It’s that time of the year again when all sorts of delicious candies flood the markets. I look forward to the classics like candy corns…Mmmmm 🙂

These cookies are not exact replicas of actual candy corn. I simply used candy corns as inspiration because of their pretty colors and triangular shape.

You can use royal icing or buttercream icing to decorate these cookies. I decided to use buttercream icing, just because I think it tastes better. The swiggly ruffles were made using a basic star tip.

To make these cookies, you will need the following supplies:

Triangle shaped chocolate sugar cookies
Orange buttercream icing
Yellow buttercream icing
White buttercream icing
Spatula
Non-slip mat
Piping bag
Tip # 21

These are the instructions:

Step 1:
Bake chocolate sugar cookies in the shape of triangles.

Step 2:
Fill a piping bag with white buttercream icing and attach tip#21.
Hold your bag at a 45 degree angle and start squeezing the bag until icing starts to come out.
Now, quickly start moving your bag in a right-left motion until you end up with swiggly ruffles.

Step 3:
Fill another piping bag with orange buttercream icing and attach tip#21.
Hold your bag at a 45 degree angle again and start squeezing the bag until icing starts to come out.
Now, quickly start moving your bag in a right-left motion until you end up with swiggly ruffles.

Step 4:
Fill another piping bag with yellow buttercream icing and attach tip#21.
Hold your bag at a 45 degree angle again and start squeezing the bag until icing starts to come out.
Now, quickly start moving your bag in a right-left motion until you end up with swiggly ruffles.

Step 5:
Continue icing your cookie until it’s entirely covered in swiggly ruffles.
You will notice that one side of the cookie looks a little messy with “droopy ruffles.”
Let’s fix that…

Step 6:
Remove all that excess buttercream by running a spatula along the side of the cookie in a downward motion.

And that’s it! You are done!

I hope you enjoyed this tutorial!

Happy caking everyone 🙂