Thanksgiving Sugar Cookies
User Reviews
5
Thanksgiving Sugar Cookies
Description
This recipe combines softened butter and cream cheese with granulated and powdered sugars, producing a soft, flavorful dough enhanced by almond extract. Combined with flour, baking powder, and salt, the dough is rolled and cut into 3-inch rounds. Baking at 375°F for a short time yields tender cookies with a pleasing texture.
The frosting, a blend of butter, powdered sugar, milk, vanilla, and almond extract, is tinted with orange food coloring for a festive look. After frosting, toppings including miniature Reese’s, candy corn, candy eyeballs, and brown sprinkles provide varied textures and colors that reflect thanksgiving themes.
The cookies can be refrigerated or frozen as dough or baked cookies, with guidance for maintaining freshness and ease of preparation. Using refrigerated sugar cookie dough is an alternative to homemade dough for convenience.
Ingredients
Cookie
- ¾ cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 cup sugar
- ½ cup powdered sugar
- 1 egg
- 1 teaspoon almond extract
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Frosting and Decorations
- ⅓ cup butter softened
- 4 ½ cups powdered sugar
- ¼ cup milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- Food Coloring orange
- miniature Reese's
- Candy Eyeballs
- candy corn
- brown sprinkles
Instructions
Cookies
- Preheat the oven to 375°F.
- Add the butter, cream cheese, sugars, egg, and almond to a large bowl. Use a hand mixer or kitchen aid to cream them until fluffy.
- In a separate bowl sift the flour, baking powder, and salt. Once combined, add the dry ingredients to the sugar mixture. Mix until soft dough forms.
- Roll out the dough. Thin dough will make a crunchier cookie. For a softer cookie roll the dough to about ⅜ inches thick. Cut the dough with a 3-inch round cookie cutter. {NOTE: Try not to handle the dough too much}
- Place the cookie cutouts onto a greased baking pan. Bake for 8-10 minutes. Let cool.
Frosting
- Make the frosting by adding the butter, powdered sugar, milk, vanilla, and almond to a mixing bowl. Use a hand mixer to combine.
Decorate
- Add ¼ cup of the frosting and orange food coloring to a small bowl and mix. Frost the cookies and sprinkle with brown sprinkles. Decorate each cookie by adding a Reeses’s to the middle with candy corn around the top of the Reese’s. Add candy eyeballs using frosting for glue and pipe on orange frosting feet.
Notes
- Each cookie is decorated with frosting, brown sprinkles, a mini Reese's cup, two candy eyeballs, and seven candy corn pieces.
- Refrigerate dough up to 3 days or wrap and freeze up to 3 months for future baking.
- Store decorated cookies in an airtight container at room temperature for 4-5 days, separating layers with wax paper.
- Baked but unfrosted cookies can be stored 2 days at room temperature or frozen for up to 3 months.
- Pre-made refrigerated sugar cookie dough or bakery-bought unfrosted sugar cookies can be used to save time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 167mg | 7% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 533IU | 11% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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