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Candy Corn Swirl Cookies

candy corn cookies and candy corn laid out against a dark backdrop

These 5-ingredient, candy corn inspired sugar cookies are decked out in true Halloween style! And best of all: they’re every bit as tasty as they are easy to make! 

  • Author: The Simple, Sweet Life
  • Prep Time: 1 hour
  • Cook Time: 9 minutes
  • Total Time: 1 hour 9 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale
  • 2 sticks unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • Food coloring in yellow and orange

Instructions

  1. Cream the butter in the bowl of a kitchen mixer. Add the granulated sugar and beat until combined.
  2. Scrape the sides. Add the egg and vanilla extract, and again mix until combined.
  3. Add the all-purpose flour 1 cup at a time, beating between each new addition.
  4. The dough should be pliable but not sticky once you’ve added all the flour. If the dough is still sticky, add more flour (about 1/4 cup at a time) until the dough is no longer sticky.
  5. Separate the dough into 3 equal parts and tint one yellow, one orange and leave the other plain.
  6. Flatten the dough into discs, wrap and refrigerate for 15-20 minutes.
  7. Once the dough is firm, roll each color out into a 1/2″ thick rectangle.
  8. Stack the dough one on top of the other with yellow on the bottom, orange in the middle and the plain dough on top.
  9. Starting on the long side of the rectangle, roll the dough into a log. Wrap in plastic wrap and refrigerate for about 40 minutes.
  10. Once the dough is firm, cut the cookies into ½” thick discs and place on a parchment paper lined baking sheet.
  11. Bake at 350F for 8-9 minutes, or until no longer shiny on top.

Notes

  • To get equal amounts of dough in each color, I recommend weighing them. Each piece should be approximately 8.4 oz.
  • Don’t skip or shorten those refrigeration times! This dough needs that time to become firm enough to be workable.
  • Once you’ve stacked your layers of colored dough, gently go over them with a rolling pin to make sure the layers stick together.
  • To make sure you have a perfect swirl, trim the edges of your dough once they’re stacked and stuck together. A pizza cutter works well for this.
  • The best tasting sugar cookies are the kind that are taken out just before they start to brown. You can tell they’re done when the tops are no longer shiny.
  • Storage: These cookies will keep for 3-4 days in an airtight container at room temperature.
  • Freezing: Alternatively, you can store these cookies in the freezer for up to 3 months. Simply stack them in layers separated by wax paper and seal them in an airtight container.

Sugar cookie recipe adapted from Make Bake Celebrate

Nutrition

Keywords: halloween cookies, candy corn cookies, halloween dessert