Description
Whip up charming turkey shaped sugar cookies! This simple recipe brings festive cheer to your Thanksgiving table with easy steps and a touch of homemade warmth.
Ingredients
Scale
- Base Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Decorating Delights:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 cups powdered sugar
- 3–4 tablespoons milk (any kind)
- Food coloring (red, orange, yellow, brown)
- Make It Special:
- Candy eyes (optional)
- Fall-themed sprinkles (optional)
Instructions
- Creaming the Goodness:: First up, grab your softened butter and granulated sugar. Pop them into a large mixing bowl, or your stand mixer if you’re lucky enough to have one, and beat them together until they’re light and fluffy. This usually takes me about 2-3 minutes. You want that pale, airy texture; it’s what gives these turkey shaped sugar cookies their melt-in-your-mouth quality. I always make sure to scrape down the sides of the bowl a couple of times here, just to make sure everything gets perfectly combined. It’s so satisfying to watch it transform!
- Adding the Wet Bits:: Next, crack in that large egg and pour in the vanilla extract. Keep beating until everything is just combined. Be careful not to overmix at this stage; we’re just coaxing the egg and vanilla into the butter mixture, not whipping air into it like a meringue. I’ve definitely overmixed before, and it can make the cookies a bit tougher. You want a smooth, creamy consistency here. It should smell wonderfully sweet already, honestly, I always sneak a little sniff.
- The Dry Team Joins In:: In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. Then, gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. Stop as soon as you see no more streaks of flour. Overmixing with flour develops the gluten too much, and we want tender turkey shaped sugar cookies, not chewy ones! This is where I always get flour dust on my nose, a clear sign of a successful baking session, I think.
- Chilling Out Time:: Now for the waiting game! Gather your dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and pop it into the fridge for at least 30 minutes. Honestly, I usually let it chill for an hour, sometimes even overnight if I’m prepping ahead. This chilling step is non-negotiable for good turkey shaped sugar cookies; it helps prevent spreading and makes the dough easier to handle. Trust me, trying to roll out warm dough is an exercise in frustration!
- Rolling and Cutting Fun:: Once chilled, preheat your oven to 375°F (190°C). Lightly flour a clean surface and your rolling pin. Roll out your dough to about 1/4 inch thickness. Now for the fun part: grab your turkey shaped cookie cutters! Cut out your cookies and carefully transfer them to a baking sheet lined with parchment paper. Don’t crowd them; give those little turkeys some space to breathe. I always have a little scrap dough left over, which I re-roll and cut again, sometimes making tiny little bonus cookies.
- Baking and Decorating:: Bake for 8-10 minutes, or until the edges are lightly golden. They should still look a little soft in the middle; they’ll firm up as they cool. Let them cool completely on the baking sheet before moving them to a wire rack. While they cool, whisk together your powdered sugar and milk for the icing. Divide it into small bowls and use food coloring to create your desired feather colors (red, orange, yellow, brown). Once the turkey shaped sugar cookies are cool, get decorating! Add candy eyes and sprinkles if you like. This is where the real artistry happens!