Harvest Corn Cookies


One of the best things about fall is the harvest festivals. My family eagerly awaits their arrival to experience the corn mazes, chili cook-offs, hayrides, and pumpkin patches. We always return with ears of colorful corn to decorate our house. These peanut butter cookies with a honey buttercream frosting look like the real thing and are surprisingly easy to decorate.

Yield: Makes 12 cookies


Things you'll need

  • 4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 ½ teaspoons salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 batch Honey Buttercream
  • 1 ½ teaspoons gold food coloring
  • Candy-coated peanut butter pieces (Reese’s Pieces)


  • Corncob cookie cutter
  • Maple leaf cookie cutter
  • Decorating tips: #10, #366

Let's get started!

  1. In a medium bowl, whisk together the flour, cornstarch and salt.
  2. In a large bowl, with an electric mixer, beat the butter, peanut butter, granulated sugar and brown sugar until light and fluffy, 3 to 5 minutes.
  3. Add the eggs on at a time, beating well after each addition.
  4. Beat in the vanilla.
  5. On low speed, beat in the flour mixture until combined.
  6. Shape the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
  7. Preheat the oven to 350F. Line 3 baking sheets with parchment paper.
  8. On a sheet of parchment, roll out the dough to a ¼ inch thickness. Cut out equal numbers of corncob and maple leaf cookies with the cookie cutters.
  9. Cut the bottoms of the maple leaf cookies with the bottom of the corncob cookie cutter.
  10. Place a corncob cookie into the cut area of a maple leaf cookie and press the seams together. Place the cookies 2 inches apart on the baking sheet.
  11. Freeze the cookies for 15 minutes.
  12. Bake until firm to the touch but not browned at the edges, 10 to 12 minutes.
  13. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

Time to decorate!

  1. Make the Honey Buttercream Frosting. Tint gold and scoop into the separate decorating bags fitted with #10 and #366 tips. Reserve the remaining frosting for refilling the decorating bags as needed.
  2. Outline the corncob of the cookie using the #10 tip, then fill in the center. Arrange the candies on top of the frosting to look like corn kernels.
  3. Using the #366 tip, pipe a cornhusk leaf design on the remaining part of the cookie. Refill the decorating bag as needed.




Written By Rosanna Pansino

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