Make these decorative corn cookies covered by vanilla frosting and topped with orange candy sprinkles – perfect dessert to treat a crowd.
Candy Corn Cookies
- Prep Time 1 hr 45 min
- Total 1 hr 45 min
- Ingredients 5
- Servings 28
Ingredients
- 1/4 cup all-purpose flour
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 1 container (1 lb) vanilla ready-to-spread frosting (do not use whipped frosting)
- 3 tablespoons yellow sugar
- 1/4 cup orange candy sprinkles
Instructions
-
Step1Heat oven to 350°F. Sprinkle work surface with flour. Cut cookie dough lengthwise into 4 quarters. While working with 1 quarter, return remaining dough to refrigerator. Press or roll each quarter of dough into 12x4-inch strip. (DO NOT EAT RAW COOKIE DOUGH AFTER ROLLING OUT ON FLOURED SURFACE.)
-
Step2With pizza cutter or knife, cut each strip into 6 triangles by making alternating angled cuts across strip. (See diagram.) Shape 2 end pieces to form 1 triangle. On ungreased cookie sheets, place cookies 1/2 inch apart.
-
Step3Bake 7 to 9 minutes or until edges are very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
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Step4Spread frosting on cooled cookies. Before frosting dries and working over bowl, spoon yellow sugar onto bottom third of each cookie to coat. Spoon orange candy sprinkles in stripe onto middle of each cookie.
Nutrition
155
Calories
6g
Total Fat
1g
Protein
24g
Total Carbohydrate
17g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 155
- Calories from Fat
- 55
- Total Fat
- 6g
- 9%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 5mg
- 2%
- Sodium
- 85mg
- 4%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 17g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 1 Fat;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
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