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Classic Turkey Sugar Cookies with Easy Royal Icing

turkey sugar cookies - featured image
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These buttery turkey-shaped sugar cookies are a Thanksgiving tradition, featuring a foolproof royal icing that sets beautifully. Perfect for holiday baking with family, they’re simple enough for beginners yet impressive enough for any dessert table.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 cups (480g) powdered sugar
  • 3 tablespoons meringue powder
  • 6–7 tablespoons warm water
  • 1 teaspoon vanilla extract (optional, for icing)
  • Food coloring gels (orange, brown, yellow, red)

Instructions

  1. Make the cookie dough: In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a stand mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides. Add egg and vanilla extract, beat until combined, about 1 minute. Gradually add flour mixture on low speed until just combined.
  2. Chill the dough: Divide dough into two equal portions, flatten into 1-inch thick disks, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
  3. Roll and cut cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll dough to ¼-inch thickness. Cut with turkey cookie cutter, placing cookies 1 inch apart on prepared sheets. Gather scraps, re-roll, and cut more.
  4. Bake cookies: Bake for 8-10 minutes until edges are just barely golden. Rotate sheets halfway through. Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
  5. Make royal icing: In a stand mixer with whisk attachment, combine powdered sugar and meringue powder. Add 6 tablespoons warm water and vanilla extract. Mix on low, then increase to medium-high and beat for 4-5 minutes until thick, glossy, and holds a stiff peak. Adjust consistency with water or powdered sugar as needed.
  6. Color and thin icing: Divide icing into bowls for each color. Add gel food coloring. For flooding, thin each color with water 1 teaspoon at a time until it reaches a 10-second consistency (ribbon disappears into surface in about 10 seconds).
  7. Decorate cookies: Transfer icing to piping bags with #2 tips or squeeze bottles. Outline and flood each section (body, feathers, beak, wattle). Use toothpick to spread icing. Let base colors dry 30 minutes before adding details. Add edible glitter or sprinkles while icing is wet.

Notes

Chill dough for at least 2 hours to prevent spreading. Watch cookies closely as they go from perfectly baked to overdone quickly. Use the 10-second test for royal icing consistency. Pipe largest areas first to prevent bleeding. Store decorated cookies in airtight container at room temperature for up to 2 weeks. Do not refrigerate. Undecorated cookies freeze well for up to 3 months.

Nutrition

Keywords: turkey cookies, sugar cookies, Thanksgiving cookies, royal icing, holiday baking, cut-out cookies

Find it online: https://freshforkful.com/classic-turkey-sugar-cookies-with-easy-royal-icing/