Get ready to transform your baking game with the most Instagram-worthy cookies you'll ever create! These Candy Corn Cupcake Cookies aren't just a dessert; they're an edible work of art that captures the essence of autumn in every delightful bite. Imagine the perfect blend of nostalgic candy corn colors and a buttery, melt-in-your-mouth cookie that will have everyone asking, "How did you make these?" Whether you're a baking novice or a seasoned pro, this recipe promises to be your new seasonal sensation that will steal the show at any gathering.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Yellow, orange, and white candy melts
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer. This should take approximately 3-4 minutes.
- Add the large egg and vanilla extract to the butter mixture. Beat until well combined and smooth.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft cookie dough forms. Be careful not to overmix.
- Divide the cookie dough into three equal portions. Color one portion yellow, one orange, and leave the third portion white using food coloring.
- Roll out each colored dough between two sheets of parchment paper to about 1/4 inch thickness.
- Layer the colored doughs on top of each other - white on bottom, orange in middle, yellow on top - and gently press together.
- Cut the layered dough into triangular shapes resembling candy corn.
- Place the shaped cookies on prepared baking sheets, spacing them about 1 inch apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Optional: Drizzle with melted white, orange, or yellow candy melts for additional decoration.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Color with Precision: Use gel food coloring for vibrant, even colors that won't alter your dough's consistency.
- Chill Out: If your dough feels too soft after coloring, refrigerate for 15-20 minutes to make shaping easier.
- Precision Cutting: Use a sharp knife or pizza cutter for clean, triangular candy corn shapes.
- Don't Overbake: Watch cookies closely; they should be just lightly golden at the edges.
- Cooling is Crucial: Let cookies cool completely before decorating with candy melts for the best finish.
- Storage Tip: Place a piece of bread in your airtight container to help keep cookies soft and fresh.
Nutrition Facts
Calories: 144kcal
Carbohydrates: 22g
Protein: g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 25mg
