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Individual Gingerbread Cornucopias

Thanksgiving Gingerbread Cornucopias for each one at the dinner table."


Brown Sugar
Baking Soda
Cloves, Cinnamon, Ginger
Ice Cream Sugar Cones
Powdered sugar glaze
2 small white paper doilies
Trail mix, chocolate chips or M&M’s, pumpkin marshmallows
* You can purchase a wonderful trail mix from SAMS CLUB.


Blend until creamy: 1/4 cup butter, 1/2 cup brown sugar
Beat in: 1/2 cup dark molasses
Sift: 3 1/2 cups all purpose flour
Add: 1 teaspoon baking soda, 1/4 teaspoon cloves, 1/2 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon salt
Add the dry ingredients to the butter mixture in about 3 parts, alternately with: 1/4 cup water, Cut a diagonal slice off the tip of ice cream sugar cones.
Roll out dough like a pencil.
Wrap dough around cone and curl up on the end after inserting cut tip.
Bake 350 degrees — approximately 15 minutes
Cool and Glaze (make a medium-thin glaze with powdered sugar, milk, & butter)
Fill with *trail mix, chocolate chips, Fall M&M's and pumpkin marshmallows.
Place on small white paper doilies on dessert dishes.
Use a waffle cone for a larger horn.
Use same dough for gingerbread men.
Use one at each place setting on thanksgiving and add a place card or prayer card (before and after the meal grace.) Printed on orange cardstock.

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Nutritional Information
Per Serving

no nutrition information available