Candy Corn Sugar Cookies
Makes 2 dozen cookies
Sugar Cookie Recipe:
1/2 cup Gil’s Grapeseed Oil
1/2 cup granulated sugar
1/2 cup powdered sugar
1 1/2 teaspoons vanilla extract
2 cups all purpose flour (plus additional flour for dusting)
1/4 teaspoon baking soda
1/4 teaspoon San Fran Sea Salt
Royal Icing Recipe:
3 egg whites
1 teaspoon vanilla extract
1lb powdered sugar
Place grapeseed oil, granulated sugar, powdered sugar, eggs and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and combined. Add flour, baking soda and salt to the bowl, mix on a lower speed until combined and dough forms. Cover dough in plastic wrap and refrigerate for 2 hours (or up to overnight).
Preheat oven to 350°F. Line two large baking sheet pans with parchment paper.
Quarter dough and, working with one quarter at a time, roll dough out into a thin sheet on a lightly floured surface. Cut into candy corn shapes using a cookie cutter and place on the prepared baking sheets about 1 to 1 1/2 inches apart.
Bake for 10-12 minutes (less cooking time for softer cookies, longer cooking time for crunchy cookies). Remove from the oven and let cool to room temperature (ideally, elevated on a wire rack or cooling rack).
Place egg whites in a bowl for an electric mixer fitted with a paddle attachment. Whisk until frothy. Add the vanilla extract and powdered sugar and whisk until the frosting is stiff (stiff peaks) and glossy. Separate the frosting into 3 bowls and color 2 of the bowls with yellow food coloring and the other with orange food coloring. Divide the frosting between piping bags and outline each cookie in the 3 colors. Thin the leftover icing with a little water (about 1 teaspoon) and fill in the cookies with the corresponding color. Set the cookies aside to set for 1-2 hours before serving.