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
Scale
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.