Looking for a fun, festive, and absolutely adorable baking project to get the whole family into the Thanksgiving spirit? These incredible, creative, and completely charming Thanksgiving Cornucopia Cookies are the perfect answer! They are a delicious and easy-to-make treat that will be the talk of your holiday dessert table.
This isn’t just a recipe; it’s a guide to creating a new, fun-filled family tradition. We start with a wonderfully soft, chewy, and buttery from-scratch sugar cookie. This is then topped with a simple, sweet vanilla buttercream frosting. But the real magic comes from the decoration: we use a clever, crunchy corn snack to create a perfect, edible “cornucopia,” which we then fill with a colorful “bounty” of chocolate chips and festive sprinkles. It’s a project that is as fun to make as it is to eat!
Table of Contents
Table of Contents
Recipe Overview: A New Thanksgiving Tradition
What makes these Thanksgiving Cornucopia Cookies a new holiday must-have is their incredible combination of a delicious, classic cookie and a super fun, creative, and surprisingly easy decoration. The soft sugar cookie base is rich and tender, thanks to an extra egg yolk, making it the perfect canvas. The simple buttercream is the delicious “glue” that holds our adorable cornucopia together. This is a fantastic baking project to do with kids and a wonderful, festive treat to share with friends and family.
| Metric | Time / Level |
| Total Time | 1 hour 30 minutes |
| Active Prep Time | 30 minutes |
| Difficulty Level | Easy |
| Servings | 24 cookies |
The Essential Ingredients for These Festive Cookies
This recipe is made from three simple components: a classic cookie, an easy frosting, and a fun set of decorations.
- The Soft Sugar Cookies: This is our delicious, from-scratch base.
- Room Temperature Butter & Egg: It is crucial that your butter is properly softened to room temperature and your eggs are also at room temperature. This allows them to cream together with the sugar, creating a smooth, emulsified dough that results in a perfectly tender and chewy cookie.
- An Extra Egg Yolk: This is the secret to an extra-rich and chewy sugar cookie! The fat in the extra yolk adds moisture and tenderness, creating a cookie that is sturdy but not dry or crumbly.
- The Easy Buttercream Frosting: This is our simple, sweet, and delicious “glue.” It’s a classic American buttercream made from softened butter, confectioners’ sugar, vanilla, and a tiny splash of milk to get the perfect, smooth, and spreadable consistency.
- The Cornucopia Decorations: This is where the real fun happens!
- Horn-Shaped Corn Snacks (like Bugles®): This is the brilliant, genius hack! The iconic, horn shape of this salty corn snack makes the absolute perfect, ready-made, and edible cornucopia.
- The “Bounty”: A colorful mix of semisweet chocolate, butterscotch, peanut butter, and white chocolate chips mimics a beautiful harvest of gourds and produce spilling from the cornucopia.
- Fall-Themed Sprinkles: A final flourish of festive, fall-themed sprinkles (like the little candy leaves or a mix of red, orange, and yellow nonpareils) adds an extra pop of color and fun.
Step-by-Step to the Cutest Thanksgiving Cookies
This is a fun and rewarding baking project. Let’s break it down into simple, manageable steps.
Part 1: The Soft Sugar Cookie Dough
Step 1: In a medium bowl, whisk together the 2 cups of all-purpose flour, the 1/2 teaspoon of baking powder, and the 1/4 teaspoon of fine salt until they are evenly combined. Set this dry mixture aside.
Step 2: In a large bowl, use an electric mixer on medium-high speed to beat the 1 1/2 sticks of room temperature unsalted butter, the 3/4 cup of granulated sugar, and the 1/4 teaspoon of ground nutmeg together. Beat for about 3 minutes, until the mixture is very light, pale, and fluffy.
Step 3: Add the 1 large egg, the 1 large egg yolk, and the 1 teaspoon of pure vanilla extract. Mix until they are completely incorporated, scraping down the sides of the bowl as needed.
Step 4: Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix only until the flour is just combined and a soft dough has formed. Be careful not to overmix.
Part 2: Bake the Cookies
Step 1: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
Step 2: Use a 1 1/2-tablespoon cookie scoop to drop level scoops of the dough about 2 inches apart on your prepared baking sheets. This should give you about 12 cookies per sheet.
Step 3: Gently roll each scoop of dough into a smooth ball with your hands, and then flatten it into a round disc that is about 1/3 of an inch thick.
Step 4: Bake the cookies, one sheet at a time, for 10 to 11 minutes. The cookies are perfectly done when the bottoms are a light golden brown, but the tops are still pale.
Step 5: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Part 3: Whip Up the Buttercream Frosting
While the cookies are cooling, you can make the simple buttercream.
Step 1: In a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer), combine the 1 1/2 cups of confectioners’ sugar, the 6 tablespoons of softened unsalted butter, the 1/2 teaspoon of pure vanilla extract, and the 1/4 teaspoon of fine salt.
Step 2: Beat on low speed at first to mix the ingredients together without creating a cloud of sugar. Then, increase the speed to medium-high and beat for about 3 minutes, until the frosting is very light, fluffy, and smooth.
Step 3: If the frosting is too stiff to spread easily, you can mix in a teaspoon or two of milk or heavy cream until it reaches the perfect consistency.
Part 4: Decorate Your Cornucopias!
This is the most fun part, and it’s a perfect activity to do with kids!
Step 1: Once the cookies have cooled completely, spread about 2 teaspoons of the vanilla frosting evenly on top of each cookie.
Step 2: Place one Bugles® corn snack on top of each cookie, slightly off-center, with the pointy end facing outwards. This is your cornucopia!
Step 3: Now, arrange a small pile of the mixed chocolate, butterscotch, and peanut butter chips, along with a pinch of the fall-themed sprinkles, at the wide opening of the Bugle, making them look like they are spilling out of the cornucopia and onto the cookie.
Let the frosting set for a little while before you stack or store the cookies.
The Best Easy & Adorable Thanksgiving Cornucopia Cookies
A festive cookie recipe perfect for Thanksgiving, designed to look like a cornucopia. The base is a soft, buttery sugar cookie flavored with a hint of nutmeg. After baking and cooling, each cookie is topped with a simple homemade vanilla buttercream frosting. The ‘cornucopia’ is created by placing a horn-shaped corn snack (like a Bugle) onto the frosting, with a mixture of various chocolate chips and fall-themed sprinkles arranged to look like they are spilling out of it.
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 42 minutes (includes cooling time)
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 or confetti 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 room temperature butter, granulated sugar, and nutmeg with an electric mixer on medium-high speed for about 3 minutes, until light and fluffy.
- Add the whole egg, egg yolk, and vanilla extract; mix until completely incorporated.
- Reduce the mixer speed to low and add the dry ingredients, mixing 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 into a ball, then flatten it into a round about 1/3-inch thick.
- Bake one sheet at a time for 10 to 11 minutes, until the bottoms are lightly golden brown. Let the cookies cool on a wire rack completely.
- Make the Frosting: While the cookies cool, combine the confectioners’ sugar, room temperature butter, vanilla, and salt in a stand mixer with a paddle attachment (or in a large bowl with a handheld mixer).
- Beat on low speed to combine, then increase to medium-high and beat for about 3 minutes until light, fluffy, and smooth. Add milk as needed to reach a spreadable consistency.
- Decorate: Spread about 2 teaspoons of frosting on top of each cooled cookie.
- Place a corn snack off-center on each cookie, with the pointy end facing out.
- Arrange the mixed chips and sprinkles so they appear to be spilling out of the cornucopia horn.
Notes
- The recipe advises baking the cookies one sheet at a time for the most even results.
- Using room temperature butter and eggs is important for the texture of both the cookies and the frosting.
- Leftover cookies can be stored in an airtight container at room temperature.
- The article mentions a ‘Cook’s Note’ for the flour, but the note itself is not provided.
Nutrition
- Serving Size: 1 cookie
- Calories: 220-270
- Sugar: 20-25 g
- Sodium: 80-120 mg
- Fat: 12-16 g
- Saturated Fat: 7-10 g
- Trans Fat: 0 g
- Carbohydrates: 28-34 g
- Fiber: <1 g
- Protein: 2-3 g
- Cholesterol: 35-50 mg
Storage and Make-Ahead Tips
These Thanksgiving Cornucopia Cookies are a fantastic treat to make ahead for the busy holiday season.
- Make-Ahead: You can make the cookie dough up to 3 days in advance and store it, well-wrapped, in the refrigerator. You can also freeze the raw dough balls for up to 3 months. The baked, undecorated cookies can be stored in an airtight container at room temperature for up to 3 days before you frost and decorate them.
- Storage: The finished, decorated cookies can be stored in a single layer in an airtight container at room temperature for up to 5 days.
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Creative Recipe Variations
This fun and festive cookie is a wonderful base for your own delicious and creative twists.
- Use a Different Cookie Base: While the sugar cookie is classic, this adorable decoration would also be fantastic on a soft peanut butter cookie, a spiced pumpkin cookie, or a simple shortbread cookie.
- Add a Chocolate Drizzle: For an even fancier and more decadent look, you can dip the pointy end or the wide opening of the Bugles® in a little bit of melted chocolate and let them set before you place them on the frosted cookie.
- Use a Different “Bounty”: Get creative with what is spilling out of your cornucopia! Instead of just chocolate chips, you could use other small candies like mini M&Ms®, Reese’s Pieces®, a mix of chopped nuts, or even small dried fruits like cranberries or currants.
Enjoy Your Fun and Festive Thanksgiving Treat!
You’ve just created a wonderfully fun, creative, and delicious cookie that is sure to be the star of your Thanksgiving dessert table. These Thanksgiving Cornucopia Cookies are a perfect harmony of a classic, soft sugar cookie and a fun, festive decoration that is a joy for the whole family to create together. It’s a sweet and simple way to celebrate the abundance of the season.
We hope you and your family love making—and eating—this adorable new tradition!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is looking for a fun holiday baking project!
Frequently Asked Questions (FAQs)
Q1: What are Bugles®, and where can I find them?
Bugles® are a brand of cone-shaped, salty corn snack. They are very popular in the United States and can be found in the chip and snack aisle of almost any major grocery store. Their unique, horn-like shape is what makes them the perfect, easy, and edible “cornucopia” for this recipe.
Q2: Can I make the cookie dough ahead of time and freeze it?
Yes, absolutely! This is a great time-saving trick for holiday baking. You can prepare the cookie dough, scoop it into balls, and then freeze the raw dough balls in a single layer on a baking sheet. Once they are solid, you can transfer them to a freezer-safe, resealable bag for up to 3 months. You can bake them directly from frozen, adding a few extra minutes to the baking time.
Q3: How do I store the finished, decorated cookies?
The finished cookies should be stored in an airtight container in a single layer to protect the delicate decorations. They will stay fresh at room temperature for up to 5 days. It is not recommended to stack them, as this can crush the cornucopia decoration.
Q4: Is it really important for the butter and eggs to be at room temperature for the cookie dough?
Yes, this is a very important step for the best cookie texture! Room temperature ingredients (around 68-70°F) blend and emulsify together much more easily than cold ingredients. This creates a smoother, more uniform dough with more air incorporated into it, which results in a softer, chewier, and more evenly baked cookie.
Q5: Can I use a different kind of frosting?
Of course! A classic cream cheese frosting would also be absolutely delicious with these sugar cookies and would add a lovely, tangy flavor. You could also use a high-quality, store-bought vanilla frosting if you are very short on time.