Get ready to transform your kitchen into a spooky sweet paradise with these jaw-dropping Candy Corn Halloween Pinwheel Cookies that are guaranteed to steal the show at any Halloween party! Imagine biting into a cookie that's not just a treat, but a work of art - swirling yellow and orange colors that capture the essence of autumn, topped with crunchy candy corn pieces that will make your taste buds dance with delight. These aren't just cookies; they're an experience that blends festive creativity with irresistible flavor, perfect for both kids and adults who want to celebrate the Halloween spirit in the most delicious way possible!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Yellow food coloring
- Orange food coloring
- 1 cup candy corn, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add 1 large egg and 2 teaspoons of vanilla extract to the butter-sugar mixture, and beat until well combined.
- In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough into three equal portions. Leave one portion plain, and color the other two portions using yellow and orange food coloring. Use a few drops of each color and mix until you achieve the desired shades.
- On a lightly floured surface, roll out the yellow dough into a rectangle, about 1/4 inch thick. Repeat with the orange dough, rolling it out to the same size.
- Place the yellow rectangle on top of the orange rectangle. Roll the two layers together tightly, starting from one end to form a log. Wrap the log in plastic wrap and refrigerate for about 15 minutes to firm up.
- Once the dough is chilled, remove it from the refrigerator and slice the log into 1/4 inch thick rounds. Place the rounds on the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle the chopped candy corn on top of each cookie, gently pressing them into the dough to ensure they stick.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear soft but will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Once cooled, enjoy your festive Candy Corn Halloween Pinwheel Cookies!
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Chill the dough before rolling to make it easier to handle and help maintain the pinwheel design.
- Use gel food coloring for more vibrant colors that won't alter the dough's consistency.
- When rolling the dough, use a light touch to keep the layers tight and uniform.
- Don't overbake - the cookies should be just golden at the edges for a soft, tender result.
- Let the cookies cool completely to allow the candy corn to set and prevent sticking.
- Store in an airtight container to maintain freshness for up to 5 days.
- For extra Halloween flair, consider adding some black or purple food coloring to create a more dramatic color scheme.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
