cornucopia cookies
how to make Thanksgiving cornucopia cookies
- cookie dough (my go-to cookie recipes)
- royal icing
- 1-inch circle cookie or fondant cutter
- food coloring
- 5 decorating bags
- 5 couplers
- assorted decorating tips (sizes “2,” “3,” and “4”)
- rubber bands
- ice cream cones
tips on finding cookie decorating supplies
Find the circle cookie cutter at the craft store, likely as part of a set of circles. (I also used a 1 ¼-inch circle for the pumpkins, but you may use the same 1-inch circle used for the fruit.)
Find cookie decorating supplies.
For food coloring, I suggest Americolor gel pastes (Chocolate Brown, Red, Electric Green, Orange and Egg Yellow).
step one: bake your cookies
Prepare cookie dough according to the recipe. Roll out chilled cookie dough, cut out mini circles (about 6 to 8 for each cone) and bake according to the recipe. NOTE: For pears, pinch the top of the mini circle a bit before baking.
step two: prepare your icing
Make your icing. Prepare royal icing, divide and tint your colors: brown, red, green, yellow and orange. Prepare decorating bags with couplers and tips, fill with your colors and close tightly with rubber bands.
step three: decorate
Decorate your pumpkins and fruit. Decorate apples, pumpkins and pears.
For each, pipe a brown stem with a size “2” tip. Then pipe an apple, pumpkin or pear outline with a size “3” tip in red or yellow, orange and green, respectively, as shown below.
Let set about 15 minutes. Change the tips on the red or yellow, orange and green to size “4” and fill the fruit. With a size “3” tip green, pipe leaves on the apples, if desired. Let the cookies dry well, preferably overnight.
Arrange your cornucopias. Fill an ice cream cone with 6 to 8 cookies and arrange on each plate.
cornucopia cookies
Fun Thanksgiving idea: Cornucopia cookies in ice cream cones
Ingredients
- cookie dough (my go-to cookie recipes)
- royal icing
- 1-inch circle cookie or fondant cutter
- food coloring
- 5 decorating bags
- 5 couplers
- assorted decorating tips (sizes “2,” “3,” and “4”)
- rubber bands
- ice cream cones
Instructions
Prepare cookie dough according to the recipe. Roll out chilled cookie dough, cut out mini circles (about 6 to 8 for each cone) and bake according to the recipe. NOTE: For pears, pinch the top of the mini circle a bit before baking
Make your icing. Prepare royal icing, divide and tint your colors: brown, red, green, yellow and orange. Prepare decorating bags with couplers and tips, fill with your colors and close tightly with rubber bands.
To decorate, pipe a brown stem with a size “2” tip. Then pipe an apple, pumpkin or pear outline with a size “3” tip in red or yellow, orange and green, respectively, as shown below.
Let set about 15 minutes. Change the tips on the red or yellow, orange and green to size “4” and fill the fruit. With a size “3” tip green, pipe leaves on the apples, if desired. Let the cookies dry well, preferably overnight.
Arrange your cornucopias. Fill an ice cream cone with 6 to 8 cookies and arrange on each plate.
Notes
Visit the blog for royal icing and sugar cookie recipes.
Nutrition Information:
Yield:
12 conesServing Size:
1Amount Per Serving: Calories: 70Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 33mgCarbohydrates: 11gFiber: 0gSugar: 8gProtein: 1g
Claire says
I love them!!