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Light Turkey Cookie Cake – Easy Buttercream Recipe

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A soft-baked sugar cookie cake shaped like a turkey, topped with a light and fluffy buttercream. Perfect for Thanksgiving, this fun and forgiving dessert comes together in about 45 minutes and is sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups powdered sugar
  • 3–4 tablespoons heavy cream or milk
  • Orange gel food coloring
  • 2 candy eyes
  • Orange candy melts or fruit leather (for beak and wattle)
  • Sprinkles in fall colors (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. If using a template, trace the turkey shape lightly onto the parchment with a pencil, then flip it over.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until light, pale, and fluffy. Scrape down the sides halfway through.
  3. Beat in the whole egg, then the extra egg yolk, then the vanilla extract. Mix until just combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just combined. The dough will be soft but not sticky.
  5. Transfer the dough onto the prepared baking sheet. Using lightly floured hands, press the dough into a rough turkey shape about ½-inch thick (large teardrop for body, smaller rounded area for head).
  6. Bake for 12-15 minutes, rotating the pan halfway through. Edges should be lightly golden and center set but still soft. Cool on baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
  7. While the cookie cools, make the buttercream: beat remaining softened butter (about ½ cup) until creamy. Gradually add powdered sugar, ½ cup at a time, beating on low. Add heavy cream or milk, one tablespoon at a time, until light and spreadable. Beat on medium-high for 2-3 minutes until fluffy.
  8. Divide buttercream into two bowls. Leave one white. Tint the other with orange gel food coloring.
  9. Spread white buttercream over the turkey’s body and head. Using a piping bag with a round tip, pipe orange buttercream in feather-like swoops around the back of the body. Add candy eyes, a small triangle of fruit leather for the beak, and a red strip for the wattle. Add sprinkles if desired.
  10. Chill the decorated cookie cake in the fridge for 15 minutes to set the buttercream before slicing.

Notes

Make sure butter is at room temperature for proper creaming. Do not overbake; the cookie continues to set as it cools. Chill the dough if it’s sticky to prevent spreading. For clean slices, chill the decorated cake for at least 30 minutes before cutting. The cookie cake can be baked up to two days in advance and stored unfrosted at room temperature.

Nutrition

Keywords: turkey cookie cake, sugar cookie cake, Thanksgiving dessert, buttercream, easy holiday recipe

Find it online: https://flurpchef.com/light-turkey-cookie-cake-easy-buttercream-recipe/