Candy Corn Halloween Sugar Cookies

Baking instructor Nancy Burgeson shows us how to make these Halloween festive cookies.  Click here for classes Nancy offer.

1 cup butter (slightly softened)
1-1/2 cup granulated sugar
2 eggs (beaten)
1-1/2 teaspoon lemon extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
Food coloring-orange and yellow

Preheat oven to 400 degrees.

Cream butter and sugar until light.  Add eggs and lemon extract.  Beat in flour and baking powder.

Divide the dough evenly into 3 pieces.  Tint one piece orange, one piece yellow.

Leave the 3rd piece white.

Using an 8 x 4-inch bread pan, line the pan long ways with a piece of parchment paper allowing the parchment to go up above the pan to make a paper handle on each of the two short sides of the pan. Do not line the long sides of pan.

Spread the orange dough into the pan.  On top of the orange dough, spread the yellow and complete by spreading the white dough.  Press all 3 colors firmly together.  Chill for 1 hour.

Remove pan from refrigerator and lift dough out with parchment handles.

Cut the dough in half lengthwise using a sharp, serrated knife. Cut in triangle shapes.

Transfer cookies to parchment lined cookie sheets and bake for 4-5 minutes only DO NOT OVER BAKE.

Shine should just be off of the cookie when it is done.

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