Print

Perfect Iced Turkey Sugar Cookies: Easy Thanksgiving Treats

iced turkey sugar cookies - featured image
Print Recipe

These iced turkey sugar cookies are the perfect Thanksgiving treat—fun to decorate, sturdy enough for little hands, and soft-baked with a hint of almond that makes them taste like something special. They’re not just cookies; they’re little edible memories waiting to happen.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • ½ teaspoon vanilla extract
  • Gel food coloring (brown, orange, red, yellow, green)
  • Edible candy eyes (optional)
  • Orange and red sprinkles (optional)

Instructions

  1. Make the Cookie Dough: In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a stand mixer, beat softened butter and sugar on medium speed until light and fluffy (about 3 minutes). Scrape down sides, then add egg, vanilla extract, and almond extract. Beat until combined (about 30 seconds). With mixer on low, gradually add dry ingredients. Mix just until dough comes together. Turn out onto a lightly floured surface, divide in half, flatten each half into a disc, wrap in p…
  2. Roll and Cut: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Take one disc of dough out of fridge and let sit for 5 minutes. On a lightly floured surface, roll dough to about ¼-inch thickness. Cut out turkey shapes and transfer to prepared baking sheets, spacing about 2 inches apart. Chill the baking sheet in the fridge for 15-20 minutes before baking.
  3. Bake: Bake chilled cookies for 10-12 minutes, rotating pan halfway through. Edges should be just barely golden. Let sit on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  4. Make the Royal Icing: In a stand mixer bowl, combine sifted powdered sugar and meringue powder. Add 5 tablespoons warm water and vanilla extract. Beat on low until combined, then increase to medium-high and beat for 5-7 minutes until thick and glossy with stiff peaks. Divide icing into small bowls and color each with gel food coloring.
  5. Decorate: Fill piping bags with colored icings. Outline turkey body with brown or white icing using a #2 tip. Let dry for 5 minutes. Thin some icing with water to ‘flood’ consistency (flows like honey). Fill in body with thinned icing, using a toothpick to spread into corners. For feathers, pipe small arcs or teardrop shapes in alternating colors. Add candy eyes while icing is wet, pipe orange triangle for beak and red squiggle for wattle. Let cookies dry completely (at least 4 hours or overnigh…

Notes

Don’t overwork the dough. Chill the cut cookies before baking to prevent spreading. For icing consistency: outline icing should have stiff peaks, flood icing should flow like thick cream (drag a knife through—line should disappear in about 10 seconds). Keep a damp paper towel over bowls of icing not in use to prevent drying. Cookies are best within 24 hours of decorating. Store in airtight container at room temperature for up to 1 week. Freeze undecorated baked cookies for up to 3 months.

Nutrition

Keywords: turkey cookies, sugar cookies, Thanksgiving cookies, iced cookies, royal icing cookies, holiday baking, easy Thanksgiving treats

Find it online: https://cookluma.com/perfect-iced-turkey-sugar-cookies-easy-thanksgiving-treats/