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Adorable Turkey Cookies with Candy Corn Feathers

turkey cookies with candy corn feathers - featured image
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These adorable turkey cookies with candy corn feathers are a fun and festive treat perfect for Thanksgiving or fall gatherings. They’re quick to make, use simple ingredients, and are guaranteed to bring smiles to both kids and adults.

Ingredients

Scale
  • 1 package (16 ounces) refrigerated sugar cookie dough (e.g., Pillsbury) or homemade sugar cookie dough
  • All-purpose flour, for dusting (if rolling out homemade dough)
  • 1 can (16 ounces) chocolate frosting (e.g., Betty Crocker Rich & Creamy)
  • 1 can (16 ounces) vanilla or cream cheese frosting (optional, for white face)
  • 1 bag (about 12 ounces) candy corn (about 5–6 pieces per cookie)
  • 1 small bag candy corn pumpkins or orange M&M’s (for turkey body)
  • 1 tube black decorating gel or black frosting (for eyes)
  • 1 tube orange decorating gel or orange fruit leather (for beak and wattle)
  • Optional: red candy melts or red frosting (for wattle)
  • Optional: white candy melts (for sturdier hold)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
  2. If using refrigerated dough, let sit at room temperature for 5 minutes. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into rounds using a 2.5- to 3-inch cookie cutter. Re-roll scraps once. You should get 18-24 cookies.
  3. Place cookies 2 inches apart on prepared baking sheets. Bake for 8-10 minutes, until edges are just golden and centers are soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
  4. Stir frosting cans. If using white face, spoon a small amount of vanilla/cream cheese frosting into a separate bowl.
  5. Once cookies are completely cool, spread a thin, even layer of chocolate frosting over each cookie. If adding a white face, pipe or spread a small circle of white frosting in the center.
  6. For each cookie, arrange 5-6 candy corn pieces in a fan pattern on the top half, pointed ends outward, wide ends toward center. Press gently into frosting. Start with bottom row and overlap slightly.
  7. Place one candy corn pumpkin or orange M&M in the center below the feathers for the turkey’s body. Press gently.
  8. Use black decorating gel to pipe two small dots for eyes. Use orange gel to pipe a small triangle for a beak below the eyes. Add a small squiggle or drop of orange (or red) gel under the beak for the wattle. Use a toothpick for precise placement.
  9. Let cookies sit for 15-20 minutes for frosting to set. Serve at room temperature.

Notes

Do not overbake cookies; they should be soft. Let cookies cool completely before frosting to prevent melting. Press candy corn firmly into frosting. For efficiency, frost all cookies first, then add decorations. Cookies can be made up to 2 days in advance; decorate within 24 hours of serving. Store in airtight container at room temperature for up to 3 days. Unfrosted cookies can be frozen for up to 2 months.

Nutrition

Keywords: turkey cookies, candy corn, Thanksgiving cookies, fall desserts, easy cookies, sugar cookies, festive cookies

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