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 (or homemade equivalent)
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- Orange and yellow food coloring (gel preferred)
- 24 pieces of candy corn for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin with non-stick cooking spray to ensure the cookie cups release easily after baking.
- Divide the sugar cookie dough into 24 equal-sized balls, approximately one tablespoon each. Place one ball into each well of the prepared mini muffin tin. You do not need to flatten them, as they will spread and fill the wells as they bake.
- Place the tin in the oven and bake for 10 to 12 minutes, or until the edges are just starting to turn a light golden brown. Be careful not to overbake, as you want the centers to remain soft.
- Immediately after removing the tin from the oven, use the back of a small measuring spoon or a tart tamper to gently press down the center of each cookie. This creates the “cup” or indentation for the frosting. Allow the cookies to cool completely in the tin before removing them.
- In a medium bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, vanilla extract, and one tablespoon of milk. Beat on high until light and fluffy. If the frosting is too thick, add the remaining milk one teaspoon at a time until you reach the desired consistency.
- Divide the frosting into three separate bowls. Leave one bowl white. Add orange food coloring to the second bowl and yellow food coloring to the third bowl. Mix well until the colors are vibrant and even.
- Using a piping bag or a small spoon, layer the frosting into the cooled cookie cups. Start with a layer of yellow frosting at the bottom, followed by a layer of orange, and top it with a swirl of white frosting. Finish by placing a single piece of candy corn on top of the white frosting.