Fall Sunflower Cookies

Well y’all, FALL is finally in full swing!! This past weekend was the perfect way to kickoff the season, and I spent it wining and dining at Music City Eats, watching football with family and friends, and baking in what free time I could find.

Fall Sunflower Cookies

Thanks to G’s bright idea, we came up with these Fall Sunflower Cookies – super easy, absolutely adorable, and tasty, too! He’s such a good brainstormer, and usually my best ideas are kudos to him :) I knew I wanted to create something with candy corn, but wasn’t sure about actually baking with it… Would it melt? Burn? Who knows!

Sunflower Cookies

Instead, these sunflower cookies are adorned with candy corn and mini chocolate chips, and sit atop a sugar cookie base. I think it’s the perfect combination, and a beautiful fall dessert. From lunches to after school snacks, parties to girl scout treats, I hope these fall cookies will sweeten up your day!

Sunflower Cookies

Fall Sunflower Cookies

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 24

Serving Size: 1 cookie

Ingredients

  • 1 package Pillsbury “break-n-bake” Sugar Cookies {refrigerated}
  • 1 tub of Vanilla Frosting
  • 1 bag of Mini Chocolate Chips
  • 1 bag of Candy Corn

Instructions

  1. Bake sugar cookies according to package directions.
  2. Let cool until room temperature.
  3. Frost each cookie with a layer of vanilla frosting {you could also make your own frosting, but I like to keep it easy}.
  4. Place individual candy corn pieces in a circle around the outside of the cookie, with the pointy end toward the center. Repeat this until you have an entire ring around the cookie. These make up the flower petals.
  5. Place mini chocolate chips in the center of the candy corn circle, to serve as the center of the flower. Really press them into the icing to ensure they don’t fall out- you might even need a few layers.
  6. Let the frosting set for about 1-2 hours.
  7. Package in individual cello bags and tie with ribbon, or keep in an air-tight container for up to 3 days.
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