These festive sugar cookies decorated with mini cornucopia (AKA corn snacks) are the perfect addition to the Thanksgiving dessert table and much easier than making a pie. The dough requires no chilling or rolling out. Simply drop scoops onto the baking sheets for tender, not-too-sweet cookies that are fun for the whole family to decorate.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 22 to 24 cookies |
Ingredients
- 2 cups all-purpose flour (see Cook’s Note)
- 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
- 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
- 24 horn-shaped corn snacks, such as Bugles
- Mix of semisweet chocolate, butterscotch or peanut butter chips and white chocolate chips
- Fall-themed sprinkles or confetti sprinkles
Instructions
- For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone mats.
- Whisk the flour, baking powder and salt in a medium bowl until evenly combined; set aside. Beat the butter, sugar and nutmeg in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the whole egg plus yolk and vanilla extract; mix until completely incorporated. Reduce the speed to low and mix in 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 (about 12 cookies per sheet). Gently roll each scoop of dough into a ball and flatten it into a round about 1/3 inch thick. Bake the cookies one sheet at a time until lightly golden brown on the bottom, 10 to 11 minutes. Transfer the cookies to a wire rack and let cool completely. Let the oven to come back up to temperature before baking the second sheet of cookies.
- For the frosting: Meanwhile, combine the confectioners’ sugar, butter, vanilla and salt in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer). Beat on low speed to mix the ingredients together, then increase the speed to medium high and beat until light, fluffy and smooth, about 3 minutes. Mix in as much milk as needed if the frosting is too stiff to spread easily.
- Spread about 2 teaspoons of frosting on top of each cookie. Top each with a corn snack off-center, with the pointy end facing out; add the chips and sprinkles so they appear to be spilling out of the cornucopia.
- Any leftover cookies can be stored in an airtight container at room temperature.
Nutrition Facts
| Serving Size | 1 of 23 servings |
| Calories | 278 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 5 g |
| Cholesterol | 32 mg |
| Sodium | 79 mg |
| Serving Size | 1 of 23 servings |
| Calories | 278 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 5 g |
| Cholesterol | 32 mg |
| Sodium | 79 mg |
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