Fall Leaves Sugar Cookies

I have previously created something similar with fondant, using them to decorate Autumn Seven Layer Cookies. I also used a similar technique by default when creating these Marbled Heart Cookies for Valentine’s Day.

There were so many pretty leaf-shaped cutters in my cabinets waiting their turn, I thought, why not give it a go with Fall leaves for the season?

Plus my freezer is overrun with leftover doughs and buttercreams. This seemed like a good idea to help clear out the baking clutter.  I thought briefly about adding spice to the big ball of leftover vanilla sugar cookie dough but decided not to and forged ahead spiceless for once. However,  you can go all fall flavor and use cinnamon, allspice, pumpkin pie spice, etc. flavored cookies for this.

The leaf cookies came out beautiful. I was super happy with them and they will be making several more appearances at various events before the end of fall. This is a quick and easy way to add splashes of fall color to any table.

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Fall Leaves Sugar Cookies

Course Cookies, Dessert, Snack

Cuisine American

Keyword fall colors sugar cookies, fall cookies, fall recipes, fall sugar cookies, leaf shaped sugar cookies, Thanksgiving Cookies, Thanksgiving Recipes

Prep Time 30 minutes

Cook Time 10 minutes

Chill Time: 10 minutes

Servings 2 dozen

Author Lora Wiley-Lennartz

Ingredients

• Your favorite or store-bought sugar cookie dough
• Leaf cookie cutter s
• Paste food coloring
• Sanding Sugar

Instructions

1. Preheat oven to 350F

2. Line cookie sheets with parchment paper.

3. Mix together different sanding sugars in fall colors.

4. Divide the dough into equal pieces and tint each a different color. Leave one untinted.

5. Squish the dough pieces together. Fold them over a few times. Refrain from overworking the dough or it will become all one color. You want different hued streaks and splashes to make the prettiest cookies.

6. Cut out the leaf shapes and place them on the cookie sheets.

7. Sprinkle sanding sugar mix over the top.

8. Place the baking sheet in the freezer for 10 minutes. This will prevent the shapes from spreading.

9. Bake for 8-10 minutes

10. Remove from oven and transfer cookies to wire racks to cool completely.