I don’t know about you, but I (Jess) couldn’t possibly be more excited about Halloween this year. I cannot soak up this holiday enough. In the midst of planning my matching black cat costume with my niece, Sophie, I’ve been baking all kinds of decorative desserts and I’ve come to but one conclusion… forget all the spooky, I’d just like the sweet.

On a related note, it seems that candy corn has become 2012’s ‘it’ confectionery, and of course, I’m not one to let a food trend pass without giving it a spin. But be warned, these mini-sugar cookies disappear very fast… especially if you happen to see two black cats in your midst.

Candy Corn Cookie Bites

Recipe adapted from Land O’ Lakes


  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 tablespoons lemon juice
  • 2 teaspoons freshly grated lemon zest
  • 1/8 teaspoon salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  •  Orange paste or gel food color
  •  Yellow paste or gel food color


  1. Line bottom and sides of 9×5-inch loaf pan with waxed paper or plastic food wrap. Set aside.
  2. Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, lemon juice, lemon zest and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.
  3. Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
  4. Heat oven to 375°F. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets.  Cool completely. Store in loosely covered container.


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Comments (12)
  1. 1
    Desiree {CHIC COASTAL LIVING} October 25, 2012 at 3:22 pm

    I can eat that whole plate full of cookies!

    • Jess Simpson October 25, 2012 at 5:56 pm

      And you probably SHOULD. ‘Tis the season, Desiree! 😉

  2. 2
    McKenna October 25, 2012 at 4:45 pm

    These are adorable! Great for gifts (or to keep and eat yourself.) Can’t wait to make them tonight!

    • Jess Simpson October 25, 2012 at 5:56 pm

      Agreed, McKenna! I’m bringing them to a family gathering this weekend and more for a Halloween party next week! 🙂

  3. 3
    Erin | The Law Student's Wife October 25, 2012 at 5:22 pm

    So festive and fun! I had no idea that candy corn was in style, but I’m delighted to hear that I’ve been trendy in my kitchen without even knowing it! I heart those crazy, multi-colored triangles, and this is such a fun interpretation.

  4. 4
    invitation consultants October 29, 2012 at 10:23 am

    looks delish!

  5. 5
    Bailey Babbs April 29, 2013 at 5:31 pm


  6. 6
    Kim September 19, 2013 at 9:01 pm

    I’m going to make these for a Halloween party I’m having this year. They are SO good! I ate so many I didn’t need lunch today! ….bad me!

  7. 7
    Patti October 28, 2013 at 8:23 am

    Has anyone actually made these?

  8. 8
    Lynn October 2, 2019 at 8:28 am

    I’m not sure I understand how to cut these up? How many cookies should I end up with?



Jess Simpson