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.

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.

Author: Grace
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

Scale

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

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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

Find it online: https://www.eatswithsoul.com/thanksgiving-cornucopia-cookies/