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Light Turkey Cookies with Candy Corn Feathers

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A lighter, less fussy version of classic turkey cookies, made with candy corn feathers that are gloriously imperfect. These soft, tender cookies are a fun Thanksgiving project that tastes like a happy memory.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (60g) whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups (250g) candy corn
  • Small candy eyes (about 30 pairs)
  • Orange or red M&M’s (about 30)

Instructions

  1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl once.
  2. Add the egg and vanilla: Crack in the room-temperature egg and pour in the vanilla. Beat on low until just combined. It might look a little curdled—that’s okay.
  3. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking powder, and salt. Add this to the wet mixture in two batches, mixing on low speed until a soft dough forms. Fold in the last bit of flour by hand with a spatula.
  4. Chill the dough: Turn the dough out onto a piece of plastic wrap. Flatten it into a disc about an inch thick, wrap it tightly, and refrigerate for 30 minutes.
  5. Preheat and prep: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Get your candy corn, candy eyes, and M&M’s ready in little bowls.
  6. Shape the turkeys: Scoop out a tablespoon of dough (about 15g) and roll it into a ball. Place it on the baking sheet. Take a smaller piece of dough (about 1 teaspoon) and roll it into a smaller ball for the head. Press the small ball gently onto the top of the large ball. Repeat with the remaining dough, spacing the turkeys about 2 inches apart.
  7. Chill again: Place the baking sheets with the shaped cookies in the fridge for 10 minutes.
  8. Bake: Bake the cookies for 10-12 minutes, until the edges are just barely golden. Let them cool on the baking sheet for 5 minutes before moving to a rack to cool completely.
  9. Add the feathers and face: Once the cookies are completely cool, gently press 3 to 5 candy corn pieces into the back of the cookie, fanning them out like feathers. Add two candy eyes and one orange M&M for the wattle. Press them in gently.

Notes

Chilling the shaped cookies for 10 minutes before baking is non-negotiable to prevent spreading. Use room temperature ingredients for best results. Let cookies cool completely before decorating to prevent candy from melting. For gluten-free, use a 1:1 gluten-free baking blend and add 1 tablespoon milk. For vegan, use a flax egg and vegan butter.

Nutrition

Keywords: turkey cookies, candy corn, Thanksgiving cookies, sugar cookies, fall baking, kid-friendly, holiday treats

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