Candy Corn Pinwheel Sugar Cookies are a festive and colorful treat! These are perfect for Halloween and fall-themed parties. There’s no candy corn in the recipe, but the colors are inspired by candy corn.
These cookies are actually easy to make by rolling out a sugar cookie dough, layering it with orange and yellow colored dough, and then slicing it into pinwheel shapes. The result is a fun and eye-catching cookie that is sure to impress guests.
Ingredients You’ll Need To Make Candy Corn Pinwheel Cookies
To make Candy Corn Pinwheel Cookies, you will need a few key ingredients:
- Unsalted butter, softened
- Powdered sugar
- Large eggs
- Baking powder
- Salt
- All-purpose flour
- Yellow and orange food coloring
The sugar cookie dough is divided into three equal portions, with one portion colored orange and another colored yellow.
The dough is chilled, then rolled out into thin sheets and layered on top of one another before being rolled up into a log, chilled again, and sliced into rounds for baking.
Tips For Choosing The Best Ingredients
To achieve the best Candy Corn Pinwheel Sugar Cookies, it is essential to use high-quality ingredients. The following tips will help you choose the right ingredients for this recipe:
- Flour: Use all-purpose flour for this recipe. It has a moderate protein content and is perfect for making cookies.
- Butter: Use unsalted butter for this recipe. It gives the cookies a rich flavor and a tender crumb.
- Sugar: Use powdered sugar for this recipe. It provides sweetness and tenderness in cookies.
- Eggs: You will want to use large eggs at room temperature. They help bind the ingredients together and add moisture to the cookies.
- Vanilla extract: I always use pure vanilla extract for this recipe. It adds flavor and aroma to the cookies.
Steps For Making Candy Corn Pinwheel Sugar Cookies
You can find the full printable recipe card at the end of this post.
Cream butter and sugar until light and fluffy.
Add eggs and mix until well incorporated.
In a small bowl mix together salt, baking powder and flour.
Add flour mixture to butter mixture and mix until well incorporated.
Separate the dough into 3 small bowls.
Add yellow food coloring to one dough, orange coloring to another, and leave the third bowl without coloring.
Mix food coloring into the dough until it’s the desired coloring.
Shape each bowl of dough into small rectangles and wrap them in plastic wrap. Chill for 30 minutes.
Once cooled, roll the dough out into a large rectangle roughly ¼ inch thick.
Layer dough rectangles on top of each other beginning with the yellow, then add the orange, and top with the white.
Roll up tightly as you would cinnamon roll dough and place in the refrigerator for 45 minutes.
Once cooled, cut the dough in ¼ inch slices and place on the prepared baking sheet.
Bake for 8-10 minutes. Cookies should be lightly golden brown on the bottoms.
Storing and Serving Suggestions
Once the Candy Corn Pinwheel Cookies are baked and cooled, they should be stored in an airtight container to maintain freshness. They can be stored at room temperature for up to five days or in the refrigerator for up to a week.
For a festive presentation, consider adding some candy corn pieces or sprinkles on top of the cookies. This will add a pop of color and make them even more visually appealing.
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Candy Corn Pinwheel Sugar Cookies
Candy Corn Pinwheel Sugar Cookies are buttery, sweet, pretty and delicious.
Ingredients
- 1 cup butter softened
- 1 ½ cup powdered sugar
- 2 eggs
- 1 tsp baking powder
- ¼ tsp salt
- 2 cups flour
- Yellow and orange food coloring
Instructions
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add the eggs and mix until well incorporated.
- In a small bowl mix together salt, baking powder, and flour.
- Add flour mixture to butter mixture and mix until well incorporated.
- Separate the dough into 3 small bowls.
- Add yellow food coloring to one dough, orange coloring to another, and leave the third bowl without coloring.
- Mix food coloring into dough until it’s the desired coloring.
- Shape the dough into a small rectangle. Wrap it in plastic wrap and chill for 30 minutes.
- Repeat with each color of dough.
- Once cooled, roll the dough out into a large rectangle, roughly ¼ inch thick.
- Layer dough rectangles on top of each other beginning with yellow first, then orange, and lastly white.
- Roll up tightly as you would cinnamon rolls and cool in the refrigerator for 45 minutes.
- Preheat the oven to 350º and prepare a baking sheet with parchment paper.
- Once cooled, cut the dough in ¼ inch slices and place on the prepared baking sheet.
- Bake for 8-10 minutes. Cookies should be lightly golden brown on the bottoms.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 141Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 112mgCarbohydrates 16gFiber 0gSugar 7gProtein 2g
