These candy corn cookies are colored, layered, and cut to look just like little pieces of candy corn!! They’re the perfect Halloween cookie.

How to Make These Candy Corn Cookies

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible!

I’ve also shared a video tutorial on how to make them below.

Step 1: Make the Cookie Dough

The first step is to make the cookie dough following the recipe card at the bottom of this post.

In a large bowl, beat the butter and cream cheese on medium speed with a hand mixer or whisk attachment until smooth.

Next, add the granulated sugar and mix at a medium-high speed for a couple of minutes, until the mixture becomes lighter in color.

Then mix in the egg yolk, vanilla bean paste or vanilla extract, and almond extract. Mix on a medium speed until incorporated.

Next, add the flour, cornstarch, fine salt, and baking powder and mix on a low speed until it is JUST incorporated.

Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly mixed together.

Step 2: Color and Chill the Dough

At this point, the dough should still be pretty sticky. Divide the dough into three equal-sized portions.

Leave one uncolored, and use gel food coloring to color one portion yellow, and the other orange with a rubber spatula. Stir the dough until it’s evenly colored.

Wrap each portion of dough in a piece of plastic wrap. I like to flatten the dough out into a rectangle that’s about 1/3 inch tall to make it easier to roll out once it’s chilled.

Chill the dough in the fridge for about 30 minutes, in the freezer for 10 minutes, or in the fridge overnight.

If you chill the dough overnight, let it sit out at room temperature for about 5 minutes before trying to roll it out. This will make it easier to roll out.

Step 3: Roll Out and Layer the Cookie Dough

Preheat the oven to 350 F / 175 C for about 30 minutes before you plan to roll out the dough, and line two large baking sheets with silicone baking mats or parchment paper. Set aside.

Unwrap each portion of cookie dough and lay the plastic wrap out flat on your counter.

We will be rolling out the cookie dough on the plastic wrap to make cleanup a breeze and to make it easier to cut the cookies. Dust the top of each portion of cookie dough and the rolling pin with flour.

Roll out each portion of chilled dough to be 1/4 inch thick (I use the bands on my rolling pin which are so helpful at rolling the dough to a consistent thickness) and then stack the dough in the following order: yellow, orange, white.

Use a sharp kitchen knife to cut strips of cookie dough that are about 1/3 inch wide (yes, if you have a ruler I recommend using it!). Then cut tall, narrow triangles out of the strips similar to the photo above.

If desired, the cookies can be tossed in granulated sugar. It will make them look slightly less realistic, but will also give them a hint of sweetness and a crunchy outside. Below is a side-by-side comparison of a sugar-dunked cookie (right) vs. a standard cookie (left).

Step 4: Bake the Candy Corn Cookies

Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. The cookies won’t really spread much as they bake.

Chill the cookies (pan and all) one more time in the fridge for 15 minutes or the freezer for 5 minutes to help them keep their shape as they bake.

Bake one sheet of cookies at a time. Bake for 8-12 minutes on the middle rack of your oven (bake time will vary based on the size and shape of the cookies).

Keep a close eye on the cookies and be sure to pull them out before the edges start to brown.

I like to gently poke one of the cookies to test for doneness. The outside should be slightly firm like it has a soft crust. It’s ok if it’s still a little bit soft, but it should not be soft like dough and you shouldn’t leave a big fingerprint.

When in doubt, err on the side of undercooking! The cookies will continue to firm up on the pan as they cool.

Let the baked cookies cool fully on the pan, then enjoy!

If you choose not to dunk them in sugar but wish they were sweeter once they’re baked, you can place them on a wire rack and pour a glaze over them! To make the glaze, whisk together 2 cups powdered sugar, 3 Tbsp milk, and 2 tsp vanilla extract.

How Many Cookies Does This Recipe Make?

This recipe can be used to make about 225 little candy corn cookies. The yield and bake time will vary based on the size and thickness they are cut.

This recipe can be doubled to increase the yield if needed. You can use 1 whole egg in place of the egg yolk if you double the recipe.

Substitutions and Swaps – Candy Corn Cookies

Now that we’ve covered how to make these cookies, let’s talk about the ingredients!

This recipe uses quite a few ingredients and I know you might not have them all on hand.

Or if you have food allergies or restrictions, I’ve got you covered. Below are some swaps and substitutions that you can make.

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
• Cream Cheese – Full-fat cream cheese that comes in a block works best.
• Granulated Sugar –  I do not recommend reducing the amount of sugar or changing the type of sugar as it will change the flavor of these cookies.
• Egg Yolk– If you have an egg allergy, try using half of a flaxseed egg or a vegan egg replacer like this one made by Bob’s Red Mill.
• All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend if needed.
• Cornstarch – Cornstarch helps give these cookies a soft texture! If you don’t have any one hand it can be omitted, but your cookies won’t bake up as soft.
• Almond Extract – This is essentially what gives these cookies all their flavor! I love the way it makes them taste, but the almond extract can be omitted or swapped for another extract if needed.

Making These Candy Corn Cookies in Advance and Storage Tips

You can these cookies in an airtight container for up to 5 days at room temperature or for up to a month in the freezer.

This cookie dough can also be frozen for up to 1 month if wrapped tightly in plastic wrap and stored in an airtight container. I like to move the cookie dough to the fridge the night before I plan to roll it out and bake the cookies.

Tips for Making the Best Candy Corn Cookies

• Really cream together the butter, cream cheese, and granulated sugar. It helps incorporate air into the dough which makes tender, soft cookies.
• Use gel food coloring to color the cookie dough! Liquid can throw off the consistency of the dough and won’t create quite as bright of a color.
• Roll the cookie dough out to a consistent thickness of 1/4 inch. This will give the cookies even layers of color and make them look more realistic!
• Take the time to chill the cookie dough. It helps prevent the cookies from spreading while they bake and helps them bake up with a soft texture.
• Don’t overbake the cookies. Err of the side of underbaking your cookies and remember that the cookies continue to bake for a few minutes once they’re out of the oven.
• If you choose not to dunk them in sugar but wish they were sweeter once they’re baked, you can place them on a wire rack and pour a glaze over them! To make the glaze, whisk together 2 cups powdered sugar, 3 Tbsp milk, and 2 tsp vanilla extract.

Let Me Know What You Think!

If you try this recipe for candy corn cookies, I’d love to hear what you think! Please leave a rating and let me know your thoughts by sharing a comment.

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