11 Thanksgiving Cookies to Bake This Year

Thanksgiving cookies are the unsung heroes of the holiday: easy to make ahead, easy to share and perfect for nibbling with coffee while the pie cools. This collection brings fall flavors like pumpkin, maple, pecan, cranberry, apple cider and sweet potato into chewy, crisp and glazed cookies.

Many of the doughs can be made days ahead or frozen, and the baked cookies keep well in an airtight tin. Bake a few varieties for a cookie tray, tuck some into boxes for guests to take home or set out a plate for the kids’ table.

1. Pumpkin Snickerdoodles

Soft, puffy cookies made with pumpkin purée and rolled in cinnamon sugar taste like a cross between pumpkin bread and a classic snickerdoodle. Blotting the pumpkin keeps them from getting too cakey.

Servings: about 24 cookies

Total time: 50 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup granulated sugar, plus 1/3 cup for rolling
• 1/2 cup packed light brown sugar
• 1/2 cup pure pumpkin purée, blotted with paper towels
• 1 large egg yolk
• 2 1/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons pumpkin pie spice
• 2 teaspoons ground cinnamon

Instructions

1. Beat the butter, 1/2 cup granulated sugar and brown sugar for 2 minutes, then beat in the pumpkin and egg yolk.
2. Whisk the flour, cream of tartar, baking soda, salt and pumpkin pie spice and add on low speed. Chill the dough for 20 minutes.
3. Preheat the oven to 350°F (175°C) and line sheet pans with parchment. Mix the remaining 1/3 cup sugar with the cinnamon.
4. Roll the dough into 1 1/2-tablespoon balls, coat in cinnamon sugar and place 2 inches apart. Flatten slightly.
5. Bake for 11 to 13 minutes, until set at the edges. Cool on the pans for 5 minutes, then transfer to a rack.

2. Maple Pecan Cookies

Chewy brown sugar cookies sweetened with real maple syrup and loaded with toasted pecans get a simple maple glaze on top. They taste like a cozy fall morning.

Servings: about 24 cookies

Total time: 50 minutes, plus chilling

Ingredients

For the cookies:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup pure maple syrup
• 1 large egg
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup chopped toasted pecans

For the glaze:

• 1 cup confectioners’ sugar
• 3 tablespoons pure maple syrup

Instructions

1. Beat the butter and both sugars until creamy, then beat in the maple syrup and egg.
2. Mix in the flour, baking soda and salt, then the pecans. Chill the dough for 30 minutes.
3. Preheat the oven to 350°F (175°C) and line sheet pans with parchment. Scoop 1 1/2-tablespoon balls 2 inches apart.
4. Bake for 10 to 12 minutes, until golden at the edges. Cool on a rack.
5. Whisk the glaze ingredients until smooth and drizzle over the cooled cookies. Let set for 30 minutes.

3. Chewy Ginger Molasses Cookies

Big, chewy cookies with crackled sugar tops and plenty of ginger, cinnamon and molasses are a fall classic. The dough can be scooped and frozen days ahead.

Servings: about 24 cookies

Total time: 40 minutes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/4 cup unsulphured molasses
• 1 large egg
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1/2 cup turbinado or granulated sugar, for rolling

Instructions

1. Preheat the oven to 350°F (175°C) and line sheet pans with parchment.
2. Whisk the melted butter, brown sugar, molasses and egg. Stir in the flour, baking soda, spices and salt. Chill for 10 minutes if the dough is soft.
3. Roll into 2-tablespoon balls, coat in the sugar and place 2 1/2 inches apart.
4. Bake for 10 to 12 minutes, until the edges are set and the tops crackled. Cool on the pans for 5 minutes.

4. Cranberry Orange Shortbread

Buttery slice-and-bake shortbread studded with tart dried cranberries and bright orange zest has a crunchy sugar edge. Keep a log in the freezer to bake whenever you need it.

Servings: about 36 cookies

Total time: 40 minutes, plus chilling

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup sugar
• 1 tablespoon grated orange zest
• 2 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 2/3 cup dried cranberries, finely chopped
• 1/4 cup turbinado sugar, for rolling

Instructions

1. Beat the butter, sugar and orange zest until creamy. Add the flour and salt on low, then the cranberries.
2. Shape into two logs about 1 1/2 inches thick, roll in the turbinado sugar and wrap tightly. Chill for at least 2 hours or freeze for up to 3 months.
3. Preheat the oven to 350°F (175°C) and line sheet pans with parchment.
4. Slice the logs 1/4 inch thick and place 1 inch apart.
5. Bake for 12 to 14 minutes, until the edges are just golden. Cool on a rack. Store airtight for up to 1 week.

5. Pumpkin Chocolate Chip Cookies

Chewy, warmly spiced pumpkin cookies loaded with chocolate chips are mixed by hand with melted butter. They’re the cookie kids reach for first.

Servings: about 20 cookies

Total time: 45 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pure pumpkin purée, blotted with paper towels
• 1 large egg yolk
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 3/4 cups all-purpose flour
• 1 cup semisweet chocolate chips

Instructions

1. Whisk the melted butter with both sugars, then whisk in the pumpkin and egg yolk.
2. Whisk in the pumpkin pie spice, baking soda and salt, then stir in the flour and chocolate chips. Chill for 20 minutes.
3. Preheat the oven to 350°F (175°C) and line sheet pans with parchment. Scoop 2-tablespoon mounds 2 inches apart.
4. Bake for 11 to 13 minutes, until set at the edges. Cool on the pans for 5 minutes.

6. Oatmeal Cranberry White Chocolate Cookies

Chewy oatmeal cookies with tart dried cranberries, creamy white chocolate and a hint of orange zest are a festive twist on a favorite. It’s a simple drop dough with no chilling.

Servings: about 30 cookies

Total time: 35 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon grated orange zest
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 3 cups old-fashioned rolled oats
• 1 cup dried cranberries
• 1 cup white chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line sheet pans with parchment.
2. Beat the butter and both sugars for 3 minutes, then beat in the eggs and orange zest.
3. Mix in the flour, baking soda, cinnamon and salt, then stir in the oats, cranberries and white chocolate.
4. Scoop 2-tablespoon mounds 2 inches apart and bake for 12 to 14 minutes, until golden at the edges. Cool on the pans for 5 minutes.

7. Apple Cider Cookies

Apple cider simmered down to a concentrated syrup flavors both the dough and the glaze of these soft, cinnamon-sugared cookies. They taste like an apple cider doughnut in cookie form.

Servings: about 24 cookies

Total time: 1 hour

Ingredients

For the cookies:

• 1 cup apple cider
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons sugar mixed with 1 teaspoon ground cinnamon, for rolling

For the glaze:

• 1 cup confectioners’ sugar

Instructions

1. Simmer the cider in a small saucepan for 15 to 20 minutes, until reduced to about 1/4 cup. Let cool.
2. Beat the butter and both sugars until fluffy, then beat in the egg and 2 tablespoons of the reduced cider. Mix in the flour, baking soda, salt, cinnamon and nutmeg.
3. Preheat the oven to 350°F (175°C) and line sheet pans with parchment. Roll the dough into 1 1/2-tablespoon balls, coat in the cinnamon sugar and place 2 inches apart.
4. Bake for 10 to 12 minutes, until set at the edges. Cool on a rack.
5. Whisk the confectioners’ sugar with the remaining 2 tablespoons reduced cider and drizzle over the cookies. Let set for 30 minutes.

8. Pecan Pie Thumbprint Cookies

Tender brown sugar shortbread cups are filled with a gooey pecan pie filling and baked until golden. They deliver all the flavor of pecan pie in a two-bite cookie.

Servings: about 36 cookies

Total time: 50 minutes, plus chilling

Ingredients

For the cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1 large egg yolk
• 2 cups all-purpose flour
• 1/4 teaspoon kosher salt

For the filling:

• 1/2 cup finely chopped pecans
• 1/3 cup packed light brown sugar
• 2 tablespoons dark corn syrup
• 2 tablespoons unsalted butter, melted
• 1 large egg
• Pinch of kosher salt

Instructions

1. Beat the butter and brown sugar until creamy, then beat in the egg yolk. Add the flour and salt and mix until the dough comes together. Chill for 20 minutes.
2. Preheat the oven to 350°F (175°C) and line sheet pans with parchment.
3. Roll the dough into 1-inch balls, place 1 inch apart and press a deep well into each with your thumb.
4. Whisk the filling ingredients and spoon about 1 teaspoon into each well.
5. Bake for 16 to 18 minutes, until the edges are golden and the filling is set. Cool on the pans for 10 minutes, then transfer to a rack.

9. Brown Butter Sweet Potato Cookies

Soft, cakey cookies made with mashed sweet potato and nutty brown butter get a light cinnamon glaze. They’re a cozy, unexpected addition to the cookie tray.

Servings: about 24 cookies

Total time: 50 minutes

Ingredients

For the cookies:

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 cup mashed cooked sweet potato
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

For the glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons whole milk
• 1/4 teaspoon ground cinnamon

Instructions

1. Brown the butter in a saucepan over medium heat for 5 to 7 minutes, until golden and nutty. Pour into a bowl and cool for 10 minutes.
2. Whisk in the brown sugar, sweet potato and egg. Stir in the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
3. Preheat the oven to 350°F (175°C) and line sheet pans with parchment. Scoop 1 1/2-tablespoon mounds 2 inches apart.
4. Bake for 11 to 13 minutes, until set and lightly golden. Cool on a rack.
5. Whisk the glaze ingredients and drizzle over the cooled cookies.

10. Fall Leaf Sugar Cookies

Buttery cut-out sugar cookies shaped like autumn leaves are decorated with simple orange, red and yellow icing. They’re a fun project for kids during Thanksgiving week.

Servings: about 30 cookies

Total time: 1 hour 30 minutes, plus chilling and drying

Ingredients

For the cookies:

• 3 cups all-purpose flour, plus more for rolling
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• Seeds scraped from 1 vanilla bean (optional)
• 1 teaspoon grated orange zest
• 1 tablespoon whole milk

For the icing:

• 2 cups confectioners’ sugar
• 2 to 3 tablespoons whole milk
• 1 tablespoon light corn syrup
• Orange, red and yellow gel food coloring

Instructions

1. Whisk the flour, baking powder and salt. Beat the butter and sugar for 3 minutes, then beat in the egg, vanilla seeds, if using, orange zest and milk. Add the flour mixture on low until the dough comes together.
2. Divide in half, flatten into disks, wrap and chill for at least 1 hour or up to 3 days.
3. Preheat the oven to 350°F (175°C) and line sheet pans with parchment. Roll the dough 1/4 inch thick, cut with leaf cutters and chill the shapes for 10 minutes.
4. Bake for 9 to 12 minutes, until the edges are barely golden. Cool completely.
5. Whisk the confectioners’ sugar, milk and corn syrup until smooth, tint portions with food coloring and spread or pipe onto the cookies. Let dry for 4 hours before stacking.

11. Salted Caramel Chocolate Chip Cookies

Classic chewy chocolate chip cookies get gooey pockets of caramel and a sprinkle of flaky salt for a sweet-salty treat. They’re irresistible warm from the oven.

Servings: about 30 cookies

Total time: 40 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups semisweet chocolate chunks
• 12 soft caramels, unwrapped and quartered
• Flaky sea salt

Instructions

1. Preheat the oven to 350°F (175°C) and line sheet pans with parchment.
2. Beat the butter and both sugars for 3 minutes, then beat in the eggs.
3. Mix in the flour, baking soda and salt, then fold in the chocolate chunks.
4. Scoop 2-tablespoon mounds 2 inches apart and press 1 or 2 caramel pieces into each. Sprinkle with flaky salt.
5. Bake for 11 to 13 minutes, until golden at the edges. Cool on the pans for 5 minutes, then transfer to a rack.