Thanksgiving Turkey Sugar Cookie Hands
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These Thanksgiving Turkey Sugar Cookie Hands are just adorable and are way simpler than you’d think.
They make for a precious place card for the kiddos at the thanksgiving table, or just a fun activity to make with the kids!
They’re gluten free and made with simple ingredients!
Why You’ll Love These Thanksgiving Turkey Sugar Cookie Hands
- They’re gluten free, and sweetened without refined sugars
- They can be made dairy free as well
- They are so cute and make for fun place settings at the thanksgiving table, or as a unique Thanksgiving dessert for the kids!
- The kids will absolutely love being a part of the process of making these & having their own hands traced!
Serves: 10
Ingredients
- 1/4 cup Butter, Unsalted, Soft
- 2 Tbsp Coconut Oil, Soft
- 6 Tbsp Coconut Sugar
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Almond Extract
- 1 cup Almond Flour, +2tbsp
- 1/4 cup Coconut Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Himalayan Pink Salt
- 1 cup Powdered Monkfruit Sweetener – Lakanto, Or organic powdered sugar
- 1 tsp Cocoa Powder, Sifted
- 2 – 3 Tbsp Almond Milk
Variations for Dietary Preferences
- Butter– if dairy free you can sub this foe vegan butter or coconut oil
- Coconut Sugar– You can use organic cane sugar or granular monkfruit in place
- Egg – I have not tried for certain, but a flax egg should hold up well in this recipe
- Almond flour – unfortunately, almond flour holds moisture much differently than other flours. I don’t believe substituting another flour would work well here.
Process
- Beat butter, coconut oil, and sugar together
- Add egg & extracts and beat again
- Add remaining ingredients until smooth
- Wrap dough in plastic wrap and refrigerate for half hour
- Dust a surface with coconut flour and roll out dough
- Trace kids hands with a butter knife, then place cookies on parchment paper lined baking sheet
- Freeze for 10 min
- Then bake at 325 for 10-11 minutes. Allow to cool several minutes on baking sheet, then move to cooling rack where they’ll firm up a bit more
- For the names, Melt some chocolate, place in a piping bag or ziplock with a tiny hole cut in the corner, and practice writing the names on parchment paper. Once you’ve got a good one place in the freezer for a few minutes. The name will peel right off the parchment paper when frozen
- Prepare icing by whipping sifted powdered sugar, sifted cocoa powder, and milk together until smooth
- Dip each cookie in the icing, allowing excess to drip off, and place on cooling rack
- Use sprinkles or chocolate gems for the feathers (fingers), peel off your lettering and feet from parchment paper and place, and half a red or orange chocolate gem for the snood
Ingredients
Cookie Base
- 1/4 cup Butter Unsalted, Soft
- 2 Tbsp Coconut Oil Soft
- 6 Tbsp Coconut Sugar
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Almond Extract
- 1 cup Almond Flour +2tbsp
- 1/4 cup Coconut Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Himalayan Pink Salt
Royal Icing
- 1 cup Powdered Monkfruit Sweetener – Lakanto Or organic powdered sugar
- 1 tsp Cocoa Powder Sifted
- 2 – 3 Tbsp Almond Milk
Instructions
- Beat butter, coconut oil, and sugar together
- Add egg & extracts and beat again
- Add remaining ingredients until smooth
- Wrap dough in plastic wrap and refrigerate for half hour
- Dust a surface with coconut flour and roll out dough
- Trace kids hands with a butter knife, then place cookies on parchment paper lined baking sheet
- Freeze for 10 min
- Then bake at 325 for 10-11 minutes. Allow to cool several minutes on baking sheet, then move to cooling rack where they’ll firm up a bit more
- For the names, Melt some chocolate, place in a piping bag or ziplock with a tiny hole cut in the corner, and practice writing the names on parchment paper. Once you’ve got a good one place in the freezer for a few minutes. The name will peel right off the parchment paper when frozen
- Prepare icing by whipping sifted powdered sugar, sifted cocoa powder, and milk together until smooth
- Dip each cookie in the icing, allowing excess to drip off, and place on cooling rack
- Use sprinkles or chocolate gems for the feathers (fingers), peel off your lettering and feet from parchment paper and place, and half a red or orange chocolate gem for the snood