Candy Corn Swirl Cookies – #Fillthecookiejar

It’s the first Thursday of the month and that means – cookie time! This month’s theme for the Fill the Cookie Jar Group is Halloween/Pumpkin. I decided to go with a Halloween themed cookie this month and saved pumpkin for an option for next month. I’m behind on decorating, getting the kids costumes and looking at my calendar for the month of October, it’s going to be a struggle to get everything in that I want to.

So now onto the cookies. They’re a simple sugar cookie recipe, colored with dye and then rolled up. They could be made for any season or in a variety of colors. I thought it would be fun to do candy corn colors, since it’s my favorite candy at Halloween. My daughter was excited for them since I haven’t made cookies in a couple of weeks.

2 sticks unsalted butter, softened at room temperature
1 cup sugar
1 egg
1 tsp baking powder
1 tsp vanilla extract
2 1/2 cups flour
food coloring – orange & yellow (or whatever colors you want to make your cookies)

In the bowl of a stand mixer, cream the two sticks of butter until it’s soft and creamy. Add the sugar and mix. Add in the egg, baking soda, and vanilla. Mix until the ingredients are creamy and everything is combined. Add the flour one cup at time to finish the dough. If the dough is sticky, add more flour (1/4 cup at a time) until the dough is no longer sticky.

Divide the dough into three even amounts. Color one orange, color the other yellow, and leave the last one uncolored. Wrap all the dough in plastic wrap and place in the refrigerator to firm up and chill for 20 to 30 minutes.

Once the dough is firm, roll out the dough until its 1/2 inch thick. Stack the rolled dough on each other, I started with uncolored,  yellow and then orange. Starting on the long side, roll the dough to form a roll. Wrap the dough in plastic wrap and place back in the refrigerator to chill for at least an hour.

When ready to bake the cookies, preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside. With a knife or piece of thread, cut the dough into 1/2 inch thick cookies. Place the cookies two inches apart on the prepared baking sheets. Bake for 8 to 10 minutes until the cookies are no longer shiny. Allow to cool completely before removing from baking sheets.

Source: The Simple Sweet Life

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