Thanksgiving Sugar Cookies

The first cutout that starts to lose its shape usually does it while you’re moving it from the counter to the baking sheet. With these Thanksgiving Sugar Cookies, I chill the dough before rolling, then give the cut shapes another short rest on the sheets. That second chill helps the edges stay defined instead of spreading into soft, rounded outlines in the oven.

The dough is buttery but sturdy enough to roll between parchment, so there’s no need to add flour to the counter and risk making the cookies tough. I roll it to an even thickness, reroll the scraps as needed, and watch for edges that are set and just beginning to turn golden. Once the cookies cool completely, glossy royal icing gives each leaf, pumpkin, or turkey a clean place for fall color. They’re tender, neat-edged cookies with a smooth finish that sets firm.

Why These Cutouts Get Chilled Twice

Chilling the dough disk and chilling the cutouts solve two different problems. The first rest firms the butter after mixing, making the dough easier to roll without pushing it into a sticky, uneven sheet. It also gives the flour time to hydrate, so the dough feels more cohesive instead of sandy around the edges.

Rolling and cutting warm the dough again. The second rest firms the butter in each shape just before baking, helping a narrow stem or scalloped edge hold its outline. Don’t skip that pause just because the dough felt cold when you started rolling; the cutouts have been handled and warmed by the time they’re on the baking sheets. Keeping the dough between parchment also means you can lift and reposition it without stretching the shapes. Those small choices are what make the finished cookies look like the cutters you chose.

What Gives the Cookies Their Tender Bite and the Icing Its Finish

• All-purpose flour — It gives the cutouts enough structure to keep their shape while still baking up tender. Spoon and level it rather than packing the cup; too much flour makes the dough dry and harder to roll. For a gluten-free batch, use a cup-for-cup gluten-free baking blend that includes xanthan gum, as described in the variation below.
• Unsalted butter — Butter brings the flavor and helps create a soft, workable dough. Use softened butter that yields when pressed but isn’t shiny or melting; an inexpensive grocery-store butter works well here. Salted butter changes the balance, so unsalted is the better choice for this measured dough.
• Egg and vanilla — The room-temperature egg blends smoothly into the creamed butter and sugar, while vanilla rounds out the simple cookie flavor. A good-quality vanilla is noticeable in a plain sugar cookie, but a standard extract is perfectly suitable. Vanilla bean paste can replace the extract in the same amount if that’s what you have; it adds visible flecks.
• Powdered sugar and meringue powder — Powdered sugar keeps the royal icing smooth, and meringue powder helps it beat into a thick icing that sets firm. Don’t swap in regular granulated sugar or leave out the meringue powder; neither gives this icing the same smooth, pipeable finish. Gel color is concentrated, so it tints the icing without adding much liquid.

From Soft Dough to Clean, Decorated Cutouts

Cream the Butter and Sugar Until Fluffy

Whisk the flour, baking powder, and salt in a medium bowl first. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2 to 3 minutes, until the mixture looks light and fluffy. Beat in the room-temperature egg and vanilla until combined. Mix in the flour mixture on low speed only until a soft dough forms; stop when the last dry patches disappear so the cookies don’t turn tough.

Chill, Roll, and Cut Without Stretching the Shapes

Divide the dough in half, shape each piece into a disk, wrap, and refrigerate for at least 1 hour. Heat the oven to 350°F and line two baking sheets with parchment paper. Roll each disk between sheets of parchment to 1/4-inch thickness, then cut the Thanksgiving shapes and arrange them on the prepared sheets. Reroll the scraps as needed, and keep the cutouts’ edges intact as you transfer them.

Give the Cutouts a Brief Rest, Then Bake

Refrigerate the cutouts on their baking sheets for 10 minutes before they go into the oven. Bake for 9 to 11 minutes, switching the sheets between racks and rotating them front to back halfway through. Look for edges that are set and just beginning to turn golden; don’t wait for the tops to take on much color. Let the cookies cool on the baking sheets for 5 minutes, then move them to a wire rack to cool completely.

Beat and Color the Royal Icing

Beat the powdered sugar, meringue powder, and warm water in a large bowl on low speed until combined. Raise the speed to medium-high and beat for 5 minutes, until the icing is thick and glossy. Divide it among small bowls and tint each with gel food coloring in fall shades. Pipe or spread the icing onto fully cooled cookies, then leave them uncovered until the icing is firm.

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Thanksgiving Sugar Cookies

Thanksgiving sugar cookies are rolled, cut into festive shapes, and finished with glossy royal icing in fall colors. Chilling the dough helps the cutouts hold their shape as they bake.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

chilling and icing setting 7 hours hrs 10 minutes mins

Total Time 7 hours hrs 50 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 245

Ingredients Equipment Method Notes

Ingredients

  

For the cookies

• 3 cups all-purpose flour
• 0.5 tsp baking powder
• 0.5 tsp salt
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 egg large, at room temperature
• 2 tsp vanilla extract

For the royal icing

• 4 cups powdered sugar
• 3 tbsp meringue powder
• 6 tbsp water warm
• gel food coloring fall colors, as needed

Equipment

• 1 electric mixer
• 2 baking sheets

Method

 

Make the cookies

1. Whisk the flour, baking powder, and salt together in a medium bowl.
2. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy.
3. Beat in the egg and vanilla until combined.
4. Mix in the flour mixture on low speed just until a soft dough forms.
5. Divide the dough in half and shape each half into a disk.
6. Wrap the disks and refrigerate for at least 1 hour.
7. Heat the oven to 350°F and line two baking sheets with parchment paper.
8. Roll each disk between sheets of parchment to 1/4-inch thickness.
9. Cut the dough into Thanksgiving shapes and arrange the cookies on the prepared baking sheets.
10. Reroll the scraps as needed.
11. Refrigerate the cutouts on the baking sheets for 10 minutes.
12. Bake for 9 to 11 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are set and just beginning to turn golden.
13. Let the cookies cool on the baking sheets for 5 minutes.
14. Transfer the cookies to a wire rack and cool completely.

Make the royal icing

1. Beat the powdered sugar, meringue powder, and warm water in a large bowl on low speed until combined.
2. Beat on medium-high for 5 minutes, until thick and glossy.
3. Divide the icing among small bowls and tint with gel food coloring in fall colors, as needed.
4. Pipe or spread the icing onto the cooled cookies.
5. Let stand uncovered for at least 6 hours, until the icing is firm.

Notes

For clean edges, keep the dough chilled while working with each disk. Store the iced cookies in an airtight container at room temperature for up to 5 days; freeze undecorated cookies for up to 2 months. For a gluten-free option, use a 1:1 gluten-free baking flour blend.