Fall Sunflower Cookies
Happy Monday and more importantly, HAPPY FALL, Y’ALL!
I hope you’re all enjoying the start to this new, wonderful season. This past weekend was incredibly busy, full of lots of great food at Music City Eats, time spent with family, and of course, a little {okay, maybe a lot} of football watching! Of course, I also made time to bake, whipping up these Fall Sunflower Cookies.
Today, I am bringing you an adorable AND easy recipe for Fall Sunflower Cookies. I hope you love these as much as I do… I can’t seem to get enough of these sugary treats, and know my friends will love the little burst of fall when I deliver them later today.
- 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
- Bake sugar cookies according to package directions.
- Let cool until room temperature.
- Frost each cookie with a layer of vanilla frosting {you could also make your own frosting, but I like to keep it easy}.
- 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.
- 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.
- Let the frosting set for about 1-2 hours.
- Package in individual cello bags and tie with ribbon, or keep in an air-tight container for up to 3 days.
*What would y’all like to see more of in the coming weeks? Cookies? Muffins? Healthy? Easy? Just let me know, and I will do my best to come up with something yummy! Make it a marvelous Monday!
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