Thanksgiving cookies give pie a run for its money

I’m in charge of the pies every Thanksgiving (it makes sense, since I literally wrote the book on pie), but I’m well aware I’ve only got second billing. The real star of the dessert table is my Aunt Vangie’s almond cookies.

The size of a silver dollar, thinly coated in a translucent glaze and crowned with a trio of slivered almonds, these cookies are Thanksgiving to me. My aunt makes a giant batch and we keep them out all week long, the ideal snack for long chitchats in the kitchen, midweek basketball watching, and post-walk pick-me-ups. They’re also showcased on the dessert table, nestled next to pie dishes and pound cakes, and find their way onto everyone’s plate. In short: These cookies are the best part of Thanksgiving.

My aunt shared the recipe with me, and though I’ve tried making them close to a dozen times, I’ve never been able to replicate her genius. But I’ve had an epiphany. Sure, I can’t replicate these exact cookies, but Aunt Vangie's almond delights are proof of concept: Thanksgiving cookies are a very good idea. Why? They're the perfect bake to have on hand for midday snacking and post-meal dessert, plus every moment in between. And they appeal to kids and adults alike, so you can feed everyone around the table. (Plus, sometimes a small cookie is all you have the appetite for after the big feast.) With their versatility and variety, these seasonal cookies give Thanksgiving pies a run for their money.

Photography and food styling by Liz Neily

The obvious choice is these Fudgy-Chewy Pumpkin Cookies. They’ve quickly become my annual autumn staple: I know the season has changed when I’ve got a batch in my oven. The trick to their texture? Cooking the pumpkin purée down on the stovetop in brown butter to dry it out and concentrate its flavor.

Can’t get enough pumpkin spice lattes this time of year? Bring the coffee shop home throughout Thanksgiving week by baking a batch of these ultra-soft Pumpkin Spice Latte Bars. Like the drink they’re named for, these bars are sweet and spiced, with a hit of espresso and a subtle but perceptible pumpkin flavor. Think of them like pumpkin blondies: soft, thick, and rich.

Photography by Patrick Marinello; Food Styling by Kaitlin Wayne

And sure, yes, you should bake an apple pie for Thanksgiving (like maybe this one, baked, wonderfully, oddly, in a brown paper bag), but maybe also whip up a batch of Apple Cider Snickerdoodles, which include boiled apple cider and a dash of apple pie spice in the dough to evoke your favorite harvest doughnut.

I’m also partial to these oversized Oatmeal-Date Smash Cookies, which have a thick, fudgy interior and thin, crackly exterior from their genius smashing method. With hearty oats, brown sugar, and caramelly dates, they embody a cozy holiday spirit.

Photography by Rick Holbrook; food styling by Kaitlin Wayne

Or pair your cookie with your Thanksgiving dinner by embracing cranberries, ideally in the form of Cranberry-Studded Melted Butter Shortbread. These crumbly cookies are fragrant with rosemary and pack a tart-sweet punch with dried cranberries, and they boast a tender texture thanks to the use of melted butter.

Sure, you’re already planning your pies. But make room in the oven for a batch of cookies, too. Thanksgiving week is long — you’re going to need them.

Looking for more Thanksgiving desserts? See our collection of 48 Thanksgiving dessert recipes for a sweet holiday.

Cover photo and food styling by Liz Neily.