.5 oz pouches
- ⅔ cup butter melted
- 2 large eggs
- orange paste food color or yellow/red food coloring mixed together
- 3 oz semi-sweet chocolate chips melted and cooled slightly
Instructions
- Line an 8×4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mixes, butter and eggs until soft dough forms.
- On work surface, place 1½ cups of dough. Knead desired amount of orange coloring into dough until color is uniform. Press dough evenly in bottom of pan.
- Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1½ to 2 hours or until firm.
- Preheat oven to 375°F. Remove dough from pan. Cut crosswise into ¼-inch-thick slices. If needed, trim slightly to make perfect rectangles. Cut each rectangle into 6 or 7 triangular 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.Yield: About 8 dozen 3-inch cookies
Notes
*You may CERTAINLY sub your favorite homemade sugar cookie recipe for the Betty Crocker mixes!
**Watch time when cookies are baking. If they bake too long, the white layer will turn a shade of light brown and the cookies will be too crispy. You want it to stay a nice, light color.
Nutrition
Recipe adapted from Recipe Girl.
