Candy Corn Spritz Cookies
Indulge in the ultimate fall treat with these delightful Candy Corn Spritz Cookies. Buttery, sweet, and beautifully decorated, they’re the perfect addition to your autumn festivities. Easy to make and perfect for sharing, you’ll want to bake these cookies tonight!
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 1/2 cups Unsalted Butter at room temperature (3 sticks)
- 1 cup Sugar
- 1/2 teaspoon Salt
- 1 tablespoon Vanilla
- 2 large Eggs at room temperature
- 3 1/2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 144 pieces Candy Corn
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, cream together unsalted butter, sugar, and salt. Beat until light and fluffy.
- Add in the vanilla and eggs one at a time, continuously beating after each addition.
- Gradually add the all-purpose flour and unsweetened cocoa powder, beating until well incorporated.
- Place the dough in a cookie press with your desired disk. Press dough out onto an ungreased baking sheet.
- Bake for 4 minutes, remove from oven and quickly place candy corn pieces on each cookie.
- Return to oven and bake for an additional 3 to 4 minutes.
- Remove from oven and allow to cool completely on baking sheet before transferring to serving dish.
Notes
To store, place cookies in an airtight container for up to a week.