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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


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


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


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.