Who loves candy corn?
Sugar cookies feature prominently in many holiday traditions–at least in our home. This became problematic when, on Halloween one year ago, I had to cut dairy and soy out of my diet literally overnight. Let’s just say our Christmas season was a little less merry without Mom wanting to bake up our usual Christmas treats.
So this fall, when candy corn sugar cookies started surfacing again on Pinterest, I thought I would give them a dairy-free go. Here in warm, humid Florida, I have a hard enough time getting my sugar cookies to keep their shape without essentially subbing oil in, but I figured that an easy shape like this left enough room for error to give it a try.
This is basically just a half recipe of my favorite soft sugar cookies, with dairy subbed out, food coloring added, and a lot less rolling, flouring, and cookie-cutter-washing. Even with just a half recipe, these things are small enough that it literally made over EIGHT DOZEN–two cookie sheets’ worth. So prepare to give some away!
Dairy-free Candy Corn Sugar Cookies
- 3/4 cup (1.5 sticks) Earth Balance buttery stick
- 1 cup sugar, plus more for dusting
- 2 eggs
- 1/2 tsp vanilla
- 2 1/2 cups flour (add additional 1/4 cup if you live somewhere really humid)
- 1 tsp baking powder
- 1/4 tsp salt (treat Earth Balance like salted butter and decrease the salt in your recipes)
- red and yellow food coloring
- Cream Earth Balance and sugar in a stand mixer until smooth. Add eggs and vanilla, beating well.
- Gradually add dry ingredients. Mix until just combined.
- Divide dough into 3 parts.
- Line a loaf pan with wax paper. Press 1/3 of the dough into the bottom of the pan, spreading evenly. (My loaf pan was about 2 inches too long, so I created a wall with my hand behind the wax paper while pressing the dough down with the other hand; otherwise my layers would be too thin.)
- Put 1/3 of the dough into a small bowl. Add yellow food coloring (3 drops). Mix it in with the back of a metal spoon, adding additional color if needed. It will look disconcertingly like Play-Doh. This is normal. Spread this layer over your white layer in the pan.
- Put remaining 1/3 of dough into the small bowl. Add the same amount of yellow food coloring, plus 1-2 drops red. Mix it in; press into pan on top of yellow layer.
- Cover with additional wax paper and chill several hours or overnight.
- Preheat your oven to 400. Line a baking sheet with parchment, and add some sugar to a shallow bowl.
- Unwrap your dough. Cut a 1/3-inch slice widthwise, then make 6 angled cuts in the slice to make 7 triangles:
- Coat in sugar and place on cookie sheet:
- Repeat slicing and coating with remaining dough.
- Bake at 400 for 7-8 minutes or until just golden around the edges and set in the middle.
- Cool and enjoy!
Dairy-free | Soy-free