Name: Thanksgiving Decorated Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 100 min
Ingredients: 1 cup butter; 1 cup sugar; 1 egg; 2 tsp vanilla; ½ tsp almond; 2¾ cups flour; ½ tsp baking powder; 3 cups powdered sugar; 2 egg whites; Food coloring; Optional: Sprinkles; Suggested Pairings: Cocoa (milk)

Introduction

Table of Contents

Thanksgiving Decorated Cookies are a festive, buttery treat, perfect for holiday parties, gifts, or dessert tables. This classic sugar cookie recipe, featuring vanilla-almond dough and royal icing, delivers crisp edges with soft centers ideal for decorating. Presented on a white ceramic platter, optionally garnished with edible gold and fall sprinkles, these Thanksgiving Decorated Cookies offer a charming, appetizing aesthetic that elevates any celebration. This recipe provides a simple oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to cookie that brings creative, crowd-pleasing charm to any occasion.

Ingredients

For the Thanksgiving Cookies:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
½ tsp almond extract
2¾ cups all-purpose flour
½ tsp baking powder
½ tsp kosher salt

For the Royal Icing:

3 cups powdered sugar, sifted
2 large egg whites
1 tsp lemon juice
Gel food coloring (brown, orange, red, yellow)

Serving:

Optional: Edible gold dust, fall sprinkles
Suggested Accompaniments: Hot cocoa, coffee
Suggested Pairings: Milk, spiced tea
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Stand mixer, turkey/pumpkin/leaf cutters, piping bags

Step-by-Step Process

Cream Butter and Sugar: In a stand mixer with paddle, beat softened butter and sugar on medium 2–3 minutes until pale and fluffy. Scrape bowl once. This aerates the dough for a tender texture.
Add Egg and Extracts: Add egg, vanilla, and almond extract. Beat 1 minute until fully incorporated. The extracts give a signature flavor—almond adds warmth, perfect for fall.
Whisk Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. This distributes the leavening evenly.
Combine Dough: With mixer on low, add dry ingredients in two batches. Mix only until dough forms—overmixing toughens cookies. Dough should be smooth and slightly tacky.
Chill Dough: Divide the dough in half. Flatten into discs, wrap in plastic. Chill 1 hour (or up to 2 days). Cold dough holds shape during cutting and baking.
Roll and Cut: Preheat oven to 350°F. Line sheets with parchment. Roll chilled dough on a lightly floured surface to ¼-inch thick. Dip cutters (turkey, pumpkin, leaf) in flour. Cut shapes, re-rolling scraps once. Space 1 inch apart on sheets.
Bake to Pale Golden: Bake 8–10 minutes. Rotate sheets halfway. Cookies are done when edges are just set and centers look dry—do not brown. They firm as they cool. Overbaking makes them hard.
Cool completely: Cool on sheets for 5 minutes, then transfer to a rack. Decorating warm cookies melts the icing.
Make Royal Icing: In a clean mixer bowl, beat egg whites and lemon juice on low until frothy. Add powdered sugar gradually. Beat on medium-high 5–7 minutes until glossy, stiff peaks form. Divide into bowls; tint with gel colors. Thin with water (½ tsp at a time) for flood consistency.
Decorate: Fit piping bags with #2 tips. Outline cookies with stiff icing. Flood centers with thinner icing. Use a toothpick to spread and pop bubbles. Add details (feathers, stems) while wet. Dry 2–4 hours. Dust with gold; add sprinkles. Serve on a white ceramic platter.

Tips for Better Thanksgiving Decorated Cookies

Chill the dough for 1 hour—prevents spreading
Roll ¼-inch thick for sturdy decorating
Bake until just set—no browning
Use gel colors—liquid dilutes icing
Presented on a white ceramic platter to showcase the fall palette
Make the dough 2 days ahead
Freeze-baked cookies up to 1 month
Enhance aesthetic: pipe “Give Thanks” on rounds

Variations and Customization

Pumpkin Spice Cookies: Add 1 tsp pumpkin spice to the dough.
Maple Cookies: Replace almond extract with maple.
Chocolate Turkeys: Dip half in melted chocolate.
Gluten-Free: Use 1:1 GF flour blend.
Vegan: Use plant butter, flax egg, and meringue powder icing.
Mini Cookies: Use 1½-inch cutters; bake 6–8 min.
Gingerbread Style, Thanksgiving: Add molasses + ginger.
Stained Glass: Fill cutouts with crushed candy.

Storage and Serving Tips

Store decorated cookies in an airtight container at room temperature up to 1 week.
Layer with parchment to prevent sticking.
Freeze undecorated cookies up to 2 months; thaw and decorate.
Serve at room temperature for the best flavor.
Pair with milk or spiced tea to complement the sweetness.
Presented on a white ceramic platter with garnishes for a festive, elegant charm.

Nutritional Information

Based on 24 servings (1 cookie each):

Calories: 180 kcal
Total Fat: 8g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 55mg
Total Carbohydrates: 26g
Dietary Fiber: 0g
Sugars: 17g
Protein: 2g
Vitamin A: 6% Daily Value
Vitamin C: 0% Daily Value
Calcium: 2% Daily Value
Iron: 4% Daily Value

Note: Values with icing (chocolate or mini versions vary). High in creativity.

Conclusion

This Thanksgiving Decorated Cookies recipe delivers festive, buttery canvases for holiday artistry. It transforms simple dough into edible autumn icons. Its chill-and-cut method and creative presentation make it a go-to. The crisp edges and sweet icing delight every bite. It’s sure to be a cherished recipe, loved for its celebratory, crowd-pleasing charm.