Imperial Sugar
Imperial Sugar

Calico Corn Cookies


  • Sugar Cookie Dough
  • Royal Icing
  • Leaf cookie cutters in large and small (dough may be hand-cut if cutters not available)
  • Gel paste food coloring in gold and egg yellow (a lighter shade of egg yellow can be substituted for the gold)
  • Piping bag fitted with a #2 tip
  • Food-only flat paintbrush
  • Offset spatula
  • Chocolate-coated chocolate candies in yellow, orange, and brown


  1. Follow recipe directions to make sugar cookies.
  2. For larger leaf cookie, which will be center of corn, roll dough to 1/4-inch.
  3. For smaller leaf cookies, which will be corn husks, roll dough to 1/8-inch. Bake until done. Cool completely.
  4. Follow recipe directions to make royal icing. Divide into two bowls and tint. Tint one a light gold and one a medium egg yellow. A note on “gold” - coloring is a gold-tone yellow, not metallic. If you don’t have gold, tint ivory or a lighter shade of egg yellow. Press plastic wrap onto icing to prevent crusting.
  5. Separate candy coated chocolate pieces by color. Recommend using yellow, orange, and brown, but you can use whatever color scheme you prefer.  
  6. Decorate husks. Transfer gold icing to a piping bag fitted with a #2 tip. Dampen paintbrush, blotting well on a paper towel. Starting at bottom of leaf, pipe a squiggly line. Drag icing from the line up the cookie.
  7. Add another line where icing ends. Repeat with paintbrush. Continue until you have reached top of cookie.
  8. Squiggly lines will not be precise and will vary from cookie to cookie. Let icing dry for at least an hour.
  9. Decorate corn. Use an offset spatula to spread yellow icing onto larger leaf shape.
  10. Gently press two “husk” cookies into icing at bottom of corn.
  11. Press chocolate candies into remaining icing, placing colors in a random pattern.
  12. Let icing dry at least a few hours before stacking or packaging. Stack on a serving tray, place in a basket, use as Thanksgiving place cards, or package in treat bags tied with raffia for a festive look!
Imperial Sugar Insight

Follow along as Bridget Edwards gives you a step-by-step photo tutorial in the Sweetalk blog.

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.