Candy Corn Swirl Cookies

Candy Corn Swirl Cookies

The scariest day of the year is on the horizon - make these Candy Corn Swirl Cookies with Sylvia’s Golden Cornbread & Muffin Mix! These spooky treats to savor with friends and family have the perfect sweet taste you can feast on all day long!

Prep Time: 20 minutes, plus chilling time
Cook Time: 10 minutes
Servings: 12-14 cookies


  • 1 cup (125 g) all purpose flour
  • 1/4 cup + 1 tbsp +1 tsp (50 g) Sylvia’s Golden Cornbread Mix
  • 10 tbsp unsalted butter, softened
  • 1/2 cup (50 g) confectioner’s sugar, sifted
  • 1 tsp vanilla extract
  • Yellow food coloring
  • Orange food coloring


  1. Whisk together flour and cornbread mix in a medium bowl. Set aside.
  2. In the bowl of a mixer fitted with a paddle attachment, beat butter, confectioner’s sugar, and vanilla extract until smooth and well-combined.
  3. Add the flours and mix again, just until all of the dry ingredients have been completely combined.
  4. Divide the dough into three equal sized portions. Color one portion of the dough with 2-3 drops of yellow food coloring and another portion of the dough with 2-3 drops of orange food coloring. Leave one portion of the dough plain.
  5. Shape each portion of dough into a rectangle and wrap tightly in plastic wrap. Refrigerate for 15-30 minutes, until the dough is firm, but still slightly pliable.
  6. Roll each piece of dough into a sheet approximately 1/2” in thickness. Refrigerate for another 15 minutes.
  7. Stack the three pieces of chilled, rolled out dough on top of each other and gently roll again, until about 1/2” thick.
  8. Starting on one end, tightly roll the dough into a log. Wrap in plastic wrap and chill for at least 6 hours.
  9. Just before baking, preheat the oven to 350° F. Line a sheet pan with parchment paper and slice dough into rounds 1/2” thick. Arrange on the prepared sheet pan and bake for 10 minutes, or until the tops are dry, but the edges are not yet browned.
  10. Let cool completely on the pan before serving.

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