Spiced Thanksgiving Cookies

I’ve long been making a lightly spiced Gingerbread Cookie for the holidays and new that it would make a really fun addition to the Thanksgiving table. With just enough sweetness from molasses and maple syrup for younger eaters, plus a really simple egg-free dough, these cookies are a holiday favorite. You can make the cookie dough ahead of time and stash it in the fridge if you want to. You can use any cookie cutter that you like, though little turkeys are seriously fun. (My kids think these are hilarious.) And you can leave them plain or decorate with icing sugar or royal icing as you like. This is one of our favorite easy Thanksgiving desserts. Similar in texture to an Animal Cracker, but with more warm spices, these are a perfect holiday cookie for toddlers. (You may also like Easy Sugar Cookies, Jam Cookies, my Graham Crackers recipe, and Soft Pumpkin Cookies as easy desserts to share with the kids.)

Ingredients You Need

Here’s a look at the ingredients you need to make these Thanksgiving Cookies so you know what to have on hand. Sign up for our email updates to get tips and ideas sent to your inbox.

All-purpose flour: This keeps the cookies tender and light. You can also use whole wheat flour if that’s what you have on hand. Cinnamon and pumpkin pie spice: These spices work together to add cozy spice. You can just use cinnamon if you prefer. You can add a dash of ground ginger for more flavor, too. Baking powder and salt: These help the cookies rise and have nice flavor. Unsalted butter: You’ll want to soften this at room temperature so it is easy to blend into the dough. Maple syrup and molasses: A little maple syrup and molasses add both sweetness and flavor to the cookie. Milk: I use whole milk in my baking, but you can use a plain, unsweetened nondairy milk if you prefer. Icing, sprinkles, decorating sugar, raisins, chocolate chips: Optional for decorating as you like.

Step-by-Step Instructions

Here’s a look at how to make these cookies for kids. Scroll down to the end of the recipe for the full amounts and timing.

Easy Cooking Decorating Ideas

You can bake these treats plain or brush with a little milk and sprinkle with coarse decorating sugar. Or, bake them, let cool, and top with Royal Icing like the classics cookie. (See below in the Notes at the end of the recipe.) When the icing is still wet, add any sprinkles or decorations you or the kids like.

How to Store

Store the baked Thanksgiving Cookies and cooled cookie recipe in an airtight container for up to a week. You can also make the dough and store it in plastic wrap or in a bag for up to a month in the fridge or 2 months in the freezer. Thaw at room temperature to use.

Best Tips for Success

Make Ahead: You can make the dough the night before or a few hours in advance and store in the fridge wrapped in plastic wrap. It will need to sit at room temperature for about an hour to soften up, or you can remove it from the plastic, put it onto a plate, and microwave for 5-10 seconds. (Find more Make-Ahead Thanksgiving ideas.) Royal icing: You can top cooled cookies with icing if you’d like. Stir together ½ cup powdered sugar with a few drops of milk, adding more of either as needed to make a thick icing. Spread on cookies or put into a zip-top bag, seal, and snip one edge off to make a little piping bag for the kids. Roll out the dough between two lightly floured pieces of parchment paper to prevent sticking. Gluten-free: Use this gluten-free flour from King Arthur. Dairy-free: Use melted and slightly cooled coconut oil instead of butter and plain, unsweetened nondairy milk. Use whole-wheat flour in place of all-purpose. Add a few additional drops of milk if needed to make the dough come together. (You may not need it.) I used 1-inch cookie cutters here. If making larger cookies, they may take longer to bake.

I’d love to hear your feedback on this post, so please rate and comment below! This set has a range of tiny animals to make cookies, including a little turkey that’s perfect for Thanksgiving.