Ready to sweeten your Thanksgiving with treats that’ll have everyone reaching for more? Our roundup of 21 Delicious Thanksgiving Cookie Recipes Everyone Loves is packed with seasonal favorites that blend comfort and creativity. From classic spiced snickerdoodles to innovative pumpkin chocolate chip delights, these recipes are sure to add a warm, homemade touch to your holiday table. Let’s bake some memories together—keep scrolling for the full list!
Pumpkin Spice Cookies
Baking these Pumpkin Spice Cookies takes me back to my first fall in New England, where the crisp air and colorful leaves inspired me to create something that captures the essence of the season. These cookies are my go-to for cozy evenings, paired perfectly with a cup of hot apple cider.
Ingredients
- 1 cup pumpkin puree (I always opt for organic, it makes a difference in flavor)
- 2 cups all-purpose flour (sifted, because nobody likes lumpy cookies)
- 1 tsp baking soda (freshness is key, so I check the date every time)
- 1/2 tsp salt (I use sea salt for a cleaner taste)
- 1 tsp ground cinnamon (the heart of the spice blend)
- 1/2 tsp ground ginger (for that warm, spicy kick)
- 1/4 tsp ground nutmeg (just a pinch, but it’s essential)
- 1/2 cup unsalted butter, softened (room temp blends so much better)
- 1 cup granulated sugar (for that perfect sweetness)
- 1 large egg (room temp, as always)
- 1 tsp vanilla extract (pure, not imitation, trust me)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Mix in the pumpkin puree until the mixture is smooth and uniform.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will look soft in the center but will firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Kicking off the first bite, these cookies are wonderfully soft with a slight chewiness, bursting with warm spices that remind you of autumn in every bite. Serve them stacked high on a vintage plate for a rustic touch, or drizzle with a simple glaze for extra sweetness.
Maple Pecan Cookies
Last weekend, I found myself craving something sweet but not overly indulgent, and that’s when these Maple Pecan Cookies came to mind. They’re the perfect blend of nutty and sweet, with a hint of maple that reminds me of autumn mornings in Vermont.
Ingredients
- 1 cup all-purpose flour (I always sift mine for extra fluffiness)
- 1/2 cup unsalted butter, softened (room temp is key for the perfect texture)
- 1/2 cup pure maple syrup (the real deal makes all the difference)
- 1/4 cup brown sugar (packed tightly for that rich molasses flavor)
- 1/2 cup chopped pecans (toasted lightly for an extra crunch)
- 1 tsp vanilla extract (my secret for depth of flavor)
- 1/2 tsp baking soda
- 1/4 tsp salt (I prefer sea salt for its subtle brininess)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes.
- Gradually mix in the maple syrup and vanilla extract until well combined.
- In a separate bowl, whisk together the sifted flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring just until combined to avoid overworking the dough.
- Fold in the chopped pecans gently, ensuring they’re evenly distributed throughout the dough.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Golden and crisp on the edges with a chewy center, these cookies are a dream. Serve them with a drizzle of extra maple syrup or alongside a cup of strong coffee for the ultimate treat.
Cranberry Orange Cookies
Venturing into the kitchen today, I’m reminded of the first time I stumbled upon the magical combination of cranberry and orange in a cookie. It was a chilly autumn afternoon, and the zest of orange paired with the tartness of cranberries created a symphony of flavors that’s been a staple in my baking ever since.
Ingredients
- 1 cup unsalted butter, softened (I always take mine out an hour before baking—it makes all the difference!)
- 1 cup granulated sugar (for that perfect sweetness)
- 1 large egg, room temperature (trust me, it blends better)
- 2 tbsp orange zest (the fresher, the zestier!)
- 2 1/4 cups all-purpose flour (I’ve tried whole wheat, but all-purpose gives the best texture)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup dried cranberries (I love the chewy texture they add)
Instructions
- Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Use a hand mixer for about 3 minutes for the best consistency.
- Beat in the egg and orange zest until well combined. The zest should be evenly distributed for that burst of orange flavor in every bite.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies.
- Fold in the dried cranberries gently. Tip: Toss the cranberries in a little flour before adding to prevent them from sinking to the bottom.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to cook a bit on the baking sheet after removal, so don’t wait for them to brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Golden edges with a soft center, these cookies are a delightful contrast of textures. The orange zest brightens the rich buttery base, while the cranberries add a chewy, tangy surprise. Serve them with a cup of Earl Grey tea for an afternoon treat that’s anything but ordinary.
Apple Cider Cookies
How many times have I found myself craving something sweet yet comforting, only to remember the magic of apple cider cookies? It’s like autumn in every bite, and today, I’m sharing my go-to recipe that never fails to impress. Whether it’s the nostalgia or the perfect blend of spices, these cookies are a hit at my house every time.
Ingredients
- 1 cup unsalted butter, softened (I swear by Kerrygold for its richness)
- 1 cup granulated sugar (because sometimes, simple is best)
- 1/2 cup apple cider (reduced to 1/4 cup for intensity)
- 1 large egg (room temp eggs blend better, trust me)
- 2 1/4 cups all-purpose flour (I like King Arthur for consistency)
- 1 tsp baking soda (freshness is key, so check the date)
- 1 tsp cinnamon (I add a pinch more for warmth)
- 1/2 tsp nutmeg (freshly grated makes all the difference)
- 1/4 tsp salt (I use sea salt for a subtle crunch)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg until fully incorporated, then stir in the reduced apple cider.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet, mixing just until combined. Tip: Overmixing leads to tough cookies.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just golden. Tip: They’ll look underdone but will set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: This prevents them from breaking.
Kind of amazing how these cookies capture the essence of apple cider in such a delightful way, isn’t it? The edges are crisp, the centers soft and chewy, with a spice level that’s just right. Try serving them warm with a drizzle of caramel for an extra indulgent treat.
Sweet Potato Cookies
Yesterday, I stumbled upon the most delightful sweet potato cookies recipe that’s too good not to share. It’s a perfect blend of sweet and earthy flavors, and the best part? They’re incredibly easy to make, even for those who are baking-challenged like me.
Ingredients
- 1 cup mashed sweet potatoes (I love using leftovers from dinner for this)
- 1/2 cup unsalted butter, softened (room temp makes all the difference)
- 1 cup granulated sugar (because life’s too short for less sugar)
- 1 large egg (I’ve found that room temperature eggs blend better)
- 1 tsp vanilla extract (the real deal, none of that imitation stuff)
- 2 cups all-purpose flour (sifted, unless you enjoy lumpy cookies)
- 1 tsp baking powder (freshness matters, so check the date)
- 1/2 tsp salt (I use sea salt for a slight crunch)
- 1/2 tsp ground cinnamon (because cinnamon makes everything better)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: This takes about 3 minutes with an electric mixer.
- Beat in the egg and vanilla extract until well combined.
- Mix in the mashed sweet potatoes until the mixture is smooth.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing leads to tough cookies.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Tip: They’ll continue to cook a bit on the sheet after removing from the oven.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Light, fluffy, and with just the right amount of sweetness, these cookies are a hit at any gathering. I love serving them with a dollop of whipped cream for an extra indulgent treat.
Gingerbread Turkey Cookies
Now, I know what you’re thinking—gingerbread turkey cookies? But trust me, these aren’t your average holiday treats. Inspired by a quirky Thanksgiving tradition my family started years ago, these cookies combine the warm spices of gingerbread with a fun, festive shape that’s perfect for any fall gathering.
Ingredients
- 3 cups all-purpose flour (I always sift mine for extra fluffy cookies)
- 1 tsp baking soda (freshness is key here, so check the date!)
- 1 tbsp ground ginger (the more, the merrier for that spicy kick)
- 1 tsp ground cinnamon (I love using Ceylon cinnamon for its sweet, delicate flavor)
- 1/2 tsp ground cloves (just a hint for depth)
- 1/2 cup unsalted butter, softened (room temp blends so much better)
- 1/2 cup brown sugar (packed tight for that molasses richness)
- 1 large egg (room temp, as always, for smooth mixing)
- 1/2 cup molasses (my grandma’s secret for deep flavor)
Instructions
- Preheat your oven to 350°F. Line your baking sheets with parchment paper to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves. Tip: Sifting the dry ingredients helps avoid lumps in your dough.
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the egg and molasses to the butter mixture, beating until fully incorporated.
- Gradually mix in the dry ingredients until a soft dough forms. Tip: If the dough feels too sticky, chill it for 30 minutes for easier handling.
- Roll out the dough on a lightly floured surface to 1/4-inch thickness. Use turkey-shaped cookie cutters to cut out your cookies.
- Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are just starting to darken. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.
My favorite part about these cookies is their soft, chewy texture with just the right amount of spice. They’re fantastic on their own, but for an extra festive touch, try decorating them with royal icing in autumnal colors.
Pecan Pie Cookies
Just when I thought pecan pie couldn’t get any better, I stumbled upon the idea of turning it into cookies. Imagine all the gooey, nutty goodness of your favorite pie, but in a bite-sized form that’s perfect for sharing (or not). These Pecan Pie Cookies have become a staple in my holiday baking lineup, and I’m excited to share the recipe with you.
Ingredients
- 1 cup all-purpose flour (I always sift mine for extra lightness)
- 1/2 cup unsalted butter, softened (room temp is key for the perfect dough)
- 1/2 cup brown sugar (packed, for that deep molasses flavor)
- 1 large egg (I prefer room temp eggs here for smoother mixing)
- 1 tsp vanilla extract (the real deal, no imitations)
- 1 cup chopped pecans (toasted lightly for an extra crunch)
- 1/2 cup corn syrup (this is what gives it that classic pecan pie texture)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the sifted flour to the wet ingredients, mixing just until combined. Overmixing can lead to tough cookies.
- Fold in the chopped pecans, reserving a handful for topping.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Make a small indentation in the center of each cookie with your thumb or the back of a spoon.
- Fill each indentation with a teaspoon of corn syrup, then sprinkle the reserved pecans on top.
- Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Pecan Pie Cookies are a delightful twist on the classic dessert, with a chewy center and a crispy edge. Try serving them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Caramel Apple Cookies
Sometimes, the best recipes come from the simplest cravings. I remember one autumn afternoon, the air crisp and the leaves just starting to turn, when the idea of combining caramel and apples into a cookie hit me. It was a match made in heaven, and these Caramel Apple Cookies have been a fall favorite ever since.
Ingredients
- 1 cup unsalted butter, softened (I always take mine out an hour before baking)
- 1 cup brown sugar, packed (the darker the better for that deep molasses flavor)
- 1/2 cup granulated sugar
- 2 large eggs (room temperature blends better, trust me)
- 1 tsp vanilla extract (pure vanilla makes all the difference)
- 2 1/2 cups all-purpose flour (I like to fluff it before measuring)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups diced apples (I prefer Granny Smith for their tartness)
- 1 cup caramel bits (these melt perfectly into the cookies)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the diced apples and caramel bits until evenly distributed throughout the dough.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Golden edges with a soft, chewy center make these cookies irresistible. The bits of caramel melt into gooey pockets, while the apples add a fresh crunch. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Cinnamon Roll Cookies
Unbelievably soft and swirled with the warm, comforting flavors of cinnamon and sugar, these Cinnamon Roll Cookies are a delightful twist on the classic breakfast treat. I stumbled upon this recipe during a lazy Sunday baking spree, and now they’re a staple in my holiday cookie tins. Perfect for those who adore cinnamon rolls but crave the convenience of a cookie.
Ingredients
- 1 cup unsalted butter, softened (I always let mine sit out for about 30 minutes before starting)
- 1 cup granulated sugar (for that perfect sweetness)
- 2 large eggs, room temperature (they blend better when not cold)
- 3 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier flavor)
- 1 tsp baking powder (the secret to their lift)
- 1/2 tsp salt (to balance the sweetness)
- 2 tbsp ground cinnamon (because more is always better)
- 1/2 cup brown sugar, packed (for that deep, molasses-like flavor)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- In a small bowl, mix the cinnamon and brown sugar. This will be your swirl filling.
- Roll out the dough on a lightly floured surface into a rectangle about 1/4 inch thick. Sprinkle the cinnamon-sugar mixture evenly over the dough.
- Starting from the long side, tightly roll the dough into a log. Slice into 1/2 inch rounds and place on the prepared baking sheets. Tip: Use a sharp knife and a gentle sawing motion to keep the swirls intact.
- Bake for 12-15 minutes, or until the edges are just golden. Tip: Rotate the baking sheets halfway through for even browning.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
What makes these cookies truly special is their tender, cake-like texture paired with the gooey cinnamon swirl in every bite. Serve them warm with a drizzle of cream cheese glaze for an extra indulgent treat, or pack them as a sweet surprise in lunchboxes. Either way, they’re bound to disappear fast!
Chocolate Pecan Cookies
Baking these Chocolate Pecan Cookies always takes me back to my grandma’s kitchen, where the smell of chocolate and toasted nuts was a sure sign of love. Today, I’m sharing my twist on this classic, perfect for those cozy afternoons or when you need a sweet pick-me-up.
Ingredients
- 1 cup unsalted butter, softened (I swear by Kerrygold for its rich flavor)
- 1 cup granulated sugar (because life’s too short for skimping on sweetness)
- 1 cup packed brown sugar (the dark variety adds a deeper molasses note)
- 2 large eggs, room temperature (they blend better when not cold)
- 2 tsp pure vanilla extract (the real deal makes all the difference)
- 2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier taste)
- 1 tsp baking soda (freshness is key, so check the date)
- 1/2 tsp salt (a pinch of sea salt enhances the chocolate)
- 2 cups semi-sweet chocolate chips (Guittard is my go-to for meltiness)
- 1 cup chopped pecans (toasting them first brings out their oils)
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to ensure everything mixes evenly.
- Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one by one prevents the mixture from curdling.
- Whisk together the flour, baking soda, and salt in a separate bowl, then gradually blend into the wet ingredients. Tip: Don’t overmix to keep the cookies tender.
- Fold in the chocolate chips and toasted pecans until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 9-11 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
You’ll love the contrast of the crisp edges against the chewy centers, with bursts of chocolate and crunchy pecans in every bite. Try serving them slightly warm with a scoop of vanilla ice cream for an indulgent twist.
Thanksgiving Sugar Cookies
As the leaves start to turn and the air gets that crisp autumn chill, I find myself reaching for my favorite cookie cutters. There’s something about Thanksgiving Sugar Cookies that just feels like home to me, especially when they’re shaped like little turkeys and pumpkins.
Ingredients
- 2 3/4 cups all-purpose flour (I swear by King Arthur for that perfect texture)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup unsalted butter, softened (room temp is key for that smooth dough)
- 1 1/2 cups white sugar
- 1 egg (I like to let mine sit out for a bit before using)
- 1 tsp vanilla extract (the real stuff makes all the difference)
Instructions
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and baking powder. This ensures your dry ingredients are evenly distributed.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3 minutes with my stand mixer.
- Beat in the egg and vanilla extract until just combined. Overmixing here can make your cookies tough.
- Gradually mix in the dry ingredients. I do this in three batches to avoid a flour explosion.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Pro tip: If the dough sticks, chill it for 30 minutes.
- Cut out your shapes with cookie cutters and place them on the prepared baking sheets, about 1 inch apart.
- Bake for 8 to 10 minutes, or until the edges are just starting to turn golden. They’ll firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Perfectly crisp edges with a soft center, these cookies are a dream. I love serving them with a side of spiced apple cider for that extra cozy vibe.
Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are my go-to fall treat, blending the warmth of pumpkin spice with the sweet, melty goodness of chocolate chips. I remember the first time I made them; my kitchen smelled like a cozy autumn day, and they disappeared before they even cooled!
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar (I like to use organic for a cleaner taste)
- 1/2 cup vegetable oil (or melted coconut oil for a hint of flavor)
- 1 large egg (room temperature blends better)
- 2 cups all-purpose flour (I sometimes swap half for whole wheat)
- 2 tsp baking powder
- 1 tsp ground cinnamon (the heart of pumpkin spice)
- 1/2 tsp salt
- 1 tsp vanilla extract (pure, not imitation)
- 1 cup semi-sweet chocolate chips (because more is always better)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the pumpkin puree, sugar, vegetable oil, egg, and vanilla extract until smooth.
- In another bowl, sift together the flour, baking powder, cinnamon, and salt to avoid lumps.
- Gradually mix the dry ingredients into the wet ingredients until just combined; overmixing leads to tough cookies.
- Fold in the chocolate chips evenly throughout the dough.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Kicking off the baking season with these cookies means enjoying their soft, cake-like texture and the perfect balance of spice and sweetness. Serve them with a cold glass of milk or crumble them over vanilla ice cream for an irresistible dessert.
Oatmeal Cranberry Cookies
Nothing beats the comfort of biting into a warm, chewy oatmeal cranberry cookie, especially when it’s packed with just the right amount of sweetness and tartness. I remember the first time I tweaked this recipe to perfection; it was a rainy afternoon, and the aroma of cinnamon and vanilla filled my kitchen, making it all worth it.
Ingredients
- 1 cup unsalted butter, softened (I always leave mine out the night before for that perfect consistency)
- 1 cup packed brown sugar (the dark variety gives a deeper flavor, in my opinion)
- 1/2 cup granulated sugar
- 2 large eggs (room temperature blends better, trust me)
- 1 tsp vanilla extract (splurge on the real stuff here)
- 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier taste)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (a little extra never hurt anyone)
- 3 cups old-fashioned oats
- 1 cup dried cranberries (I prefer the ones sweetened with apple juice)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the oats and dried cranberries until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Golden edges with a soft, chewy center make these cookies irresistible. I love serving them slightly warm with a glass of cold milk or crumbled over vanilla ice cream for an extra special treat.
Brown Butter Maple Cookies
Warm summer evenings always have me craving something sweet, but not overly complicated. That’s how these Brown Butter Maple Cookies came to be—a simple, yet irresistibly rich treat that’s perfect with a cup of coffee or as a midnight snack. I remember the first time I made them; the kitchen smelled like a cozy autumn day, even in the middle of July.
Ingredients
- 1 cup unsalted butter (I always brown a little extra because the smell is heavenly)
- 1/2 cup pure maple syrup (the real stuff makes all the difference)
- 1 cup packed brown sugar (light or dark, depending on how deep you want the flavor)
- 1 large egg (room temp eggs blend better, in my experience)
- 2 tsp vanilla extract (I splurge on the good vanilla—it’s worth it)
- 2 1/2 cups all-purpose flour (I sometimes swap 1/2 cup with whole wheat for a nuttier taste)
- 1 tsp baking soda
- 1/2 tsp salt (a pinch more if you’re like me and love that sweet-salty combo)
Instructions
- In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns a deep golden brown and smells nutty, about 5-7 minutes. Tip: Watch closely to prevent burning.
- Pour the browned butter into a large mixing bowl and let it cool for 10 minutes. Tip: This prevents the egg from cooking when added.
- Add the maple syrup, brown sugar, egg, and vanilla extract to the browned butter. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing leads to tough cookies.
- Cover the dough and chill in the refrigerator for at least 30 minutes. This helps the flavors meld and makes the dough easier to handle.
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll continue to cook on the baking sheet out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Unbelievably, these cookies strike the perfect balance between crispy edges and chewy centers, with the maple and brown butter creating a depth of flavor that’s hard to resist. Try serving them slightly warm with a drizzle of extra maple syrup for an extra indulgent treat.
Spiced Molasses Cookies
These Spiced Molasses Cookies are my go-to when I need a little warmth and spice in my life, especially during those chilly evenings when all I want is to curl up with something sweet and comforting. The deep, rich flavors of molasses and spices meld together perfectly, creating a cookie that’s both chewy and crisp around the edges. Trust me, once you try these, you’ll understand why they’re a staple in my kitchen.
Ingredients
– 2 1/4 cups all-purpose flour (I always sift mine to avoid any lumps)
– 2 tsp baking soda (freshness is key here, so check the date)
– 1/2 tsp salt (I use sea salt for a cleaner taste)
– 1 1/2 tsp ground cinnamon (the aroma is just heavenly)
– 1 tsp ground ginger (adds a nice kick)
– 1/2 tsp ground cloves (just a hint for depth)
– 3/4 cup unsalted butter, room temperature (softened butter blends better)
– 1 cup granulated sugar (plus extra for rolling)
– 1 large egg (room temperature eggs incorporate more smoothly)
– 1/4 cup molasses (I prefer the robust flavor of blackstrap)
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Tip: Sifting the dry ingredients ensures a uniform texture in your cookies.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Don’t skimp on the beating time; it’s crucial for the perfect cookie texture.
4. Add the egg and molasses to the butter mixture, beating until well combined.
5. Gradually mix in the dry ingredients until just incorporated. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat.
7. Place the balls 2 inches apart on the prepared baking sheets and bake for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
A batch of these Spiced Molasses Cookies fills the kitchen with an irresistible aroma, promising a treat that’s perfectly spiced and wonderfully textured. Serve them with a cold glass of milk or crumble them over vanilla ice cream for an extra special dessert.
White Chocolate Cranberry Cookies
Unbelievably, these White Chocolate Cranberry Cookies have become my go-to for every potluck and holiday gathering. There’s something about the sweet white chocolate paired with the tart cranberries that just screams celebration. Plus, they’re incredibly easy to whip up, even when I’m short on time.
Ingredients
- 1 cup unsalted butter, softened (I always leave mine out overnight to ensure it’s perfectly soft)
- 1 cup granulated sugar (for that just-right sweetness)
- 1 cup packed light brown sugar (adds a lovely depth of flavor)
- 2 large eggs, room temperature (they blend better when not cold)
- 1 tsp pure vanilla extract (the real deal makes all the difference)
- 3 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier taste)
- 1 tsp baking soda (freshness is key, so I check the date)
- 1/2 tsp baking powder (for that perfect rise)
- 1/2 tsp salt (balances the sweetness beautifully)
- 1 cup white chocolate chips (I prefer the chunks for more texture)
- 1 cup dried cranberries (the chewier, the better in my book)
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the white chocolate chips and dried cranberries until evenly distributed.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Every bite of these cookies is a delightful contrast of creamy white chocolate and tangy cranberries, with a texture that’s perfectly chewy in the middle and slightly crisp at the edges. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.
Pumpkin Oatmeal Cookies
There’s something about the aroma of pumpkin and cinnamon wafting through the house that instantly makes me feel cozy. These Pumpkin Oatmeal Cookies are my go-to when I want to indulge in a treat that feels like a hug in cookie form. Perfect for those crisp fall mornings or as a sweet snack any time of the year.
Ingredients
- 1 cup pumpkin puree (I always use homemade for that extra love)
- 1/2 cup unsalted butter, softened (room temp makes it blend smoother)
- 1 cup brown sugar (packed, because that’s where the magic is)
- 1 large egg (room temp eggs mix better, trust me)
- 1 tsp vanilla extract (the real deal, not imitation)
- 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier flavor)
- 1 1/2 cups old-fashioned oats (they give the best texture)
- 1 tsp baking soda (freshness is key for the perfect rise)
- 1/2 tsp salt (just enough to balance the sweetness)
- 1 tsp ground cinnamon (because pumpkin and cinnamon are BFFs)
- 1/2 tsp ground nutmeg (a little goes a long way)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything mixes evenly.
- Beat in the egg, then stir in the pumpkin puree and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, oats, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as you no longer see flour streaks.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, I use a small ice cream scoop.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Mmm, these cookies are wonderfully soft with a slight chew from the oats, and the pumpkin spice flavor is just irresistible. I love serving them with a cold glass of milk or even crumbled over vanilla ice cream for an extra special treat.
Apple Pie Cookies
Who doesn’t love the comforting aroma of apple pie wafting through the kitchen? I remember sneaking bites of my grandma’s pie as it cooled, and these Apple Pie Cookies bring back those cozy memories in every bite. Perfect for when you’re craving that classic dessert but want something a little more handheld.
Ingredients
- 2 cups all-purpose flour (I always sift mine for extra fluffiness)
- 1/2 cup unsalted butter, chilled and cubed (trust me, cold butter is key)
- 1/4 cup granulated sugar (I sometimes add a tablespoon more for a sweeter bite)
- 1/4 cup brown sugar (the molasses in brown sugar adds depth)
- 1 tsp cinnamon (I’m generous with this—can’t have enough!)
- 1/4 tsp nutmeg (a little goes a long way)
- 1/4 tsp salt (balances the sweetness perfectly)
- 2 medium apples, peeled and finely diced (I love Honeycrisp for their sweetness and crunch)
- 1 tbsp lemon juice (keeps the apples from browning and adds a zing)
- 1 egg, beaten (for that golden finish)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
- Add the chilled, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Toss the diced apples with lemon juice in a separate bowl, then fold them into the flour mixture until just combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with the back of a spoon, then brush the tops with the beaten egg for a shiny finish.
- Bake for 15-18 minutes, or until the edges are golden brown and the apples are tender.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Here’s the best part: these cookies are wonderfully tender with a crispy edge, and the apple pieces stay juicy inside. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or pack them in a lunchbox for a sweet surprise.
Nutmeg Cookies
Nothing says comfort like the warm, spicy aroma of nutmeg wafting through the kitchen. I remember my grandmother baking these nutmeg cookies every Christmas, and now, I’ve made it a tradition to whip up a batch whenever I need a little nostalgia or just a sweet treat to brighten my day.
Ingredients
- 2 cups all-purpose flour (I swear by King Arthur for consistent results)
- 1 tsp baking powder (make sure it’s fresh for the best rise)
- 1/2 tsp salt (I like to use sea salt for a slight crunch)
- 1 tsp ground nutmeg (freshly grated nutmeg makes all the difference)
- 1/2 cup unsalted butter, softened (room temp is key for easy mixing)
- 1 cup granulated sugar (I sometimes reduce this to 3/4 cup for a less sweet cookie)
- 1 large egg (room temp eggs blend more smoothly into the dough)
- 1 tsp vanilla extract (pure vanilla adds depth to the flavor)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg until well combined.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Tip: For uniform cookies, use a small cookie scoop.
- Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will continue to cook on the baking sheet, so pull them out when they’re just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Perfectly spiced and irresistibly soft, these nutmeg cookies are a delight with a cup of tea or as a sweet ending to any meal. For an extra special touch, drizzle them with a simple vanilla glaze or sandwich them with a dollop of whipped cream.
Harvest Moon Cookies
Diving into the cozy vibes of autumn, I stumbled upon the perfect cookie recipe that embodies the essence of the season—Harvest Moon Cookies. These golden delights are not just a treat for the palate but also a feast for the eyes, with their moon-like appearance and spicy-sweet aroma that fills the kitchen. I remember the first time I made these; the scent alone transported me to a crisp autumn evening under the harvest moon.
Ingredients
- 1 cup unsalted butter, softened (I always leave mine out overnight for the perfect consistency)
- 1 cup granulated sugar (for that just-right sweetness)
- 1 large egg, room temperature (it blends smoother this way)
- 2 cups all-purpose flour (I swear by King Arthur for all my baking)
- 1 tsp pumpkin pie spice (the secret to that autumnal flavor)
- 1/2 tsp baking soda (for a little lift)
- 1/4 tsp salt (to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Use a stand mixer for best results, but a hand mixer works too.
- Beat in the room temperature egg until fully incorporated. This step is crucial for a uniform texture.
- Whisk together the flour, pumpkin pie spice, baking soda, and salt in a separate bowl. Gradually add this to the wet ingredients, mixing until just combined. Overmixing leads to tough cookies.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. They’ll spread a bit as they bake.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will look soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents them from breaking apart.
Perfect with a cup of hot apple cider, these Harvest Moon Cookies have a tender, melt-in-your-mouth texture with a warm spice flavor that’s irresistibly comforting. Try serving them on a wooden board for a rustic autumn-themed dessert spread.
Cornucopia Cookies
Kind of like stumbling upon a hidden gem in your grandma’s recipe box, these Cornucopia Cookies are a delightful surprise that brings together the warmth of autumn spices and the joy of baking. I remember the first time I made them; the kitchen filled with such an inviting aroma that my neighbors popped by to see what was cooking!
Ingredients
- 1 cup unsalted butter, softened (I swear by Kerrygold for its rich flavor)
- 1 cup granulated sugar (because sometimes, simple is best)
- 1 large egg, room temperature (it really makes a difference in texture)
- 2 cups all-purpose flour (I like to use King Arthur for consistent results)
- 1 tsp baking soda (freshness is key, so check the date)
- 1 tsp ground cinnamon (the heart and soul of these cookies)
- 1/2 tsp ground nutmeg (a little goes a long way)
- 1/2 tsp salt (I prefer sea salt for its subtle crunch)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This little step saves so much cleanup time!
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes with a hand mixer.
- Beat in the room temperature egg until fully incorporated. Tip: Scrape down the sides of the bowl to ensure everything mixes evenly.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing leads to tough cookies, and nobody wants that.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread as they bake.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will look soft, but they’ll firm up as they cool. Tip: Rotate the baking sheet halfway through for even browning.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This patience-testing step ensures they don’t fall apart.
What makes these cookies truly special is their perfect balance of crisp edges and chewy centers, with spices that sing of cozy autumn days. Try serving them with a dollop of whipped cream and a sprinkle of cinnamon for an extra indulgent treat.
Conclusion
Perfect for any Thanksgiving gathering, these 21 cookie recipes offer a sweet ending to your feast. Whether you’re a seasoned baker or trying your hand at holiday treats for the first time, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your friends to enjoy too. Happy baking!