Description
These Halloween Candy Corn Shortbread Cookies are buttery, soft, and layered in festive fall colors. Shaped like candy corn, they’re a fun, nostalgic treat that’s perfect for Halloween parties, dessert platters, or cozy baking days at home.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp fine salt
- Food coloring: orange and yellow
- Optional: white chocolate or candy coating for drizzling
Instructions
- Cream together butter and powdered sugar until light and fluffy. Add vanilla and mix until combined.
- Gradually add flour and salt, mixing until the dough forms. It may be crumbly at first—keep mixing until it holds together.
- Divide the dough into three equal parts. Leave one plain, color one orange, and one yellow.
- Line a loaf pan with parchment paper. Press yellow dough into the bottom, followed by orange, then white on top. Press each layer firmly and evenly.
- Chill for at least 2 hours or until firm.
- Preheat oven to 325°F (160°C). Slice chilled dough into 1/4-inch slices, then cut each into triangles.
- Place cookies on parchment-lined baking sheets and bake for 12–14 minutes, or until edges are just golden.
- Cool completely on a wire rack. Drizzle with melted white chocolate if desired.
Notes
Use real butter for rich flavor and chill the dough well for clean layers. For sharp edges, slice with a warm knife. These cookies freeze beautifully and are great for make-ahead party prep or edible Halloween gifts.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American