Some candies practically eat themselves, but others, like candy corn, tend to linger after the Halloween festivities have died down. Not to worry. We've got a fun, eye-catching way to upgrade these leftover candies into a treat worth sharing with friends. Essentially, instead of decorating iced sugar cookies with sprinkles, we're using whatever candy we have lurking in our cupboard. The only (loose) requirement: choose cheerily colored sweets like Skittles, Nerds, or candy corn for decoration, as their vibrant hues will add visual interest.
For better flavor, up the amount of salt added to the cookie dough batter to 1 teaspoon (versus 1/4 teaspoon).
- 1 batch sugar cookie dough
1 pound powdered sugar
2 large egg whites
Candy, such as candy corn, Skittles, or Nerds
- Preheat oven to 375°F. Line two half-sheet pans with parchment paper or Silpats.
- Roll out cookie dough to 1/4 inch thick. Use a 3- to 3-1/2-inch-round cookie cutter to cut out the dough. Place the cookie-dough rounds at least 1 inch apart on the half-sheet pan, and bake for 8 to 10 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes, and then transfer to a wire rack to let them cool completely.
- While the cookies cool, combine the powdered sugar and egg whites in the bowl of a stand mixer. Mix on low speed until completely blended and the icing holds a ribbon-like trail on the surface of the mixture for 5 seconds when you raise the paddle. If it's too thick, then add water 1 teaspoon at a time; if it's too thin, then add powdered sugar 1 tablespoon at a time until it reaches the desired thickness.
- To decorate, spread a thin layer of the royal icing on a cookie, and then arrange the candy on top, working with one cookie at a time. Allow the icing to dry and harden completely before storing or stacking the cookies.
- Desserts, Cookies
- North American
- About 30 cookies