These Frankenstein Candy Corn Cookies are perfect for Halloween! A thick buttery cookie base holds a fun collection of colorful spooky royal icing!
People get excited by the chill of the air, the draw of a warm sweater, the crunch of fall leaves, and the smell of cinnamon. Yet I get excited by the fact that I can use the word “spooky” and it’ll be socially acceptable. Halloween, with its colors and themes, is one fun holiday. Honestly I start celebrating Halloween in late August, but again society beckons I keep such celebration to myself. But come October I’m in full fledged Halloween mode!
Here these Frankenstein Candy Corn Cookies were designed and inspired by The Sprinkle Factory. There you can follow the template design for piping. I used a thick shortbread cookie recipe that wouldn’t spread. I believe cookies that hold their shape are pinnacle for cutouts. Sure a shape like a candy is pretty basic, but one you start using complex shapes, spreading becomes a nightmare. Even though I used a candy corn cookie cutter, witches, cats, and pumpkins would be perfect for Halloween.
Not only does the cookie hold its shape, but—thanks to the cornstarch—it has a wonderful soft and tender texture. I’ve seen plenty of royal iced cookies and, while they may look pretty, they taste dry and crumbly. Here, the cookie soft, chewy, and buttery—similar qualities to that of a moist drop cookie.
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- 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
- 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.
- 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.
