Bad picture taking skills aside – these candy corn cookies were a total hit at a Halloween party we threw. They were also pretty darn easy.
- 2 3/4 cups organic white flour + a little extra flour to make dough stiffer – 1/2 to 1 cup
- 1 organic egg
- 1 1/2 cup Fair Trade Organic Sugar
- 2 teaspoon Vanilla Extract Fair Trade + Certified Organic
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon organic Fair Trade Cocoa Powder
- 1 cup organic butter – MAKE SURE that the butter is 100% soft. Leave it out for a while so there’s zero solid left to it
- Non-toxic yellow food coloring – see Natural Decorating Food Colors – update, my new favorite natural food colors are Chocolate Craft Colors.
- Non-toxic orange food coloring (you can mix red and yellow if you can’t find orange)
- Sparkling Sugar – optional – BUT they make the candy corn cookies look nice and sparkly.
- Stir together flour, baking soda, and baking powder.
- In a larger second bowl, cream together butter and sugar until smooth.
- Beat in egg and vanilla.
- Gradually stir in your dry ingredients.
- Make three balls of dough.
Make your candy corn shapes:
- Preheat oven to 350 degrees.
- IF your dough feels very silky and too soft work some of the extra flour into each ball of dough. Dough consistency tends to vary depending on where you live.
- Tint one ball of dough yellow and one orange. Just drop a few drops of food coloring into your ball of dough and mix by hand.
- Tint one ball of dough brown with your cocoa powder.
- Divide each ball of dough into four pieces.
- Roll each piece into a long (about 6 inch) rope.
- Lay out three ropes (one of each color) directly side-by-side, on a clean, lint free baking cloth or on a reusable parchment sheet. Place a second cloth or parchment or silicone baking mat over the dough and use a rolling pin to roll out a flat 1/4 inch sheet of dough. You can use wax paper for this part, but it’s not reusable so I’d use something else. We actually have some silicone flat cutting boards we used.
- Remove the top cloth or sheet off the dough and cut into triangles. Now, I cut mine HUGE. These are cuter small.
- Place on baking sheet, about 1/2 inch apart and if you like sprinkle them with sugar sparkles. Bake for 8-14 minutes (depending on your oven). Watch them close.
- After allowing them to cool a bit, place on a cooling rack to finish cooling.
We got about 20 really big cookies. You’ll get more if you cut smaller triangles. TIP: You’ll also get tastier cookies if you roll the dough thick as I did with the batch in the image above.
All images ©Jennifer Chait