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Candy Corn Cookies | Ready for the 31st?

Candy Corn Cookies Kitchen Kneads Ogden, UT Kitchen Supply Store

We found this cute candy corn cookie recipe.

Another summer is coming to an end, and the debate continues.  Candy Corn–YES or NO?

The leaves are turning, the cold is creeping in, and Halloween is just around the corner. Every year it always seems like someone somewhere rises the debate about candy corn. For me, it’s my daughter, she loves it, I hate it.

While the world continues to debate on whether or not candy corn is good or not. We found this cute little recipe that makes some fun and colorful cookies. It’s a simple and easy-to-make recipe that you will have a blast making! And regardless of whether or not one likes candy corn. They are sure to love these cookies.

Candy Corn Cookies Kitchen Kneads Ogden, UT Kitchen Supply Store

Candy Corn Cookies

Alexandra Holdeman
1 cookie: 83 calories, 5g fat (3g saturated fat), 12mg cholesterol, 77mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.
Print Recipe Pin Recipe

Ingredients
  

Ingredients:

  • 1-1/2 cups butter softened
  • 1-1/2 cups sugar
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Yellow and orange paste food coloring

Instructions
 

Directions

  • Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture.
  • Divide dough in half. Tint 1 portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion plain.
  • Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push sides in at a slight angle. Top with plain logs, forming a slightly rounded top. Wrap and refrigerate until firm, about 4 hours.
  • Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
  • Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.

Notes

Add an extra little touch by dipping the tips in white icing!

Add some extra touches!

  • Dip the tip in white icing.
  • Add a dash of orange flavouring or zest.
  • Sprinkle crystal sugar on top for decoration.

 

 

What ideas can you come up with from this fun recipe? We would love to hear your thoughts. You can share with us in the comment or on any of our social media platforms.

 

We are always adding something new and fun. Check out our other recipes, tips, and tricks on our blog page. You’re sure to find your new favorite recipe that you can’t stop making. We’d love to hear how your recipes come out!

Filed Under: Cookies, Halloween, Recipe Tagged With: candy corn, cookies

September 15, 2021 by Alexandra Holdeman Leave a Comment

This Halloween, bake something you’ve never baked before. And then you’ll sit and eat some more.

Looking at this sweet, sweet Halloween treat, it’s hard to imagine why it is named after scarecrows. If anything, it should be called an attract-crow treat. Well, those crows are missing out on a delightful combination of peanut, marshmallow, cake, and many other attractive tastes that make up the best treat at the Halloween party table.

It’s chewy and sweet and everything neat.

Scarecrow Treats

Scarecrow Treats

 

Crust
1 pkg yellow cake mix
1/2 cup butter, softened
1 egg
3 cups miniature marshmallows

Topping
1/2 cup light corn syrup
1/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup creamy peanut butter
2 tsp vanilla
2 cups crisp rice cereal
2 cups salted peanuts
1 cup candy corn

Heat oven to 350°F.

Combine cake mix and butter in bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed.

Press onto bottom of a greased 9×13-inch baking pan. Bake 15 minutes or until set and edges are lightly browned. Remove from oven.

Immediately sprinkle marshmallows over hot, partially baked crust. Return to oven; continue baking 1-2 minutes or until marshmallows puff.

Combine corn syrup, sugar and brown sugar in saucepan. Cook over medium heat, stirring 2-4 minutes or until mixture comes to a boil. Remove from heat; stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallows; spread to cover. Cool completely. Cut into bars.

Recipe from Land O’ Lakes.

 

Filed Under: Halloween, Recipe Tagged With: candy corn, fall, Halloween

October 16, 2015 by Dawn Mikesell Leave a Comment

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Kitchen Kneads is your one-stop shop for quality grains, flour, kitchen appliances, and other ingredients.

We are Utah’s premier baking and cooking resource!

Questions?

888-881-9957
[email protected]

 

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Monday9:30am - 5:00pm
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Friday9:30am - 6:00pm
Saturday9:30am - 5:00pm
SundayCLOSED
Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions? 888-881-9957 [email protected]
Kitchen Kneads Ogden, UT Kitchen Supply Store

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