Thanksgiving Cookies That’ll Steal the Show From the Pie

Let’s be honest: pie gets all the Thanksgiving glory. But cookies? They’re portable, dunkable, and totally irresistible. These five Thanksgiving cookies bring cozy fall flavors, easy prep, and big crowd-pleasing energy. Whether you’re hosting, Friendsgiving-hopping, or baking ahead for the freezer, you’ll find a cookie here that disappears faster than the gravy.

1. Brown Butter Pecan Pie Cookies With Maple Glaze

Think bite-sized pecan pie meets buttery cookie. The brown butter adds a nutty depth, and the maple glaze brings that holiday hug. These are perfect for dessert platters or gifting—fancy vibes, minimal fuss.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 1 1/2 cups toasted chopped pecans
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Maple Glaze:

• 1 1/4 cups powdered sugar
• 3 tablespoons pure maple syrup
• 1–2 tablespoons milk or cream
• Pinch of salt

Instructions:

1. Brown the butter: In a light-colored saucepan, melt the butter over medium heat. Cook, stirring, until golden brown bits form and it smells nutty, 6–8 minutes. Pour into a bowl and cool 20 minutes until just warm.
2. Mix the dough: In a large bowl, whisk the brown butter with both sugars until glossy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add dry ingredients to wet and mix just until combined. Fold in pecans.
3. Chill: Cover and chill 30–45 minutes until scoopable. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
4. Scoop and bake: Scoop 2-tablespoon mounds, spacing 2 inches apart. Bake 9–11 minutes until edges set and centers look soft. Cool on the sheet 5 minutes, then transfer to a rack.
5. Glaze: Whisk powdered sugar, maple syrup, and 1 tablespoon milk. Add more milk drop by drop until thick but drizzleable. Add a pinch of salt. Drizzle over cooled cookies.

Serve it up: Sprinkle warm cookies with flaky salt for a sweet-salty pop. Swap pecans for walnuts if needed. Pro tip: toast nuts first for maximum flavor—you’ll taste the difference, seriously.

2. Chewy Pumpkin Snickerdoodles With Cinnamon Sugar Crust

All the cozy pumpkin spice vibes without being cakey. These snickerdoodles are chewy in the center, lightly crisp at the edges, and rolled in cinnamon sugar for the classic sparkle. They’re the pumpkin cookie you’ll actually crave.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 1/2 cup pumpkin purée (not pie filling), blotted
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 1/2 teaspoons pumpkin pie spice

Cinnamon Sugar Coating:

• 1/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• Pinch of nutmeg

Instructions:

1. Prep pumpkin: Place pumpkin on a few layers of paper towel and pat dry to remove excess moisture.
2. Make dough: In a bowl, whisk melted butter, pumpkin, brown sugar, and granulated sugar until smooth. Whisk in egg yolk and vanilla. In another bowl, whisk flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Stir dry into wet until combined—don’t overmix.
3. Chill: Cover and chill 30–60 minutes for best chew. Preheat oven to 350°F (175°C) and line sheets with parchment.
4. Coat and bake: Mix coating sugars and spices. Scoop 1 1/2-tablespoon balls and roll in the sugar mixture. Place 2 inches apart. Bake 9–11 minutes until puffed with set edges; centers should still look soft.
5. Cool: Let rest on the sheet 5 minutes, then move to a rack to finish setting.

Tips: For extra chew, swap 1/4 cup flour for bread flour. Want a stronger spice? Add 1/4 teaspoon cardamom—subtle but chef’s kiss. These freeze like champs for up to 2 months.

3. Cranberry-Orange Shortbread Rounds Dipped in White Chocolate

Festive, buttery, and ridiculously pretty. Tart dried cranberries meet bright orange zest in a crisp shortbread, then a quick dip in white chocolate for holiday sparkle. Great for cookie boxes and tea-time flexing.

Ingredients:

• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup powdered sugar
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon fine sea salt
• Zest of 1 large orange
• 3/4 cup finely chopped dried cranberries
• 1 tablespoon orange juice
• 8 ounces white chocolate, chopped
• 1 teaspoon neutral oil (optional, for smoother dipping)
• Optional: sparkling sugar or crushed pistachios for garnish

Instructions:

1. Cream: Beat butter, powdered sugar, and granulated sugar until fluffy, 2–3 minutes. Mix in vanilla and orange zest.
2. Combine: Add flour and salt; mix until it forms a soft dough. Fold in cranberries and orange juice just until cohesive.
3. Chill logs: Divide dough in half and roll into 2 logs about 2 inches in diameter. Wrap tightly and chill 1–2 hours until firm.
4. Slice and bake: Preheat to 325°F (165°C). Slice 1/4-inch rounds and arrange on parchment-lined sheets. Bake 12–15 minutes until edges are just golden. Cool completely.
5. Dip: Melt white chocolate with oil (if using) in short bursts in the microwave or over a double boiler. Dip half of each cookie and set on parchment. Sprinkle with sparkling sugar or pistachios before the chocolate sets.

Make-ahead magic: Dough logs keep 3 days in the fridge or 2 months in the freezer. Swap cranberries for chopped dried cherries if that’s your jam. Add 1/4 teaspoon almond extract for a bakery-level upgrade—trust me.

4. Chai-Spiced Sugar Cookies With Vanilla Bean Frosting

It’s your favorite cozy latte in cookie form. Soft sugar cookies perfumed with chai spices, topped with a creamy vanilla bean frosting. These are the ones people inhale warm off the rack.

Ingredients:

Cookies:

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper

Vanilla Bean Frosting:

• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 cups powdered sugar
• 2–3 tablespoons milk or cream
• 1 teaspoon vanilla bean paste (or 1 1/2 teaspoons vanilla extract)
• Pinch of salt

Instructions:

1. Cream and spice: Beat butter and sugar until light and fluffy, about 2 minutes. Add egg, yolk, and vanilla; mix well.
2. Dry mix: Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and pepper. Add to wet and mix just until combined.
3. Scoop and bake: Chill dough 20 minutes while the oven heats to 350°F (175°C). Scoop 2-tablespoon balls onto lined sheets, spacing 2 inches apart. Bake 9–11 minutes until edges are set and centers are pale and soft.
4. Cool: Let rest 5 minutes, then transfer to a rack to cool completely.
5. Frost: Beat frosting butter until creamy. Add powdered sugar, vanilla bean paste, salt, and enough milk to reach a smooth, spreadable consistency. Frost cooled cookies.

Variations: Sprinkle with cinnamon sugar or a dust of chai spice on top. Feeling fancy? Add a drizzle of honey over the frosting. These pair perfectly with black tea or a post-dinner espresso.

5. Salty-Sweet Sweet Potato Oatmeal Cookies With Chocolate Chunks

Unexpected and so good. Roasted sweet potato makes these cookies tender and naturally sweet, while oats and big chocolate chunks bring cozy crunch and melty pockets. A little flaky salt on top seals the deal.

Ingredients:

• 1 medium sweet potato (about 12 ounces)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup packed dark brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups old-fashioned rolled oats
• 1 cup semisweet or dark chocolate chunks
• 1/2 cup chopped pecans or pepitas (optional)
• Flaky sea salt, for finishing

Instructions:

1. Roast the sweet potato: Preheat oven to 400°F (200°C). Pierce the sweet potato and roast on a foil-lined sheet until very tender, 45–60 minutes. Cool, peel, and mash. Measure 3/4 cup mash; let cool fully.
2. Make dough: Lower oven to 350°F (175°C). Line baking sheets with parchment. Whisk melted butter with sugars until smooth. Add egg and vanilla; whisk again. In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Combine: Stir dry ingredients into wet, then fold in mashed sweet potato until just combined. Fold in oats, chocolate, and nuts if using.
4. Scoop and bake: Scoop 2-tablespoon mounds onto sheets. Bake 11–13 minutes until edges set and tops are slightly crackly. Immediately sprinkle with flaky salt.
5. Cool: Rest on the sheet 5 minutes, then transfer to a rack.

Pro moves: Add 1 tablespoon maple syrup to the dough for extra fall flavor, but reduce granulated sugar by 1 tablespoon. Swap chocolate for dried cherries if chocolate isn’t your thing (who are you?). These stay soft for days.

How to Plan Your Thanksgiving Cookie Game

Want to bake ahead without stress? Here’s the move:

• Freeze dough: Scoop cookie dough balls for recipes 1, 2, 4, and 5. Freeze solid, then bag. Bake from frozen, adding 1–2 minutes.
• Chill-and-slice shortbread: Keep the cranberry-orange dough as logs in the fridge for up to 3 days. Slice and bake day-of for maximum crispness.
• Batch your spices: Measure out a little “Thanksgiving spice mix” for the week to save time: 2 tablespoons cinnamon, 2 teaspoons ginger, 1 teaspoon nutmeg, 1 teaspoon cardamom, 1/2 teaspoon cloves.

Cookie Swap Pairings and Serving Ideas

• After dinner: Serve the brown butter pecan cookies with bourbon or strong coffee.
• Midday snack: Pumpkin snickerdoodles plus chai tea is the coziest combo.
• For gifting: Mix a dozen with all five flavors and tie with twine—instant hero status, trust me.

Whether you’re team chocolate, team spice, or team “I’ll eat anything sweet,” these Thanksgiving cookies have you covered. Bake one, bake all five, and watch them vanish while the pie waits its turn. Ready to preheat that oven?