Print

Kid-Approved Turkey Cookie Cake Easy Buttercream Recipe

kid-approved turkey cookie cake - featured image
Print Recipe

A giant, soft-baked cookie shaped like a turkey, topped with silky buttercream and decorated with candy corn feathers. This fun, kid-friendly dessert is perfect for Thanksgiving, fall parties, or any day that needs a little celebration.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks, 226g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar
  • 3–4 tablespoons (45-60ml) heavy cream
  • 2 teaspoons vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)
  • About 1 cup candy corn
  • Candy eyes (or melted chocolate)
  • Orange and black gel food coloring (for beak and wattle)
  • Pretzel sticks (optional, for legs)

Instructions

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  3. Add eggs one at a time, beating well after each. Add vanilla extract and beat until combined.
  4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
  5. With mixer on low, gradually add dry ingredients to wet mixture. Mix just until flour disappears. Dough will be soft and slightly sticky.
  6. Transfer dough to prepared baking sheet. Shape into a rough oval or teardrop shape about 8 inches tall and 6 inches wide at the widest part. Leave about 2 inches of space around it.
  7. Bake for 18-22 minutes, until edges are golden brown and center looks set. Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  8. For buttercream: In a clean bowl, beat softened butter on medium speed until smooth, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating on low. Add heavy cream, vanilla extract, and salt. Beat on medium-high for 3-4 minutes until light and fluffy.
  9. Once cookie is completely cool, spread a thin layer of buttercream over the entire cookie (crumb coat). Pipe or spread remaining buttercream in a feather pattern. Press candy corn into buttercream in a fan shape at the top for feathers. Add candy eyes, orange candy or frosting for beak, and red candy or frosting for wattle. Add pretzel sticks for legs if desired.
  10. Refrigerate decorated cookie cake for 15-20 minutes to set buttercream. Cut into wedges and serve.

Notes

Dough is sticky—don’t add more flour. Lightly wet hands to shape. Don’t overbake; center should look slightly underdone. Room temperature ingredients are crucial. Cookie can be baked a day ahead and stored airtight. Decorated cake can sit at room temperature for a few hours. For best results, add candy corn just before serving to keep it crunchy.

Nutrition

Keywords: turkey cookie cake, Thanksgiving dessert, kid-friendly, buttercream, candy corn, fall baking, cookie cake

Find it online: https://tablemira.com/kid-approved-turkey-cookie-cake-easy-buttercream-recipe/