Description
Bake festive Turkey Shaped Sugar Cookies with my easy recipe! Personal tips, kitchen stories, and fun decorating ideas for your holiday table.
Ingredients
Scale
- Cookie Dough Essentials:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Icing & Decorations:
- 3 cups powdered sugar
- 3–4 tablespoons milk (or heavy cream)
- Assorted gel food coloring (red, orange, yellow, brown)
- 24 candy eyes
- Orange sprinkles or small candy pieces (for beaks/wattles)
- Flavor Boosters:
- Extra vanilla extract (optional, for intensified flavor)
- Optional Embellishments:
- Edible glitter (for sparkle)
Instructions
- Cream the Butter & Sugar:: Alright, first things first, grab your softened unsalted butter and granulated sugar. Pop them into your stand mixer, or use a hand mixer if that’s your jam. Cream them together until they’re light and fluffy, almost pale in color. This usually takes about 2-3 minutes. You want it airy, honestly, it makes a difference in the cookie’s texture. I always think of this step as getting all the good vibes mixed in; don’t rush it, let it do its thing.
- Add Egg & Vanilla:: Next up, crack in that large egg and pour in the vanilla extract. Mix on medium speed until everything is well combined. Scrape down the sides of the bowl, because you don’t want any stray butter bits hanging out. I once forgot to scrape the sides, and I ended up with a slightly uneven dough consistency. Oops! It still baked up, but trust me, a quick scrape makes for a smoother cookie dough.
- Combine Dry Ingredients:: In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. Whisking ensures everything is evenly distributed. This is where I always make sure my flour is sifted, because lumps are just no fun! Slowly add this dry mixture to your wet ingredients, mixing on low speed until just combined. Don’t overmix, hon; overworking the dough can make your cookies tough. You’ll see it come together, smelling subtly sweet already!
- Chill the Dough:: Now for the hard part: patience! Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and pop it in the fridge for at least 1 hour. Honestly, I didn’t expect that chilling would be so important for these cookies, but it is! This prevents spreading and helps your cookies hold their shape beautifully. I’ve tried skipping this, and my turkeys turned into amorphous blobs, so learn from my mistake!
- Roll & Cut Your Turkeys:: Once chilled, preheat your oven to 375°F (190°C). Lightly flour a clean surface and your rolling pin. Roll out the dough to about 1/4-inch thickness. Grab your turkey-shaped cookie cutter and start cutting! Place the cutouts onto a baking sheet lined with parchment paper. Re-roll scraps gently, but try not to overwork them. This is where the kitchen chaos can begin with flour everywhere, but it’s part of the fun!
- Bake & Decorate Turkey Shaped Sugar Cookies:: Bake for 8-10 minutes, or until the edges are lightly golden. Don’t overbake! You want them soft and chewy, not crispy. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. While they cool, whip up your powdered sugar icing with milk and food coloring. Once cool, decorate your Turkey Shaped Sugar Cookies with colorful “feathers,” candy eyes, and sprinkle “beaks.” This is where your creativity shines, making each turkey unique!