Ah, Thanksgiving Cookies—there’s something incredibly comforting about baking these spiced delights when the holiday season rolls in. These cookies have become a staple in my house, especially since my youngest insists on leaving them out for Santa. Spoiler alert: they don’t last until Christmas Eve! I love this recipe because it fills the house with the warm scents of cinnamon and nutmeg, setting the holiday mood right without much fuss. If you’re in the mood for more Thanksgiving munchies, make sure to check out my Pumpkin Pie Squares for a perfect dessert pairing.
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Why you’ll love this recipe
If fall had a taste, it would be packed into these cookies. You’ll love how easily these come together—no fancy mixing, no obscure ingredients. Just the good old basics, spruced up with a dash of cinnamon and nutmeg. Plus, they bake up fast (10-12 minutes!), making them perfect for when you realize last-minute that you need a sweet treat. So, whether you’re an experienced baker or someone who just got their first baking sheet, these cookies will have you feeling like a pro in no time.
Ingredients For ThanksGiving Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Step-by-step instructions
Preheat and prep
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. You don’t want to skip this step—I once forgot and ended up with cookies welded to the tray!
Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
Cream the butter and sugar
- In a large bowl, beat the butter and sugar until it’s light and fluffy—this should take about 2-3 minutes.
Combine and form the dough
- Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing to keep your cookies soft and tender.
Scoop and bake
- Scoop the dough by the tablespoonful and place them about 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes or until edges are lightly golden.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. My kids usually sneak one at this stage, molten optimism, and all!
Recipe tips & variations
For an extra twist, try adding a handful of chopped pecans or dried cranberries to the dough. Feeling a bit indulgent? Drizzle some melted chocolate on top once they’re cooled. No need to stick rigidly to the recipe—make it yours!
Storage & reheating
These cookies store fantastically in an airtight container for up to one week, but honestly, you’ll be lucky if they last past the second day. If you want them warm again, pop them in a 300°F (150°C) oven for 3-4 minutes.
FAQs
Yes, but reduce the added salt to a pinch.
Absolutely! Scoop the dough onto a tray and freeze for about an hour. Once solid, transfer to a zip-lock bag and freeze for up to three months.
Look for the edges turning lightly golden—the center might appear soft, but it will set as it cools.
Yes, but be sure to use two baking sheets or bake in batches to avoid overcrowding.
Recipes you may like
If you’re one to enjoy the seasonal delights like I do, you might also love our Irresistibly Delicious Apple Pie Cookies You’ll Adore
and these Classic Apple Crumble, Pumpkin Spice Muffins, Cranberry-Orange Scones—both taste like fall in cookie form.
And there you have it—Thanksgiving Cookies that are both easy and delectable. Follow us for more drool-worthy comfort food on Pinterest and join the conversation on Facebook.
Thanksgiving Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious and easy Thanksgiving Cookies packed with the warm flavors of cinnamon and nutmeg.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. You don’t want to skip this step—I once forgot and ended up with cookies welded to the tray!
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the butter and sugar until it’s light and fluffy—this should take about 2-3 minutes.
Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing to keep your cookies soft and tender.
Scoop the dough by the tablespoonful and place them about 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes or until edges are lightly golden.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. My kids usually sneak one at this stage, molten optimism, and all!
Notes
- For an extra twist, try adding a handful of chopped pecans or dried cranberries to the dough.
- Drizzle some melted chocolate on top once they’re cooled for an indulgent touch.
- These cookies store fantastically in an airtight container for up to one week.
- If you want them warm again, pop them in a 300°F (150°C) oven for 3-4 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg