Thanksgiving Sugar Cookies Turkey Shaped
These adorable turkey-shaped gluten-free sugar cookies are a delightful addition to any Thanksgiving celebration. The gluten-free flour ensures they’re perfect for those with dietary restrictions, and the soft, buttery texture makes them an instant favorite. Customize them with icing and colorful sprinkles to bring these turkeys to life! Whether as a holiday activity or a sweet ending to your meal, these cookies are bound to bring smiles all around.
Servings: 24
Calories: 118kcal
Ingredients
Cookies
- 2 cups gluten-free all-purpose flour see notes for suggested brands
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter or vegan butter, room temperature
- ¾ cup sugar I use monk fruit or Xylitol for a healthier version
- 1 egg large
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Icing
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk or dairy-free alternative
- 1 teaspoon vanilla extract
- food coloring optional
Instructions
Cookies
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
- In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the egg, vanilla, and almond extract (if using), and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Cover and chill the dough for at least 30 minutes.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about ¼ inch thick. Use a turkey-shaped cookie cutter to cut out the cookies, then transfer them to the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, decorate the cookies with icing and sprinkles to create fun, colorful turkeys!
Icing
- In a medium bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Add the vanilla extract and continue to mix. If the icing is too thick, add more milk 1 teaspoon at a time until you reach the desired consistency.
- For outlining or detailed work, the icing should be thick enough to hold its shape. For flooding or filling in areas of the cookie, thin the icing with a bit more milk until it flows smoothly. If you want colorful icing like shown, divide the icing into separate bowls and add a few drops of food coloring to each. Mix until the color is evenly distributed. Use piping bags or a spoon to apply the icing to your cookies. Allow the icing to set and harden before stacking or storing the cookies.
Notes
Recipe tested with Bobs Red Mil 1-1 Gluten-Free All Purpose Flour and Cup-4-Cup Gluten-Free All Purpose Flour. Other flours may give different results.
Yields 24-30 cookies, depending on the size of your cookie cutter. Yields 10-12 large cookies with the turkey cookie cutter I used for this recipe. Nutritional is calculated by a third party and based off 24 smaller cookies.
Nutrition
Calories: 118kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 28mg | Potassium: 15mg | Fiber: 1g | Sugar: 8g | Vitamin A: 189IU | Calcium: 15mg | Iron: 0.4mg