Description
Welcome to edible nostalgia! These cookies transform the iconic Halloween candy into buttery sugar-cookie magic—layered in sunny yellow, pumpkin orange, and snowy white. Soft, tender, and ridiculously fun, they’re perfect for fall parties, cozy baking days, or gifting to neighbors. No candy corn debates here—just pure joy, one bite at a time.
Ingredients
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1 cup (225g) unsalted butter, softened
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1 cup (200g) sugar (swap half with light brown for depth)
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1 large egg, room temp
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1½ tsp vanilla extract (try almond in the white layer!)
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2½ cups (315g) all-purpose flour (GF 1:1 works)
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½ tsp baking powder
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¼ tsp salt
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Food coloring: orange + yellow gel
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Optional: white royal icing or melted white chocolate for tips
Instructions
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Cream It – Beat butter + sugar 3 mins until fluffy. Add egg + vanilla, beat smooth.
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Mix Dry – Whisk flour, baking powder, salt. Add to wet, mix until just combined.
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Divide & Tint – Split dough into 3 parts: tint one yellow, one orange, keep one plain.
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Layer – Press yellow, then orange, then white into a plastic-lined loaf pan. Freeze 30–45 mins.
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Slice & Cut – Lift block, slice slabs, cut into triangles (or use a small cutter).
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Bake – Arrange on parchment, bake at 350°F (175°C) for 8–10 mins. Keep edges pale. Cool fully.
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Decorate – Optional icing or drizzle for extra candy-corn vibes.
Notes
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Freeze longer if layers bleed—cold dough = crisp cuts.
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Chill cut cookies 10 mins before baking to keep shape.
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Scrappy dough? Re-roll into marbled “tie-dye” cookies!
Nutrition
- Calories: 140 cal Per cookie
- Fat: 6g
- Carbohydrates: 20g
- Protein: 2g