Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated white sugar
- 1 large egg, room temperature
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, for extra flavor)
- 3 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- Yellow gel food coloring
- Orange gel food coloring
Instructions
- In a large mixing bowl or a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar. Beat on medium-high speed for about 2 to 3 minutes until the mixture looks light and fluffy. Scrape down the sides of the bowl. Add the egg, vanilla extract, and almond extract. Beat again until fully combined and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Turn your mixer to low speed and gradually add the flour mixture to the wet ingredients. Mix just until the white streaks of flour disappear. Do not overmix the dough, or your cookies will be tough rather than tender.
- Divide your cookie dough into three equal portions. Leave one portion white (plain). Place the second portion in a bowl and add a few drops of orange gel food coloring; mix by hand or with the mixer until the color is uniform. Place the third portion in a bowl and add yellow gel food coloring, mixing until you reach a vibrant yellow hue.
- Line a small loaf pan (about 8×4 inches) with plastic wrap, leaving plenty of overhang on the sides. Press the white dough into an even layer at the bottom of the pan. Carefully press the orange dough on top of the white layer, smoothing it out. Finally, press the yellow dough on top of the orange layer. Cover the dough with the overhanging plastic wrap and refrigerate for at least 2 hours, or until very firm.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove the dough block from the loaf pan and discard the plastic wrap. Slice the block into ½ inch thick rectangles. Then, cut each rectangle into three or four triangles to mimic the shape of candy corn. Ensure each triangle has a white tip, an orange middle, and a yellow base.
- Place the triangles on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes. The cookies are done when the bottoms are just barely golden, but the tops still look matte and pale. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 35 minutes (plus chilling time)