Looking for a crowd-pleasing autumnal treat to try? These buttery biscuits are sure to be a hoot.

Owl cookie recipe

It’s a tradition in our family for the host of a holiday feast to make an edible parting gift for guests. I especially look forward to my mom’s take-aways, which are caramel corn or spice cookies packaged in cellophane bags. The treats always have a homespun touch—usually handwritten gift tags and ribbon in fall colors.

This woodsy owl cookie recipe meets all the criteria for a great parting gift: They are easy to make and season-appropriate (and cute!). They are also butter-rich, which makes them a delicious treat with coffee or a tall glass of milk.

To cut the dough for these owl cookies, you’ll need a 3-inch cookie cutter or pastry ring. In a pinch, you can use a tumbler with a 3-inch opening. Aside from a small artist's brush, you won’t need any specialty tools to give these owl cookies their sweet little faces, just chocolate chips and almonds.

Ready to package your cookies up for guests? A wide selection of cellophane bags, ribbon and baker’s twine can be found on Etsy.

Owl cookie recipe

You will need:

  • 1/2 lb. (two sticks) unsalted butter
  • 1 cup plus 2 tablespoons granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 3 cups all-purpose flour
  • Pinch of salt
  • 40 chocolate chips
  • 20 whole almonds
  • 1/2 cup almond slivers
  • Cocoa powder for dusting
  • Parchment paper

Let's begin!

Step 1: Begin combining your owl cookie ingredients

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In an electric mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the owl cookies may spread while baking.

Add the egg and vanilla and almond extracts. Mix again on low speed, stopping to scrape down the sides of the bowl as needed.

Step 2: Mix until dough begins to form clumps

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In a medium bowl, whisk together the flour and salt. Add to the butter and egg mixture. Mix on low speed until dough has formed and there are no longer any streaks of butter in the mixing bowl. Tip: Dough will often clump around the paddle attachment while being mixed; this is normal and a good sign that your dough is the right consistency. If your mixture does not come together and is crumbly, add ice cold-water, 1 tbsp. at a time, until the dough clumps.

Step 3: Prepare and chill your owl cookie dough

Line a baking sheet with parchment paper. Set aside about 1/2 cup dough for later use, then turn the rest out onto another sheet of parchment paper, topping with a third sheet. Use a rolling pin to roll the dough into an oblong disc between the two papers. Transfer the dough, paper and all, to a large cookie sheet and tightly wrap with plastic wrap. Refrigerate for 1 hour.

After your dough has chilled for 1 hour, remove the top sheet of parchment paper and roll dough a little thinner, aiming for a thickness that is slightly greater than 1/4 inch. The dough should not be sticky; if it is, you may dust the surface lightly with flour, but not too much! You don’t want streaks of white flour baked onto your pretty cookies.

Step 4: Cut base cookie shapes

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Cut out 3-inch round shapes from the dough and transfer to the prepared baking sheet; these will become your owl bodies. Be careful not to stretch the circles or they will be distorted after baking.

Step 5: Add the owl's eyes

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Place the chocolate chips and almonds in a small bowl within arm's reach. Use the reserved dough to roll small, marble-sized balls and place two at the top of each owl body. Place a chocolate chip, pointed side down, into each dough ball and gently press to form the owl eyes.

Step 6: Add the owl's beak

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Place a whole almond just below each pair of owl eyes to make owl beaks.

Step 7: Create outline for wings and add talons

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Using the 3-inch cookie cutter, gently mark wings on each side of the cookie. Be careful not to cut all the way through—you only want to make a line on the cookie's surface. Press slivered almonds onto the bottom edges of the cookies to form talons.

Step 8: Score and dust the owl's wings

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Using a butter knife or small, sharp spatula, score cross-hatching onto the wings to mimic feathers. Dust the wings with a little cocoa powder before baking. Refrigerate the cookies for 30 minutes. This will help the cookies maintain a crisp shape while baking.

Step 9: Bake at 350°F

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Preheat the oven to 350°F, then bake the owl cookies for 15 to 20 minutes. You'll know the cookies are done when they become fragrant and the slivered-almond talons start to turn golden brown. Let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

Step 10: Package up the completed owl cookies

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Package each owl cookie in a cellophane bag tied with ribbon or baker's twine for gift-giving.

Project, photos and styling by Heather Baird