Candy Corn Sugar Cookies



  • 3/4 cup unsalted butter (at room temperature)
  • 3/4 cup sugar
  • 1 egg (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • Yellow and orange food coloring


  1. 1) In a stand alone mixer or with a hand mixer, beat the butter until smooth and creamy, about 1 minute. Add the sugar and beat for about 3-4 minutes until light and fluffy. Add the egg and vanilla and beat for 2 minutes. Scrape down sides as needed.
  2. 2) In a separate bowl whisk the flour and the baking powder. Add half the flour to the butter mixture and mix until just combined. Add the rest of the flour and mix. If dough seems too sticky to handle or roll out, add 1 tablespoon more of flour at a time until it’s smooth and easy to handle.
  3. 3) Divide the dough into 3 equal parts. Leave the first section of dough as is. Add a few drops of yellow food coloring to the second section of dough, and using a mixer or your hands, mix until you reach the color you want. Add orange food coloring to the third section of dough and mix.
  4. 4) Line a loaf pan with plastic wrap and press the white section of dough into the bottom of the pan. Use your hands to press down firmly, including the edges. Sometimes I use a piece of folded parchment paper to help smooth out the dough. Add the orange layer on top and press down until smooth. And finally add the yellow layer on top. Cover and chill dough in the fridge for 1-2 hours, or up to 2 days.
  5. 5) When you’re ready to bake, preheat the oven to 350 degrees. Remove the dough from fridge and using the plastic wrap take dough out of the pan and unwrap. Slice dough into 1/4 in slices. I also like to trim a small amount off the top of the yellow layer to make it nice and smooth. Cut each slice into triangles, and place on a parchment lined baking sheet. Bake for 5-7 minutes, let cookies cool, and serve!