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Candy Corn Conversation Cookies

Add these candy corn-shaped sugar cookies to your Halloween treat platter. —Dorothy Jennings, Waterloo, Iowa
  • Total Time
    Prep: 45 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    2 dozen


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3-3/4 cups confectioners' sugar
  • 1/3 cup warm water
  • 4 teaspoons meringue powder
  • Orange, yellow and black paste food coloring


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour or until easy to handle.
  • On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a 3-1/2-in. egg-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
  • Repeat with remaining dough, cutting with a 3-in. oval cookie cutter and a 1-in. triangle cookie cutter. Attach a triangle to each oval to create thought bubbles. Place on baking sheets.
  • Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.
  • In a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Cover frosting with damp paper towels or plastic between uses. Tint icing as desired.
  • Working quickly with one color at a time, pipe outlines on some of the cookies; fill with thinned icing. Repeat using other colors. Let dry at room temperature for several hours or until firm.
  • Add faces and writing to cookies as desired. Let stand until set. Store in an airtight container.
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