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Classic Thanksgiving Cutout Cookies Easy Iced Recipe

Classic Thanksgiving Cutout Cookies Easy Iced Recipe - featured image
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These classic Thanksgiving cutout cookies feature a buttery, no-spread dough and a glossy royal icing that sets perfectly. Perfect for turkey and pumpkin shapes, they’re a reliable, crowd-pleasing treat for holiday gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg + 1 egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 4 cups (480g) powdered sugar, sifted if lumpy
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • ½ teaspoon vanilla extract (optional)
  • Gel food coloring (orange, yellow, red, brown, green)
  • Optional: edible glitter, sanding sugar, candy corn, chocolate chips, mini M&Ms

Instructions

  1. Make the cookie dough: In a stand mixer or large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add egg, egg yolk, and vanilla extract; beat until combined.
  2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture on low speed, mixing just until dough comes together.
  3. Divide dough in half, flatten each into a 1-inch thick disk, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. Lightly flour work surface and rolling pin. Roll one dough disk to ¼-inch thickness. Cut into turkey and pumpkin shapes using floured cookie cutters. Transfer to prepared baking sheets, spacing 1 inch apart.
  6. Bake for 8-10 minutes, rotating pans halfway through, until edges are just barely golden. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  7. Make royal icing: In a stand mixer bowl, combine powdered sugar and meringue powder. Add 5 tablespoons warm water and vanilla extract. Beat on low until combined, then on medium-high for 4-5 minutes until thick, glossy, and holding stiff peaks.
  8. Divide icing into bowls for each color. Add gel food coloring. For flood consistency, add water a few drops at a time until icing ribbons off spoon and smooths out within 10-15 seconds. For piping details, keep icing thicker.
  9. Decorate: Fit piping bags with small round tips or snip corner of zip-top bag. Outline each cookie with thicker icing, then fill with flood icing. Use toothpick to spread and pop bubbles. Let base color dry 30 minutes before adding details.
  10. Let decorated cookies sit at room temperature, uncovered, for 4-6 hours or overnight until icing is fully set.

Notes

Chill dough thoroughly to prevent spreading. Do not overbake; cookies should be just set at edges. Royal icing consistency is key: use the 10-second rule for flood icing. Let icing dry completely before stacking or storing. Store in airtight container at room temperature for up to 5-7 days.

Nutrition

Keywords: Thanksgiving cookies, cutout cookies, sugar cookies, royal icing, turkey cookies, pumpkin cookies, holiday baking

Find it online: https://ovenmila.com/classic-thanksgiving-cutout-cookies-easy-iced-recipe/