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Sparkling Candy Corn Cookies

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Sparkling Candy Corn Cookies

Happy Halloween everyone! Here’s one recipe that all of your ghosts and goblins will enjoy. 

Sparkling Candy Corn Cookies

Halloween has to be one of my favorite celebrations. I love seeing all of the kids in their costumes walk around the neighborhood. 

Sparkling Candy Corn Cookies

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Sparkling Candy Corn Cookies

Servings: 15 dozen cookies
Sparkling Candy Corn Cookies
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  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons clear vanilla extract
  • 2 tablespoons orange juice
  • 2 teaspoons freshly grated orange zest
  • 1/8 teaspoon salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • Orange paste or gel food color
  • Yellow paste or gel food color
  • 1/2 cup sugar for rolling

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  • Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap; Set aside.
  • In a medium bowl, whisk together flour, baking soda and salt; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
  • Scrape down the sides of the bowl then add the egg, vanilla, orange juice, and orange zest and beat until well combined. Add the flour mixture and mix until incorporated.
  • Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Color one-third of the dough with orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan.
  • Color remaining one-third of dough with yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm, at least 2 hours or overnight.
  • Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper. Place 1/2 cup sugar in a shallow bowl; set aside.
  • Remove dough and place onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges.
  • Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets.
  • Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Transfer cookies to a wire cooling rack to cool completely.
  • Enjoy!


These cookies can be made ahead and stored in the freezer up to 1 month. Store in container with tight-fitting lid.
Source: adapted from Land O Lakes
Author: Laura

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