Why do I love baking so much more in the fall? I’ve been making these Candy Corn Cookies every autumn for years and they are always such a hit with kids and grown-ups alike. What I love is that these cookies are adorable (and of course yummy) but don’t require any fancy decorating skills. But don’t worry, their simple design and chocolate-covered goodness are sure to impress your eyes and your taste buds.
Start with your favorite cut-out sugar cookie recipe. Mine is from my Betty Crocker cookbook, but you can use any recipe you want, or even grab some pre-made refrigerated sugar cookie dough.
Once you’ve mixed up your sugar cookie dough, grab some red and yellow food coloring, and add as much as you need to get a nice bright orange dough.
One of these years, I’m going to think ahead and buy some orange food coloring gel that you get in the cake decorating aisle. It’s a much more intense food coloring, and since it’s a gel, it shouldn’t change the consistency of the cookie dough like the liquid food coloring does. If you’re dough is less stiff than you need it for rolling out, add a few extra handfuls of flour to the mix.
This is the part where I should be showing you how we neatly rolled out our cookie dough and cut it into pinteresty-looking candy corn shaped cookies using a candy corn shaped cookie cutter that I bought online (or you can just cut your cookie dough into triangles with a pizza wheel), but my not quite four-year-old fired me from my job and did this part almost entirely on her own. She actually told me to go take a nap on the couch! She did an awesome job, and I was all proud and somewhat sad to see what a big girl she is becoming. So I forgot to take pictures of the process itself, and just sat at the counter and admired what an amazing grown-up kid I have.
Once your cookies are baked and have cooled, melt a bag of white chocolate chips and in another pot a bag of semi-sweet chocolate chips. Dip the tip of each cookie in the white chocolate and the base of the triangle in the semi-sweet chocolate. Then set on parchment paper until the chocolate has hardened. We made five dozen cookies and I melted two bags each of the white chocolate and sem-sweet chocolate. But how much you need will largely depend on how generous you are with the chocolate.
Now all you have to enjoy is try and not eat them all at once!
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