These Candy Corn Sugar Cookie Bars are soft, colorful, and topped with sweet buttercream, candy corn, and festive sprinkles. Made with simple pantry staples and vibrant gel food coloring, they’re a fun Halloween-themed dessert that’s easy to slice and serve at parties or family gatherings. I love how they mimic the look of candy corn with bright orange and yellow cookie layers and a white frosting top — playful, nostalgic, and delicious.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly festive and simple to make. Instead of rolling and cutting out individual sugar cookies, I just layer the dough in a baking pan and slice into bars once cooled. The texture is soft and chewy with a buttery vanilla flavor that pairs perfectly with the creamy homemade frosting. Plus, the bright layers and toppings make it a standout treat for Halloween. It’s a great dessert to make ahead and share with guests or pack into school lunchboxes during the spooky season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Sugar Cookie Bars

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
Yellow gel food coloring
Orange gel food coloring

For The Frosting And Toppings

½ cup unsalted butter, softened
1 teaspoon vanilla extract
1–2 tablespoons milk (as needed for consistency)
Pinch of salt
2 cups powdered sugar
Candy corn (for topping)
Halloween-themed sprinkles

Directions

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting the edges hang over the sides for easy lifting later.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat on medium speed for about 2 to 3 minutes, until the mixture is light and fluffy.
Add in the egg and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix until everything is incorporated, but avoid over-mixing the dough.
Divide the dough evenly into two portions. Use yellow gel food coloring to tint one half of the dough, and orange gel food coloring for the other half. Start with a small amount and knead the coloring into each portion until the color is uniform.
Press the yellow dough into the bottom of the prepared baking pan. Use your hands or a spatula to spread it evenly into a flat layer.
On a piece of parchment paper, press out the orange dough into a square roughly the size of the baking pan. Gently lift the parchment and flip the orange dough over the yellow dough layer. Carefully press it into place until smooth and even.
Bake for 18 to 20 minutes, just until the edges start to set and the center looks firm. Do not overbake — the bars should remain soft.
Remove from the oven and allow the cookie bars to cool completely in the pan on a wire rack.
While the bars are cooling, prepare the frosting. In a clean bowl, beat the softened butter with vanilla extract and a pinch of salt.
Add 1 tablespoon of milk and half of the powdered sugar, and beat until combined. Add the remaining powdered sugar and additional milk as needed to reach a smooth, spreadable consistency.
Once the cookie bars are completely cool, spread the frosting evenly over the top using an offset spatula or butter knife.
Decorate with candy corn and Halloween-themed sprinkles as desired.
Use the parchment edges to lift the bars out of the pan. Slice into 9 to 16 squares, depending on your preferred size.

Servings And Timing

Servings: 9 large or 16 small bars
Prep Time: 20 minutes
Cook Time: 18–20 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour and 10 minutes

Variations

Add white chocolate chips into the cookie dough for extra richness
Swap buttercream for cream cheese frosting if I want a tangy twist
Use different gel food colorings for other holidays (e.g., red and green for Christmas)
Top with mini marshmallows or chocolate chips instead of candy corn
Make thinner bars by using a 9×13 pan and reducing bake time slightly

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 3 to 4 days. If I want them to last longer, I refrigerate them for up to 6 days. For freezing, I place the frosted bars in a freezer-safe container with parchment between layers and freeze for up to 3 months. To serve, I let them thaw at room temperature for about an hour. No reheating is needed since they are best served at room temperature.

FAQs

Can I make these bars without food coloring?

Yes, I can skip the food coloring entirely and still have delicious sugar cookie bars. The visual effect will be different, but the taste will remain the same.

Can I use store-bought frosting instead of homemade?

Absolutely. If I’m in a hurry, I use a tub of vanilla frosting from the store. I just soften it slightly to spread it easily over the bars.

How do I avoid overbaking the bars?

I check them at the 18-minute mark. The edges should be set but not browned, and the center should look soft but not wet. Overbaking will make them dry.

Can I double the recipe?

Yes, I double the ingredients and bake in a 9×13-inch pan. I keep an eye on the baking time — it might need an extra 2 to 4 minutes depending on oven heat and dough thickness.

Are these bars suitable for mailing?

Yes, I’ve mailed them successfully. I freeze them first, wrap them individually in plastic wrap, then place them in a sealed container with padding for shipping.

Conclusion

These Candy Corn Sugar Cookie Bars are one of my go-to Halloween desserts because they combine the ease of cookie bars with the fun look of classic candy corn. They’re soft, flavorful, and perfect for parties, school treats, or festive snacking. The best part? I can make them ahead, decorate them creatively, and enjoy a dessert that’s as eye-catching as it is delicious.

Candy Corn Sugar Cookie Bars