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Halloween Candy Bag Cookies

These adorable pumpkin candy bag cookies will be a big hit at the neighborhood Halloween party!
Prep Time2 hrs
Cook Time8 mins
Total Time2 hrs 8 mins
Course: Dessert


  • Cookie Ingredients:
  • 3 C flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 C soft unsalted butter
  • 1 C granulated sugar
  • 1 eggs
  • Halloween sprinkles
  • Cookie Cutter: candy corn
  • Icing Ingredients:
  • 4 egg whites
  • 2 C powder sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla
  • black orange, and green gel food coloring


  • Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
  • Add eggs...Continue to mix.
  • Add the vanilla.. Continue mixing.
  • Sift the four, baking soda, and salt together.
  • Add the dry mixture to the wet mixture.
  • Continue mixing to make sure all ingredients are thoroughly blended.
  • Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
  • Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
  • Preheat oven to 325 degrees.
  • Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
  • Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into
  • the batter. (if needed).
  • Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
  • Line the cookie sheet with parchment paper.
  • Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
  • Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
  • Take the cookies off of the cookie sheet and put on a wire rack to cool completely.
  • (About 10 minutes).
  • Icing Directions:
  • Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
  • If icing is not stiff enough add 1/4 C powder sugar.
  • Divide the icing into 4 equal bowls.
  • The first bowl of icing add in a few drops of orange orange
  • The second bowl of icing, add several drops of black gel food coloring. Stir to mix.
  • The third bowl of icing, add several drops of green.
  • The fourth bowl stays white.
  • Spoon each color of icing into individual frosting bags with a #2 tips. Twist the open end of the bag to push the icing to the tip.
  • Squeeze the majority of the white icing into a bowl then add 1 tsp of water to this icing and stir to mix the water and icing together.
  • Using the orange piping bag, pipe a orange line around half of the candy corn shaped cookie.
  • Fill in with the thin orange icing.
  • Add some green dots to the pumpkin on the corners.
  • Let dry for 2 hours.
  • Pipe on a face for the pumpkin.
  • Pipe a black line of icing around the edge of the top half of the cookie.
  • Add in a half circle of white, sprinkle with some sprinkles.
  • Let dry for another 4 hours before bagging or enjoying.