Acorn Cookies

These acorn cookies are the ultimate Fall cookie!! They are naturally colored with cocoa powder and bake up deliciously soft and chewy.

How to Make These Acorn Cookies

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible!

Step 1: Make the Cookie Dough

The first step is to make the cookie dough following the recipe card at the bottom of this post.

In a large bowl, beat the butter and cream cheese on medium speed with a hand mixer or whisk attachment until smooth.

Next, add the granulated sugar and mix at a medium-high speed for a couple of minutes until the mixture becomes lighter in color.

Then, mix in the egg yolk and vanilla bean paste or vanilla extract. Mix on a medium speed until incorporated.

Next, add the flour, 1 Tbsp of cocoa powder (save the remaining Tbsp for later in the process), cornstarch, fine salt, and baking powder, and mix on a low speed until it is JUST incorporated.

Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly mixed together.

Step 2: Color and Chill the Dough

At this point, the dough should still be pretty sticky and should be a light brown color.

Scoop half of the dough onto a large piece of plastic wrap and flatten the dough out into a rectangle that’s about 1/3 inch thick (this makes it easier to scoop from later). Wrap the dough tightly and set aside.

Mix the remaining 1 Tbsp of cocoa powder into the remaining dough on a low speed until combined, then flatten out the dough on a piece of plastic wrap and wrap tightly.

Step 3: Scoop and Shape the Cookie Dough

Chill both portions of dough in the fridge for about 30 minutes, in the freezer for 10 minutes, or in the fridge overnight.

Preheat the oven to 350°F/175°C right before you start shaping the cookies, and line two large baking sheets with silicone baking mats or parchment paper.

It will take a bit of time to shape all the cookies, and that should give your oven enough time to fully preheat. Set aside.

Unwrap each portion of cookie dough so that it’s sitting on top of the plastic wrap. Use a teaspoon measure to scoop the light brown dough, then use your hands to roll the dough into the shape of an acorn (mine were just shy of 1 inch long). I rolled the dough into a ball, then pinched one side to give it a bit of a point.

Then use the same teaspoon measure to scoop the dark brown dough, and shape it to look like the top of an acorn. Place this against the top of the light brown dough, and gently press it down so that they stick together.

I like to add a little dimension to the top of the acorn with a small round cutter, but this is optional! You can use a small spoon or score it with a paring knife.

Then, use about 1/4 tsp of the dark brown dough to create a stem. Press it into the top of the acorn to make sure it will stick to the cookie once it’s baked.

Repeat with the remaining dough. Place the cookies about 1 inch apart on the prepared baking sheets (they don’t spread much).

If the dough starts to get too soft or sticky to shape, pop it back in the fridge to let it firm up for a bit.

Step 4: Bake the Acorn-Shaped Cookies

Chill the cookies (pan and all) one more time in the fridge for 15 minutes or the freezer for 5 minutes to help them keep their shape as they bake.

Bake one sheet of cookies at a time. Bake for 13-15 minutes on the middle rack of your oven. Rotate the pan halfway through to help them bake more evenly.

Keep a close eye on the cookies and be sure to pull them out before the edges start to brown.

I like to poke one of the cookies to test for doneness. The outside should be slightly firm, like it has a soft crust. It’s ok if it’s still a little bit soft, but it should not be soft like dough, and you shouldn’t leave a big fingerprint.

When in doubt, err on the side of undercooking! The cookies will continue to firm up on the pan as they cool.

Let the baked cookies cool fully on the pan, then enjoy!

Substitutions and Swaps: Acorn Cookies

Now that we’ve covered how to make these cookies, let’s talk about the ingredients!

This recipe uses quite a few ingredients, and I know you might not have them all on hand.

Or if you have food allergies or restrictions, I’ve got you covered. Below are some swaps and substitutions that you can make.

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
• Cream Cheese – Full-fat cream cheese that comes in a block works best.
• Granulated Sugar –  I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cookies.
• Egg Yolk– If you have an egg allergy, try using half of a flaxseed egg or a vegan egg replacer like this one made by Bob’s Red Mill.
• All-purpose flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend if needed.
• Cocoa Powder – I like to use the Hershey’s brand of unsweetened baking cocoa powder, but any type will work. You can also use dark or Dutch-processed cocoa powder if you prefer.
• Cornstarch – Cornstarch helps give these cookies a soft texture! If you don’t have any on hand, it can be omitted, but your cookies won’t bake up as soft.

Making These Acorn Cookies in Advance and Storage Tips

You can store these cookies in an airtight container for up to 5 days at room temperature or for up to a month in the freezer.

This cookie dough can also be frozen for up to 1 month if wrapped tightly in plastic wrap and stored in an airtight container.

I like to move the cookie dough to the fridge the night before I plan to shape and bake it.

How Many Cookies Does This Recipe Make?

This recipe can be used to make about 48 little acorn cookies, using a 1 tsp measure for the bottom and top of the acorn.

This recipe can be doubled to increase the yield if needed. You can use 1 whole egg in place of the egg yolk if you double the recipe.

Tips for Making the Best Acorn Cookies

• Really cream together the butter, cream cheese, and granulated sugar. It helps incorporate air into the dough, which makes tender, soft cookies.
• Take the time to chill the cookie dough. It helps prevent the cookies from spreading while they bake and helps them bake up with a soft texture.
• Don’t overbake the cookies. Err on the side of underbaking your cookies, and remember that the cookies continue to bake for a few minutes once they’re out of the oven.

Let Me Know What You Think!

If you try this recipe for acorn cookies, I’d love to hear what you think! Please leave a rating and let me know your thoughts by sharing a comment.

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