Thanksgiving Cornucopia Cookies (A Fun & Easy Holiday Treat!)
A festive and fun recipe for ‘Thanksgiving Cornucopia Cookies,’ a perfect themed treat for a holiday gathering. This dessert features a soft, from-scratch sugar cookie base flavored with nutmeg. The baked and cooled cookies are topped with a simple, homemade buttercream frosting. The ‘cornucopia’ decoration is cleverly created using a Bugle corn snack, which is placed on the frosted cookie, with a mixture of chocolate chips and fall-themed sprinkles arranged to look like they are spilling out.
Ingredients
- For the Cookies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 1 large egg plus 1 large yolk, at room temperature
- 1 teaspoon pure vanilla extract
- For the Frosting:
- 6 tablespoons unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- 1 to 2 teaspoons milk or heavy cream
- For the Decorations:
- 24 horn-shaped corn snacks (e.g., Bugles)
- Mix of semisweet chocolate, butterscotch, or peanut butter chips
- Fall-themed sprinkles
Instructions
- Make the Cookies: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter, sugar, and nutmeg with an electric mixer on medium-high speed for about 3 minutes, until light and fluffy. Add the egg, egg yolk, and vanilla and mix until incorporated.
- Reduce the mixer speed to low and add the dry ingredients until just combined.
- Using a 1 1/2-tablespoon cookie scoop, drop level scoops of dough about 2 inches apart on the prepared baking sheets. Gently roll each into a ball and flatten it into a round about 1/3-inch thick.
- Bake one sheet at a time for 10 to 11 minutes, until lightly golden on the bottom. Let the cookies cool completely on a wire rack.
- Make the Frosting and Decorate: In a stand mixer, beat the confectioners’ sugar, butter, vanilla, and salt on low speed, then increase to medium-high and beat for about 3 minutes until light and smooth. Add milk as needed if the frosting is too stiff.
- Spread about 2 teaspoons of frosting on top of each cooled cookie.
- Place a Bugle corn snack off-center on each cookie to look like a cornucopia. Arrange the chips and sprinkles so they appear to be spilling out of the opening.
Notes
- This is a creative and festive way to decorate sugar cookies for a Thanksgiving celebration.
- Baking the cookies one sheet at a time helps to ensure they bake evenly.
- The cookies must be cooled completely before frosting to prevent the buttercream from melting.
- Using a cookie scoop is a helpful tip for creating uniformly sized cookies.
- The article references a ‘Cook’s Note’ that is not provided in the text.
Find it online: https://cookupjoy.com/thanksgiving-cornucopia-cookies/