Thanksgiving Cornucopia Cookies Recipe – Turkey Special
Thanksgiving Cornucopia Cookies are a festive and fun treat that perfectly captures the spirit of the holiday! Shaped like the iconic “horn of plenty,” these buttery, tender cookies are filled with a colorful assortment of candy, making them both a delightful dessert and a charming decoration for your Thanksgiving table. Whether you fill them with candy corn, chocolate chips, or mini marshmallows, these cookies are sure to impress your guests and add a touch of sweetness to your celebration.
- Prep Time20 min
- Cook Time12 min
- Total Time32 min
For the Cornucopia Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- ½ tsp baking powder
- 2 tbsp milk (if needed for dough consistency)
- For the Fillings (decorate as desired):
- Mini chocolate chips
- Candy corn
- Red and green gumdrops
- Mini marshmallows
- Jelly beans or M&Ms (for color)
- Caramel pieces, pretzel sticks, or other small candy
- Optional: sprinkles or edible glitter for extra sparkle
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tsp milk
- ½ tsp vanilla extract
Prepare the Cornucopia Cookie Dough:
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is too dry, add a tablespoon of milk at a time until it holds together.
Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes (to make it easier to handle).
Shape the Cornucopias:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Take small portions of dough (about 1-2 tbsp) and roll them into balls. Roll the balls into logs about 4-5 inches long.
To create the “horn of plenty” shape, bend the dough logs into a U-shape or spiral, creating a cornucopia shape. Pinch the ends together to form a “cone” shape.
Place the shaped dough on the baking sheet and bake for 10-12 minutes, or until the edges are golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Fill the Cornucopias:
Once the cookies have cooled, gently fill the open ends of the cornucopia with candy or treats of your choice, like candy corn, mini marshmallows, chocolate chips, or gumdrops.
You can also use caramel pieces, pretzel sticks, or any other small sweets that fit well inside.
Make the Glaze (Optional):
If you want to add a glossy finish, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the filled cookies for a finishing touch. You can also sprinkle edible glitter or use colored sugar sprinkles to make them extra festive.
Serve and Enjoy:
Place the cookies on a platter or individual serving plates. Serve them as a fun and festive Thanksgiving dessert!
Recipe Notes:
Chill the Dough:Refrigerate the cookie dough for at least 30 minutes before shaping to prevent spreading during baking.
Baking Time:Bake at 350°F (175°C) for 10-12 minutes, or until the edges are golden.
Fill Creatively:Use candy corn, mini marshmallows, chocolate chips, or gumdrops for the filling.
Glaze (Optional):Drizzle a simple powdered sugar glaze over the cookies for a shiny, festive finish.
Storage:Store cookies in an airtight container for up to 5 days. Add fillings just before serving to keep them fresh.
