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Candy Corn Sugar Cookies

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Updated Jan 10, 2024
Makers gonna make bake. Betty Crocker Maker Cassidy holding a tray of cookies.

Meet Cassidy, Making her own way since 2011

“I started creating my own treats when I was 13. I love how desserts have a way of bringing people together and making any day a little sweeter.”
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Autumn marks the return of candy corn, so making Candy Corn Sugar Cookies is the perfect fall treat. They are soft and chewy with a slight crunch from the white sanding sugar, perfectly sweet and so adorable for any fall harvest party. Kids and adults alike will enjoy this dessert.

Frequently Asked Questions

Candy Corn Sugar Cookies

  • Prep Time 60 min
  • Total 1 hr 20 min
  • Servings 24
  • Ingredients 5
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Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Butter and egg called for on cookie mix pouch for drop cookies
  • Orange and yellow gel food color from 1 box Betty Crocker™ Classic Gel Food Color
  • White sanding sugar
  • White chocolate, melted, if desired

Instructions

  • Step 
    1
    In large bowl, stir cookie mix, butter and egg until soft dough forms. Divide dough into 3 bowls in descending amounts.
  • Step 
    2
    Dye the largest amount of dough orange and leave the least amount of dough uncolored. Dye the middle amount of dough yellow.
  • Step 
    3
    Stack the dough starting with orange, then yellow and ending with white into a triangle-shaped log about 12 inches long. Wrap up and chill in freezer for 15 minutes.
  • Step 
    4
    Meanwhile, heat oven to 375°F.
  • Step 
    5
    Remove dough from freezer and cut the dough (like a slice and bake cookie); dip each candy corn cookie in white sanding sugar. Discard any leftover sugar.
  • Step 
    6
    Place on baking sheet lined with parchment paper and bake for 12-14 minutes. Remove from oven and let cool. Drizzle with melted white chocolate or Betty Crocker™ Frosting if desired. Enjoy!!

Nutrition

Nutrition Facts are not available for this recipe
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