10 Irresistible Thanksgiving Cookie Recipes to Sweeten Your Holiday
Thanksgiving is a time for family, friends, and, of course, delicious food! While the turkey and stuffing often steal the show, don’t forget about dessert! Cookies are a fantastic way to add a touch of sweetness to your Thanksgiving feast, offering a variety of flavors and textures that everyone will enjoy. Plus, they are perfect for snacking throughout the day or sending home with guests as a delightful treat.
This year, ditch the traditional pies and explore the wonderful world of Thanksgiving cookies. We’ve rounded up 10 irresistible recipes that are sure to impress your loved ones. From classic flavors like pumpkin spice and pecan to more unique combinations, there’s a cookie here for everyone. So, grab your apron, preheat your oven, and get ready to bake up some holiday magic!
## 1. Pumpkin Spice Snickerdoodles
These Pumpkin Spice Snickerdoodles are a delightful twist on a classic cookie, infused with the warm and comforting flavors of fall. The pumpkin puree adds moisture and a subtle sweetness, while the pumpkin pie spice blend elevates the familiar snickerdoodle cinnamon coating to a whole new level.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 1 ½ cups granulated sugar
* ½ cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup pumpkin puree
* 2 ¾ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* 1 teaspoon ground cinnamon
* ½ teaspoon ground ginger
* ¼ teaspoon ground cloves
* ¼ teaspoon ground nutmeg
* ½ teaspoon salt
**For the Coating:**
* ¼ cup granulated sugar
* 2 tablespoons ground cinnamon
* 1 teaspoon pumpkin pie spice
**Instructions:**
1. **Preheat and Prep:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. **Cream Butter and Sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer.
3. **Add Wet Ingredients:** Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree. Make sure everything is well combined.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
5. **Gradually Add Dry to Wet:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. **Prepare Cinnamon-Sugar Coating:** In a small bowl, combine the granulated sugar, cinnamon, and pumpkin pie spice for the coating.
7. **Shape and Coat Cookies:** Roll the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, ensuring it’s fully coated.
8. **Bake:** Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. **Bake:** Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
10. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
## 2. Pecan Pie Thumbprint Cookies
These Pecan Pie Thumbprint Cookies are a miniature version of the classic pecan pie, all baked into a buttery, melt-in-your-mouth cookie. The shortbread-like cookie base is filled with a rich and gooey pecan pie filling, making them the perfect bite-sized Thanksgiving treat.
**Ingredients:**
**For the Cookie Dough:**
* 1 cup (2 sticks) unsalted butter, softened
* ½ cup granulated sugar
* ¼ cup packed light brown sugar
* 1 large egg yolk
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* ¼ teaspoon salt
**For the Pecan Pie Filling:**
* ½ cup chopped pecans
* ¼ cup packed light brown sugar
* 2 tablespoons unsalted butter, melted
* 1 tablespoon corn syrup
* ½ teaspoon vanilla extract
* Pinch of salt
**Instructions:**
1. **Prepare Cookie Dough:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. **Add Egg Yolk and Vanilla:** Beat in the egg yolk and vanilla extract until well combined.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour and salt.
4. **Gradually Add Dry to Wet:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. **Chill Dough:** Wrap the dough in plastic wrap and chill for at least 30 minutes (or up to 2 hours) in the refrigerator. This helps prevent the cookies from spreading too much during baking.
6. **Prepare Pecan Pie Filling:** In a small bowl, combine the chopped pecans, brown sugar, melted butter, corn syrup, vanilla extract, and salt. Mix well.
7. **Preheat and Shape:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
8. **Shape Cookies:** Roll the chilled dough into 1-inch balls. Place the balls on the prepared baking sheets.
9. **Make Thumbprints:** Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
10. **Fill with Pecan Pie Filling:** Fill each thumbprint with about ½ teaspoon of the pecan pie filling.
11. **Bake:** Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown and the filling is set.
12. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
## 3. Cranberry Orange Shortbread Cookies
These Cranberry Orange Shortbread Cookies are a delightful combination of tart cranberries and zesty orange, all in a buttery and crumbly shortbread cookie. The vibrant colors and flavors make them a festive addition to your Thanksgiving dessert table.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* ½ cup powdered sugar
* 1 teaspoon orange zest
* ½ teaspoon vanilla extract
* 2 cups all-purpose flour
* ¼ teaspoon salt
* ½ cup dried cranberries, chopped
**Instructions:**
1. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
2. **Add Orange Zest and Vanilla:** Beat in the orange zest and vanilla extract until well combined.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour and salt.
4. **Gradually Add Dry to Wet:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. **Stir in Cranberries:** Gently fold in the chopped dried cranberries.
6. **Shape Dough:** Divide the dough in half. Shape each half into a log about 1 ½ inches in diameter. Wrap the logs in plastic wrap.
7. **Chill Dough:** Chill the dough in the refrigerator for at least 1 hour, or up to 24 hours. This helps the cookies hold their shape during baking.
8. **Preheat and Slice:** Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
9. **Slice Cookies:** Using a sharp knife, slice the chilled dough logs into ¼-inch thick rounds.
10. **Bake:** Place the cookie slices on the prepared baking sheets, leaving about 1 inch between each cookie.
11. **Bake:** Bake for 15-20 minutes, or until the edges are lightly golden brown.
12. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
## 4. Maple Glazed Gingerbread Cookies
These Maple Glazed Gingerbread Cookies are a warm and spicy treat that perfectly captures the flavors of the holiday season. The gingerbread cookies are soft and chewy, with a delightful blend of ginger, cinnamon, and cloves. The maple glaze adds a touch of sweetness and a beautiful shine.
**Ingredients:**
**For the Cookies:**
* ½ cup (1 stick) unsalted butter, softened
* ½ cup packed light brown sugar
* ½ cup molasses
* 1 large egg
* 2 ¼ cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* ½ teaspoon ground cloves
* ¼ teaspoon ground nutmeg
* ¼ teaspoon salt
**For the Maple Glaze:**
* 1 cup powdered sugar
* 2-3 tablespoons maple syrup
* Pinch of salt
**Instructions:**
1. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
2. **Add Molasses and Egg:** Beat in the molasses and egg until well combined.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
4. **Gradually Add Dry to Wet:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. **Chill Dough:** Wrap the dough in plastic wrap and chill for at least 1 hour, or up to 2 hours, in the refrigerator. This makes the dough easier to handle.
6. **Preheat and Roll Out:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness.
7. **Cut Out Shapes:** Use cookie cutters to cut out desired shapes. Place the cut-out cookies on the prepared baking sheets.
8. **Bake:** Bake for 8-10 minutes, or until the edges are lightly golden brown.
9. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. **Prepare Maple Glaze:** While the cookies are cooling, prepare the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and salt until smooth. Add more maple syrup if needed to reach the desired consistency.
11. **Glaze Cookies:** Once the cookies are completely cool, drizzle or spread the maple glaze over them. Let the glaze set before serving.
## 5. Apple Crisp Cookies
These Apple Crisp Cookies are a delightful way to enjoy the flavors of a classic apple crisp in cookie form. The soft and chewy cookies are filled with chunks of sweet apples and topped with a buttery oat crumble, creating a warm and comforting treat.
**Ingredients:**
**For the Cookies:**
* ½ cup (1 stick) unsalted butter, softened
* ½ cup granulated sugar
* ½ cup packed light brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 ¾ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon ground cinnamon
* ¼ teaspoon salt
* 1 cup peeled and diced apples (Granny Smith or Honeycrisp work well)
**For the Crumble Topping:**
* ¼ cup all-purpose flour
* ¼ cup rolled oats
* ¼ cup packed light brown sugar
* ¼ teaspoon ground cinnamon
* 2 tablespoons unsalted butter, cold and cubed
**Instructions:**
1. **Prepare Crumble Topping:** In a small bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
2. **Cream Butter and Sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. **Add Egg and Vanilla:** Beat in the egg and vanilla extract until well combined.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. **Gradually Add Dry to Wet:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. **Stir in Apples:** Gently fold in the diced apples.
7. **Preheat and Drop Cookies:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
8. **Drop Cookies:** Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. **Top with Crumble:** Sprinkle the crumble topping evenly over the cookies.
10. **Bake:** Bake for 10-12 minutes, or until the edges are lightly golden brown and the topping is golden brown and set.
11. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
## 6. Chocolate Turkey Cookies
These Chocolate Turkey Cookies are a fun and festive treat that’s perfect for Thanksgiving! The chocolate cookies are decorated with colorful candy corn and pretzel sticks to create adorable little turkeys.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup granulated sugar
* ½ cup unsweetened cocoa powder
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 ¼ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon salt
* Chocolate frosting (store-bought or homemade)
* Candy corn
* Pretzel sticks
* Mini chocolate chips (optional, for eyes)
**Instructions:**
1. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. **Add Cocoa Powder:** Beat in the cocoa powder until well combined.
3. **Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt.
5. **Gradually Add Dry to Wet:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. **Chill Dough:** Wrap the dough in plastic wrap and chill for at least 30 minutes in the refrigerator. This makes the dough easier to handle.
7. **Preheat and Roll Out:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness.
8. **Cut Out Shapes:** Use cookie cutters (round or turkey-shaped) to cut out desired shapes. Place the cut-out cookies on the prepared baking sheets.
9. **Bake:** Bake for 8-10 minutes, or until the edges are set.
10. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. **Decorate:** Once the cookies are completely cool, decorate them to look like turkeys. Spread a thin layer of chocolate frosting on each cookie.
12. **Add Feathers:** Arrange candy corn around the top edge of the cookie to create the turkey’s feathers. Press pretzel sticks into the sides of the cookie to create the turkey’s legs.
13. **Add Eyes:** If desired, add mini chocolate chips as eyes.
## 7. Sweet Potato Cookies with Marshmallow Frosting
These Sweet Potato Cookies with Marshmallow Frosting are a unique and delicious way to celebrate Thanksgiving. The sweet potato adds moisture and a subtle sweetness to the cookies, while the marshmallow frosting provides a light and fluffy topping.
**Ingredients:**
**For the Cookies:**
* ½ cup (1 stick) unsalted butter, softened
* ½ cup granulated sugar
* ½ cup packed light brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* ½ cup mashed sweet potato (cooked and mashed)
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* ¼ teaspoon salt
**For the Marshmallow Frosting:**
* ½ cup (1 stick) unsalted butter, softened
* 3 cups powdered sugar
* ¼ cup milk
* 1 teaspoon vanilla extract
* 1 cup marshmallow fluff
**Instructions:**
1. **Cream Butter and Sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. **Add Egg and Vanilla:** Beat in the egg and vanilla extract until well combined.
3. **Add Sweet Potato:** Beat in the mashed sweet potato until well combined.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
5. **Gradually Add Dry to Wet:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. **Chill Dough:** Wrap the dough in plastic wrap and chill for at least 30 minutes in the refrigerator.
7. **Preheat and Drop Cookies:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
8. **Drop Cookies:** Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. **Bake:** Bake for 10-12 minutes, or until the edges are lightly golden brown.
10. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. **Prepare Marshmallow Frosting:** While the cookies are cooling, prepare the marshmallow frosting. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
12. **Add Milk and Vanilla:** Beat in the milk and vanilla extract until well combined.
13. **Fold in Marshmallow Fluff:** Gently fold in the marshmallow fluff until smooth and creamy.
14. **Frost Cookies:** Once the cookies are completely cool, frost them with the marshmallow frosting.
## 8. Chocolate Chip Cornmeal Cookies
These Chocolate Chip Cornmeal Cookies offer a unique twist on the classic chocolate chip cookie. The cornmeal adds a subtle crunch and nutty flavor, while the chocolate chips provide the perfect amount of sweetness. These cookies are surprisingly addictive and a great conversation starter at your Thanksgiving gathering.
**Ingredients:**
* ½ cup (1 stick) unsalted butter, softened
* ½ cup granulated sugar
* ½ cup packed light brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* ½ cup yellow cornmeal
* ½ teaspoon baking soda
* ¼ teaspoon salt
* 1 cup chocolate chips
**Instructions:**
1. **Cream Butter and Sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. **Add Egg and Vanilla:** Beat in the egg and vanilla extract until well combined.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, cornmeal, baking soda, and salt.
4. **Gradually Add Dry to Wet:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. **Stir in Chocolate Chips:** Gently fold in the chocolate chips.
6. **Chill Dough:** Wrap the dough in plastic wrap and chill for at least 30 minutes in the refrigerator.
7. **Preheat and Drop Cookies:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
8. **Drop Cookies:** Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. **Bake:** Bake for 9-11 minutes, or until the edges are lightly golden brown.
10. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
## 9. Spiced Molasses Crinkle Cookies
These Spiced Molasses Crinkle Cookies are a classic holiday treat that’s perfect for Thanksgiving. The molasses gives them a rich and chewy texture, while the spices add a warm and comforting flavor. The crinkled tops make them visually appealing and add a delightful texture contrast.
**Ingredients:**
* ¾ cup (1 ½ sticks) unsalted butter, softened
* 1 cup packed light brown sugar
* ¼ cup molasses
* 1 large egg
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* ½ teaspoon ground cloves
* ¼ teaspoon salt
* ½ cup granulated sugar, for rolling
**Instructions:**
1. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
2. **Add Molasses and Egg:** Beat in the molasses and egg until well combined.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
4. **Gradually Add Dry to Wet:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. **Chill Dough:** Wrap the dough in plastic wrap and chill for at least 2 hours, or up to overnight, in the refrigerator. The dough needs to be firm for rolling.
6. **Preheat and Roll into Balls:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop out rounded tablespoons of dough and roll them into balls.
7. **Roll in Sugar:** Roll each dough ball in granulated sugar, coating completely.
8. **Bake:** Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
9. **Bake:** Bake for 10-12 minutes, or until the edges are set and the tops are crinkled.
10. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
## 10. Bourbon Pecan Chocolate Chunk Cookies
These Bourbon Pecan Chocolate Chunk Cookies are an incredibly decadent and sophisticated treat that’s perfect for adult Thanksgiving celebrations. The bourbon adds a subtle warmth and depth of flavor, while the pecans and chocolate chunks provide a satisfying crunch and sweetness.
**Ingredients:**
* ½ cup (1 stick) unsalted butter, softened
* ½ cup granulated sugar
* ½ cup packed light brown sugar
* 1 large egg
* 1 tablespoon bourbon (optional, but recommended)
* 1 teaspoon vanilla extract
* 1 ¾ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon salt
* 1 cup semi-sweet chocolate chunks
* ¾ cup chopped pecans
**Instructions:**
1. **Cream Butter and Sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. **Add Egg, Bourbon, and Vanilla:** Beat in the egg, bourbon (if using), and vanilla extract until well combined.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt.
4. **Gradually Add Dry to Wet:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. **Stir in Chocolate Chunks and Pecans:** Gently fold in the chocolate chunks and chopped pecans.
6. **Chill Dough:** Wrap the dough in plastic wrap and chill for at least 30 minutes in the refrigerator.
7. **Preheat and Drop Cookies:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
8. **Drop Cookies:** Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. **Bake:** Bake for 9-11 minutes, or until the edges are lightly golden brown.
10. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
These 10 Thanksgiving cookie recipes are sure to be a hit with your family and friends. Happy baking, and Happy Thanksgiving!