20 Cute & Easy Thanksgiving Cookies Everyone Will Love (and Fight Over)

Let’s be real: Thanksgiving dessert tables are ruled by pies… until the cookie platter shows up. These adorable, low-effort Thanksgiving cookies bring pure joy—kid-friendly, make-ahead, and ridiculously shareable. We’re talking no-fuss doughs, fridge-friendly frostings, and clever shortcuts that look boutique-bakery fancy without the stress.

I’ve packed this list with crowd-pleasers, gluten-free options, no-bake ideas, and a few showstoppers that still come together fast. Whether you’re decorating with the kids or sneaking a late-night bite with coffee, these cookies are your new holiday MVPs. Ready to bake your way into legend status?

1. Chubby Turkey Sugar Cookies With Easy Icing

These plump little turkeys are the cutest stars of your dessert spread. Soft, buttery sugar cookies get dressed up with quick royal icing and candy corn tail feathers. They’re simple enough for kids to decorate and impressive enough to make guests swoon.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 cups powdered sugar
• 2–3 tablespoons milk
• 1 tablespoon light corn syrup
• 1/2 teaspoon vanilla for icing
• Brown gel food coloring
• Candy corn, mini chocolate chips, and mini candy eyes

Instructions:

1. Whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy, 2–3 minutes. Beat in egg and vanilla (and almond if using).
2. Mix dry ingredients into wet just until combined. Divide dough, flatten into disks, wrap, and chill 30 minutes.
3. Heat oven to 350°F. Roll dough to 1/4 inch on a lightly floured surface. Cut rounds (2.5–3 inches). Place on parchment-lined sheets.
4. Bake 9–11 minutes until edges are set but not browned. Cool completely.
5. Make icing: Stir powdered sugar, milk, corn syrup, and vanilla until smooth and glossy. Tint a portion brown for turkey bodies; keep some white or lightly tinted for details.
6. Decorate: Flood the center with brown icing for body. Attach candy corn for feathers at the top edge, add candy eyes, and a mini chocolate chip for the beak (point side out). Let set.

Serve these as a centerpiece on a platter with leaf sprinkles scattered around. Short on time? Use store-bought sugar cookies and just do the decorating—no one will know. Add a red icing “wattle” for extra cuteness.

2. Maple Pecan Shortbread Leaves That Melt in Your Mouth

Buttery shortbread with toasty pecans and warm maple notes? That’s a Thanksgiving yes. Cut them into leaf shapes and add a quick glaze for an elegant finish. These are great make-ahead cookies that actually taste better the next day.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 cup brown sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon fine salt
• 3/4 cup finely chopped toasted pecans
• For glaze: 1 cup powdered sugar + 2–3 tablespoons maple syrup + pinch salt

Instructions:

1. Cream butter and sugars until fluffy. Beat in maple syrup and vanilla.
2. Mix flour and salt; add to butter mixture. Stir in pecans. Dough will be soft but not sticky.
3. Roll between parchment sheets to 1/4 inch. Chill 20–30 minutes.
4. Heat oven to 325°F. Cut leaf shapes. Place on lined baking sheets.
5. Bake 12–15 minutes until set and lightly golden at edges. Cool.
6. Whisk glaze ingredients. Drizzle or brush over cookies; use a toothpick to draw vein lines if you’re feeling fancy.

These pair beautifully with after-dinner coffee. Swap pecans for walnuts if needed, and add a whisper of cinnamon to the glaze for extra warmth. Store in a tin with parchment layers to keep them crisp.

3. Pumpkin Pie Thumbprints With Cinnamon Cream Cheese Frosting

Thumbprints are already adorable, but make them taste like pumpkin pie and you’ve got magic. The base is a soft spiced cookie; the center gets a silky, lightly tangy frosting. They’re easy, quick, and guaranteed to disappear.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons pumpkin puree
• For frosting: 4 oz cream cheese (soft), 2 tablespoons butter, 1 cup powdered sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla, pinch salt

Instructions:

1. Beat butter and brown sugar until fluffy. Add egg yolk, vanilla, and pumpkin; beat well.
2. Whisk flour, pumpkin spice, baking powder, and salt. Add to wet and mix until just combined. Chill 20 minutes.
3. Heat oven to 350°F. Roll 1-tablespoon scoops into balls; place on lined sheet. Press a thumb or the back of a measuring spoon to make wells.
4. Bake 9–11 minutes until set. If needed, re-press centers while warm. Cool completely.
5. Beat frosting ingredients until smooth. Pipe or spoon into centers.

Finish with a dash of cinnamon or a tiny dollop of caramel. Want them sturdier? Add 1 tablespoon cornstarch to the dough. Keep chilled if frosting in advance.

4. Apple Cider Snickerdoodle Sandwiches

Imagine your favorite snickerdoodle hugged around apple-cider buttercream. Soft, chewy, and zingy from reduction, they’re like drinking a hot cider—just in cookie form. Make them small so you can “accidentally” eat two.

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• Coating: 1/4 cup sugar + 1 teaspoon cinnamon
• Buttercream: 1/2 cup butter, 2 cups powdered sugar, 1/4 cup apple cider reduced to 2 tablespoons, pinch salt

Instructions:

1. Reduce 1/4 cup apple cider in a small pan to 2 tablespoons; cool.
2. Cream butter and sugar. Add egg and vanilla.
3. Whisk flour, cream of tartar, baking soda, salt, and cinnamon. Combine with wet.
4. Chill 20 minutes. Heat oven to 350°F. Scoop 1-teaspoon balls; roll in cinnamon sugar.
5. Bake 8–9 minutes until puffy with crackly tops. Cool completely.
6. Beat buttercream ingredients until fluffy; add reduced cider. Sandwich cookies with a small dollop.

For extra apple kick, mix a pinch of apple pie spice in the filling. Store assembled sandwiches in the fridge, then let soften at room temp before serving.

5. No-Bake Cornflake “Haystacks” With Peanut Butter Butterscotch

These crunchy clusters are nostalgic and incredibly fast—perfect when the oven’s hogged by pie. Butterscotch and peanut butter coat cornflakes for a salty-sweet bite. They look rustic and harvest-y, which is exactly the point.

Ingredients:

• 11 oz butterscotch chips
• 1/2 cup creamy peanut butter
• 4 cups cornflakes
• Pinch of flaky salt
• Optional: 1/2 cup roasted peanuts or mini marshmallows

Instructions:

1. Melt butterscotch chips and peanut butter in a microwave-safe bowl in 20–30 second bursts, stirring until smooth.
2. Gently fold in cornflakes (and optional add-ins) until coated.
3. Scoop mounds onto parchment. Sprinkle flaky salt. Let set at room temp or chill 15 minutes.

Add festive sprinkles or drizzle with melted chocolate. These keep well in an airtight container for up to a week—great make-ahead filler for the cookie tray.

6. Brown Butter Cranberry White Chocolate Cookies

Brown butter brings cozy nuttiness, dried cranberries add tart pops, and white chocolate keeps things creamy. They’re soft in the middle, crisp at the edges, and dangerously snackable. Holiday cookie perfection.

Ingredients:

• 1 cup unsalted butter
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup chopped white chocolate or chips
• 3/4 cup dried cranberries
• Optional: 1/2 cup chopped pistachios

Instructions:

1. Brown butter: Cook butter over medium heat until amber and nutty, 5–7 minutes. Cool 15 minutes.
2. Beat brown butter with sugars until combined. Add eggs and vanilla.
3. Whisk flour, baking soda, and salt; add to wet. Fold in chocolate, cranberries, and pistachios if using. Chill 30 minutes.
4. Heat oven to 350°F. Scoop 1.5-tablespoon balls. Bake 9–11 minutes until edges set. Cool on pan 5 minutes, then rack.

Finish with a pinch of flaky salt to balance sweetness. Swap cranberries for cherries if you want a deeper fruit note. These freeze beautifully—raw dough or baked.

7. Sweet Potato Pie Cookies With Marshmallow Swirl

Soft, tender cookies flavored like sweet potato pie with a gooey marshmallow ripple? Swoon. They’re cheerful, bright, and perfect with after-dinner tea. Plus, you use canned sweet potato or leftover mash—thrillingly practical.

Ingredients:

• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/2 cup mashed sweet potato (well-drained)
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup marshmallow creme

Instructions:

1. Whisk melted butter and sugars. Add egg, vanilla, and sweet potato; whisk smooth.
2. Combine flour, leaveners, salt, and spices. Stir into wet until just combined. Chill 20 minutes.
3. Heat oven to 350°F. Scoop dough onto lined sheets. Spoon 1/2 teaspoon marshmallow creme on each and swirl with a toothpick.
4. Bake 10–12 minutes until set at edges. Cool completely.

Sprinkle with crushed gingersnaps for crunch. If the marshmallow browns too fast, add near the end of baking and return to the oven for 1 minute.

8. Cranberry Orange Pinwheels

These slice-and-bake beauties look like you spent all day on them, but they’re secretly easy. Bright citrus zest with ruby cranberry filling gives a festive swirl. They freeze wonderfully, so you can bake right before serving.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• Zest of 1 large orange
• Filling: 1 cup whole cranberry sauce (canned or homemade), 2 tablespoons orange marmalade

Instructions:

1. Cream butter and sugar. Beat in egg, vanilla, and orange zest.
2. Mix flour and salt; add to wet. Divide dough in two. Roll each into a 9×12-inch rectangle between parchment; chill 15 minutes.
3. Mix cranberry sauce with marmalade. Spread a thin layer over each rectangle, leaving a 1/2-inch border.
4. Tightly roll from the long side using the parchment to help. Wrap logs and chill at least 2 hours.
5. Heat oven to 350°F. Slice 1/4-inch rounds. Bake 10–12 minutes until edges just turn golden. Cool.

Dust with powdered sugar or drizzle with a simple orange glaze. Sub raspberry jam if you’re out of cranberry—still fabulous.

9. Pecan Pie Bars In Cookie Form

All the gooey, caramelized goodness of pecan pie, but as handheld bars that slice clean. Buttery shortbread base, maple-pecan filling, and crisp edges make this a total winner. People will ask for the recipe—prepare yourself.

Ingredients:

• Shortbread base: 1 cup butter, 1/2 cup sugar, 2 cups flour, 1/2 teaspoon salt
• Filling: 3/4 cup brown sugar, 1/2 cup maple syrup, 1/3 cup light corn syrup, 3 tablespoons butter, 2 large eggs, 1 teaspoon vanilla, 1/2 teaspoon salt
• 2 cups chopped pecans

Instructions:

1. Heat oven to 350°F. Line a 9×13-inch pan with parchment.
2. Make base: Cream butter and sugar. Mix in flour and salt until crumbly. Press into pan. Bake 15 minutes.
3. Meanwhile, whisk filling: warm brown sugar, syrups, and butter until melted; cool slightly. Whisk in eggs, vanilla, and salt. Stir in pecans.
4. Pour filling over hot crust. Bake 25–30 minutes until set in the center. Cool completely before slicing.

Finish with a sprinkle of flaky salt. These slice best when chilled, then brought to room temp for serving. Walnuts or mixed nuts also work.

10. Chai Spice Cut-Out Cookies With Vanilla Bean Glaze

Think classic sugar cookies but upgraded with cozy chai spices—cardamom, cinnamon, ginger. They hold their shape for crisp, clean cut-outs, and the vanilla bean glaze makes them glow. Perfect for leaf, acorn, and pumpkin shapes.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Glaze: 1 1/2 cups powdered sugar, 2–3 tablespoons milk, 1 teaspoon vanilla bean paste, pinch salt

Instructions:

1. Whisk flour, baking powder, salt, and spices.
2. Cream butter and sugar until fluffy. Beat in egg and vanilla. Add dry ingredients; mix until just combined. Chill 30 minutes.
3. Heat oven to 350°F. Roll to 1/4 inch. Cut shapes. Bake 8–10 minutes until just set. Cool.
4. Whisk glaze; dip or drizzle over cookies. Let set.

Dust with extra cinnamon or add a few crushed pink peppercorns for a peppery surprise. They’re stunning on a platter with a mix of sizes and shapes.

11. Salted Caramel Turtle Pretzel Bites

They’re tiny, they’re salty-sweet, and they vanish fast. Pretzels plus caramel plus chocolate and pecans—minimal effort, maximum payoff. No mixer, no problem.

Ingredients:

• 60 mini pretzels
• 60 soft caramels (or Rolo candies)
• 1 1/2 cups semisweet chocolate chips
• 1 cup toasted pecan halves
• Flaky salt

Instructions:

1. Heat oven to 300°F. Arrange pretzels on a lined sheet. Top each with a caramel (or Rolo).
2. Warm 3–4 minutes until softened. Press a pecan onto each. Cool.
3. Melt chocolate; drizzle over bites. Sprinkle flaky salt. Let set.

Use white chocolate drizzle for contrast. Swap pecans for almonds if you like. These pack well for gifting in little cellophane bags.

12. Gingerbread Turkey Legs (Soft Molasses Cookies)

Soft, chewy molasses cookies shaped like mini turkey legs are silly-cute and deeply spiced. The sugar coating gives them sparkle, and kids love the playful shape. They’re festive without requiring perfect decorating skills.

Ingredients:

• 3/4 cup unsalted butter, softened
• 1 cup brown sugar
• 1/3 cup unsulphured molasses
• 1 large egg
• 2 teaspoons vanilla
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Coating: 1/4 cup granulated sugar
• White candy melts for the “bone” tip

Instructions:

1. Cream butter and brown sugar. Beat in molasses, egg, and vanilla.
2. Whisk flour, spices, baking soda, and salt; add to wet. Chill 30 minutes.
3. Heat oven to 350°F. Shape dough into teardrops (drumsticks). Roll in sugar. Bake 9–11 minutes. Cool.
4. Dip the small end in melted white candy melts for the bone look. Set on parchment to harden.

Add crystallized ginger for extra zing. If the dough is sticky, chill longer or dust hands with flour. These stay soft for days.

13. Brown Sugar Butter Pecan Sandies

These classic, sandy-textured cookies are loaded with toasted pecans and brown sugar caramel notes. They’re crisp, buttery, and perfect alongside a cheese platter (trust me). Minimal ingredients, maximum charm.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1 1/2 cups chopped toasted pecans
• Optional: 1/2 teaspoon maple extract

Instructions:

1. Cream butter and sugars until fluffy. Add vanilla (and maple if using).
2. Mix flour and salt; add to bowl. Fold in pecans. Chill 20 minutes.
3. Heat oven to 350°F. Scoop and flatten slightly. Bake 12–14 minutes until edges golden. Cool.

Dust with powdered sugar for a snow-kissed finish. Swap pecans for hazelnuts if that’s what you’ve got. These are great dunkers in hot cocoa.

14. Apple Pie Oatmeal Cookies With Cider Glaze

Soft, cinnamon-spiced oatmeal cookies studded with diced apples—like apple pie without the crust. A quick cider glaze ties everything together. They’re hearty, cozy, and not overly sweet.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups old-fashioned oats
• 1 cup finely diced peeled apple (Honeycrisp or Granny Smith)
• Glaze: 1 cup powdered sugar + 2–3 tablespoons apple cider

Instructions:

1. Cream butter and sugars. Add egg and vanilla.
2. Whisk flour, baking soda, spices, and salt. Combine with wet. Stir in oats and apples.
3. Chill 20 minutes. Heat oven to 350°F. Scoop onto lined sheet. Bake 10–12 minutes. Cool.
4. Drizzle with cider glaze.

For extra texture, add 1/2 cup chopped walnuts. If your apples are juicy, blot with paper towels before mixing to avoid soggy cookies.

15. Chocolate-Dipped Acorn Cookies

These are adorable little “acorns” made from mini Nilla wafers, chocolate kisses, and a bit of melted chocolate. No baking needed, and they look like you hired a stylist. Perfect filler for the dessert table and great for kids to assemble.

Ingredients:

• 36 chocolate kisses, unwrapped
• 36 mini vanilla wafer cookies
• 1/2 cup chocolate chips, melted
• Mini chocolate chips or butterscotch chips for “caps”
• Optional: chocolate sprinkles

Instructions:

1. Dab a little melted chocolate on the flat side of each kiss. Press onto a mini wafer. Let set 5 minutes.
2. Add a dot of chocolate to the wafer top and attach a mini chip as the “stem.”
3. Optional: dip the edge in melted chocolate and sprinkles for texture.

Scatter these around other cookies for woodland vibes. Use peanut butter chips for a color pop. Store at room temp in a cool spot.

16. Sweet & Salty Pumpkin Spice Pretzel Cookies

Soft-baked pumpkin spice cookies studded with chopped pretzels and chocolate chunks. The sweet-salty crunch is addictive. They stay tender thanks to pumpkin puree and warm spices.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/3 cup pumpkin puree (blotted with paper towels)
• 1 large egg yolk
• 1 teaspoon vanilla
• 1 2/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup chopped pretzels
• 3/4 cup semi-sweet chocolate chunks
• Flaky salt, for finishing

Instructions:

1. Cream butter and sugars. Mix in pumpkin, egg yolk, and vanilla.
2. Whisk flour, leaveners, salt, and spice. Combine with wet. Fold in pretzels and chocolate. Chill 30 minutes.
3. Bake at 350°F for 10–12 minutes until edges set. Sprinkle flaky salt. Cool.

Swap chocolate for toffee bits if you’re feeling caramel-y. Don’t skip blotting the pumpkin—it keeps the dough from getting gummy.

17. Maple Glazed Oatmeal “Streusel” Cookies

Think of these as the crunchy top of a coffee cake turned into a cookie. Oats, brown sugar, and cinnamon, finished with a shiny maple glaze. They’re simple, comforting, and easy to love.

Ingredients:

• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups quick oats
• Glaze: 1 cup powdered sugar + 2 tablespoons pure maple syrup + 1 tablespoon milk + pinch salt

Instructions:

1. Whisk butter and sugars. Add egg and vanilla.
2. Mix flour, baking soda, cinnamon, and salt; add to bowl. Stir in oats.
3. Scoop onto lined sheet. Bake at 350°F for 9–11 minutes until edges golden. Cool.
4. Drizzle with maple glaze while slightly warm.

Add 1/2 cup chopped pecans for extra crunch. A touch of orange zest in the glaze makes them pop.

18. Hot Cocoa Peppermint Crinkle Cookies

Yes, it’s Thanksgiving, but nobody complains about a little cocoa and peppermint. These fudgy crinkles get rolled in powdered sugar and crushed candy canes. They look snowy and festive, and the texture is brownie-like.

Ingredients:

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon peppermint extract
• 1/2 cup powdered sugar (for rolling)
• 1/3 cup crushed candy canes

Instructions:

1. Whisk oil and sugar; beat in eggs, vanilla, and peppermint extract.
2. Mix flour, cocoa, baking powder, and salt; combine with wet. Chill 1 hour.
3. Heat oven to 350°F. Roll balls in powdered sugar, then lightly in candy cane bits. Bake 10–11 minutes. Cool.

Swap peppermint for orange extract if mint feels too wintery. They freeze perfectly—stack with parchment in a container.

19. Brown Sugar Pumpkin Cheesecake Cookies

These soft cookies hide a creamy cheesecake center and get rolled in cinnamon sugar. They’re tender, fragrant, and feel special without needing piping skills. Consider them your “wow” cookie.

Ingredients:

• Dough: 1/2 cup butter, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 egg yolk, 1/3 cup pumpkin puree (blotted), 1 teaspoon vanilla, 1 3/4 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice
• Filling: 4 oz cream cheese, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla, pinch salt
• Coating: 1/4 cup sugar + 1 teaspoon cinnamon

Instructions:

1. Beat cream cheese, powdered sugar, vanilla, and salt. Scoop 1/2-teaspoon mounds onto parchment; freeze 20 minutes.
2. Make dough: cream butter and sugars; add egg yolk, pumpkin, vanilla. Mix in dry ingredients.
3. Heat oven to 350°F. Scoop 1.5-tablespoon dough balls; flatten, place a cream cheese disk inside, and seal. Roll in cinnamon sugar.
4. Bake 11–13 minutes until set. Cool before moving—they’re delicate warm.

Chill the dough if sticky. Add a caramel center instead for a different twist. These are fabulous cold from the fridge, too.

20. Spiced Honey Almond Biscotti Dipped in White Chocolate

Need a cookie that travels well and stays crisp for days? Biscotti to the rescue. This version gets sweetened with honey and spiced with cinnamon and cardamom, then dunked in white chocolate for holiday flair.

Ingredients:

• 1/2 cup granulated sugar
• 1/4 cup honey
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1 cup sliced almonds, toasted
• 6 oz white chocolate, melted
• Optional: gold or bronze sprinkles

Instructions:

1. Heat oven to 350°F. Line a baking sheet.
2. Whisk sugar, honey, butter, eggs, and vanilla. Stir in flour, baking powder, salt, cinnamon, and cardamom. Fold in almonds.
3. Divide dough into two logs (about 10×2 inches). Bake 22–25 minutes until set and lightly golden. Cool 10 minutes.
4. Reduce oven to 300°F. Slice logs diagonally into 1/2-inch pieces. Lay cut side down. Bake 10 minutes per side to dry out. Cool.
5. Dip one end in melted white chocolate; add sprinkles if using. Set to harden.

Serve with after-dinner coffee or tea. Add orange zest to the dough for brightness. These make fantastic hostess gifts—tie a few with ribbon in a clear bag.

Final Tips for a Legendary Cookie Platter

• Mix textures: soft, chewy, crisp, and crunchy.
• Play with color: chocolate, white chocolate, cranberries, sprinkles, icing.
• Make ahead: Many doughs chill or freeze well. Bake the day before, decorate the morning of.
• Label flavors for guests with allergies and include a few nut-free options.
• Serve with a mix of hot drinks: cider, coffee, chai, and hot cocoa.

There you go—20 cute and easy Thanksgiving cookies that deliver big joy with minimal stress. Pick a few, recruit a helper, and turn on some cozy music. Your dessert table just became the place everyone crowds around, and honestly, that’s the Thanksgiving energy we all want.