Introduction: Can Cookies Be Festive, Fun, and Easy to Make?
Looking for a delightful, no-fuss dessert to brighten your Thanksgiving table? Thanksgiving Cornucopia Cookies are tender, not-too-sweet sugar cookies topped with a creamy frosting and decorated with corn snacks (like Bugles) to mimic a cornucopia spilling with chocolate chips and sprinkles. Rated 5.0 out of 5 stars from 1 review, these cookies are perfect for family-friendly decorating and easier than baking a pie. Ready to create a festive treat that’s as fun to make as it is to eat? Let’s dive into this charming recipe!
Overview: Why Thanksgiving Cornucopia Cookies Shine
Thanksgiving Cornucopia Cookies are loved for their tender texture, simple preparation, and playful cornucopia design, making them a hit for holiday gatherings. Here’s what makes them special:
- Time Requirement: 30 minutes active prep, 1 hour 10 minutes total (including 10-11 minutes baking per sheet and cooling time).
- Difficulty Level: Easy—no chilling or rolling required, just scoop, bake, and decorate, perfect for all skill levels.
- Why It’s Special: The no-chill dough yields tender cookies, and the cornucopia decoration (using Bugles and chips) adds a festive, family-friendly touch. This recipe yields 22-24 cookies, ideal for sharing.
Perfect for Thanksgiving dessert tables, kids’ activities, or holiday parties, these cookies bring joy and creativity to any celebration.
Essential Ingredients
Thanksgiving Cornucopia Cookies use simple ingredients for tender cookies and a creamy frosting, plus fun decorations. Here’s what you’ll need for 22-24 cookies:
Cookies
- 2 cups all-purpose flour: Forms the tender cookie base (spoon and level for accurate measurement).
- ½ teaspoon baking powder: Helps cookies rise slightly.
- ¼ teaspoon fine salt: Balances sweetness.
- 1 ½ sticks (12 tablespoons) unsalted butter, at room temperature: Adds richness and tenderness.
- ¾ cup granulated sugar: Sweetens the cookies lightly.
- ¼ teaspoon ground nutmeg: Infuses warm, festive flavor.
- 1 large egg plus 1 large yolk, at room temperature: Binds the dough and adds richness.
- 1 teaspoon pure vanilla extract: Enhances flavor with warmth.
Frosting
- 6 tablespoons unsalted butter, at room temperature: Creates a creamy base.
- 1 ½ cups confectioners’ sugar: Sweetens and thickens the frosting.
- ½ teaspoon pure vanilla extract: Adds flavor depth.
- ¼ teaspoon fine salt: Balances sweetness.
- 1-2 teaspoons milk or heavy cream: Adjusts frosting consistency.
Decorations
- 24 horn-shaped corn snacks (e.g., Bugles): Mimic cornucopias.
- Mix of semisweet chocolate, butterscotch, or peanut butter chips and white chocolate chips: Creates the “spilling” effect.
- Fall-themed sprinkles or confetti sprinkles: Adds festive color and crunch.
Why These Ingredients Matter
- Butter and Sugar: Ensure tender, flavorful cookies and creamy frosting.
- Nutmeg: Adds a subtle, Thanksgiving-inspired warmth.
- Bugles and Chips: Create a playful, cornucopia-themed decoration.
- Vanilla: Enhances both cookie and frosting with aromatic depth.
Substitutions and Variations
- Flour: Use gluten-free 1:1 flour for a gluten-free version.
- Butter: Swap with plant-based butter for vegan cookies (use vegan chips and sprinkles).
- Egg/Yolk: For vegan, use 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) plus 1 tablespoon applesauce for the yolk.
- Sugar: Replace granulated sugar with coconut sugar; use powdered sugar alternatives for frosting.
- Nutmeg: Substitute with cinnamon or pumpkin pie spice for a different warm flavor.
- Decorations: Use mini M&Ms, dried fruit, or chopped nuts instead of chips; swap Bugles for rolled wafer cookies.
- Vegan Option: Use plant-based butter, flax egg, vegan chips, and plant-based milk or cream.
- Gluten-Free: Use gluten-free flour and ensure Bugles or alternative snacks are gluten-free.
- Flavor Variations:
- Spiced Pumpkin Cookies: Add ½ teaspoon pumpkin pie spice and 1 tablespoon pumpkin puree to the dough.
- Chocolate Cornucopia Cookies: Add 2 tablespoons cocoa powder to the dough and use only chocolate chips.
- Maple Pecan Cookies: Replace nutmeg with 1 tablespoon maple syrup and use chopped pecans for decoration.
- Lemon Cornucopia Cookies: Add 1 teaspoon lemon zest to the dough and frosting.
Step-by-Step Instructions
Making Thanksgiving Cornucopia Cookies is a fun, straightforward process that yields festive, tender cookies. Let’s get baking!
Step 1: Gather and Prep
- Gather all ingredients: 2 cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon fine salt, 12 tablespoons butter, ¾ cup granulated sugar, ¼ teaspoon nutmeg, 1 egg plus 1 yolk, 1 teaspoon vanilla extract (for cookies), 6 tablespoons butter, 1 ½ cups confectioners’ sugar, ½ teaspoon vanilla extract, ¼ teaspoon fine salt, 1-2 teaspoons milk or cream (for frosting), and 24 Bugles, mixed chips, and fall-themed sprinkles (for decoration).
- Preheat the oven to 350°F (175°C).
- Line 2 baking sheets with parchment paper or silicone mats.
Tip: Spoon and level flour to avoid dense cookies; ensure butter and eggs are at room temperature for smooth mixing.
Step 2: Make the Cookie Dough
- In a medium bowl, whisk together 2 cups flour, ½ teaspoon baking powder, and ¼ teaspoon fine salt. Set aside.
- In a large bowl, beat 12 tablespoons butter, ¾ cup granulated sugar, and ¼ teaspoon nutmeg with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
- Add 1 whole egg, 1 egg yolk, and 1 teaspoon vanilla extract; mix until fully incorporated.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (avoid overmixing).
Tip: Scrape down the bowl to ensure even mixing; the dough should be soft but not sticky.
Step 3: Shape and Bake Cookies
- Using a 1 ½-tablespoon cookie scoop, drop level scoops of dough about 2 inches apart on the prepared baking sheets (about 12 cookies per sheet).
- Gently roll each scoop into a ball and flatten into a round about ⅓ inch thick.
- Bake one sheet at a time at 350°F for 10-11 minutes, until lightly golden brown on the bottom.
- Transfer cookies to a wire rack to cool completely. Allow the oven to return to 350°F before baking the second sheet.
Tip: Flatten cookies evenly for consistent baking; cool completely before frosting to prevent melting.
Step 4: Make the Frosting
- In a stand mixer with the paddle attachment (or a large bowl with a handheld mixer), combine 6 tablespoons butter, 1 ½ cups confectioners’ sugar, ½ teaspoon vanilla extract, and ¼ teaspoon fine salt.
- Beat on low speed to combine, then increase to medium-high and beat until light, fluffy, and smooth, about 3 minutes.
- Add 1-2 teaspoons milk or heavy cream to achieve a spreadable consistency.
Tip: Adjust milk gradually; the frosting should be thick but easy to spread.
Step 5: Decorate and Serve
- Spread about 2 teaspoons of frosting on top of each cooled cookie.
- Place a Bugles corn snack off-center on each cookie, with the pointy end facing outward to resemble a cornucopia.
- Add chocolate, butterscotch, or white chocolate chips and fall-themed sprinkles around the Bugles to mimic items spilling out.
- Serve immediately or arrange on a platter for a festive display.
Tip: Press decorations gently into the frosting to secure; get creative with chip and sprinkle placement for a colorful look.
Assembly: Building the Perfect Thanksgiving Cornucopia Cookies
Making Thanksgiving Cornucopia Cookies is all about creating tender cookies with a festive cornucopia design. Here’s how to make them shine:
- Dough: Mix a tender, no-chill dough for quick preparation.
- Baking: Scoop and flatten for uniform cookies with a golden base.
- Frosting: Spread a creamy layer to hold decorations.
- Decoration: Use Bugles and chips to create a playful cornucopia effect.
Presentation Tips
- Arrange cookies on a fall-themed platter with leaves or pumpkins for a festive vibe.
- Serve with extra chips and sprinkles on the side for guests to customize.
- Pair with hot cider, coffee, or milk for a cozy dessert experience.
Storage and Make-Ahead Tips
Thanksgiving Cornucopia Cookies are great for make-ahead treats or gifting.
- Storage:
- Store decorated cookies in an airtight container at room temperature for up to 3 days.
- Freeze undecorated cookies for up to 2 months; thaw at room temperature and frost before serving.
- Make-Ahead:
- Prepare dough up to 1 day ahead and refrigerate; let soften before scooping.
- Bake cookies 1 day ahead and store unfrosted; frost and decorate just before serving.
- Tip: Store Bugles separately to maintain crispness; assemble decorations close to serving time.
Recipe Variations
Thanksgiving Cornucopia Cookies are versatile and fun to customize. Here are some creative twists:
- Chocolate Cornucopia Cookies: Add 2 tablespoons cocoa powder to the dough and use only chocolate chips.
- Pumpkin Spice Cookies: Replace nutmeg with ½ teaspoon pumpkin pie spice and use orange sprinkles.
- Vegan Cornucopia Cookies: Use plant-based butter, flax egg, and vegan chips; replace milk with plant-based milk.
- Nutty Cornucopia Cookies: Add ¼ cup chopped pecans to the dough and use as a decoration.
- Citrus Cornucopia Cookies: Add 1 teaspoon orange zest to the dough and frosting.
Nutrition Information (Per Serving, Based on 24 Cookies)
- Calories: Approximately 150-200 kcal per cookie (varies by frosting and decoration amount).
- Protein: Low, from egg and yolk.
- Fat: Moderate, from butter and chips.
- Carbs: Moderate, from flour, sugar, and frosting.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Festive Fun!
Thanksgiving Cornucopia Cookies are the dessert that brings tender, sweet, and playful charm to every bite. With their no-chill dough, creamy frosting, and creative cornucopia decoration, they’re perfect for Thanksgiving dessert tables, family activities, or holiday parties. Easy to make and fun to decorate, these cookies are sure to delight guests of all ages. So, grab your cookie scoop, whip up this festive treat, and enjoy a sweet celebration. We’d love to hear how your cookies turn out—share your creations in the comments or on social media!
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Thanksgiving Cornucopia Cookies
Description
Looking for a delightful, no-fuss dessert to brighten your Thanksgiving table? Thanksgiving Cornucopia Cookies are tender, not-too-sweet sugar cookies topped with a creamy frosting and decorated with corn snacks (like Bugles) to mimic a cornucopia spilling with chocolate chips and sprinkles.
Ingredients
Cookies
- 2 cups all-purpose flour: Forms the tender cookie base (spoon and level for accurate measurement).
- ½ teaspoon baking powder: Helps cookies rise slightly.
- ¼ teaspoon fine salt: Balances sweetness.
- 1 ½ sticks (12 tablespoons) unsalted butter, at room temperature: Adds richness and tenderness.
- ¾ cup granulated sugar: Sweetens the cookies lightly.
- ¼ teaspoon ground nutmeg: Infuses warm, festive flavor.
- 1 large egg plus 1 large yolk, at room temperature: Binds the dough and adds richness.
- 1 teaspoon pure vanilla extract: Enhances flavor with warmth.
Frosting
- 6 tablespoons unsalted butter, at room temperature: Creates a creamy base.
- 1 ½ cups confectioners’ sugar: Sweetens and thickens the frosting.
- ½ teaspoon pure vanilla extract: Adds flavor depth.
- ¼ teaspoon fine salt: Balances sweetness.
- 1–2 teaspoons milk or heavy cream: Adjusts frosting consistency.
Decorations
- 24 horn-shaped corn snacks (e.g., Bugles): Mimic cornucopias.
- Mix of semisweet chocolate, butterscotch, or peanut butter chips and white chocolate chips: Creates the “spilling” effect.
- Fall-themed sprinkles or confetti sprinkles: Adds festive color and crunch.
Why These Ingredients Matter
- Butter and Sugar: Ensure tender, flavorful cookies and creamy frosting.
- Nutmeg: Adds a subtle, Thanksgiving-inspired warmth.
- Bugles and Chips: Create a playful, cornucopia-themed decoration.
- Vanilla: Enhances both cookie and frosting with aromatic depth.
Substitutions and Variations
- Flour: Use gluten-free 1:1 flour for a gluten-free version.
- Butter: Swap with plant-based butter for vegan cookies (use vegan chips and sprinkles).
- Egg/Yolk: For vegan, use 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) plus 1 tablespoon applesauce for the yolk.
- Sugar: Replace granulated sugar with coconut sugar; use powdered sugar alternatives for frosting.
- Nutmeg: Substitute with cinnamon or pumpkin pie spice for a different warm flavor.
- Decorations: Use mini M&Ms, dried fruit, or chopped nuts instead of chips; swap Bugles for rolled wafer cookies.
- Vegan Option: Use plant-based butter, flax egg, vegan chips, and plant-based milk or cream.
- Gluten-Free: Use gluten-free flour and ensure Bugles or alternative snacks are gluten-free.
- Flavor Variations:
- Spiced Pumpkin Cookies: Add ½ teaspoon pumpkin pie spice and 1 tablespoon pumpkin puree to the dough.
- Chocolate Cornucopia Cookies: Add 2 tablespoons cocoa powder to the dough and use only chocolate chips.
- Maple Pecan Cookies: Replace nutmeg with 1 tablespoon maple syrup and use chopped pecans for decoration.
- Lemon Cornucopia Cookies: Add 1 teaspoon lemon zest to the dough and frosting.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon fine salt, 12 tablespoons butter, ¾ cup granulated sugar, ¼ teaspoon nutmeg, 1 egg plus 1 yolk, 1 teaspoon vanilla extract (for cookies), 6 tablespoons butter, 1 ½ cups confectioners’ sugar, ½ teaspoon vanilla extract, ¼ teaspoon fine salt, 1-2 teaspoons milk or cream (for frosting), and 24 Bugles, mixed chips, and fall-themed sprinkles (for decoration).
- Preheat the oven to 350°F (175°C).
- Line 2 baking sheets with parchment paper or silicone mats.
Tip: Spoon and level flour to avoid dense cookies; ensure butter and eggs are at room temperature for smooth mixing.
Step 2: Make the Cookie Dough
- In a medium bowl, whisk together 2 cups flour, ½ teaspoon baking powder, and ¼ teaspoon fine salt. Set aside.
- In a large bowl, beat 12 tablespoons butter, ¾ cup granulated sugar, and ¼ teaspoon nutmeg with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
- Add 1 whole egg, 1 egg yolk, and 1 teaspoon vanilla extract; mix until fully incorporated.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (avoid overmixing).
Tip: Scrape down the bowl to ensure even mixing; the dough should be soft but not sticky.
Step 3: Shape and Bake Cookies
- Using a 1 ½-tablespoon cookie scoop, drop level scoops of dough about 2 inches apart on the prepared baking sheets (about 12 cookies per sheet).
- Gently roll each scoop into a ball and flatten into a round about ⅓ inch thick.
- Bake one sheet at a time at 350°F for 10-11 minutes, until lightly golden brown on the bottom.
- Transfer cookies to a wire rack to cool completely. Allow the oven to return to 350°F before baking the second sheet.
Tip: Flatten cookies evenly for consistent baking; cool completely before frosting to prevent melting.
Step 4: Make the Frosting
- In a stand mixer with the paddle attachment (or a large bowl with a handheld mixer), combine 6 tablespoons butter, 1 ½ cups confectioners’ sugar, ½ teaspoon vanilla extract, and ¼ teaspoon fine salt.
- Beat on low speed to combine, then increase to medium-high and beat until light, fluffy, and smooth, about 3 minutes.
- Add 1-2 teaspoons milk or heavy cream to achieve a spreadable consistency.
Tip: Adjust milk gradually; the frosting should be thick but easy to spread.
Step 5: Decorate and Serve
- Spread about 2 teaspoons of frosting on top of each cooled cookie.
- Place a Bugles corn snack off-center on each cookie, with the pointy end facing outward to resemble a cornucopia.
- Add chocolate, butterscotch, or white chocolate chips and fall-themed sprinkles around the Bugles to mimic items spilling out.
- Serve immediately or arrange on a platter for a festive display.
Tip: Press decorations gently into the frosting to secure; get creative with chip and sprinkle placement for a colorful look.
FAQs
1. Why are my cookies dry?
Overbaking or compacting flour can cause dryness. Spoon and level flour, and bake until just golden on the bottom.
2. Can I make these without a cookie scoop?
Yes, use a tablespoon to measure and roll into balls; aim for 1 ½ tablespoons per cookie.
3. Is this recipe gluten-free?
Not as written; use gluten-free 1:1 flour and ensure Bugles or snacks are gluten-free.
4. Can I use store-bought frosting?
Yes, but homemade frosting is creamier and customizable; soften store-bought frosting for easier spreading.
5. Can I skip the Bugles?
Yes, use rolled wafer cookies, pretzel twists, or omit for plain frosted cookies with chips and sprinkles.
6. Can I freeze decorated cookies?
Freeze undecorated cookies for best results; frost and decorate after thawing to maintain texture.
7. What are the health benefits of this dish?
Minimal, as this is a dessert; enjoy in moderation for a fun, festive treat.