Description
These candy corn shortbread cookies are the ultimate Halloween treat! With vibrant yellow, orange, and white layers, they’re buttery, festive, and perfect for any autumn celebration. The slice-and-bake method makes them a breeze to prepare, and they’re guaranteed to add a pop of color and fun to your dessert table.
Ingredients
Scale
- 1 cup butter, softened
- 1 cup sugar
- 2 ½ cups all-purpose flour
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- Orange food coloring
- Yellow food coloring
Instructions
- In a mixing bowl, beat softened butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes.
- Add in the egg and vanilla, then beat until well combined.
- Gradually add flour and baking powder, mixing until a soft dough forms.
- Divide and color the dough: Set aside ½ cup of plain dough (white), mix ⅓ of the remaining dough with orange food coloring, and color the remaining ⅔ of the dough yellow.
- Lay parchment paper on the counter. Press half of the yellow dough into a long rectangle, then layer half of the orange dough on top, followed by a roll of white dough on top. Shape into a candy corn triangle. Repeat with remaining dough to make two logs.
- Wrap the logs in parchment paper and refrigerate for at least 2 hours.
- Preheat oven to 350°F (175°C). Slice each log into ¼-inch pieces and arrange on a cookie sheet. Bake for 8-10 minutes, until set but not browned. Let cool on a wire rack. Enjoy!
Notes
- To add variety, try flavoring with almond or lemon extract.
- Make sure to chill the dough for easy slicing and the best shape retention during baking.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 20 minutes
- cool time: 2 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 75kcal
- Sugar: 3g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0
- Carbohydrates: 8g
- Fiber: 0.3g
- Protein: 0.7g
- Cholesterol: 12mg