Ingredients
Equipment
Method
Make the dough
- Whisk the flour, baking powder, and salt together in a medium bowl.
- Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla until combined, then mix in the flour mixture on low speed just until a soft dough forms.
- Divide the dough in half, flatten each half into a disk, wrap, and refrigerate for 1 hour.
Shape and bake
- Heat the oven to 350°F and line an 18x13-inch baking sheet with parchment paper.
- Working with one disk at a time, portion the dough into 12 equal pieces, about 2 tablespoons each, and roll each into a 5-inch rope, tapering one end.
- Curve each rope into a shallow J shape to form a cornucopia, leaving the wide end open, and arrange 12 cookies on the baking sheet; refrigerate the remaining dough while the first batch bakes.
- Bake for 10 to 13 minutes, until the edges are lightly golden, then cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely; repeat with the remaining dough.
Fill the cookies
- Divide the candy corn among the cooled cookies, arranging it in and just outside each open end.
Notes
Keep the dough chilled while shaping each batch so the ropes hold their shape. Store cookies in an airtight container at room temperature for up to 5 days; they can be frozen for up to 2 months. For a dairy-free option, replace the butter with a dairy-free baking butter.