My cream cheese sugar cookie dough is the best in my opinion {and that of my families}.  This year I decided that I wasn’t just going to make it at Christmas but I also wanted to keep them super easy.  Anyone with a pizza cutter and Ziploc bag can make these Easy Candy Corn Sugar Cookie Bites.  Keep scrolling to see how.

Candy Corn Sugar Cookie Bites featured by top US food blog, Practically Homemade

I have found over the years that decorating sugar cookies is intimidating for a lot of people.  If I can somehow help get families in the kitchen making them, then that is a success for me.

Some of my fondest memories were and are made in the kitchen.  Having a recipe that you can get your family involved with is a treasure.  This candy corn sugar cookie recipe is one of those {keep scrolling to see photos of my Tales helping me}.

That is what I love about food, the unity it brings every single day.  Whether that is breakfast, lunch, dinner or a holiday…food brings people together.

Disclaimer: This Easy Candy Corn Sugar Cookie Bites Recipe recipe may contain affiliate links and I will receive a small commission from any purchases you may make from these links. It’s one of the ways I support my site.

Candy Corn Sugar Cookie Bites featured by top US food blog, Practically Homemade

I didn’t go through the entire sugar cookie recipe in this post because you can it all in my Cream Cheese Sugar Cookies post.  It will give you all of the details for making this simple dough.

Once you have refrigerated the dough for at least 2 hours {I usually do it overnight}, it is time to roll it out.  Flour the surface you are rolling on and the top of the dough.  If is still sticking, add more flour but don’t go over board.  Add a little at a time.  Too much flour can result in a dry and tough cookie.

How to make Candy Corn Sugar Cookie Bites Without a Cookie Cutter

For this cookie I rolled long sections of dough and then used a straightedge and pizza cutter to cut long strips about 1 1/2-2″ in width.  Note:  You can make these as large as you want but I don’t suggest going any smaller.

Candy Corn Sugar Cookie Bites featured by top US food blog, Practically Homemade

Then take each strip of dough and use the pizza cutter to cut triangles.

Candy Corn Sugar Cookie Bites featured by top US food blog, Practically Homemade

Place them on a silicone lined {or parchment} baking sheet and bake for 7-8 minutes.  You want the edges to just barely be turning brown.  Don’t over bake.

Candy Corn Sugar Cookie Bites featured by top US food blog, Practically Homemade

They don’t take long to cool, so we will turn out attention to decorating.  I purchased white, yellow and orange sugar sprinkle in small bags for $1.00 at Micheal’s. 

Candy Corn Sugar Cookie Bites featured by top US food blog, Practically Homemade

In a flat plate pour the colors out, starting with the yellow.  Followed by orange and then white.  The lines need to touch but not be too wide.  They also need to be about the same height.

Candy Corn Sugar Cookie Bites featured by top US food blog, Practically Homemade

Using store bought vanilla frosting, I filled a small Ziploc bag and piped the frosting onto the cookie {working one at a time}.  It doesn’t have to look perfect, so even if you don’t have experience in this area, I promise…you can do it.

Candy Corn Sugar Cookie Bites featured by top US food blog, Practically Homemade

Now turn the candy corn sugar cookie over into the sprinkles.  You will want the large end of the triangle to be on the yellow and the small on the white.  Press down slightly, so that the sprinkle adhere well.

Candy Corn Sugar Cookie Bites featured by top US food blog, Practically Homemade

Here is proof that you don’t need any experience.  My Tales has never piped frosting.

Candy Corn Sugar Cookie Bites featured by top US food blog, Practically Homemade

Or done any kind of cookie decorating.

Candy Corn Sugar Cookie Bites featured by top US food blog, Practically Homemade

But I would say that she didn’t do too bad of a job.  Wouldn’t you.  Candy corn anyone?

Candy Corn Sugar Cookie Bites featured by top US food blog, Practically Homemade

The end result is just so darn cute and fun to make!  Bag them up for a Halloween treat or add them to a dessert buffet.  Anyway you use these little cuties will be perfect!

Candy Corn Sugar Cookie Bites featured by top US food blog, Practically Homemade

Want to learn some other ways to use this Cream Cheese Sugar Cookie dough?  Try these…

Candy Corn Sugar Cookie Bites

My favorite Cream Cheese Sugar Cookie dough is taken and turned into mini candy corn cookies that anyone can make. All you need is a pizza cutter and Ziploc bag. 

Course Dessert
Prep Time 4 hours
Cook Time 1 hour
Servings 90 mini cookies

Ingredients

Sugar Cookie Dough

  • 1 cup butter or margarine {softened}
  • 8 oz. cream cheese {softened}
  • 2 cups granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 3 1/4 cups flour

Decorations

  • 1 tub store bought vanilla frosting
  • white, yellow & orange sugar sprinkles

Instructions

Cookie Bites

  1. In a mixing bowl beat butter or margarine and cream cheese with an electric mixer on medium speed until combined.  Add sugar and beat until light and fluffy.  Beat in egg, vanilla extract and baking powder.  Beat in flour gradually, until completely combined.  Divide dough in half, wrap each half in saran wrap and refrigerate for 3 hours {and up to 3 days} or until easy to handle.

  2. On a lightly floured surface roll dough to about 1/4" thickness, in long pieces {work with 1/4 of dough at a time}.  Using a straightedge and pizza cutter, cut the dough into long strips that are about 1 1/2-2" thick. Then take each strip and cut them into triangles. Place triangles onto a silicone or parchment lined baking sheet.  Bake in a preheated 375 degree oven for 7-8 minutes or until the bottoms are lightly browned.  Remove from cookie sheet to cool.

  3. To decorate the cookies, add half of the vanilla frosting into a Ziploc bag and cut off a small triangle from the corner. On a flat plate spread the colored sprinkles in narrow rows. Start with the yellow, orange and then white. You want the sprinkles to touch each other but the colors should not be mixed. Pipe a small amount of vanilla frosting onto the top of the triangle cookie and then place face down in the sprinkles. You want the wide edge on the yellow and narrow tip on the white. Press down slightly so that sprinkles adhere. Remove and continue until all of the cookies are decorated like a candy corn. Store in an airtight container for up to 5 days.

Recipe Notes

  • Both the dough and baked cookies freeze well for up to 3 months.