I saw these cookies last year and wanted to make them but just did not have the time. I have been seeing them all over the web and on Pinterest. They were just calling to me to make them. I love candy corn, I can't resist them. Of course, my daughter saw a bag in the grocery store a few weeks ago and when she asked if we could buy them, I couldn't say no!
I am having the hardest time finding the best sugar cookie recipe. Our neighbor, Dolly, growing up made the BEST sugar cookies and man do I miss her making them. We always looked forward to her visits when she brought them. I would love to get my hands on that recipe. Mom searched her recipe box last Sunday when we were there to see if she had it. I am sure Dolly shared this with her years ago. Just quickly looking she couldn't find it. Thats ok, my sister is on a mission to get it from her family. Oh I hope we can get it just so I can make these for my kids!
The recipe I used for these cookies seemed to be a little sticky and I had a really hard time getting them to do what I wanted. These are a little time consuming but are so worth it in the end. I think when I make these again I will use a different recipe or just buy the mix or ready made dough. Also, I think I will double the recipe and make these a little bigger.
Make you favorite sugar cookie recipe and divide into 3 bowls. Color one yellow, one orange, and leave the other plain. Layer in a cling wrap lined loaf pan first with plain, then orange, and finally yellow. My recipe did not have enough to stretch the entire pan, I did it about 3/4 of the pan. I used the cling wrap to pat the dough down since it was sticky. I then placed this in the freezer for about an hour or so, unwrapped the dough ,cut into strips, and then into candy corn shapes. The complete tutorial that I followed can be found here.
Served Up With Love!Candy Corn Sugar Cookies
Instructions from Our Best Bites
1 batch sugar cookie dough
yellow and orange food coloring
Sanding sugar, coarse raw sugar, or sprinkles
almond bark or white chocolate, melted
Divide prepared sugar cookie dough into three equal portions. Leave one as is and color one other portion yellow and another portion orange.
Line a standard loaf pan with plastic wrap. Gently press layer of uncolored dough into bottom of pan and smooth flat, keeping it at least 1/2-3/4 inches high (you don’t have to use the whole pan if you have a small batch of dough) or larger if desired. Layer orange dough on top of previous layer and smooth. Finally layer yellow dough and smooth on top. Wrap plastic over dough and chill until firm, 30-60 minutes in freezer or 1-2 hours in fridge. Or you can store the dough in fridge for 2-3 days before baking.
Remove plastic and slice loaf into 1/4 inch slices. Trim top of slice to make straight line. Cut each slice into triangle shape and dip top side in sugar if desired. Bake according to sugar cookie directions. Cool completely and then if desired, dip ends in almond bark or white chocolate and decorate with sprinkles.
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