These cookies are such a fun nod to candy corn, with cheerful layers of yellow, orange, and buttery sugar-cookie dough. They make such a pretty swirl once they’re sliced, and they’re festive without feeling overly themed. I think they would be especially cute tucked into a fall dessert tray, wrapped up as a little treat for neighbors, or set out with coffee when friends stop by. They do require a little chilling time along the way, but the actual dough is wonderfully simple, and the finished cookies make quite an impression for something made with just a handful of ingredients.
Recipe adapted from Candy Corn Swirl Cookies by The Simple, Sweet Life.
Prep Time: 1 hour
Cook Time: 9 minutes
Yield: 24 cookies
Ingredients:
2 sticks unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 ½ cups all-purpose flour
Food coloring in yellow and orange
Optional autumn colored sprinkles
Instructions:
- Add the softened butter to the bowl of a stand mixer and beat until smooth and creamy. Pour in the sugar and continue mixing until the two are well incorporated.
- Add the egg and vanilla and mix again, stopping to scrape down the sides and bottom of the bowl as needed.
- Begin adding the flour gradually rather than all at once, mixing after each addition. Once all 2½ cups have been incorporated, the dough should feel soft and workable but should not cling to your hands. If it still seems sticky, work in a little additional flour, about ¼ cup at a time, until it reaches a manageable consistency.
- Divide the dough into three equal portions. Leave one portion its natural color. Tint the second portion yellow and the third orange, kneading or mixing each until the color is evenly distributed.
- Shape each portion into a flattened disc, wrap separately, and refrigerate for 15–20 minutes. The dough should feel firmer but still be easy enough to roll.
- On a lightly floured work surface, roll each color into a rectangle approximately ½ inch thick, trying to keep the three rectangles close to the same size.
- Place the yellow dough on the bottom, add the orange layer, and finish with the plain dough on top. Lightly roll across the stacked dough to help the layers adhere to one another.
- Beginning with one long edge, carefully roll the layered dough into a tight log. If desired, roll the outside of the log in autumn-colored sprinkles, pressing gently so they adhere. Wrap the log well and refrigerate for approximately 40 minutes, or until it is firm enough to slice neatly.
- While the dough finishes chilling, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Unwrap the chilled log and cut it into slices approximately ½ inch thick. Arrange the cookies on the prepared baking sheet, leaving a little room between each one.
- Bake for 8–9 minutes. The cookies are ready when the surfaces have lost their glossy appearance but the edges have not begun to noticeably brown.
- Allow them to rest briefly on the baking sheet before transferring them to a wire rack to cool completely.
A Few Tips:
For the cleanest swirl, take a moment to make the three pieces of dough fairly even before rolling them out. You can also trim any especially uneven edges after stacking the colored layers so the finished log rolls more uniformly.
The chilling time is important here. Keeping the dough cool makes it much easier to roll, slice, and maintain those distinct bands of color.
And watch them closely toward the end of baking. These are prettiest—and stay softer—when they come out before the edges take on much color.
One of my favorite pans for cookies like these is the Nordic Ware Naturals Vintage Starburst Half Sheet Pan from DASH. The embossed starburst pattern isn’t just pretty, it helps promote even browning and crisping, and the formed aluminum pan is designed to resist warping and rust. It’s the kind of pan I reach for when I want something practical for baking, but still a little prettier than the everyday basics.