Candy Corn Shortbread

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Candy Corn is the iconic halloween symbol for candy! But have you ever seen candy corn shaped shortbread? These super cute cookies are not only full of buttery deliciousness, are fun to make but also make cute halloween gift bags or treats!


Units Scale
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup sifted icing sugar
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 2 cups all-purpose flour


  1. In stand mixer with paddle attachment, beat together butter, sugar, vanilla and salt until light and fluffy.
  2. Mix in flour just until combined.
  3. Roll dough in a ball, divide dough in half. Take one half of the dough and divide into one third. You should have 3 balls gradually getting smaller (see picture guide above for reference). Shape into balls.
  4. Flatten the largest ball out, drop approx. 8 drops of yellow food colouring in the the middle of the dough. Lightly fold the dough over the food colouring and work in with your hands until you reach an even colour of yellow dough (add as much food colour as you like until you reach your desired colour).
  5. Repeat with the second largest ball, using the colour orange (if you don’t have orange, your food colouring box should tell you how to achieve the colour on the back of the box).
  6. Leave the smallest ball as is.
  7. Roll balls into logs approx. 13″ long (If your dough is too soft to work with refrigerate for 15 minutes or until firmer).
  8. Place logs on top of each other; yellow on the bottom, orange in the middle and white on top.
  9. Shape into a triangle by pressing one side of the log flat against your cutting board, lightly press down to flatten. Then roll over to the other side and press.
  10. Refrigerate until firm about 30 minutes.
  11. Preheat your oven to 300˚F.
  12. Meanwhile line your baking sheet with parchment paper, set aside.
  13. Once firm, with a sharp knife slice the log into ½” thick slices and place on prepared baking sheet approx. 1″ apart.
  14. Bake in the middle of the oven for 25-30 mins, until slightly golden brown on the bottom.
  15. Let cool on the tray for a few minutes before removing to a cooling rack.


You can make the cookies ahead of time and keep them in an airtight container for up to a week. You can also make up the dough the night before and keep in the fridge until you are ready to bake the next day.


Keywords: Shortbread, Cookies, Halloween, Candy Corn

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