Want a cute little treat for Thanksgiving that isn’t complicated? Bite-size turkey leg cookies.
These mini turkey leg cookies are so simple to make, use only two colors of icing and are just a tad unusual. So aside from the murderous connotation of that poor turkey, these are the perfect Thanksgiving dessert.
I have one of those picky eater kids whose picky eating carries into dessert (I know, right?). So no gross pumpkin pie or –ew–apple pie with all those different textures all thrown together. I mean, geez, are we crazy? Even getting her to eat a bite of real turkey will be an effort. But mini turkey leg cookies? These will go over juuuust fine. So I can make some now and just freeze them until Thanksgiving.
I often get emails asking about freezing cookies, so if you plan on doing this as well, here are some quick how-tos: Let the cookies dry overnight. Place in a single layer in freezer-safe, gallon-size ziploc bags. Seal and freeze. To thaw, remove from the freezer and let thaw at room temperature totally before opening those bags.
how to make mini turkey leg cookies
you will need:*
*Find the cutter, decorating bags, couplers and tips in the craft store. For food coloring, I suggest Americolor Soft Gel Pastes in Chocolate Brown and Bright White. For tips on finding cookie decorating supplies, click HERE. Or, see below for Supplies.
what to do: Prepare cookie dough and royal icing according to the recipes. Chill the dough, roll it out, and cut out 2-inch circles. Pinch the cookies a bit on the sides to form the turkey leg shape. Bake and let cool according to the recipe.
Divide the icing (I use about 1/2 to 1 cup at a time) and tint some brown and some white. Prepare two decorating bags with couplers and tips, fill with each color and close tightly with rubber bands. To decorate, use size “3” tips to outline the turkey leg in brown and the bone in white. Let set about ten minutes. Pipe back and forth to fill each using sizes “3” or “4” tips. Let the cookies dry overnight.
PIN FOR LATER: