Slice and Bake Candy Corn Shortbread Cookies Recipe

Few treats are as festive for fall as these Slice and Bake Candy Corn Shortbread Cookies. With buttery layers of vibrant yellow, orange, and white, they’re deliciously eye-catching and simple to make. This recipe uses a straightforward slice-and-bake method, so you can whip them up with ease—perfect for Halloween gatherings or cozy autumn baking days.

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Why You’ll Love These Candy Corn Shortbread Cookies

These cookies are more than just adorable! They’re melt-in-your-mouth good and have a shortbread texture that’s crumbly and sweet. Ideal for Halloween treats, fall parties, or as a fun baking activity with kids, they’re bound to be a hit at any event.

Festive Flavor and Fun Texture

These shortbread cookies are buttery and not overly sweet, so the candy corn colors get to shine without competing flavors. They’re crunchy, crumbly, and perfectly satisfying with a hint of vanilla.

Benefits of Candy Corn Shortbread Cookies

1. Festively Fun: They’re like candy corn but tastier! The layers are so cheerful, bringing a festive look to any table.
2. Kid-Friendly Prep: Kids love helping with the layers and color mixing.
3. Easy to Make Ahead: The dough is prepared, refrigerated, and sliced when you’re ready to bake, making these cookies perfect for busy bakers.

Ingredients for Candy Corn Shortbread Cookies

• 1 cup butter, softened
• 1 cup sugar
• 2 ½ cups all-purpose flour
• 1 egg
• 1 tsp vanilla extract
• ½ tsp baking powder
• Orange and yellow food coloring

Tools You’ll Need

• Stand or hand mixer
• Measuring cups and spoons
• Mixing bowls
• Parchment paper
• Cookie sheet
• Sharp knife for slicing

Ingredient Additions and Substitutions

• Flavor Variations: Try adding a hint of almond or lemon extract for a twist on the classic vanilla flavor.
• Gluten-Free: Substitute with a 1-to-1 gluten-free baking mix for a similar taste and texture.
• Vegan Option: Swap the butter for a plant-based alternative and the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).

How to Make Candy Corn Shortbread Cookies

First Step: Make the Dough

1. In a mixing bowl, beat softened butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes.
2. Add in the egg and vanilla, then beat until combined.
3. Gradually add flour and baking powder, mixing until a soft dough forms.

Second Step : Color and Shape the Dough

1. Place ½ cup of dough in a small bowl and set aside (this will be the white layer).
2. Take ⅓ of the remaining dough and add 2-3 drops of orange food coloring, mixing until all of the dough is orange.
3. Take the remaining ⅔ of the dough and mix in 2-3 drops of yellow food coloring, ensuring the dough is evenly colored.

Step 3: Assemble the Dough Layers

1. Lay a large sheet of parchment paper on your counter.
2. Take half of the yellow dough and press it out into a long, skinny rectangle on the parchment paper.
3. Next, press half of the orange dough onto the yellow layer, spreading it evenly.
4. Roll the reserved white dough into a cylinder the same length as the yellow-orange layers, then place it on top.
5. Gently press the dough layers together and shape them into a triangular “candy corn” shape when viewed from the end. Repeat this with the remaining dough to create two candy corn logs.

Step 4: Chill the Dough

Wrap each dough log in parchment paper and refrigerate for at least 2 hours (or overnight) to allow the dough to firm up, making it easier to slice.

Step 5: Slice and Bake

1. Preheat your oven to 350°F (175°C).
2. Place the dough on a cutting board and use a sharp knife to slice each log into ¼-inch thick pieces.
3. Arrange cookies on an ungreased cookie sheet, spacing about 1 inch apart. Bake for 8-10 minutes, or until the cookies are set but not browned.
4. Let cookies cool on a wire rack.

What to Serve with Candy Corn Cookies

These cookies make a fun and festive addition to Halloween-themed dessert tables. Serve them with warm apple cider, hot chocolate, or Reese’s Pieces Halloween Cookies for a full fall-themed spread. If you’re in the mood for more spooky treats, try these Jack Skellington Chocolate Covered Oreos, a fun nod to The Nightmare Before Christmas!

Tips for Making the Best Candy Corn Cookies

• Chill Well: Chilling the dough logs is crucial for clean, even slices.
• Sharp Knife: Use a sharp knife for the best slice-and-bake results.
• Prevent Spreading: Space the cookies about an inch apart to avoid them merging as they bake.

Storage Instructions

Keep these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookie dough logs before slicing, or freeze the baked cookies for up to three months.

Frequently Asked Questions

Can I make the dough in advance?

Yes! Prepare the dough up to 3 days in advance, wrapping and refrigerating until you’re ready to bake. Alternatively, freeze the dough for up to 2 months. Thaw in the refrigerator before slicing and baking.

Do I need to use food coloring?

Food coloring gives the cookies their fun, candy corn-inspired look, but it’s optional. If you prefer not to use artificial colors, try natural food colorings, though the colors may be more muted.

Can I make these cookies gluten-free?

Yes, use a 1-to-1 gluten-free baking mix as a substitute for all-purpose flour, and check that all other ingredients are gluten-free.

More Fall Recipes to Enjoy

Looking for more Halloween-themed treats? Check out our Homemade Little Debbie Pumpkin Delights, a delicious twist on a nostalgic favorite that’s gluten-free, vegan, and allergy-friendly!

For more recipe ideas, follow us on Pinterest, where we share seasonal recipes, baking tips, and so much more.

Conclusion

Whether for a Halloween party or a cozy fall day at home, these Candy Corn Shortbread Cookies are a festive treat that’s surprisingly easy to make. With their charming colors and buttery shortbread taste, they’ll add a little magic to your autumn celebrations. Give this recipe a try, and don’t forget to share your results with us on Pinterest!

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