Sweet Candy Corn Shortbread Cookies Recipe for Fall Baking

Sweet autumn memories flood back when making candy corn shortbread cookies that sparkle with nostalgic charm.

Crisp edges and buttery textures create delightful sensations for anyone who loves seasonal treats.

Baking these little treasures connects you to childhood excitement and festive moments.

Soft vanilla notes blend seamlessly with golden corn kernel-shaped confections.

Precise ingredients and simple techniques help you craft picture-perfect cookies that wow everyone.

Chilly evenings become magical with these delectable morsels ready to celebrate fall’s warmth.

Whip up a batch and watch smiles spread across eager faces.

Shortbread Cookies That Look Like Candy Corn and Taste Buttery

• Craft Festive Treats: Create adorable candy corn-inspired shortbread cookies that capture the essence of Halloween in a delightful, edible format.
• Minimal Effort, Maximum Impact: Slice and bake technique makes these cookies super easy to prepare, perfect for bakers of all skill levels who want impressive results.
• Colorful Crowd-Pleaser: Vibrant yellow, orange, and white layers mimic the classic candy corn look, making these cookies a guaranteed hit at parties, school events, or family gatherings.
• Kid-Friendly Baking Adventure: Involves simple steps that children can help with, like mixing colors and shaping dough, turning cookie-making into a fun family activity.

Candy Corn Shortbread Cookies (Slice & Bake) Ingredients

• Butter: Soft and creamy base for shortbread texture.
• Sugar: Sweetens and helps create fluffy cookie texture.

• All-Purpose Flour: Core structure for cookie dough.
• Baking Powder: Provides gentle lift to cookies.

• Egg: Binds ingredients and adds richness.
• Vanilla Extract: Provides warm background flavor.

• Orange Food Coloring: Creates orange layer.
• Yellow Food Coloring: Creates yellow layer.

• Parchment Paper: Helps with shaping and baking process.

How to Slice and Bake Candy Corn Shortbread Cookies

Step 1: Whip Up the Buttery Base

Grab your mixing bowl and beat softened butter with sugar using a mixer. Whip until the mixture becomes light and fluffy, creating a smooth and creamy texture that looks like a delightful cloud.

Step 2: Add Moisture and Flavor

Crack in the egg and pour vanilla extract. Beat these ingredients until they’re completely blended, creating a rich and fragrant mixture.

Step 3: Form the Delicate Dough

Gradually sprinkle in flour and baking powder. Mix carefully until a soft, pliable dough comes together. The dough should feel smooth and not too sticky.

Step 4: Create a Colorful Canvas

• White section (plain dough)
• Orange section
• Yellow section

Use food coloring to transform the dough into vibrant candy corn colors.

Step 5: Layer and Shape the Cookie Log

• Yellow dough as the base
• Orange dough in the middle
• White dough on top

Shape the layered dough into a triangle resembling a candy corn. Repeat to make two separate logs.

Step 6: Chill and Prepare

Wrap the dough logs in parchment paper. Refrigerate for at least 2 hours to help the dough firm up and make slicing easier.

Step 7: Slice and Bake

Preheat the oven to 350°F. Slice each log into thin ¼-inch pieces. Arrange cookies on a baking sheet, leaving space between them.

Step 8: Bake to Perfection

Slide the cookie sheet into the oven. Bake for 8-10 minutes until the edges are set but not browned. Watch carefully to prevent overcooking.

Step 9: Cool and Enjoy

Transfer cookies to a wire rack. Let them cool completely. Enjoy your homemade candy corn shortbread cookies with a cup of tea or coffee!

Shortbread Cookie Tips for Candy Corn Slice-and-Bake Ease

• Prep Ahead and Chill: Refrigerate dough logs for at least 2 hours to help cookies maintain their triangle shape and prevent spreading during baking.
• Color Carefully: Use gel food coloring for vibrant, even colors that won't alter the dough's consistency or texture.
• Slice Evenly: Use a sharp knife and gentle sawing motion to create uniform ¼-inch thick cookies that bake consistently.
• Prevent Browning: Watch cookies closely and remove from oven when edges are just set to maintain the classic candy corn color and soft texture.
• Store Smart: Keep cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.

Save Candy Corn Shortbread Cookies Right

• Store cookies in an airtight container for up to 5 days, separating layers with parchment paper to prevent sticking.
• Wrap cookie logs tightly in plastic wrap, then aluminum foil. Freeze uncooked logs for 3 months or baked cookies for 2 months. Thaw overnight in the refrigerator.
• Warm cookies briefly in a 300°F oven for 3-5 minutes to restore crispness. Microwave for 10-15 seconds if you prefer a softer texture.
• Keep cookies in a sealed container at room temperature for 3-4 days, away from direct sunlight and heat sources to maintain their delicate texture.

Candy Corn Shortbread Cookies Snack Ideas

• Pair Sweet Nostalgia with Warm Beverages: Hot spiced apple cider or creamy chai tea complement the buttery, sweet shortbread perfectly, enhancing the cookie's delicate candy corn flavor profile.
• Craft a Seasonal Milk Companion: Cold whole milk or vanilla almond milk provides a smooth, creamy contrast to the crisp cookie texture, creating a classic dunking experience that highlights the cookie's festive colors.
• Create Dessert Wine Magic: Light dessert wines like moscato or late harvest riesling offer subtle sweetness that matches the shortbread's sugary notes, elevating the entire tasting experience with elegant undertones.
• Design Playful Coffee Moments: Caramel macchiato or pumpkin spice latte bring complementary fall-inspired flavors that dance alongside the candy corn shortbread, making each bite feel like a cozy autumn celebration.

Nutter Butter Ghost Treat Swaps

• Gluten-Free Friendly: Swap all-purpose flour with a cup-for-cup gluten-free flour blend, ensuring the same tender texture while accommodating gluten-sensitive individuals.
• Vegan Version: Replace butter with plant-based margarine and substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), maintaining the cookie's rich flavor profile.
• Lower Sugar Option: Reduce sugar by using a natural sweetener like stevia or monk fruit sweetener, cutting down calories while preserving the cookie's delightful taste.
• Chocolate Drizzle Variation: After cooling, melt dark chocolate and drizzle over the cookies for an extra layer of indulgence, creating a more decadent treat with minimal effort.

FAQs

• Why are these cookies called slice and bake?

These cookies are prepared by creating a colorful dough log that can be chilled, then sliced and baked directly from the refrigerator, making preparation quick and easy.

• How do I get perfect candy corn color layers?

Use gel food coloring for vibrant yellow and orange colors, and press each color layer carefully to create clean, distinct sections that mimic the classic candy corn look.

• Can I make the dough ahead of time?

Yes, you can prepare the dough logs up to 3 days in advance and keep them refrigerated. You can also freeze the logs for up to 1 month before slicing and baking.

• What is the secret to getting a soft shortbread texture?

Use room temperature butter, cream it well with sugar, and avoid overmixing the flour to ensure a tender, crumbly cookie that melts in your mouth.

Candy Corn Shortbread Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 26 reviews

• Total Time: 2 hours 40 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Sweet autumn memories dance through these candy corn shortbread cookies, bringing nostalgic Halloween charm to classic cookie perfection. Crisp buttery edges meet festive seasonal sweetness, inviting you to savor delightful moments of homemade magic.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup butter, softened
• 2 1/2 cups all-purpose flour
• 1 cup sugar
• 1 egg

Flavoring Ingredients:

• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder

Coloring Ingredients:

• Orange food coloring
• Yellow food coloring

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cream butter and sugar using an electric mixer until light and airy, ensuring the mixture becomes fluffy and pale.
2. Incorporate egg and vanilla extract, blending thoroughly until the mixture is smooth and uniform.
3. Gradually fold in flour and baking powder, mixing gently until a cohesive soft dough forms without overmixing.
4. Separate the dough into three distinct color sections: leave one portion white, transform another portion into vibrant orange, and color the largest section sunny yellow.
5. Prepare a clean work surface with parchment paper, then methodically layer the colored doughs. Spread the yellow dough first as the base, carefully position the orange layer, and top with the white section.
6. Skillfully shape the layered dough into two symmetrical triangular logs, mimicking the iconic candy corn silhouette.
7. Tightly wrap each log in parchment paper, sealing the edges to maintain the shape and prevent drying.
8. Refrigerate the wrapped logs for a minimum of two hours, allowing the dough to firm and develop robust flavors.
9. Heat the oven to 350°F, ensuring proper temperature for even baking.
10. Remove logs from refrigerator and slice into precise ¼-inch thick rounds using a sharp knife.
11. Arrange cookie slices on a lined baking sheet, maintaining consistent spacing between each piece.
12. Bake for 8-10 minutes, watching carefully to achieve a set texture without browning the edges.
13. Transfer cookies to a wire cooling rack, allowing them to completely cool and solidify their delicate structure.

Notes

• Chill the dough thoroughly to maintain the distinct color layers and prevent spreading during baking.
• Use gel food coloring for more vibrant, concentrated colors that won’t affect the dough’s consistency.
• For precise layering, roll each colored dough between parchment paper to create even, clean edges.
• Substitute gluten-free flour blend for a celiac-friendly version of these festive cookies, ensuring the same tender texture.

• Prep Time: 2 hours 30 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 152
• Sugar: 6 g
• Sodium: 35 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 19 mg