These Thanksgiving sugar cookies are delicious and serve a purpose! Let guests know where they are sitting and give a beautiful favor to snack on or take home for a late night treat. These cookies can be baked ahead of time and frozen, tightly wrapped, for at least a month. Simply thaw and decorate ahead of the big day!

Personalized Thanksgiving Cookie Placecards Go Bold With Butter

Thanksgiving Sugar Cookie Place Cards

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 2-dozen cookies

Thanksgiving Sugar Cookie Place Cards

Ingredients

    For the Sugar Cookies:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 2 teaspoon butter extract (optional)
  • 2 eggs
  • 3 1/2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • For the Almond Glaze:
  • 1 cup confectioners’ sugar
  • 1 tablespoon light corn syrup
  • 2 tablespoons water
  • 1/4 teaspoon almond extract
  • golden yellow gel food coloring
  • For the Half-Batch Royal Icing:
  • 4 1/2 cups confectioners’ sugar
  • 6 tablespoons water
  • 1/2 teaspoon cream of tartar
  • 2 1/2 tablespoons meringue powder
  • 1 teaspoon vanilla extract
  • Sugar stars for decorating

Directions

For the Sugar Cookies:

Cream butter, sugar and extracts in bowl of electric mixer until light and fluffy, about 5 minutes, scraping bowl as needed. Add eggs and mix to combine. Add flour, baking powder and salt and mix on low speed until dough comes together.

Divide dough in half and wrap in plastic wrap. Chill for at least 3 hours.

Preheat oven to 350°F. Roll out dough on floured surface. Cut out cookies using a 2 ½-inch round cookie cutter with scalloped edge (or your favorite cookie cutter). Place on baking sheet lined with parchment paper and bake for 8 to 12 minutes or until cookies are set, but not browned. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For the Almond Glaze:

Whisk together confectioners’ sugar, corn syrup, water and almond extract until smooth. Add a half drop of food coloring to get desired color.

Dip cooled cookies into glaze, letting excess drip off. Let harden on wire rack, about 2 hours.

For the Royal Icing:

Add confectioners’ sugar to bowl of electric mixer. In a small bowl, whisk water, cream of tartar, meringue powder and vanilla until combined. Pour over sugar and mix on low speed until combined. Increase speed and beat for 5 minutes. Transfer to large piping bag fitted with a #2 round tip.

Write guest’s names on cookies and decorate with sugar stars. Let harden completely.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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