Candy Corn Sugar Cookie Cups Recipe
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 package (16.5 oz) refrigerated sugar cookie dough
- 1/4 cup all-purpose flour (to help the dough hold its shape)
- 2 cups vanilla buttercream frosting
- Yellow food coloring
- Orange food coloring
- 24 pieces of candy corn
- Non-stick cooking spray
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly spray a 24-count mini muffin tin with non-stick cooking spray to ensure the cookie cups pop out easily after baking.
- Prepare the Cookie Dough: In a medium bowl, crumble the refrigerated sugar cookie dough. Add the 1/4 cup of flour and knead it into the dough until fully combined. This extra flour helps the cookies maintain their “cup” shape and prevents them from spreading too much.
- Portion and Bake: Roll the dough into 1-inch balls and place one into each cavity of the mini muffin tin. Bake for 10 to 12 minutes, or until the edges are just starting to turn a light golden brown. Do not overbake, as you want them to remain soft.
- Create the Cup Shape: Immediately after removing the pan from the oven, use the back of a small measuring spoon or a tart tamper to gently press down in the center of each cookie. This creates a well for your frosting. Let the cookies cool completely in the pan before removing them.
- Color the Frosting: Divide your vanilla buttercream frosting into three separate bowls. Leave one bowl white. Add a few drops of yellow food coloring to the second bowl and orange food coloring to the third bowl. Mix until you reach your desired shades.
- Frost and Decorate: Fit a piping bag with a round or star tip. Layer the frosting into the bag, starting with yellow, then orange, and then white. Pipe a tall swirl into the center of each cooled cookie cup. Finish by placing a single piece of candy corn on top of the frosting.