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Candy Corn Swirl Sugar Cookies


  • 31lb. bags Sugar Cookie Mix
  • 3 sticks unsalted butter
  • 3 eggs
  • 1 tsp. almond extract
  • 1 tsp. orange extract
  • orange food coloring
  • yellow food coloring


  1. In a large bowl, pour the contents of one of the Sugar Cookie mixes in the bowl. Add the stick of butter and the egg and mix well together. Also, add the almond extract. Use the orange extract for the mix that you will color orange.The first set of sugar cookie dough mix will be white. Continue to prepare the other two bags of Sugar Cookie mix the same way and tint one mix orange and the other yellow. After each set of cookie mix is complete, flatten as much as possible, wrap with plastic wrap, and refrigerate for 30 minutes.
  2. Take three prepared sheets of floured wax paper and roll each portion of dough into 12X9 inch rectangle. Place the orange on top of the white (using the wax paper ends to help flip the dough over//the white should be at the bottom) and the yellow on top of the orange or whatever way you want it. Using the wax paper as your aid, begin to roll the cookies into a cylinder shape. Wrap in plastic and refrigerate for one hour.
  3. Preheat to 350 Degrees: Cut dough into 1/4 inch thick slices and place on an ungreased cookie sheet. Place the slices about an inch apart and sprinkle with course sugar (if you have it). Bake for 7 to 8 minutes or until edges are set and remove from cookie sheet to a cooling wire rack.