Nov 22, 2011

Thanksgiving Corn Husk Cookie Recipe with Wrigley

By: Amy Atlas, in Amy's Latest, Recipes

Hello everyone.  Thanksgiving is just two days away and I thought I’d share a really fun recipe that we created with Wrigley.  We’ve partnered with Wrigley to show candy fans, party stylists, and DIY’ers everywhere how Wrigley gum and candy can be used in many other fun or delicious ways. While Wrigley’s products are consumed by people around the world, there are many alternative uses including entertaining, decorating, and more. Using candy to add a pop of color or as an unexpected design element can add an interesting spark to your party! I’ve always been inspired by the unique shapes, colors, textures and sizes of candy—there are SO many types to get ideas from.  Creating candy projects at home is something anyone can enjoy—the best part is, you don’t have to be a professional– I always tell people that even the simplest creations can liven up your home or party!  I’m excited to create new recipes using many of Wrigley’s classic products and newest innovations.  In the meantime, please find the Corn Husk Cookie recipe pictured above so you can make these fun cookies for Thanksgiving!

We’re developing more recipes with Wrigley and will have more to share mid-December!  What fun things have you made using Wrigley candy?  If you have, please feel free to share with us!

Corn Husk Cookies

Makes 6-8 corn husk cookies (*recipe contains edible ingredients and chewing gum)


1 package store-bought sugar cookie dough
½ cup flour
2 cups powdered sugar
4 Tbsp milk
6-8 lollipop sticks, 4 inches long
Corn stencil (included)
56 sticks of 5® Vortex™ gum (can use 4 15-ct packs)
160 yellow (lemon) Skittles® Original Flavor pieces (approx. 20 per cookie)
64 orange (orange) Skittles Original Flavor pieces (approx. 8 per cookie)
24 purple (grape) Skittles Original Flavor pieces (approx. 3 per cookie)
24 peach (Mango Lemonade Blast) Skittles® Blenders™ (approx. 3 per cookie)


1. Preheat oven according to directions on sugar cookie dough package.

2. Roll out chilled dough on a floured surface to about ¼” thickness.  With a knife, cut out corn husk shape using our corn husk stencil. Repeat to create 6-8 corn husks.

3. Place cookie dough on baking sheet and insert one lollipop stick at the bottom end of each corn husk, about 1/3 of the length of the husk.  Repeat with remaining dough.

4. Bake cookies according to directions; let the cookies cool completely.

5. For the icing: in a bowl, mix powdered sugar and milk mixture thoroughly to form a smooth texture.  Once cookies are cooled, frost a thin coat of icing, enough to hold the Skittles in place.  (You can also use store bought royal icing instead of the milk/powdered sugar mix.)

6. Arrange Skittles to create the kernels of corn on the cookie leaving the bottom section (approximately 1 inch) exposed for the husk, using approximately 30 Skittles pieces per cookie.  Allow frosting to dry completely to set Skittles in place.

7. Use seven sticks (per cookie) of 5 Vortex gum and cut into curved triangular shapes to resemble the husk of a corn. Place them onto bottom of cookie in a layered fashion, adhering with icing.  Wrap the ends of the pieces behind the cookie- adhere with more icing if needed.  Allow frosting to cool completely before serving.

*If desired, create a colorful vessel to display the cookies: Arrange cookies in a vessel (vase, bowl, etc.) using Styrofoam in the center to hold up the lollipop stick.  Once sticks are inserted in Styrofoam, cover foam with Skittles to look like dirt.

**Amy Atlas is a compensated spokesperson for Wrigley.

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