Go Back
–+ servings
A side closeup view of five candy corn drop cookies on a white marble counter surrounded by candy corn. An orange bowl of candy corn sits in the background.

Candy Corn Drop Cookies

Tiffany
These candy corn drop cookies are a fun Halloween sugar cookie inspired by the classic candy, with festive layers of yellow, orange, and white for this spooky season.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Refrigeration Time 1 hour
Total Time 1 hour 32 minutes
Course Desserts
Cuisine American
Servings 21 Cookies
Calories 238 kcal

Equipment

Ingredients
  

Yellow Drop Cookies

  • ½ cup Butter room temperature
  • ½ cup White Granulated Sugar
  • ¼ cup Light Brown Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 Large Egg
  • 5-6 drops Yellow Icing Gel or Food Color
  • 1 ¾ cups All-Purpose Flour
  • 1 tablespoon Cornstarch
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • dash of Salt

Buttercream Frosting

  • 14 tablespoons Butter room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 2 ½ cups Powdered Sugar
  • 2-3 tablespoons Heavy Whipping Cream
  • dash of Salt
  • 2-4 drops Orange Icing Gel or Food Color

Instructions
 

Yellow Drop Cookies

  • In an electric mixer, beat butter and both sugars. Mix in vanilla extract, egg, and yellow icing gel/food coloring. Add flour, cornstarch, baking powder, baking soda, and salt. Mix until it pulls from the sides of the bowl.
  • Using a 1.5-tablespoon cookie scoop, add a scoop of cookie dough to a baking sheet lined with parchment paper or a silicone baking mat.
  • Place the baking sheet in the refrigerator for 1 hour. This is necessary to keep the cookie mound shape while it bakes. While it chills, make the frosting below.
  • After 1 hour, preheat the oven to 400℉. Place the baking sheet directly from the fridge into the oven, not letting it get to room temperature. Bake for 11-12 minutes, until the tops are set and the centers are slightly underdone.

Buttercream Frosting

  • Add butter and cream cheese to a large mixing bowl and whip together for 3-4 minutes until it's fluffy. Add vanilla.
  • Slowly add powdered sugar while mixing on low speed. Add heavy whipping cream and a dash of salt. Whip the frosting on high for 2-3 minutes to get it fluffy again.
  • Set aside about ½ cup of frosting and leave it white. To the remaining frosting, add orange icing gel and mix to combine.
  • Add orange frosting to an icing bag with a 2A round tip. Add frosting to the top of each cookie. Using the same icing tip, add white frosting on top of the orange frosting, but a little less so that the cookie is shaped like a pyramid.

Nutrition

Calories: 238kcalCarbohydrates: 30gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 41mgSodium: 136mgPotassium: 24mgFiber: 0.3gSugar: 21gVitamin A: 401IUVitamin C: 0.01mgCalcium: 15mgIron: 1mg