Cornucopia Cookies

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 278, total fat 11 G., saturated fats 6 G., proteins 5 G., carbohydrates 44 G., fiber 2 G., cholesterol 32 mg, sodium 79 mg, sugar 23 G.

These festive sugar cookies, topped with a miniature cornucopia, are the perfect addition to your fall holiday desserts. They're easy to make and look adorable! Unlike other sugar cookie recipes, there's no need to chill or roll out the dough. Simply scoop the dough onto a baking sheet (an ice cream scoop works well), flatten it, and bake. You'll get tender, not-too-sweet cookies that the whole family will love decorating.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

2 cups premium flour
0.5 tsp baking powder
1/4 teaspoon fine salt
165 g (12 tbsp) butter at room temperature
3/4 cup granulated sugar
1/4 tsp ground nutmeg
1 large egg + 1 large yolk at room temperature
1 tsp vanilla extract

Glaze

6 tablespoons of butter at room temperature
1.5 cups powdered sugar
0.5 tsp vanilla extract
1/4 teaspoon fine salt
1–2 tsp milk or heavy cream

Decoration

24 corn snacks in the shape of cones (breakfast cereal)
A mixture of semi-sweet chocolate chips, toffee or peanut butter, and white chocolate chips
Colorful sprinkles of autumn flowers

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, nutmeg, milk, cream, Peanut butter

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line 2 baking sheets with parchment paper or silicone mats.

Note

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
Cookie:

In a medium bowl, whisk together the flour, baking powder, and salt until smooth; set aside. In a large bowl, beat the butter, sugar, and nutmeg with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the whole egg, yolk, and vanilla extract; mix until smooth. Reduce the mixer speed to low and beat in the flour mixture until the dough is smooth.

Using a 1.5 tablespoon measuring spoon, drop even portions of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart (about 12 cookies per sheet). Gently roll each piece of dough into a ball and flatten it into a circle about 0.8 cm thick. Bake the cookies, one baking sheet at a time, until golden brown on the bottom, 10 to 11 minutes. Transfer the cookies to a wire rack and let them cool completely. Allow the oven to return to the desired temperature before baking the second batch of cookies.
Glaze:

Meanwhile, combine the powdered sugar, butter, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer). Mix on low speed to combine the ingredients, then increase the speed to medium-high and beat until light, fluffy, and smooth, about 3 minutes. If the frosting is too thick, add as much milk as needed to make it spreadable.
Spread about 2 teaspoons of icing on each cookie. Top each cookie with a corn flake, off-center, pointed end facing out. Add sprinkles and chocolate chips to create a cornucopia of sprinkles. Store any remaining cookies in a tightly sealed container at room temperature.