Recipe: Organic Vegan Candy Corn Sugar Cookies
Suitable for: Vegans and everyone else
While I made Halloween cookies, this recipe can be used to make other shaped sugar cookies as well.
Note - my family ate this year's batch of vegan candy corn cookies before I got a picture of them. The above picture is last year's non-vegan batch (had eggs) but the rest of the images shown below in this recipe are from this year's vegan batch and when baked, your cookies will look like the ones above, but a little thicker. Mainly because I found that vegan sugar cookie dough falls apart if you roll it too thin.
Making your cookie dough
This recipe is made with the same dough as the drop style vegan sugar cookies - but with some added flour. So, first whip up a batch of the basic vegan sugar cookie dough. Then keep reading to learn how to make your shaped cookies.
You'll also need...
- Organic baking cocoa
- Natural food coloring in red and yellow or in red, yellow and orange. I use Chocolate Craft colors.
- 1/4 cup organic flour
After making your basic sugar cookie dough mix in the extra 1/4 cup of organic flour. Then chill your dough for about 10 minutes.
Coloring your dough
- Once a bit chilled, but still soft, take your dough out of the fridge and divide into three sections.
- Using your hands, knead 2 tablespoons of baking cocoa into one section of the dough.
- Using your hands, knead a dropperful or more of yellow food coloring into another section of dough.
- Using your hands, knead orange food coloring or a mix of red and yellow food coloring into the last section of dough.
- After coloring your dough, place it in the fridge to chill for 30 minutes.
NOTE: If your dough gets too sticky while kneading, add a bit more flour as you go. Also, if using natural food coloring, make your dough darker than you think it should be when making orange. Natural food dyes are more subtle, less bright and if you don't make the orange strong enough, once baked it'll look like the yellow dough.
Shaping and cutting your cookies
- Slice off a piece of each color of dough and roll into a little snake shape.
- Place each snake next to each other on a piece of parchment, cover with a second piece of parchment, then roll into one large rainbow piece of dough. BE SURE to roll this dough about 1/4 inch thick. Any thinner and these cookies will fall apart. In fact, I rolled some of my dough thicker than 1/4 inch and it was even better.
- NOTE: Shown above, I used flour on the dough before rolling to keep it from sticking, but you don't need the flour, as this dough is not sticky - I just didn't know this when I took the picture.
- Once you have a flat layer of dough, cut into triangles, using a knife or pizza cutter.
- Because you rolled these out, the edges will be a little jagged. Smooth them out with your finger or once baked they'll look jagged.
- Place cut cookies on a pan lined with non-bleached parchment paper.
- Sprinkle with a bit of orange sugar sprinkles if you like.
Bake at 350˚F for about 8 minutes. DO NOT over bake and watch them close. As soon as they look like they're setting up and not gooey, take them out of the oven.
Let these cool on the rack for at least 10 minutes so the layers don't fall apart when moving them. Once cooled down, carefully move them to a cooling rack to cool entirely. These are really cute for kids at a Halloween party and taste great - at least according to the empty platter at my house.