Candy Corn Sugar Cookies
Updated: Nov 4, 2022
These small little vegan sugar cookies are easy to make and so adorable! Perfect for a Halloween party!
Hello October! It is officially time for cozy baking and Halloween treats. Even if you live in Vancouver like us where the summer weather is lingering, it is time for fall baking! While the sun might be out everyday, the leaves are changing so that is all the evidence of fall I need. And personally I am not complaining about these extra few weeks of sun.
We love baking these themed goodies because they are incredibly tasty, but also so adorable! Check out these fun Monster Mash Cupcakes we did last year! October has always felt like the start of all the holidays for the year, which makes me just so excited for the many recipes that we can share with you all to bring to any events or make yourself feel festive of the season!
These are the kind of baked good where if I came across them, I would admire and think they are way too difficult to put together myself. But they are way easier than they seem! These Candy Corn Cookies are the perfect thing to bake while a classic Halloween movie is on in the background and you’re sipping on a yummy drink, like our Cold Brew Cocktail or Cranberry & Clove Cocktail.
Check out these other sweet recipes that are perfect for the fall!
We love to create recipes that are great to bring to a party, for your family to enjoy, or just for yourself to munch on! These are the perfect sized cookies for little ones to enjoy a tiny sweet treat or for yourself to eat ten, but really just feel like you ate the amount of one average sized cookie! So, please tag us or send us a message if you make these, because we would love to see and hear what you think!
Candy Corn Sugar Cookies
Yield: approximately 50 cookies
Prep time: 15 minutes (plus an additional 30 minutes to chill)
Bake time: 6-8 minutes per batch
Author: Kitchen Potatoes
· 2 cups all-purpose flour
· 1 cup granulated sugar, divided
· ¼ cup cornstarch
· 1 cup vegan butter
· 2 tbsp non-dairy milk
· 1 tbsp vanilla
· vegan red and yellow food coloring
Line a loaf pan with plastic wrap or parchment paper and set aside.
In a large bowl, combine flour, cornstarch, and ¾ cup granulated sugar.
Add butter in large chunks and blend with a pastry cutter or your fingers.
In a liquid measuring cup, combine the vanilla and non-dairy milk. While stirring the dough with a fork, slowly add the milk mixture to the flour mixture. If the dough does not hold together, then add an additional 1-2 tablespoons of non-dairy milk (the dough will be slightly dry but comes together in your hands).
Divide the dough into three. Place one third of the dough (the white third) into the loaf pan and press it down evenly. Place in the fridge for now.
In a small dish combine some yellow and red food coloring. Place another third of the dough in a bowl and fold in the yellow and red food coloring to achieve an orange dough. Press into the loaf pan as the second layer and return the loaf pan to the fridge.
Fold yellow food coloring into the last third of the dough until you achieve an even yellow dough. Press into the loaf pan as the final layer. Cover the dough with plastic wrap or parchment paper and allow to firm in the fridge for approximately 30 minutes.
Preheat oven to 325°F and line a large cookie sheet with parchment paper. Place ¼ cup granulated sugar on a small plate or bowl and set aside.
Once the dough has chilled and the oven has preheated, flip the dough onto a cutting board and remove its wrap. Slice the dough and then cut this slice into triangles to resemble candy corn (see the images above).
Dip the top of each cookie in granulated sugar and place on your baking sheet. Once your sheet is filled, leaving approximately ½ an inch in between each cookie, rewrap the dough in plastic, place it back in the loaf pan, and set it in the fridge.
Bake each batch for approximately 6-8 minutes. Remove cookies from oven once the cookies are set and lightly browned on the bottom.
After removing them from the oven, allow the cookies to cool for 2 minutes while on the cookie sheet. Then, transfer cookies onto a wire rack to cool completely.
Continue to bake in batches until you have baked all of the cookies. Eat and enjoy!