Acorn Cookies: A Delightful Fall Cookie Recipe
These soft and chewy Acorn Cookies are the perfect fall treat, naturally tinted with cocoa powder to mimic real acorns. Featuring a combination of cream cheese and butter for a tender crumb, these cookies are shaped by hand into charming acorn shapes, making them as delightful to look at as they are to eat.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 14 minutes
- Yield: 48 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Acorn Cookies
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
- 1/4 cup or 2 oz. full fat cream cheese, room temperature (56g)
- 1 cup granulated sugar (200g)
- 1 large egg yolk (20g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
- 2 cups all-purpose flour (260g)
- 2 Tbsp cocoa powder, divided (15g) (1 Tbsp to color the entire dough, 1 Tbsp added later for the darker dough)
- 2 tsp cornstarch (5g)
- 1/2 tsp fine salt
- 1/4 tsp baking powder
Instructions
- Prepare the dough base: In a large bowl or stand mixer bowl, beat 1/2 cup unsalted butter and 1/4 cup cream cheese on medium speed with a hand mixer until smooth and combined.
- Add sugar and lighten mixture: Beat in 1 cup granulated sugar on medium-high speed for several minutes until the mixture becomes lighter in color and fluffy.
- Incorporate egg yolk and vanilla: Add 1 large egg yolk and 1 tsp vanilla extract or vanilla bean paste. Mix on medium speed until fully incorporated, scraping the bowl sides and bottom as needed.
- Add dry ingredients: To the butter mixture, add 2 cups all-purpose flour, 1 Tbsp cocoa powder (reserving 1 Tbsp for later), 2 tsp cornstarch, 1/2 tsp fine salt, and 1/4 tsp baking powder. Mix on low speed until just combined; the dough will be a pale brown color.
- Divide and chill dough: Scoop half the dough onto plastic wrap and flatten into a rectangle about 1/3 inch thick. Wrap tightly and set aside. Mix remaining 1 Tbsp cocoa powder into the other half of dough on low speed until evenly combined, then flatten and wrap in plastic wrap. Chill both dough portions in the fridge for about 30 minutes (or longer if preferred).
- Preheat oven and prepare baking sheets: When ready to bake, preheat the oven to 350°F (175°C) and line two large baking sheets with silicone mats or parchment paper.
- Shape acorn cookies: Unwrap each dough portion. Use a teaspoon to scoop the light brown dough, shaping it into an acorn body roughly 1 inch long by rolling into a ball and pinching one side to create a pointed end. Then scoop the dark brown dough and shape it as the acorn cap, pressing it onto the top of the light brown dough gently to adhere. Use about 1/4 teaspoon of dark dough to form a stem on top, pressing it firmly. Optionally add texture or details on the cap using a small round cutter or knife.
- Place shaped cookies on baking sheets: Arrange cookies about 1 inch apart. If dough softens, chill it briefly before continuing. Once all cookies are shaped, chill the cookie trays in the fridge for 15 minutes or freezer for 5 minutes to help maintain shape during baking.
- Bake the cookies: Bake one sheet at a time in the middle rack for 13 to 15 minutes, rotating halfway through for even baking. Remove when edges are set and cookies have a soft crust but remain slightly soft in the center. Avoid overbaking to keep them chewy.
- Cool and serve: Allow cookies to fully cool on the baking sheet before serving. Enjoy these adorable and delicious fall-themed treats!
Notes
- The dough can be refrigerated overnight to develop flavor and improve handling.
- Use gel food coloring if you want a warmer brown color, adding a few drops before chilling.
- Cookies do not spread much in the oven, so spacing them about 1 inch apart is sufficient.
- Watch cookies closely during baking to prevent overbaking; they firm up as they cool.
- If dough becomes too sticky while shaping, chill briefly to make it easier to handle.
