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Easy Adorable Thanksgiving Turkey Sugar Cookies

Thanksgiving turkey sugar cookies - featured image
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These adorable turkey sugar cookies are soft, buttery, and decorated with candy corn feathers and chocolate chip eyes. A nostalgic Thanksgiving treat that’s perfect for making with kids and sharing at holiday gatherings.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • ¼ teaspoon salt
  • 2 cups powdered sugar
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water
  • ½ teaspoon vanilla extract
  • 1 cup candy corn
  • Mini chocolate chips or candy eyes
  • Orange sprinkles or orange frosting
  • Red candy melts or red frosting
  • Assorted fall-colored sprinkles (optional)

Instructions

  1. Make the cookie dough: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. In a large bowl, beat softened butter and sugar together until light and fluffy, about 3 minutes. Add egg, vanilla extract, and almond extract (if using), and beat until combined. Gradually add dry ingredients, mixing on low until just combined. Do not overmix.
  2. Chill the dough: Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  4. Roll and cut: On a lightly floured surface, roll out one disc of dough to ¼-inch thickness. Cut out circles using a 2.5-inch round cutter. Re-roll scraps and repeat. Place circles 2 inches apart on prepared baking sheets.
  5. Bake: Bake for 8-10 minutes, until edges are just barely golden. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. Make the royal icing: In a medium bowl, whisk together powdered sugar and meringue powder. Add 3 tablespoons warm water and vanilla extract, whisk until smooth. Consistency should be thick but flowy like honey. Adjust with more water or powdered sugar as needed. Cover with a damp paper towel.
  7. Decorate the turkey bodies: Transfer icing to a piping bag or zip-top bag and snip a tiny corner. Pipe a thin layer of icing onto each cooled cookie, spreading gently. Work in batches of 4-5 cookies.
  8. Add the feathers: While icing is still wet, arrange 5-7 pieces of candy corn in a fan pattern on the top half of each cookie, pointed ends outward. Press gently.
  9. Add the face: Place two mini chocolate chips or candy eyes in the center below the feathers. Add an orange sprinkle or dot of orange frosting for the beak. Use a toothpick to dab red icing or a small red candy melt for the wattle.
  10. Let them set: Allow decorated cookies to sit at room temperature for at least 2 hours, or until icing is completely hard.

Notes

Chill dough thoroughly to prevent spreading. Work in small batches when decorating to keep icing wet. Let icing set overnight for best results. For gluten-free, use 1:1 gluten-free flour blend and chill dough an extra 30 minutes. For dairy-free, use vegan butter sticks.

Nutrition

Keywords: Thanksgiving cookies, turkey cookies, sugar cookies, holiday baking, easy cookies, kid-friendly, candy corn cookies

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