Thanksgiving cookies are the perfect sweet treat to celebrate the season of gratitude without all the fuss. Think fluffy, spiced delights that capture the essence of fall in every bite! If you find yourself without pumpkin spice or brown sugar, no worries—just sprinkle in some cinnamon and regular sugar instead. It’s all about making the most of what you have on hand, and hey, who doesn’t love a little kitchen improvisation?
Nutty Maple Leaf Cookies
These Nutty Maple Leaf Cookies are perfect for Thanksgiving! They bring a cozy vibe to your holiday table. Shaped like lovely maple leaves, they are not just cute but also delicious. The combination of nuts and maple syrup gives them a unique flavor that everyone will love.
Imagine biting into a cookie that’s crunchy on the outside and soft on the inside. The nutty flavor pairs beautifully with the sweetness of maple. Plus, they look great on a platter surrounded by colorful autumn leaves and pumpkins. It’s like a little piece of fall on your dessert table!
Now, let’s get to the fun part: making these cookies! You can easily swap ingredients if needed. For example, if you don’t have walnuts, pecans work just as well. Don’t have maple syrup? Honey can be a sweet substitute, but the flavor will change a bit. Just remember, baking is all about having fun!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup maple syrup
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add in the maple syrup and vanilla extract, mixing well.
- In another bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until combined.
- Fold in the chopped nuts. If the dough feels too sticky, chill it in the fridge for about 30 minutes.
- Roll out the dough on a floured surface to about 1/4 inch thick. Use a maple leaf cookie cutter to cut out shapes and place them on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on a wire rack.
Ginger Molasses Cookies
Ginger molasses cookies are a classic treat that brings warmth and spice to any holiday gathering. These cookies have a lovely golden-brown color and a slightly crinkled surface that makes them look as good as they taste. The aroma of ginger and cinnamon fills the kitchen, creating a cozy atmosphere that’s perfect for Thanksgiving.
When you bite into one of these cookies, you’ll experience a delightful mix of sweetness and spice. The molasses adds a rich depth, while the ginger gives it a nice kick. These cookies are soft and chewy, making them hard to resist. They pair perfectly with a warm cup of tea or coffee, making them a great addition to your holiday dessert table.
If you’re missing any ingredients, don’t worry! You can substitute brown sugar for granulated sugar, or even use honey or maple syrup if you’re feeling adventurous. If you don’t have fresh ginger, ground ginger will do just fine. And if you’re out of molasses, try using dark corn syrup for a similar taste. Just remember, baking is all about having fun!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In another large bowl, cream together the softened butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Maple Pecan Shortbread Cookies
These Maple Pecan Shortbread Cookies are the perfect treat for Thanksgiving. They are buttery, sweet, and have a delightful crunch from the pecans. The maple flavor adds a warm touch that makes them feel extra special. Just look at those perfectly shaped cookies, with a lovely golden hue and a sweet filling peeking through!
Making these cookies is a breeze. You’ll want to gather your ingredients and get ready to impress your family and friends. They’ll be asking for seconds, trust me!
Now, if you don’t have pecans, you can easily swap them out for walnuts or even almonds. No maple syrup? Honey or agave syrup can work in a pinch, too. Just remember, baking is all about having fun and being creative!
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup finely chopped pecans (or walnuts/almonds)
- 1/4 cup maple syrup (or honey/agave)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the flour, chopped pecans, maple syrup, vanilla extract, and salt until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly with a fork.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on a wire rack.
Cranberry Orange Oatmeal Cookies
Cranberry Orange Oatmeal Cookies are the perfect treat for Thanksgiving. These cookies bring together the tartness of cranberries and the bright flavor of oranges. They are chewy, fruity, and just the right amount of sweet. Plus, they look adorable on any holiday dessert table!
Imagine biting into a soft cookie that has a burst of cranberry goodness and a hint of citrus. It’s like a cozy hug in cookie form! You can enjoy them with a cup of tea or coffee, or simply grab one as you rush to the Thanksgiving dinner.
Making these cookies is a breeze. If you don’t have cranberries, feel free to swap them out for raisins or even chocolate chips. And if you’re out of oranges, a splash of vanilla extract can do the trick. Baking should be fun, so don’t stress about having every ingredient on hand!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup fresh or dried cranberries
- 1 tablespoon orange zest
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add in the eggs and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, stirring until combined.
- Fold in the oats, cranberries, and orange zest. Make sure everything is evenly mixed.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Enjoy your cookies warm or store them in an airtight container for later!
Pumpkin Spice Snickerdoodles
These Pumpkin Spice Snickerdoodles are the perfect treat for Thanksgiving. Imagine soft, chewy cookies with a warm, spiced flavor that makes you feel cozy inside. The cookies are beautifully shaped, with a lovely swirl that catches the eye. They’re not just delicious; they also look festive on any dessert table.
Making these cookies is a fun way to get into the holiday spirit. The aroma of pumpkin spice fills your kitchen, making it feel like Thanksgiving. Plus, they’re simple to whip up, so you can bake them even if you’re short on time. Just gather your ingredients, and you’re ready to go!
Now, let’s talk ingredients. You’ll need basic baking staples like flour and sugar, but you can easily swap some items if you’re missing something. For instance, if you don’t have brown sugar, white sugar works just fine. And if you’re out of pumpkin spice, a mix of cinnamon and nutmeg can do the trick!
These cookies are great for sharing. They make a lovely gift for friends or family, or you can keep them all to yourself (we won’t tell!). So grab your apron, and let’s get baking!
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed (or use coconut sugar for a healthier option)
- 1 large egg
- 1 cup pumpkin puree (canned or homemade)
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin spice (or 1 teaspoon cinnamon + ½ teaspoon nutmeg)
- ½ cup granulated sugar (for rolling)
- 2 teaspoons cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, pumpkin puree, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, mix the sugar and cinnamon for rolling.
- Roll the dough into balls, then roll each ball in the cinnamon-sugar mixture.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and the tops look slightly cracked.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Chocolate Chip Pumpkin Cookies
Chocolate chip pumpkin cookies are the perfect treat for Thanksgiving. They combine the warm flavors of pumpkin with the classic taste of chocolate chips. These cookies are soft, chewy, and have a hint of spice that makes them feel like fall in every bite.
Imagine a cozy kitchen filled with the scent of baking cookies. The golden-brown cookies, dotted with chocolate chips, are just waiting to be devoured. They look inviting on a cooling rack, especially with colorful autumn leaves in the background. It’s the kind of image that makes you want to grab a cookie and a glass of milk!
Now, let’s get to the good stuff—the recipe! You can easily whip these up with simple ingredients. If you find yourself missing something, don’t worry! You can substitute ingredients without a hitch. For instance, if you don’t have pumpkin puree, you can use applesauce. No brown sugar? White sugar works just fine. Get creative!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar (or white sugar)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the softened butter, brown sugar, and granulated sugar until creamy. Add the pumpkin puree, egg, and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips. If you’re feeling adventurous, throw in some nuts or dried cranberries too!
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Enjoy these cookies fresh out of the oven or store them in an airtight container for later. They make a great addition to any Thanksgiving feast or just a cozy night in!
Apple Cinnamon Sugar Cookies
These Apple Cinnamon Sugar Cookies are a delightful treat for any Thanksgiving gathering. The warm, inviting aroma of cinnamon and apples fills the kitchen, making it hard to resist sneaking a bite before they even cool down. Each cookie is soft and chewy, with a lovely crackled top that adds a charming touch.
Using fresh apples gives these cookies a juicy burst of flavor. If you’re out of apples, feel free to swap in applesauce for a similar taste. And if you’re not a fan of cinnamon, you can easily replace it with nutmeg or pumpkin spice for a different twist.
These cookies are perfect for sharing with family and friends. They pair wonderfully with a warm cup of cider or hot cocoa. So, gather your ingredients and let’s get baking!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely chopped apples (about 1 medium apple)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together flour, baking soda, cinnamon, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped apples.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Let them cool for a few minutes before transferring to a wire rack.
- Once cooled, dust with powdered sugar for a sweet finish.
White Chocolate Cranberry Cookies
These White Chocolate Cranberry Cookies are a delightful treat for Thanksgiving. They combine the sweetness of white chocolate with the tartness of cranberries, making them a perfect addition to your holiday spread. The cookies are soft, chewy, and topped with a drizzle of white chocolate that adds a lovely finish.
The vibrant colors of the cranberries against the creamy white chocolate make these cookies not just tasty, but also visually appealing. They are sure to impress your guests and family alike. Plus, they are easy to make, so you can whip up a batch without any stress.
Now, if you find yourself missing some ingredients, don’t worry! You can easily substitute. For example, if you don’t have white chocolate chips, dark chocolate or even milk chocolate can work just fine. If cranberries aren’t your thing, try raisins or chopped nuts for a different texture and flavor.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Add in the vanilla extract and eggs, mixing well.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Fold in the white chocolate chips and dried cranberries.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- If you want to get fancy, melt some extra white chocolate and drizzle it over the cooled cookies for an extra touch!
Sweet Potato Cookies with Marshmallow Frosting
Sweet potato cookies are a delightful twist on traditional holiday treats. These cookies are soft, chewy, and packed with that warm, comforting flavor we all love. Topped with a fluffy marshmallow frosting, they are sure to be a hit at any Thanksgiving gathering.
Picture a plate full of these golden-orange cookies, each one crowned with a generous swirl of white frosting. They look inviting and festive, perfect for sharing with family and friends. The combination of sweet potato and marshmallow creates a nostalgic taste that brings back memories of cozy family gatherings.
Now, let’s talk about the ingredients. If you don’t have sweet potatoes, you can easily substitute them with pumpkin puree. And if you’re out of marshmallows, a simple buttercream frosting will do just fine. No need to stress; baking should be fun!
Ready to whip up a batch? Here’s how to make these delicious cookies:
Ingredients
- 1 cup mashed sweet potatoes (or pumpkin puree)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup marshmallow fluff (or buttercream frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the mashed sweet potatoes, granulated sugar, brown sugar, and softened butter until smooth.
- Add the egg and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on a wire rack.
- Once cooled, spread marshmallow fluff on top of each cookie. If you’re using buttercream, pipe it on for a fun touch!
Enjoy these sweet potato cookies with a cup of hot cocoa or coffee. They’re perfect for sharing or keeping all to yourself. Happy baking!
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.