Want to make Autumn Leaf Cookies to celebrate the changing of seasons? These beautiful cookies would be a centerpiece at any event or just for a Friday night! And, of course if you wanted to make it easier, you could use pre-made cookie dough.
Autumn Leaf Cookies
Cookie Ingredients:
3 C flour
1 tsp baking soda
1/2 tsp salt
1 C soft unsalted butter
1 C granulated sugar
1 eggs
1 tsp vanilla
Cookie Cutter: maple leaf, or any harvest leaf
Icing Ingredients:
4 egg whites
2 C powder sugar
1/2 tsp cream of tartar
1 tsp vanilla
golden yellow, orange, and purple gel food coloring
1 small bottle of alcohol
1 tube of golden lustre dust
Cookie Directions:
– Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
-Add eggs…Continue to mix.
-Add the vanilla.. Continue mixing.
-Sift the four, baking soda, and salt together.
-Add the dry mixture to the wet mixture.
-Continue mixing to make sure all ingredients are thoroughly blended.
-Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
-Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
-Preheat oven to 325 degrees.
-Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
– Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter (if needed).
-Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
-Line the cookie sheet with parchment paper.
-Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
-Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
-Take the cookies off of the cookie sheet and put on a wire rack to cool completely (About 10 minutes).
Icing Directions:
-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is not stiff enough add 1/4 C powder sugar.
-Divide the icing into 3 equal bowls.
-The first bowl of icing add in a few drops of orange orange
-The second bowl of icing, add several drops of golden yellow food coloring. Stir to mix.
-The third bowl of icing, add several drops of purple.
-Spoon each color of icing into individual frosting bags with a #2 tips. Twist the open end of the bag to push the icing to the tip.
-Using the orange piping bag, pipe a orange line along the edge of the leaf cookies.
-Repeat step with purple icing
-Fill in with the thin purple and orange icing to the respective cookie outline.
-Let dry for 2 hours.
-Take a #2 piping bag with golden yellow and pipe on swirls all around the cookie.
-Brush with the gold paint you made using 1/4 tsp alcohol and 1 tablespoon of gold lustre dust
-Let dry for another 4 hours before bagging or enjoying.
- 3 C flour
- 1 tsp baking soda
- ½ tsp salt
- 1 C soft unsalted butter
- 1 C granulated sugar
- 1 eggs
- 1 tsp vanilla
- 4 egg whites
- 2 C powder sugar
- ½ tsp cream of tartar
- 1 tsp vanilla
- golden yellow, orange, and purple gel food coloring
- 1 small bottle of alcohol
- 1 tube of golden lustre dust
- Cookie Directions:
- - Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
- -Add eggs...Continue to mix.
- -Add the vanilla.. Continue mixing.
- -Sift the four, baking soda, and salt together.
- -Add the dry mixture to the wet mixture.
- -Continue mixing to make sure all ingredients are thoroughly blended.
- -Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
- -Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
- -Preheat oven to 325 degrees.
- -Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
- - Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into the batter (if needed).
- -Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
- -Line the cookie sheet with parchment paper.
- -Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
- -Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
- -Take the cookies off of the cookie sheet and put on a wire rack to cool completely (About 10 minutes).
- Icing Directions:
- -Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
- -If icing is not stiff enough add ¼ C powder sugar.
- -Divide the icing into 3 equal bowls.
- -The first bowl of icing add in a few drops of orange orange
- -The second bowl of icing, add several drops of golden yellow food coloring. Stir to mix.
- -The third bowl of icing, add several drops of purple.
- -Spoon each color of icing into individual frosting bags with a #2 tips. Twist the open end of the bag to push the icing to the tip.
- -Using the orange piping bag, pipe a orange line along the edge of the leaf cookies.
- -Repeat step with purple icing
- -Fill in with the thin purple and orange icing to the respective cookie outline.
- -Let dry for 2 hours.
- -Take a #2 piping bag with golden yellow and pipe on swirls all around the cookie.
- -Brush with the gold paint you made using ¼ tsp alcohol and 1 tablespoon of gold lustre dust
- -Let dry for another 4 hours before bagging or enjoying.
