Thanksgiving Cornucopia Cookies Recipe
The Thanksgiving Cornucopia Cookies Recipe is sweet, fun and full of joy. These cookies look like tiny cornucopias, also called “horns of plenty.” You can fill them with candies, fruits or nuts.
Ingredients
- 1 pack refrigerated sugar cookie dough
- 2 tablespoons flour for rolling
- ¼ cup melted butter
- ½ cup chocolate chips optional
- Mini candies or fruits like M&M’s or raisins
- Powdered sugar for dusting
Instructions
Preheat the Oven
- Turn your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll Out the Dough
- Sprinkle flour on the counter. Roll out the dough until thin. Cut into circles about 4 inches wide.
Shape into Cornucopias
- Make small foil cones. Wrap each dough circle around the cone. Press gently to close the tip and leave the top open.
Bake the Cookies
- Put the cones on the baking sheet. Bake for 8–10 minutes until golden brown. Watch them closely so they don’t burn.
Cool the Cookies
- Take them out and let them cool. Carefully remove the foil when firm. Place on a cooling rack.
Add the Filling
- When cool, fill them with candies, nuts, or small fruits. You can also drizzle melted chocolate on top.
Add Powdered Sugar
- Sprinkle powdered sugar on top to make them look festive.
Serve and Enjoy
- Your tasty Thanksgiving Cornucopia Cookies Recipe is ready to enjoy!
Notes
- Don’t roll the dough too thin, or it may tear.
- Let cookies cool before adding the filling.
- You can use waffle cones instead of dough for a fast version.
- Add colorful candies for a festive look.
- Store them in a cool place to keep the shape.