Candy Corn Cookies
A soft, buttery cookie featuring the fall favorite candy flavors!
I have heard that there are those who don’t like candy corn! I don’t know if I believe it for the moment you pop one into your mouth it becomes autumn…..and who doesn’t love autumn? The cooler, crystal air….the fall palette of colors…..the crunch of the leaves as you walk on them….the anticipation of convivial holidays ahead….the promise of snowfalls to come…..and of candle glow. Whenever a dried leaf flutters to land in my path I go out of my way to step on it to hear the delightful crunch! If you do the same, these cookies will be ones you enjoy.
"Chicken Feed" was the original name of candy corn with production starting in the late 1880s. Today Brach’s Confections makes approximately 7 billion pieces of candy corn per year. With a flavor based on honey, sugar and butter, the traditional colors of yellow, orange and white represent the colors of the fall harvest, or of corn on the cob, with the wide yellow end resembling corn kernels. There is even a national Candy Corn Day - October 30th! And here is the cookie to celebrate this momentous occasion!
Quick and fun to make, the buttery soft texture of the cookies with just a drizzle of frosting create the complementary palette for the candy corns themselves. Whether you decorate the tops with chopped corns or whole, the effect is a perfect cookie for the season.
Candy corn cookies
1 cup butter softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
8 drops orange food coloring or 1/2 teaspoon orange color paste
2 tablespoon flour
1 1/2 cups powdered sugar
2 tablespoons milk
2 tablespoons melted butter
1 teaspoons vanilla extract
1 1/2 cups roughly chopped candy corn candies
-Heat oven to 350 degrees.
-Beat together butter and sugar until well blended. Beat in egg and 1 teaspoon vanilla. Stir together 2 cups flour, baking powder and salt. Gradually beat into butter mixture.
-Divide dough into halves. Add orange food coloring to half and mix in well until color is evenly distributed. Stir in 2 tablespoons flour.
-To form cookies, take a large marble size piece of the orange mixture and a piece of the white mixture and roll together into a 1” ball. Place balls on an ungreased cookie sheet.
-Bake 11 - 12 minutes or until cookies are set. Remove from oven and cool completely on a cooling rack.
-Meantime, mix powdered sugar, and butter in a medium mixing bowl until butter is blended in. Add milk, vanilla extract and stir until the frosting is smooth and thin enough to drizzle over cookies. Cut off a small tip from the corner end of a plastic sandwich bag. Spoon the frosting into the bag, twist the top and run and drizzle the frosting back and forth across the tops of the cookies to create a zigzag pattern. Sprinkle the tops of the cookies with chopped candy corn while frosting is still wet. Allow to set for an hour or more while frosting hardens.
Mix cookie dough until smooth.
Divide dough in half and color half, orange.
Take a bit of the orange dough and a pinch of the uncolored dough.
Roll the dough together to form a golf-sized ball (1 1/2 inch ball)
Place balls on cookie sheet lined with parchment paper.
Bake until cookies are puffed and set.
Glaze cookies and decorate with chopped or whole candy corn.
