These cookies have that melt-in-your-mouth texture thanks to butter and sugar creamed just right. The dough is sturdy enough to hold its shape for cut-out cookies but still stays soft after baking—ideal for decorating with royal icing or buttercream.
🛒 What You’ll Need
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract (or 1 tsp vanilla + ½ tsp almond extract for more flavor)
- 2 tbsp milk
- Royal icing or buttercream (for decorating)
- Food coloring in fall shades (orange, yellow, red, brown, green)
👩🍳 Pro Tips
- Chill the dough for at least 1 hour to help cookies keep their shape.
- Don’t overbake—edges should just start turning golden for a soft cookie.
- Roll dough between parchment paper to avoid sticking and extra flour.
- Use gel food coloring for vibrant icing without thinning it.
- Let decorated cookies dry overnight if using royal icing.
🧰 Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups & spoons
- Rolling pin
- Parchment paper
- Cookie cutters (turkey, pumpkin, leaf, acorn shapes)
- Baking sheets
- Cooling rack
- Piping bags & tips for icing
🔄 Substitutions & Variations
- Spiced version: Add 1 tsp cinnamon + ½ tsp nutmeg to the dough.
- Maple twist: Replace part of the vanilla with maple extract.
- Gluten-free: Use 1:1 gluten-free flour blend.
⏱️ Make Ahead Tips
- Dough can be made up to 3 days ahead and stored in the fridge.
- Baked cookies can be frozen undecorated for up to 2 months.
- Royal icing decorations can be made and dried in advance.
👩🍳 Instructions
Step 1: Make the Dough
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes). Beat in egg and vanilla. Gradually mix in dry ingredients, alternating with milk, until dough comes together.
Step 2: Chill & Roll
Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate at least 1 hour. On a floured or parchment-lined surface, roll dough to ¼-inch thickness.
Step 3: Cut & Bake
Preheat oven to 350°F (175°C). Cut dough with Thanksgiving-themed cookie cutters and place 1 inch apart on lined baking sheets. Bake 8–10 minutes or until edges are lightly golden. Cool completely before decorating.
Step 4: Decorate
Divide icing into bowls and tint with fall colors. Transfer to piping bags and decorate cooled cookies with leaves, feathers, pumpkins, and acorn details. Let icing set before storing.
🧊 Leftovers & Storage
- Store decorated cookies in an airtight container at room temp for up to 1 week.
- Freeze undecorated cookies up to 2 months.
💬 Final Thoughts
These Thanksgiving Sugar Cookies bring a little extra charm to your holiday dessert table. They’re fun to make with kids, pretty enough for gifting, and delicious enough that they’ll disappear quickly! 🦃🍁
If you’d like, I can also give you a “painted” cookie decorating guide so each one looks like a little autumn masterpiece. Would you like me to prepare that?
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