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Best Kid-Approved Iced Thanksgiving Cookie Cutouts

Thanksgiving cookie cutouts - featured image
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These buttery, tender sugar cookies hold their shape perfectly and are topped with a simple, foolproof icing. Perfect for making with kids, they capture the joy of Thanksgiving baking with every lopsided smile and purple turkey.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure preferred)
  • 1/2 teaspoon almond extract (optional)
  • 2 1/2 cups (312g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups (240g) powdered sugar, sifted
  • 3–4 tablespoons milk (whole milk preferred)
  • 1/2 teaspoon vanilla extract
  • Food coloring (gel preferred)

Instructions

  1. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes with a hand mixer or 2 minutes with a stand mixer. Scrape down the sides once.
  2. Add the egg, vanilla extract, and almond extract (if using), and beat until combined. The mixture may look slightly curdled.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky.
  4. Divide the dough into two disks, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes (1 hour is better).
  5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. On a lightly floured surface, roll one disk of dough to about 1/4-inch thickness. Cut out shapes using turkey and pumpkin cookie cutters, re-rolling scraps once.
  7. Place cutouts on prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 8-10 minutes, rotating the pans halfway through. Cookies should be set around the edges but still pale on top.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk, and the vanilla extract. Add the fourth tablespoon only if too thick. Divide icing into small bowls and tint with gel food coloring.
  11. Spoon icing into piping bags or zip-top bags. Snip a tiny corner off each bag. Decorate cookies as desired.
  12. Let icing set for at least 1 hour before stacking or serving (or refrigerate for 20 minutes).

Notes

Chilling the dough is essential to prevent spreading. Do not overwork the dough. Cool cookies completely before icing. For dairy-free, use vegan butter; for gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. Icing can be stored in the fridge for up to a week.

Nutrition

Keywords: Thanksgiving cookies, sugar cookies, cutout cookies, kid-friendly, iced cookies, turkey cookies, pumpkin cookies, fall baking

Find it online: https://cookluma.com/best-kid-approved-iced-thanksgiving-cookie-cutouts/