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Marbled Candy Corn Cookies

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  • Prep 35 min
  • Total 3 hr 20 min
  • Servings 32
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When bowls of candy corn start appearing on coffee tables, we know fall has arrived. So why not let this playful candy inspire a seasonal sugar cookie? Their yellow and orange color, along with their white frosting-dipped tips, are unmistakable nods to our inspiration, but the marbling effect is a fun twist dreamed up by the Betty Crocker™ Kitchens. And while the marbling is indeed impressive—making these perfect for fall parties—the technique is easy; just follow our step-by-step instructions below.
By Betty Crocker Kitchens
Updated Aug 10, 2023
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Ingredients

Steps

  • 1
    Heat oven to 375°F. In large bowl, stir cookie mix, flour, butter and egg until soft dough forms. Divide dough in half. Place into 2 small bowls. Tint 1 bowl orange, 1 bowl yellow by stirring in each food color.
  • 2
    On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough toward center on all sides to make 7x6-inch rectangle.
  • 3
    Roll dough 1/4 inch thick to create marbled pattern. Using 6-inch round cookie cutter, cut out circles. (See link below for template.) Cut each circle into 8 wedges; place cutouts 2 inches apart on ungreased large cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.
  • 4
    Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • 5
    In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until warmed. Dip tip of each cookie into warmed frosting, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting in microwave to maintain dipping consistency, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.

Tips from the Betty Crocker Kitchens

  • tip 1
    Wearing food-safe plastic gloves makes mixing food color into the cookie dough easier and helps avoid staining hands. These types of gloves can be found at most large retailers.
  • tip 2
    The more the cookies are rolled out, the more marbled the dough becomes. Avoid excessive rolling if you want the marbling to be pronounced but not muted.
  • tip 3
    When warming frosting, keep close watch, because it doesn’t take long. You’re waiting for the texture of the frosting to loosen up enough so that it’s easy to dip.
  • tip 4
    For best results, bake one sheet of cookies at a time on the middle oven rack.
  • tip 5
    To easily move cutout cookies to a cookie sheet, press the back of your spatula lightly in flour before sliding under cookies.
  • tip 6
    Be sure the glaze is completely set before storing. Otherwise, cookies might stick together.

Nutrition

110 Calories, 4 1/2g Total Fat, 1g Protein, 16g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
80mg
3%
Potassium
5mg
0%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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