Print

Best Easy Iced Thanksgiving Cookie Cutouts

Best Easy Iced Thanksgiving Cookie Cutouts - featured image
Print Recipe

These thick, soft sugar cookies are topped with a simple, glossy glaze that hardens with a beautiful crackly sheen. Perfect for Thanksgiving, they are foolproof, make-ahead friendly, and a total crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 2 oz (60g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups (240g) powdered sugar, sifted if lumpy
  • 3–4 tablespoons (45-60ml) milk (whole milk preferred)
  • 2 tablespoons (30ml) light corn syrup
  • ½ teaspoon vanilla extract
  • Food coloring (gel or liquid, e.g., orange, yellow, brown)

Instructions

  1. Cream the butter and cream cheese: In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl.
  2. Add sugar and egg: Add the granulated sugar and beat until light and airy, about 3 minutes. Add the egg and vanilla extract, and mix until just combined. Don’t overmix.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, mixing on low speed until a soft dough forms. It will look a little shaggy.
  4. Chill the dough: Divide the dough into two discs, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
  5. Preheat and roll: Preheat your oven to 350°F (175°C). Lightly flour your work surface and rolling pin. Roll one disc of dough to about ¼-inch (6mm) thickness.
  6. Cut the shapes: Cut out your shapes and place them on a parchment-lined baking sheet, spacing them about 1 inch apart.
  7. Bake: Bake for 8-10 minutes, or until the edges are just barely golden brown. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the glaze: In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk, corn syrup, and vanilla extract. It should be thick but slightly runny—like honey. Adjust consistency with additional milk or powdered sugar as needed.
  9. Ice the cookies: Divide the glaze into small bowls and tint with food coloring. Hold a cookie by the edge and spoon a small amount of glaze onto the center. Gently tilt the cookie or use the back of a spoon to spread it to the edges. Place on a wire rack to set for 1-2 hours until the glaze hardens into a shiny, crackly shell.

Notes

The dough can be made up to 3 days ahead and refrigerated. Baked, un-iced cookies can be frozen for up to 3 months. For best results, do not skip chilling the dough. The corn syrup is essential for a glossy, crackly icing finish.

Nutrition

Keywords: Thanksgiving cookies, sugar cookies, iced cookies, cutout cookies, holiday cookies, easy cookie recipe

Find it online: https://willarecipes.com/best-easy-iced-thanksgiving-cookie-cutouts/