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Autumn Leaf Cookies
Sugar Cookies
(Makes about 24)
2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup butter
1 cup sugar
1 egg
1 tablespoon vanilla extract
To make the cookies:
Combine the flour, salt, and baking powder in a small bowl. Set aside.
With an electric mixer, cream together the butter and sugar.
Add the egg and vanilla and beat well.
Add the flour mixture and mix until well blended.
Wrap and refrigerate for at least 30 minutes before rolling out.
Preheat oven to 350 degrees F.
Line baking sheets with parchment paper.
On a lightly floured surface, roll out half of the dough to 1/4-inch thickness.
Cut out leaves with cookie cutters.
Transfer the cookies to the prepared baking sheets.
Repeat procedure for remaining cookies.
Bake for 8 to10 minutes, or the cookies are just starting to brown.
Remove the cookies from the oven and transfer them to wire racks to cool.
Cool the cookies completely before adding the icing.
(Makes about 24)
2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup butter
1 cup sugar
1 egg
1 tablespoon vanilla extract
To make the cookies:
Combine the flour, salt, and baking powder in a small bowl. Set aside.
With an electric mixer, cream together the butter and sugar.
Add the egg and vanilla and beat well.
Add the flour mixture and mix until well blended.
Wrap and refrigerate for at least 30 minutes before rolling out.
Preheat oven to 350 degrees F.
Line baking sheets with parchment paper.
On a lightly floured surface, roll out half of the dough to 1/4-inch thickness.
Cut out leaves with cookie cutters.
Transfer the cookies to the prepared baking sheets.
Repeat procedure for remaining cookies.
Bake for 8 to10 minutes, or the cookies are just starting to brown.
Remove the cookies from the oven and transfer them to wire racks to cool.
Cool the cookies completely before adding the icing.
Royal Icing made with Egg Whites
2 large egg whites
2 teaspoons lemon juice
3 cups confectioners’ sugar, sifted
In the bowl of your electric mixer, beat the egg whites with the lemon juice.
Add the sifted confectioners’ sugar and beat on low speed until combined and smooth.
The icing needs to be used immediately or transferred to an airtight container.
Cover with plastic wrap when not in use.
Royal Icing made with Meringue Powder or Dried Egg Whites
4 cups confectioners’ sugar
3 tablespoons meringue powder or dried egg whites
1/2 teaspoon vanilla extract
6 tablespoons water
In the bowl of your electric mixer, beat the confectioners' sugar and meringue powder until combined.
Add the water and beat on medium to high speed until very glossy and stiff peaks form, about 5 minutes.
To get the right consistency, add more confectioners’ sugar or water.
2 large egg whites
2 teaspoons lemon juice
3 cups confectioners’ sugar, sifted
In the bowl of your electric mixer, beat the egg whites with the lemon juice.
Add the sifted confectioners’ sugar and beat on low speed until combined and smooth.
The icing needs to be used immediately or transferred to an airtight container.
Cover with plastic wrap when not in use.
Royal Icing made with Meringue Powder or Dried Egg Whites
4 cups confectioners’ sugar
3 tablespoons meringue powder or dried egg whites
1/2 teaspoon vanilla extract
6 tablespoons water
In the bowl of your electric mixer, beat the confectioners' sugar and meringue powder until combined.
Add the water and beat on medium to high speed until very glossy and stiff peaks form, about 5 minutes.
To get the right consistency, add more confectioners’ sugar or water.
How to Decorate the Cookies:
Divide decorating icing into 3 bowls; tint one each yellow, orange and dark orange.
To make dark orange, combine orange with a couple drops of red.
Choose one of the colors to outline the cookies.
The outline creates the dam that will prevent the icing applied later from flowing off the cookie.
Fill a pastry bag with some of that color and a small round tip.
Outline the cookies and allow the icing to dry about 10 minutes before continuing.
Add a few drops of water to slightly thin the icing in the 3 bowls.
With a spoon or pastry bag, spread a little of each color frosting onto a cookie.
Drag a toothpick through the colors to swirl.
Let dry at least 1 hour or more before storing.
For more detailed information on decorating, go to our page: How to Decorate Sugar Cookies
Divide decorating icing into 3 bowls; tint one each yellow, orange and dark orange.
To make dark orange, combine orange with a couple drops of red.
Choose one of the colors to outline the cookies.
The outline creates the dam that will prevent the icing applied later from flowing off the cookie.
Fill a pastry bag with some of that color and a small round tip.
Outline the cookies and allow the icing to dry about 10 minutes before continuing.
Add a few drops of water to slightly thin the icing in the 3 bowls.
With a spoon or pastry bag, spread a little of each color frosting onto a cookie.
Drag a toothpick through the colors to swirl.
Let dry at least 1 hour or more before storing.
For more detailed information on decorating, go to our page: How to Decorate Sugar Cookies
| Apply colors in 3 separate areas of the cookie. Use a toothpick to push the icing up to the outlining. |
| Drag a toothpick through the icing to create a swirled effect. Don't overdo it or the colors will start to look muddled. |
| These autumn leaf cookies capture the vibrant colors of the season. Great for any fall event and a special Thanksgiving treat the whole family will enjoy. |
| These are the cookie cutters that I used to make the autumn leaf cookies. They range in size from 3-1/4 to 1-5/8 inches and include maple leaves, oak leaves, and acorns. |
| Other Recipes that Might Interest You Stained Glass Cookies All Soul's Day Cookies Italian Cookies Biscotti Chocolate Gingerbread Cookies |
| A great starter kit for beginners or supplemental kit for experienced decorators. The set includes recipes and instructions, 6 tips, 1 reuseable pastry bag and 1 coupler for attaching the tips to the bag. |
