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Thanksgiving Sugar Cookies

Thanksgiving sugar cookies with crisp golden edges and soft centers—no chilling needed. Roll, cut into autumn leaf and pumpkin shapes, then bake at 375°F for quick, even browning.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
Cookie dough
  • 1 butter, softened
  • 1.5 cup sugar
  • 1 egg
  • 2 tsp vanilla
Decorating
  • 1 Icing and sprinkles, for decorating

Equipment

  • 1 sheet pan

Method
 

Preheat the oven
  1. Preheat the oven to 375°F. Set out an ungreased sheet pan so it’s ready for baking.
Mix the wet ingredients
  1. Cream the butter and sugar together, then beat in the egg and vanilla. Mix until the dough looks smooth and cohesive.
Add dry ingredients
  1. Stir in the all-purpose flour, baking powder, and salt until no dry streaks remain. The dough should be soft and workable.
Roll and cut shapes
  1. Roll the dough out and cut into leaf and pumpkin shapes. If needed, roll it between parchment sheets for easy cutting.
Bake
  1. Bake the cookies for 8 minutes until the edges are golden. Let them cool briefly on the sheet pan before moving for decorating.
Decorate
  1. Decorate the cooled cookies with icing and sprinkles. Arrange the sprinkles while the icing is still ready to set.

Notes

Pro tip: roll the dough between parchment sheets so it stays easy to cut into leaf and pumpkin shapes. Store airtight at room temperature for up to 4 days. Freeze baked cookies for up to 2 months; thaw overnight before decorating. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and bake at the same temperature and time.