Thanksgiving Sugar Cookie Place Cards

Bree, Baked Bree

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!
30 min Prep Time
10 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 10 min
  • Servings: 2-dozen cookies

Servings: 2-dozen cookies


  • 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


For the Sugar Cookies:

Step 1

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.

Step 2

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

Step 3

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:

Step 4

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

Step 5

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

For the Royal Icing:

Step 6

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.

Step 7

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