Frankenstein Candy Corn Cookies
For the Soft and Sturdy Cutout Cookies:
  • 4 ½ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon fine salt
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
To make the Soft and Sturdy Cutout Cookies:
  1. Whisk flour, cornstarch, and salt in a medium bowl, set aside. In a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes of medium-high speed, scraping bowl and paddle frequently. Beat in egg and vanilla, mixing to combine. With mixer speed on low, gradually add in dry-mixture. Form dough into a flat disk and chill for 30 minutes.
  2. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Roll dough between two pieces of parchment paper (this will eliminate the need to use flour), rolling to ¼-inch thick. Cut out shapes, leaving 2-inches between each cookie. Baking for 8 to 10 minutes, they won’t brown nor spread, so go by timing. Let cool completely before decorating.
Recipe adapted from lifeasmama
Recipe by Layer Cake Parade at