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Dessert Recipes

Candy Corn Cookies

Crisp cookies dressed up like Halloween candies are a cinch to make with ready-to-go dough, canned frosting and colorful sugar.

Serving Size:


Active Time:

1 hr., 15 min.

Total Time:

2½ hrs.


  • 1 (16.5 oz.) pkg. refrigerated sugar cookie dough
  • ½ cup all-purpose flour
  • 1 tsp. grated orange zest
  • 1 cup canned white frosting
  • White, orange, yellow and/or black decorating sugars


  1. Heat oven to 350°F. On floured surface, knead together dough, flour and zest until combined. Divide dough into two disks; wrap and chill until firm enough to roll out, about 30 min. On lightly floured surface, roll out dough to ⅛ “-thickness. Using 3″x3″x2½ ” ­triangle-shaped cookie cutter, cut out shapes, rerolling scraps as needed. Place about 1½ ” apart on ungreased baking sheets. Bake until firm and edges are slightly golden, 8–10 min. Cool 5 min. Transfer from pans to racks; cool completely.
  2. Transfer frosting to microwave-safe bowl; microwave on High in 10-sec. intervals, stirring, until spreadable. Spread frosting over cookie tops. Immediately sprinkle each cookie with 1″-wide strips of white, orange, yellow and/or black sugars. Let dry, about 30 min.

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