20 Festive Thanksgiving Cookie Recipes Irresistible

Sweeten your Thanksgiving celebration with a batch of homemade cookies that are as delightful to make as they are to eat! Whether you’re a seasoned baker or just starting out, our roundup of 20 Festive Thanksgiving Cookie Recipes offers something for everyone. From classic spiced snickerdoodles to innovative pumpkin chocolate chip, these treats are sure to bring warmth and joy to your holiday table. Keep reading to discover your next favorite recipe!

Pumpkin Spice Cookies with Cream Cheese Frosting

Elevate your autumn baking with these Pumpkin Spice Cookies, a delightful treat that marries the warm, aromatic flavors of pumpkin and spice with the creamy tang of cream cheese frosting. Perfect for cozy gatherings or a quiet afternoon with a cup of tea, these cookies are a must-try for any seasonal baker.

Ingredients

• 1 cup pure pumpkin puree, smooth and velvety
• 2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to enhance flavors
• 1 tsp ground cinnamon, fragrant and warming
• 1/2 tsp ground nutmeg, for a hint of sweetness
• 1/2 tsp ground cloves, adding depth
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, for a delicate sweetness
• 1 large egg, farm-fresh and beaten
• 1 tsp vanilla extract, pure and aromatic
• 4 oz cream cheese, softened for smooth frosting
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar, sifted for a silky texture
• 1/2 tsp vanilla extract, for frosting aroma

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the pumpkin puree, flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract to the butter mixture until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. For the frosting, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
10. Once the cookies are completely cool, spread a generous layer of cream cheese frosting on top of each cookie.

Unveil the perfect balance of spice and sweetness in every bite of these Pumpkin Spice Cookies with Cream Cheese Frosting. The soft, cake-like texture of the cookies pairs beautifully with the smooth, tangy frosting, making them an irresistible treat. Serve them at your next fall gathering or enjoy them as a decadent afternoon snack.

Maple Glazed Pecan Shortbread Cookies

Nothing heralds the arrival of autumn quite like the warm, buttery aroma of Maple Glazed Pecan Shortbread Cookies wafting through the kitchen. These delicately crisp treats, adorned with a glossy maple glaze and a generous sprinkle of toasted pecans, offer a harmonious blend of sweet and nutty flavors that are utterly irresistible.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar, fine and crystalline
• 2 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon pure vanilla extract, aromatic and rich
• 1/4 teaspoon salt, finely ground
• 1/2 cup pecans, toasted and roughly chopped for crunch
• 1/4 cup pure maple syrup, dark and robust
• 1 cup powdered sugar, softly confectionary

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
3. Gradually add the sifted flour, vanilla extract, and salt to the butter mixture, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
4. Fold in the toasted pecans, ensuring they’re evenly distributed throughout the dough for consistent flavor in every bite.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the bottom of a glass.
6. Bake for 12-15 minutes, or until the edges are just beginning to turn a delicate golden brown. Tip: For evenly baked cookies, rotate the baking sheet halfway through the cooking time.
7. While the cookies cool, whisk together the maple syrup and powdered sugar until smooth to create the glaze. Tip: For a thinner glaze, add a teaspoon of warm water at a time until your desired consistency is reached.
8. Drizzle the maple glaze over the cooled cookies and allow it to set before serving, about 15 minutes.

These Maple Glazed Pecan Shortbread Cookies boast a tender crumb that melts in your mouth, contrasted by the satisfying crunch of pecans. The maple glaze adds a luxurious sweetness that pairs beautifully with the nutty undertones, making them a standout addition to any dessert table or a thoughtful homemade gift.

Apple Cider Snickerdoodles

Gracefully blending the warmth of autumn spices with the sweet tang of apple cider, these snickerdoodles offer a delightful twist on a classic cookie. Perfect for cozy gatherings or a quiet afternoon treat, they embody the essence of fall in every bite.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar, plus 3 tablespoons for rolling
• 2 large farm-fresh eggs, at room temperature
• 1/4 cup pure apple cider, reduced to 2 tablespoons for concentrated flavor
• 2 3/4 cups all-purpose flour, sifted for lightness
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 teaspoons ground cinnamon, divided for dough and rolling

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes, ensuring a smooth base for your cookies.
3. Beat in the eggs one at a time, followed by the reduced apple cider, mixing well after each addition to incorporate fully.
4. In a separate bowl, whisk together the sifted flour, cream of tartar, baking soda, sea salt, and 1 teaspoon cinnamon for a uniformly mixed dry ingredient blend.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough, which can lead to tough cookies.
6. In a small bowl, mix the remaining 3 tablespoons sugar and 1 teaspoon cinnamon for rolling the dough balls, creating that signature snickerdoodle crust.
7. Shape the dough into 1-inch balls, roll each in the cinnamon-sugar mixture, and place them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft, allowing them to cool on the sheets for 5 minutes before transferring to a wire rack.

Finished with a delicate crunch and a soft, chewy center, these Apple Cider Snickerdoodles are a harmonious blend of sweet and spice. For an extra touch of elegance, serve them warm with a drizzle of caramel sauce or alongside a glass of cold apple cider.

Cranberry Orange White Chocolate Cookies

Magically blending the tartness of cranberries with the citrusy zest of oranges and the creamy sweetness of white chocolate, these cookies are a symphony of flavors perfect for any season.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, fine and sparkling
• 1/2 cup light brown sugar, packed and moist
• 2 large eggs, farm-fresh and at room temperature
• 1 teaspoon pure vanilla extract, aromatic and rich
• 2 1/2 cups all-purpose flour, sifted and fluffy
• 1/2 teaspoon baking soda, for a light rise
• 1/2 teaspoon salt, finely ground
• 1 cup dried cranberries, plump and tangy
• 1 tablespoon orange zest, freshly grated and vibrant
• 1 cup white chocolate chips, creamy and sweet

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
4. In a separate bowl, whisk together the sifted flour, baking soda, and salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the dried cranberries, orange zest, and white chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies boast a delightful contrast between the crisp edges and chewy centers, with bursts of tart cranberry and creamy white chocolate in every bite. Serve them alongside a cup of Earl Grey tea for an afternoon treat that feels both indulgent and refined.

Brown Butter Sage Cookies

Revered for its aromatic allure and nutty depth, brown butter transforms the humble cookie into a sophisticated treat, especially when paired with the earthy notes of fresh sage. These Brown Butter Sage Cookies are a testament to the magic that happens when simple ingredients are elevated with care and creativity.

Ingredients

• 1 cup unsalted butter, carefully browned to a golden hue
• 3/4 cup granulated sugar, for a delicate sweetness
• 1/2 cup packed light brown sugar, adding a molasses-rich depth
• 2 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for a warm, aromatic note
• 2 1/4 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, to ensure a perfect rise
• 1/2 tsp finely ground sea salt, to balance the sweetness
• 2 tbsp finely chopped fresh sage, for an herby freshness

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a saucepan over medium heat, melt the unsalted butter, stirring constantly until it turns a deep golden brown and emits a nutty aroma, about 5-7 minutes. Tip: Watch closely to prevent burning.
3. Transfer the brown butter to a large mixing bowl and let it cool slightly, about 10 minutes, to avoid cooking the eggs.
4. Add the granulated sugar and light brown sugar to the brown butter, beating with a mixer on medium speed until light and fluffy, about 3 minutes.
5. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
6. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies.
7. Fold in the finely chopped fresh sage until evenly distributed throughout the dough.
8. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart. Tip: For uniformly sized cookies, use a measuring spoon.
9. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.

Unveiling a crisp edge with a chewy center, these cookies boast a complex flavor profile that marries the richness of brown butter with the subtle, savory hint of sage. Serve them alongside a cup of Earl Grey tea for an afternoon treat that feels both indulgent and refined.

Sweet Potato Cookies with Marshmallow Drizzle

Merging the earthy sweetness of sweet potatoes with the fluffy, sugary delight of marshmallows, these cookies are a fall-inspired treat that dances on the palate. Perfectly spiced and drizzled with a gooey marshmallow topping, they offer a comforting bite that’s both nostalgic and novel.

Ingredients

• 1 cup mashed, roasted sweet potatoes (velvety smooth)
• 1/2 cup unsalted butter (room temperature, creamy)
• 3/4 cup light brown sugar (packed, moist)
• 1 large egg (farm-fresh, lightly beaten)
• 1 tsp pure vanilla extract (aromatic)
• 2 cups all-purpose flour (softly sifted)
• 1 tsp baking powder (aluminum-free)
• 1/2 tsp ground cinnamon (warmly spiced)
• 1/4 tsp ground nutmeg (freshly grated)
• 1/4 tsp salt (fine sea salt)
• 1 cup mini marshmallows (plus extra for drizzle, pillowy soft)
• 2 tbsp whole milk (for marshmallow drizzle, creamy)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the room-temperature butter and light brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated, ensuring a smooth batter.
4. Gently fold in the mashed sweet potatoes, blending until the mixture is uniformly orange and fragrant.
5. In a separate bowl, whisk together the sifted flour, baking powder, cinnamon, nutmeg, and salt to evenly distribute the spices.
6. Gradually add the dry ingredients to the wet, mixing just until combined to avoid overworking the dough.
7. Fold in the mini marshmallows, distributing them evenly throughout the dough for pockets of sweetness.
8. Using a cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft.
10. While the cookies cool, prepare the marshmallow drizzle by melting additional mini marshmallows with milk in a microwave-safe bowl in 30-second intervals, stirring until smooth.
11. Drizzle the warm marshmallow mixture over the cooled cookies using a spoon or piping bag for a decorative touch.

Airy and moist, these cookies boast a tender crumb with bursts of melted marshmallow, while the drizzle adds a glossy finish. Serve them slightly warm with a glass of cold milk for a delightful contrast, or stack them high on a rustic plate for a visually stunning dessert table centerpiece.

Cinnamon Roll Sugar Cookies

Lusciously soft and warmly spiced, these Cinnamon Roll Sugar Cookies marry the comforting flavors of a classic cinnamon roll with the delicate, buttery texture of a sugar cookie, creating a dessert that’s as delightful to look at as it is to devour.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and at room temperature
• 1 teaspoon pure vanilla extract, aromatic and rich
• 3 cups all-purpose flour, sifted for lightness
• 1 1/2 teaspoons baking powder, to ensure a tender crumb
• 1/2 teaspoon salt, finely ground
• 2 tablespoons ground cinnamon, warmly fragrant
• 1/4 cup brown sugar, packed for deep molasses notes

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes, which incorporates air for a lighter cookie.
3. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next for a uniform dough.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt to evenly distribute the leavening agents.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough, which can lead to tough cookies.
6. In a small bowl, mix the ground cinnamon and brown sugar to create the filling, ensuring there are no lumps for a smooth swirl.
7. Roll out the dough on a lightly floured surface to a 1/4-inch thickness, then evenly sprinkle the cinnamon-sugar mixture over the top.
8. Carefully roll the dough into a log, then slice into 1/2-inch rounds, placing them 2 inches apart on the prepared baking sheets.
9. Bake for 10-12 minutes, or until the edges are just golden but the centers are still soft, allowing them to firm up as they cool for the perfect texture.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, preventing them from breaking.

Absolutely divine, these cookies boast a tender, melt-in-your-mouth texture with a sweet, spicy cinnamon swirl that’s irresistible. Serve them warm with a drizzle of vanilla glaze for an extra touch of indulgence or alongside a cup of spiced chai for a cozy afternoon treat.

Caramel Apple Oatmeal Cookies

Just imagine biting into a cookie that perfectly marries the comforting warmth of oatmeal with the luxurious sweetness of caramel and the crisp tartness of apples. These Caramel Apple Oatmeal Cookies are a delightful twist on the classic, offering a symphony of flavors and textures that are sure to enchant your palate.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup light brown sugar, packed for depth of flavor
• 1/2 cup granulated sugar, for a delicate sweetness
• 2 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, for aromatic warmth
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, to ensure a perfect rise
• 1/2 tsp fine sea salt, to balance the sweetness
• 3 cups old-fashioned rolled oats, for hearty texture
• 1 cup finely diced Granny Smith apples, for a tart crunch
• 1/2 cup caramel bits, for gooey pockets of sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the sifted flour, baking soda, and sea salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in the rolled oats, diced apples, and caramel bits until evenly distributed throughout the dough. Tip: For uniform cookies, use a cookie scoop to portion the dough.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, slightly underbake and let them cool on the baking sheet.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Each bite of these cookies offers a delightful contrast between the chewy oatmeal, soft apple pieces, and molten caramel. Enjoy them warm with a drizzle of extra caramel for an indulgent treat, or pack them for a sweet midday snack.

Gingerbread Turkey Cookies

Delightfully spiced and whimsically shaped, these Gingerbread Turkey Cookies are a festive twist on a classic holiday treat, perfect for adding a touch of creativity to your dessert table.

Ingredients

• 2 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to balance the sweetness
• 1 tbsp ground ginger, for a warm, spicy note
• 1 tsp ground cinnamon, adding a sweet, woody aroma
• 1/2 tsp ground cloves, for a deep, pungent kick
• 3/4 cup unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar, packed for rich molasses flavor
• 1 large egg, farm-fresh and beaten
• 1/2 cup molasses, robust and full-bodied
• 1 tsp pure vanilla extract, for a smooth, aromatic finish

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the sifted flour, baking soda, salt, ginger, cinnamon, and cloves until well combined.
3. In a large bowl, cream the softened butter and dark brown sugar together until light and fluffy, about 3 minutes, using an electric mixer on medium speed.
4. Beat in the egg, molasses, and vanilla extract until the mixture is smooth and homogenous.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
6. Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up, making it easier to handle.
7. On a lightly floured surface, roll out one portion of the dough to 1/4-inch thickness. Use turkey-shaped cookie cutters to create your festive shapes.
8. Transfer the cut-out cookies to the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake for 8-10 minutes, or until the edges are just starting to darken but the centers are still soft. Tip: For even baking, rotate the baking sheets halfway through.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: This prevents them from breaking.
11. Once cooled, decorate as desired with royal icing or colored sugars for a personalized touch. Tip: Use a small piping bag for detailed designs.

Zesty with ginger and warmly spiced, these cookies boast a tender bite and a melt-in-your-mouth texture. Serve them alongside a steaming mug of spiced cider for a cozy holiday pairing, or package them in clear cellophane bags tied with rustic twine for charming edible gifts.

Pumpkin Chocolate Chip Cookies

Amidst the crisp embrace of autumn, these Pumpkin Chocolate Chip Cookies emerge as a harmonious blend of seasonal warmth and indulgent sweetness, perfect for savoring with a cup of spiced tea.

Ingredients

• 1 cup pure pumpkin puree, velvety and smooth
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, fine and sparkling
• 1 large farm-fresh egg
• 1 teaspoon pure vanilla extract, aromatic and rich
• 2 cups all-purpose flour, sifted for lightness
• 1 teaspoon baking soda, to ensure a perfect rise
• 1/2 teaspoon ground cinnamon, warm and fragrant
• 1/4 teaspoon ground nutmeg, for a hint of spice
• 1/4 teaspoon salt, to balance the sweetness
• 1 cup semi-sweet chocolate chips, melty and luxurious

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for effortless cleanup.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
3. Beat in the farm-fresh egg, followed by the pure vanilla extract and velvety pumpkin puree, ensuring all ingredients are fully incorporated.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, warm ground cinnamon, hint of ground nutmeg, and balancing salt.
5. Gradually fold the dry ingredients into the wet mixture, taking care not to overmix, to maintain the cookies’ tender texture.
6. Gently stir in the luxurious semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Captivating with their soft, cake-like texture and bursts of molten chocolate, these cookies are a delightful contrast of flavors. Serve them slightly warm for an extra comforting treat, or pair with a dollop of whipped cream for an elegant dessert presentation.

Spiced Molasses Cookies

Amidst the crisp air of early autumn, the allure of Spiced Molasses Cookies beckons with their deep, aromatic warmth and chewy centers, a testament to the season’s bounty and the comfort of home baking.

Ingredients

• 2 1/4 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, for the perfect rise
• 1 1/2 tsp ground cinnamon, for a warm spice note
• 1/2 tsp ground cloves, adding a pungent depth
• 1/2 tsp ground ginger, for a sharp, lively kick
• 1/4 tsp fine sea salt, to balance the sweetness
• 3/4 cup unsalted butter, softened to room temperature
• 1 cup dark brown sugar, packed for moist texture
• 1 large egg, at room temperature for even mixing
• 1/4 cup molasses, robust and full-bodied
• 1/2 cup granulated sugar, for rolling the cookies

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the sifted flour, baking soda, cinnamon, cloves, ginger, and sea salt until well combined.
3. In a large bowl, cream the softened butter and dark brown sugar together on medium speed until light and fluffy, about 3 minutes.
4. Beat in the egg and molasses until the mixture is homogenous and glossy.
5. Gradually add the dry ingredients to the wet, mixing on low speed until just incorporated to avoid overworking the dough.
6. Place the granulated sugar in a small bowl. Scoop the dough by tablespoonfuls, roll into balls, then coat each in sugar before placing on the prepared sheets.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft, allowing them to firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed with a glass of cold milk, these Spiced Molasses Cookies boast a crackly sugar crust giving way to a tender, spice-laden interior. For an extra festive touch, drizzle with a simple powdered sugar glaze or serve alongside a scoop of vanilla bean ice cream.

Cranberry Almond Biscotti

Revered for its delightful crunch and harmonious blend of flavors, Cranberry Almond Biscotti stands as a testament to the art of Italian baking, offering a sophisticated twist to your coffee break or dessert table.

Ingredients

• 1 3/4 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, fine and sparkling
• 1/2 cup dried cranberries, plump and tangy
• 1/2 cup almonds, toasted and roughly chopped for a nutty depth
• 2 large eggs, farm-fresh and at room temperature
• 1 tsp pure vanilla extract, aromatic and rich
• 1/2 tsp baking powder, for a subtle lift
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined.
3. Add the eggs and vanilla extract to the dry ingredients, mixing until a dough begins to form. Tip: If the dough feels too sticky, lightly flour your hands for easier handling.
4. Gently fold in the dried cranberries and chopped almonds, ensuring they’re evenly distributed throughout the dough.
5. On the prepared baking sheet, shape the dough into a log approximately 12 inches long and 4 inches wide. Tip: Wetting your hands slightly can help smooth the surface of the log.
6. Bake for 25 minutes, or until the log is firm and lightly golden. Remove from the oven and let cool for 10 minutes.
7. Reduce the oven temperature to 325°F (165°C). Using a serrated knife, slice the log diagonally into 1/2-inch thick pieces. Tip: For cleaner cuts, saw gently rather than pressing down hard.
8. Arrange the slices cut-side down on the baking sheet and bake for an additional 10 minutes on each side, until they’re crisp and golden.
9. Transfer the biscotti to a wire rack to cool completely, allowing them to achieve their signature crispness.

These Cranberry Almond Biscotti boast a perfect balance of sweet and tart, with a satisfying crunch that makes them ideal for dunking in your favorite espresso or serving alongside a creamy dessert. Their elegant appearance and robust flavor profile also make them a thoughtful homemade gift during the holiday season.

Harvest Spice Linzer Cookies

Yielded by the season’s bounty, these Harvest Spice Linzer Cookies are a delightful blend of warmth and sweetness, perfect for savoring the autumnal flavors. Their intricate lattice tops reveal a jewel-toned jam filling, making them as visually stunning as they are delicious.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup almond flour, finely ground for a tender crumb
• 1/2 teaspoon ground cinnamon, aromatic and warm
• 1/4 teaspoon ground cloves, pungent and spicy
• 1/4 teaspoon ground nutmeg, sweet and nutty
• 1/2 cup unsalted butter, room temperature and creamy
• 1/2 cup granulated sugar, fine and sparkling
• 1 large egg, farm-fresh and golden
• 1/2 teaspoon pure vanilla extract, fragrant and floral
• 1/4 cup raspberry jam, seedless and vibrant
• Powdered sugar, for dusting, as light as snow

Instructions

1. In a medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, cloves, and nutmeg until well combined.
2. In a large bowl, beat the butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
3. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies.
5. Divide the dough in half, flatten into disks, wrap in plastic, and chill in the refrigerator for at least 1 hour, until firm.
6. Preheat the oven to 350°F and line baking sheets with parchment paper.
7. Roll out one disk of dough on a lightly floured surface to 1/4-inch thickness. Use a round cookie cutter to cut out cookies, then use a smaller cutter to create a window in half of them.
8. Bake for 10-12 minutes, until the edges are just golden. Tip: Rotate the baking sheet halfway through for even browning.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Spread a thin layer of raspberry jam on the solid cookies, then top with the windowed cookies. Dust with powdered sugar before serving. Tip: For a festive touch, use different shapes for the windows.

Kneaded with care, these cookies boast a buttery, spiced dough that crumbles delicately with each bite, while the raspberry jam adds a sweet and tangy contrast. Serve them alongside a cup of chai tea for a cozy afternoon treat, or package them in a decorative box as a heartfelt homemade gift.

Maple Bacon Cookies

Savory meets sweet in these Maple Bacon Cookies, a delightful twist on the classic cookie that promises a symphony of flavors with every bite. The combination of smoky, crispy bacon and rich, velvety maple syrup creates a decadent treat that’s perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar, packed for depth of flavor
• 1/2 cup pure maple syrup, preferably grade A for its smooth sweetness
• 1 large egg, farm-fresh and at room temperature
• 2 1/4 cups all-purpose flour, sifted for lightness
• 1/2 tsp baking soda, to ensure the perfect rise
• 1/4 tsp fine sea salt, to balance the sweetness
• 6 strips thick-cut bacon, cooked until crispy and crumbled into small pieces
• 1/2 cup pecans, toasted and roughly chopped for a nutty crunch

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy, about 3 minutes, to incorporate air for a tender cookie.
3. Beat in the pure maple syrup and egg until fully combined, ensuring the mixture is homogenous for even flavor distribution.
4. Whisk together the sifted flour, baking soda, and fine sea salt in a separate bowl, then gradually add to the wet ingredients, mixing just until the dough comes together to avoid overworking.
5. Gently fold in the crumbled bacon and toasted pecans, distributing them evenly throughout the dough for a perfect bite every time.
6. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
7. Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft, for a cookie that’s crisp on the outside and chewy on the inside.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Each bite of these Maple Bacon Cookies offers a delightful contrast of textures, from the crispy bacon to the chewy cookie, all enveloped in the warm embrace of maple. Serve them slightly warm with a drizzle of extra maple syrup for an indulgent breakfast treat or alongside a scoop of vanilla ice cream for a decadent dessert.

Cornbread Honey Cookies

Blending the rustic charm of Southern cornbread with the sweet allure of honey, these Cornbread Honey Cookies offer a delightful twist on traditional treats. Perfectly balanced between savory and sweet, they’re a testament to the versatility of simple ingredients transformed into something extraordinary.

Ingredients

• 1 cup finely ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup pure, golden honey
• 1 large farm-fresh egg
• 1 tsp baking powder
• 1/2 tsp sea salt, finely ground
• 1/4 cup whole milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened unsalted butter and golden honey until the mixture is light and fluffy, about 3 minutes.
3. Beat in the farm-fresh egg until fully incorporated, ensuring a smooth batter.
4. Whisk together the finely ground yellow cornmeal, sifted all-purpose flour, baking powder, and finely ground sea salt in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, to form a cohesive dough.
6. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
7. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Remarkably tender with a slight crunch from the cornmeal, these cookies boast a buttery richness complemented by the floral notes of honey. Serve them alongside a dollop of whipped cream and fresh berries for an elegant dessert, or enjoy them as a sophisticated snack with your afternoon tea.

Pumpkin Snickerdoodle Sandwiches

Whisking together the warmth of autumn spices and the comforting embrace of homemade cookies, these Pumpkin Snickerdoodle Sandwiches are a delightful twist on a classic favorite. Perfect for cozy gatherings or a sweet treat to savor with your afternoon tea, each bite offers a harmonious blend of spicy, sweet, and creamy textures.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar, fine and sparkling
• 3/4 cup pure pumpkin puree, velvety and smooth
• 1 large egg, farm-fresh and room temperature
• 2 tsp pure vanilla extract, aromatic and rich
• 2 3/4 cups all-purpose flour, sifted for lightness
• 1 1/2 tsp cream of tartar, finely measured
• 1 tsp baking soda, fresh and active
• 1/2 tsp salt, finely ground
• 1/2 cup cinnamon sugar, fragrant and golden
• 1 cup cream cheese frosting, homemade and creamy

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes on medium speed.
3. Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated and the mixture is smooth.
4. In a separate bowl, whisk together the sifted flour, cream of tartar, baking soda, and salt to ensure even distribution of the leavening agents.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overworking the dough.
6. Roll the dough into 1-inch balls, then coat each ball generously in cinnamon sugar for a sparkling, spiced exterior.
7. Place the dough balls 2 inches apart on the prepared baking sheets and bake for 10-12 minutes, or until the edges are just set but the centers are still soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, ensuring they firm up without becoming too hard.
9. Once cooled, spread a generous layer of cream cheese frosting on the flat side of one cookie and sandwich with another, pressing gently to adhere.

Zesty with cinnamon and subtly sweet, these Pumpkin Snickerdoodle Sandwiches boast a tender crumb and a lusciously creamy center. Serve them as a festive dessert at your next fall gathering or enjoy them as a decadent snack with a crisp apple cider.

Apple Pie Cookies with Crumb Topping

Kneading the essence of autumn into every bite, these Apple Pie Cookies with Crumb Topping marry the comforting flavors of a classic apple pie with the convenience of a handheld treat. Perfect for savoring with a cup of spiced cider or sharing at your next gathering, they’re a delightful nod to tradition with a twist.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar, fine and sparkling
• 1/4 cup brown sugar, packed for richness
• 1 tsp ground cinnamon, fragrant and warm
• 1/4 tsp salt, to enhance flavors
• 2 medium apples, peeled and finely diced (preferably Granny Smith for a tart contrast)
• 1 tbsp lemon juice, freshly squeezed for brightness
• 1/2 tsp vanilla extract, pure and aromatic
• 1/4 cup rolled oats, for a rustic crumb texture

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the sifted flour, cold cubed butter, granulated sugar, brown sugar, cinnamon, and salt. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Reserve 1/2 cup of the crumb mixture for the topping; press the remaining mixture evenly into the bottom of the prepared baking sheet to form a crust.
4. In another bowl, toss the finely diced apples with lemon juice and vanilla extract until evenly coated, then spread them over the crust.
5. Sprinkle the reserved crumb mixture and rolled oats over the apples, ensuring an even distribution for a textured topping.
6. Bake for 25-30 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
7. Allow the cookies to cool on the baking sheet for 10 minutes before cutting into squares or desired shapes.

Vibrant with the warmth of cinnamon and the tang of apples, these cookies offer a delightful contrast between the tender fruit layer and the crisp crumb topping. Serve them warm with a dollop of vanilla ice cream for an indulgent twist, or pack them as a sweet surprise in lunchboxes.

Thanksgiving Leftover Stuffing Cookies

Just when you thought Thanksgiving couldn’t get any better, these Thanksgiving Leftover Stuffing Cookies transform your holiday remnants into a delightful new treat. Perfectly blending the savory notes of your favorite stuffing with a crispy, golden exterior, these cookies are a clever way to repurpose leftovers with elegance.

Ingredients

• 2 cups of day-old stuffing, crumbled into small, uneven pieces
• 1/2 cup of all-purpose flour, sifted for lightness
• 1/4 cup of unsalted butter, melted to a golden hue
• 1 large farm-fresh egg, beaten until frothy
• 1/4 cup of whole milk, rich and creamy
• 1 tbsp of fresh sage, finely chopped for a fragrant touch
• 1/2 tsp of freshly ground black pepper, for a subtle kick

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for an effortless release.
2. In a large mixing bowl, combine the crumbled stuffing, sifted flour, and melted butter, stirring until the mixture resembles coarse crumbs.
3. Add the beaten egg and whole milk to the bowl, mixing gently until a sticky dough forms. Tip: For a more cohesive dough, let it rest for 5 minutes to allow the stuffing to absorb the liquids.
4. Fold in the finely chopped sage and freshly ground black pepper, ensuring even distribution throughout the dough.
5. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading. Tip: Lightly wet your hands to shape each scoop into a neat mound without sticking.
6. Bake for 15-18 minutes, or until the edges are crisp and golden brown. Tip: Rotate the baking sheet halfway through for even browning.
7. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Presenting a delightful contrast of textures, these cookies boast a crispy exterior with a moist, flavorful center. Serve them warm with a dollop of cranberry sauce for a festive twist, or enjoy them as a savory snack any time of day.

Summary

Feasting on these 20 Festive Thanksgiving Cookie Recipes is sure to bring joy to your holiday table. Each recipe offers a unique twist on classic flavors, making them irresistible to anyone with a sweet tooth. We invite you to try these delightful treats, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking and happy holidays!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.