Thanksgiving Sugar Cookies Buttercream Holiday Baking

Picture this: golden-brown cookies shaped like turkeys, pumpkins, and fall leaves, each one topped with the silkiest, most luxurious buttercream you’ve ever tasted. These Thanksgiving sugar cookies buttercream beauties are more than just dessert—they’re edible centerpieces that’ll have your guests reaching for seconds before dinner’s even served!

I’ll never forget the year my niece decorated her first batch with me, her tiny hands covered in orange frosting, declaring herself the “official cookie artist” of our family. These cookies are buttery, tender, and melt-in-your-mouth delicious, topped with a buttercream so smooth it practically glows.

They’re surprisingly simple to make, taking just about an hour from start to finish, and they’re perfect for involving kids in holiday prep. If you loved my classic chocolate chip cookies, you’re going to absolutely adore these festive treats!

What Are Thanksgiving Sugar Cookies Buttercream?

Ever wonder why we call them “sugar cookies” when they’re loaded with butter and topped with even more buttery frosting? These Thanksgiving sugar cookies buttercream are the holiday’s answer to year-round classics—soft, slightly crispy-edged cookies cut into seasonal shapes and crowned with pillowy buttercream in autumn hues.

They say the way to a man’s heart is through his stomach, but honestly, these cookies win over everyone’s heart! The combination of vanilla-scented cookie base and rich, creamy frosting creates pure magic on your dessert table. Trust me, once you make your first batch, you’ll understand why they disappear faster than pumpkin pie!

Why You’ll Love This Thanksgiving Sugar Cookies Buttercream

The Perfect Holiday Canvas

These cookies are like edible art projects! The sugar cookie base is sturdy enough to hold its shape beautifully, whether you’re cutting out turkeys, acorns, or cornucopias. The real star, though, is that buttercream—it’s silky, pipeable, and holds its color gorgeously. I love using warm oranges, deep browns, and golden yellows to capture that cozy autumn vibe. The texture is pure perfection: a slight crunch on the outside gives way to a tender, buttery interior that practically melts on your tongue.

Budget-Friendly Baking

Here’s something I love about these cookies: you probably already have most ingredients in your pantry! While a dozen fancy bakery cookies might set you back $30 or more, you can make three dozen of these beauties for under $15. That’s serious savings, especially during the expensive holiday season.

Plus, you get the satisfaction of saying, “Oh, I made these myself!” when everyone raves about them. The buttercream uses simple ingredients—butter, powdered sugar, vanilla, and a splash of cream—so there’s no hunting for specialty items.

Customizable and Crowd-Pleasing

The beauty of Thanksgiving sugar cookies buttercream lies in their versatility. Love cinnamon? Add a teaspoon to the dough. Want a hint of almond? Swap some vanilla for almond extract. The buttercream is equally adaptable—I’ve made maple buttercream, brown butter buttercream, and even cream cheese buttercream variations.

These cookies pair wonderfully with my apple cider recipe, creating a complete autumn experience. Whether you’re baking for a crowd of 50 or just your immediate family, this recipe scales beautifully. So grab your cookie cutters and let’s get baking!

How to Make Thanksgiving Sugar Cookies Buttercream

Quick Overview

These Thanksgiving sugar cookies are wonderfully straightforward, even for novice bakers. The dough comes together in one bowl, chills for easy rolling, and bakes up beautifully golden. The buttercream whips up in minutes, creating a frosting that’s stable enough for decorating but soft enough to taste like clouds. The cookies themselves have a perfect balance—not too sweet, letting the buttercream shine.

Prep Time: 20 minutes
Chill Time: 30 minutes
Baking Time: 10-12 minutes per batch
Decorating Time: 30 minutes
Total Time: Approximately 1.5-2 hours
Yield: About 24-30 cookies (depending on cutter size)

Key Ingredients for Thanksgiving Sugar Cookies Buttercream

For the Sugar Cookies:

3 cups all-purpose flour (plus extra for dusting)
1½ teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
½ teaspoon almond extract (optional but wonderful!)

For the Buttercream Frosting:

1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar, sifted
2-3 tablespoons heavy cream or whole milk
2 teaspoons pure vanilla extract
Pinch of salt
Gel food coloring in autumn colors (orange, brown, yellow, red)

For Decoration:

Sprinkles in fall colors
Edible pearls or gold dust (optional)
Chocolate chips for turkey eyes

Step-by-Step Instructions

Prepare the Cookie Dough

Start by whisking together your flour, baking powder, and salt in a medium bowl. Set this aside—it’s your dry team. In your stand mixer (or large bowl with hand mixer), cream the softened butter and sugar together on medium-high speed for about 3-4 minutes. You want it light, fluffy, and pale in color. This step incorporates air, making your cookies tender. Beat in the egg, vanilla extract, and almond extract if using, scraping down the bowl sides to ensure everything’s incorporated. The mixture might look slightly curdled—that’s totally normal!

Combine and Chill

With your mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until combined—overmixing develops gluten, making tough cookies. The dough should come together in a soft ball. Divide it in half, shape each half into a flat disc, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 3 days. This chilling step is crucial! It makes the dough easier to roll and helps cookies maintain their shape during baking. I often make the dough the night before a big decorating session.

Roll and Cut

Preheat your oven to 350°F and line baking sheets with parchment paper. On a lightly floured surface, roll out one dough disc to about ¼-inch thickness. Don’t go thinner or your cookies might burn before cooking through. Use your favorite Thanksgiving cookie cutters—turkeys, leaves, pumpkins, pilgrims—and cut out shapes, placing them 1 inch apart on prepared sheets. Gather scraps, re-roll once (not more, or cookies get tough), and cut more shapes. Pro tip: dip your cookie cutters in flour between cuts for cleaner edges!

Bake to Golden Perfection

Bake for 10-12 minutes, watching carefully. The cookies are done when edges are just barely golden and centers look set but not browned. They’ll seem slightly soft when you take them out—that’s perfect! They firm up as they cool. Let cookies cool on the baking sheet for 5 minutes (they’re too delicate to move immediately), then transfer to a wire rack to cool completely. Never frost warm cookies or your buttercream will melt into a puddle!

Make the Buttercream

While cookies cool, make your frosting. Beat softened butter in a stand mixer for 2-3 minutes until pale and fluffy. Add half the powdered sugar and mix on low until incorporated, then increase speed to medium and beat for 1 minute. Add remaining powdered sugar, vanilla, salt, and 2 tablespoons of cream. Beat on high for 3-4 minutes until the buttercream is light, fluffy, and cloud-like. If it’s too thick, add more cream a teaspoon at a time. Too thin? Add more powdered sugar.

Color and Decorate

Divide buttercream into separate bowls—I usually make orange, brown, yellow, and leave some white. Use gel food coloring (liquid makes frosting runny) and add tiny amounts with a toothpick until you achieve desired shades. Transfer each color to piping bags fitted with decorating tips, or use zip-top bags with corners snipped off. Get creative!

Pipe orange buttercream on pumpkin cookies, create turkey feathers with multiple colors, or flood leaf cookies with golden yellow. Add sprinkles while frosting is still wet so they stick. Let decorated cookies set for about 30 minutes before stacking or serving.

What to Serve Thanksgiving Sugar Cookies Buttercream With

These cookies are dessert table all-stars, but they pair beautifully with so many things! Serve them alongside hot spiced apple cider. They’re perfect with coffee for a mid-afternoon treat while watching football.

I love setting out a dessert spread with these cookies, my pumpkin cheesecake bars, and mini pecan tarts. The variety of textures and flavors keeps everyone happy. For kids’ tables, pair them with hot chocolate topped with marshmallows and caramel drizzle.

These cookies also make fantastic gifts! Arrange them in clear cellophane bags tied with raffia, or stack them in decorative tins lined with parchment paper. Include a handwritten recipe card, and you’ve got a thoughtful, delicious hostess gift. They travel well to Friendsgiving potlucks, office parties, and family gatherings.

Top Tips for Perfecting Thanksgiving Sugar Cookies Buttercream

Room Temperature is Key

This might seem fussy, but room temperature butter makes all the difference in both cookies and frosting. Cold butter won’t cream properly, leaving you with dense cookies and lumpy frosting. Take butter out 45-60 minutes before baking. It should give slightly when pressed but not be greasy or melting.

Don’t Skip the Chill

I know you’re excited to start cutting shapes, but chilling the dough prevents spreading. Warm dough spreads in the oven, turning your perfect turkey into a blob. If dough gets too soft while rolling, pop it back in the fridge for 10 minutes. Work with one dough disc at a time, keeping the other refrigerated.

Invest in Quality Vanilla

Since these cookies are simply flavored, quality vanilla extract makes a noticeable difference. Pure vanilla extract tastes infinitely better than imitation. If you’re feeling fancy, try vanilla bean paste for gorgeous flecks!

Sift Your Powdered Sugar

Lumpy buttercream is the worst! Always sift powdered sugar before adding it to your frosting. It takes 30 extra seconds but ensures silky-smooth results every time.

Adjust Buttercream Consistency

The perfect piping consistency should hold a peak but still spread smoothly. For detailed decorating work, you want slightly stiffer frosting. For flooding cookies with color, thin it with extra cream. Always test on a cooled cookie first.

Use Gel Food Coloring

Liquid food coloring adds too much moisture and can break your buttercream. Gel or paste colors are concentrated, so a tiny amount creates vibrant hues without affecting texture. Start with a toothpick-sized amount—you can always add more!

Storing and Reheating Tips

Room Temperature Storage

Once decorated and fully set, store Thanksgiving sugar cookies buttercream in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper to prevent sticking. They’ll stay fresh and delicious, though the buttercream may soften slightly in warm kitchens.

Refrigerator Storage

If your kitchen is warm or humid, refrigerate decorated cookies in airtight containers for up to 2 weeks. Let them come to room temperature before serving—cold buttercream loses its creamy texture. Cookies will actually stay moister in the fridge!

Freezing for Later

These cookies freeze beautifully! For undecorated cookies, layer between parchment in freezer-safe containers for up to 3 months. Thaw at room temperature, then frost. For decorated cookies, freeze them flat on a baking sheet until solid, then carefully transfer to containers. They’ll keep for 2 months. Thaw uncovered at room temperature to prevent condensation from making colors bleed.

Make-Ahead Tips

The dough can be made up to 3 days ahead and refrigerated, or frozen for 3 months. The buttercream can be made 1 week ahead and refrigerated in an airtight container. Re-whip it before using to restore the fluffy texture. Bake cookies 2 days ahead and store airtight, then decorate the day before serving for freshest results.

Tips for Avoiding Common Baking Mistakes

Mistake: Cookies Spreading Too Much

If your perfectly shaped turkeys turn into pancakes, your dough was too warm. Always chill dough thoroughly, and if your kitchen is hot, chill cut shapes on the baking sheet for 10 minutes before baking. Also check your butter—melted or overly soft butter causes spreading.

Mistake: Tough, Hard Cookies

Overmixing dough develops gluten, creating tough cookies. Mix just until flour disappears. Also, don’t re-roll scraps more than once. Each roll works the dough more, making it tougher. Overbaking also causes hard cookies—remove them when edges are just barely golden.

Mistake: Cookies Losing Their Shape

Using too much flour when rolling creates dry, crumbly cookies that break or distort. Use the minimum flour needed to prevent sticking. Also, use sharp cookie cutters and cut shapes close together to minimize re-rolling. Make sure your baking powder is fresh—old leavening can cause odd spreading.

Mistake: Lumpy, Grainy Buttercream

Always use softened, not melted, butter. Sift powdered sugar before adding. If buttercream looks curdled or broken, keep beating—it usually comes together. If it’s too cold, it will be stiff and grainy. Let it sit at room temperature for 10 minutes, then beat again.

Mistake: Colors Bleeding Together

Let base colors dry for 15-20 minutes before adding detail work on top. If you’re flooding a cookie with frosting, outline it first with thicker frosting, let it set slightly, then fill the center. This creates a dam that prevents colors from running together.

Mistake: Frosting Too Soft or Too Stiff

Temperature affects buttercream dramatically. If it’s sliding off cookies, it’s too warm or has too much liquid. Refrigerate for 10 minutes or beat in more powdered sugar. If it’s impossibly stiff, add cream by the teaspoon. The ideal consistency holds a peak but spreads smoothly.

Frequently Asked Questions

<h4>Can I make the dough ahead of time?</h4>

Absolutely! Cookie dough actually improves with a rest. Make it up to 3 days ahead and keep refrigerated, or freeze for up to 3 months. Wrapped well, it won’t absorb freezer odors. Thaw frozen dough overnight in the refrigerator before rolling. This make-ahead option is a lifesaver during busy holiday prep! <h4>Why do my cookies spread in the oven?</h4>

Cookie spreading usually comes from dough that’s too warm or butter that was too soft when mixing. Always chill dough for at least 30 minutes before rolling. If your kitchen is warm, chill the cut shapes on baking sheets for 10 minutes before baking. Also ensure you’re measuring flour correctly—too little flour causes spreading. <h4>Can I use margarine instead of butter?</h4>

I strongly recommend sticking with real butter for both cookies and buttercream. Butter provides superior flavor and texture that margarine simply can’t match. These are special occasion cookies—splurge on the good stuff! If you must substitute, use stick margarine (not spread), but expect slightly different results. <h4>How do I get clean, sharp edges on my cookies?</h4>

Sharp cookie cutters make a huge difference—dull edges create ragged cookies. Dip cutters in flour between each cut for cleaner releases. Make sure dough is well-chilled but not rock-hard. If edges still look rough, you can clean them up with a small, sharp knife right after cutting, before baking. <h4>What’s the best way to color buttercream?</h4>

Always use gel or paste food coloring, never liquid. Start with a tiny amount on a toothpick—colors intensify as they sit. For deeper colors, add color gradually and let it sit for 5 minutes to deepen before adding more. Black and red are notoriously difficult; buy pre-made or start with chocolate buttercream for brown/black shades. <h4>Can I use a cookie press instead of cutters?</h4>

Traditional cookie presses don’t work well with this dough—it’s too soft and buttery. This recipe is specifically designed for rolled, cut-out cookies. If you want pressed cookies, look for a spritz cookie recipe instead, which has a different dough consistency. <h4>How long do decorated cookies stay fresh?</h4>

Properly stored in an airtight container, decorated cookies stay fresh for 5 days at room temperature or 2 weeks refrigerated. The buttercream actually keeps cookies moist longer than undecorated ones. For longest freshness, place parchment between layers and store in a cool, dry place. <h4>Can I freeze decorated cookies?</h4>

Yes! Freeze decorated cookies flat on a baking sheet until solid, then carefully transfer to freezer containers with parchment between layers. They keep for 2 months. Thaw at room temperature still in the container to prevent condensation from affecting decorations. <h4>Why is my buttercream too runny?</h4>

Runny buttercream usually means too much liquid was added or the butter was too soft. Beat in more powdered sugar ¼ cup at a time until it reaches piping consistency. If butter was too warm, refrigerate the buttercream for 15 minutes, then re-whip. Always use heavy cream or whole milk, not skim or water. <h4>Do I need special decorating tools?</h4>

Not at all! While piping bags and tips make decorating easier and more professional-looking, you can absolutely use zip-top bags with corners snipped off. For spreading, an offset spatula or butter knife works perfectly. Start simple and invest in tools as you gain confidence and interest in decorating.

Nutrition Information

Nutrient	Per Cookie (approximate)
Calories	185
Total Fat	9g
Saturated Fat	6g
Cholesterol	35mg
Sodium	75mg
Total Carbohydrates	25g
Dietary Fiber	0g
Sugars	17g
Protein	2g

Nutrition information is calculated based on 30 cookies and may vary based on specific ingredients and decoration style used.

These Thanksgiving sugar cookies buttercream have become my absolute favorite holiday tradition. There’s something magical about gathering in the kitchen, rolling out dough, and transforming simple ingredients into edible art. Whether you’re a seasoned baker or trying decorated cookies for the first time, this recipe will guide you to beautiful, delicious results.

The combination of buttery, vanilla-scented cookies and silky buttercream creates a treat that’s both nostalgic and special. They look stunning on any dessert table, make thoughtful gifts, and most importantly, taste absolutely incredible. Kids love decorating them, adults love eating them, and everyone loves how they make the house smell like a bakery.

This Thanksgiving, skip the store-bought cookies and create your own memories. Put on some music, grab your favorite people, and spend an afternoon baking together. These cookies aren’t just dessert—they’re the sweet moments we remember long after the holiday dishes are washed and put away.

Happy baking, and may your Thanksgiving be filled with love, laughter, and plenty of buttercream!