National Candy Corn Day

October 30, 2012 | By | Comments (2)

I’m a fan of all things Halloween–all things fall, really–which is why I get so excited when bags of candy corn start making their first appearances. I’m not really fond of eating the super-sweet confection. I just like their colors, their shape, and the fact they herald the start of the best season of the year.

Today, October 30, is National Candy Corn Day. The editors from our sister publication Coastal Living ran these petite Halloween Cookie Bites in their October issue. Naturally, we had to try them in honor of this holiday. They’re super cute and perfectly sweet. Our tasters preferred the cookies a little browner on bottom, so we suggest adding a minute to their estimated cooking time. But keep an eye on them because they cook quickly.

Bake up a batch for your crowd of little ghosts and goblins–and their parents, too. You won’t be disappointed. (See step-by-step photos below.)

Halloween Cookie Bites
From Coastal Living

1 cup butter, softened
1 1/2 cups sugar
1 large egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon lemon zest
Yellow food coloring
Red food coloring

1. Beat butter and sugar together at medium speed with an electric mixer 2 minutes. Beat in egg and vanilla extract. Combine flour, salt, and lemon zest; gradually stir into butter mixture.

2. Divide dough into 3 equal pieces (about 1 1/4 cups each); tint 1 piece with yellow food coloring. Tint another piece orange using red and yellow food coloring. (Add 1 to 2 teaspoons flour to orange dough if food coloring makes it softer than other colors.)

3. Place white, untinted dough in bottom of a 9- x 5-inch loaf pan, pressing down. Top with orange dough and then yellow, pressing down. Cover and chill 2 hours.

4. Turn dough out onto work surface. Cut slices 3/8-inch thick from dough; cut each slice into 6 triangles. Place cookies on parchment paper–or aluminum foil–lined baking sheets. Bake at 350° for 7 to 8 minutes, or until set but not browned. Cool on wire rack 1 minute; transfer to wire racks to cool completely.

Julia Dowling Rutland, Coastal Living
Recipe originally ran in the October 2012 issue.

SERVES 40 (serving size: 3 cookies)
CALORIES 107; FAT 4.8g (sat 3g, mono 1.25g, poly 0.2g); PROTEIN 1.2g; CARB 14.8g; FIBER 0.3g; CHOL 16.7mg; IRON 0.5 mg; SODIUM 64.2 mg; CALC 3.6 mg


  1. Candy Corn Sugar Cookies – The Dinner-Mom

    […] recipe originally appeared in Coastal Living and was published by Cooking Light last year.  We made it vegan, although the original version was made with egg. We also dipped the […]

    December 23, 2013 at 2:55 pm
  2. Calgary Catering

    I am so making these instead of buying candy! Slightly healthier for the kids…maybe.

    October 30, 2012 at 6:29 pm

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