Q1: What is the absolute secret to making cut-out sugar cookies that don't spread?

The number one, non-negotiable secret is chilling your dough . This recipe smartly has you chill the dough twice: once after it is mixed, and then again after you have rolled and cut it (while the first batch is baking). Chilling the dough ensures that the butter is very firm when the cookies go into the hot oven. This allows the cookie to set its shape before the butter has a chance to melt completely, which is what prevents spreading.

Q2: What is meringue powder, and where can I find it? Meringue powder

is a fine, white powder made from dried, pasteurized egg whites, sugar, and stabilizers. It is a fantastic, shelf-stable, and food-safe substitute for using raw egg whites in a classic royal icing. It creates a very stable and reliable icing that dries hard and is perfect for decorating. You can find it in the baking aisle of most major grocery stores or at a craft store like Michaels or Jo-Ann.

Q3: Can I make the cookie dough ahead of time and freeze it?

Yes, absolutely! This is a great time-saving trick for holiday baking. You can prepare the cookie dough, wrap the discs tightly in a double layer of plastic wrap, and place them in a freezer-safe, resealable bag. The dough will keep in the freezer for up to 3 months . When you are ready to use it, simply thaw it overnight in the refrigerator.

Q4: What is the best way to store the finished, decorated sugar cookies?

Once the royal icing has been allowed to dry and harden completely at room temperature (which can take several hours), the finished cookies can be stored in an airtight container . You can stack them with layers of parchment paper in between. They will stay fresh and crisp at room temperature for up to 5 days.

Q5: Can I make this cookie dough by hand if I don't have a food processor?

Yes, you can. To make the dough by hand, you would start with room temperature butter instead of cold butter. In a large bowl, use an electric mixer to "cream" together the softened butter and the sugar until they are light and fluffy. Then, beat in the egg and the vanilla. Finally, on a low speed, mix in the dry ingredients until the dough just comes together. This will result in a slightly softer cookie, but it will still be delicious.

The Best Spiced Thanksgiving Sugar Cookies (Easy Recipe!)

A festive recipe for spiced, cut-out sugar cookies perfect for Thanksgiving. The cookie dough is a simple butter cookie, flavored with pumpkin pie spice, which is easily made in a food processor. The dough is chilled, rolled out, and cut into desired shapes before baking until golden. The cooled cookies are then decorated with a homemade royal icing, which is made with meringue powder for a classic hard-finish, perfect for detailed decorating with candies and sprinkles.

Author: Grace
Prep Time: 2 hours (includes chilling time)
Cook Time: 30 minutes
Total Time: 3 hours 15 minutes (includes cooling time)
Yield: 24-36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cookies:
1 cup granulated sugar
2 1/2 cups all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon baking powder
1/2 teaspoon fine salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, cut into small pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
For the Royal Icing:
2 tablespoons meringue powder
One 1-pound box confectioners’ sugar (3 3/4 to 4 cups)
6 tablespoons water
Food coloring, as desired
For Decorating Suggestions:
Candy corns
Pecans
Sanding sugar

Cook Mode Prevent your screen from going dark

Instructions

Make the Cookie Dough: In a food processor, pulse the granulated sugar a few times to make it finer. Add the flour, pumpkin pie spice, baking powder, and salt; pulse to combine.
Add the butter and pulse until the mixture is sandy. Add the egg and vanilla and pulse until the dough comes together in large clumps.
Turn the dough out onto a surface, knead a few times to form a ball, then divide it in half. Pat each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
Bake the Cookies: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Working with one disc at a time, let the dough sit at room temperature for a few minutes. Roll it out between two pieces of parchment paper to 1/8-inch thickness.
Cut out shapes with desired cookie cutters and arrange them about 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Make the Royal Icing and Decorate: Sift the meringue powder and confectioners’ sugar into a large bowl. Add 6 tablespoons of water.
Beat with an electric mixer on medium-high speed for 3 to 4 minutes, until the icing is glossy and forms soft peaks.
Divide the icing into smaller bowls and tint with food coloring as desired.
Decorate the cooled cookies with the icing and other decorations like candy corn and sprinkles.

Notes

Chilling the dough for at least an hour is a crucial step that makes it easier to roll and helps the cookies hold their shape during baking.
Rolling the dough between two sheets of parchment paper is a helpful, less-messy alternative to using a floured board.
Royal icing made with meringue powder dries hard, making the cookies stackable and durable.
The finished cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 cookie
Calories: 180-220
Sugar: 20-25 g
Sodium: 80-110 mg
Fat: 7-10 g
Saturated Fat: 4-6 g
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: <1 g
Protein: 2-3 g
Cholesterol: 25-35 mg

Find it online: https://www.eatswithsoul.com/thanksgiving-sugar-cookies/