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Marbled Candy Corn Cookies
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Prep Time:
35 minutes
Total Time:
3 hours 20 minutes
Capture the essence of fall with vibrant candy corn-inspired sugar cookies featuring a fun marbled design. Easy to create with our step-by-step instructions, these cookies are perfect for seasonal gatherings and celebrations.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Flour, butter and egg called for on cookie mix pouch for cutout cookies
  • 3/4 teaspoon Betty Crocker™ orange gel food color
  • 1/2 teaspoon Betty Crocker™ yellow gel food color
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting (from 16-oz container)
Instructions:
  • Preheat oven to 375°F. Combine cookie mix, flour, butter, and egg in a large bowl until you have a soft dough. Divide the dough in half and place into 2 small bowls. Stir in orange food color in one bowl and yellow food color in the other.
  • Drop tablespoons of each type of dough onto a floured surface in a random pattern to form a large rectangle where the pieces are just touching. Gently push the dough towards the center on all sides to create a 7x6-inch rectangle.
  • Roll the dough to 1/4 inch thickness to achieve a beautiful marbled pattern. Use a 6-inch round cookie cutter to create circles. Cut each circle into 8 wedges and place them 2 inches apart on large ungreased cookie sheets. Combine any excess dough scraps, reroll on a floured surface, and make more cookies.
  • Bake for 6 to 8 minutes until edges are lightly golden brown. Let cool for 1 minute, then transfer from cookie sheets to a cooling rack. Allow to cool completely for about 20 minutes.
  • Place the frosting in a small microwavable bowl and microwave it uncovered on High for 10 to 15 seconds until warmed. Dip the tip of each cookie into the warmed frosting, allowing the excess to drip off. Then, place the cookie right side up on a cooling rack over a cookie sheet or waxed paper. If the frosting cools down, reheat it in the microwave for a dipping consistency. Let the cookies stand for about 2 hours until the frosting is set. Store the cookies in an airtight container at room temperature with waxed paper between layers.

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