Thanksgiving Cornucopia Cookies

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.

Thanksgiving Cornucopia Cookies

Serves: 12

Cook Time: 1 hr. 10 mins.


  • 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


  1. For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone mats.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Any leftover cookies can be stored in an airtight container at room temperature.

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)