Leaves are starting to change here in Pennsylvania, so it seems only right to reflect the changes outside with some multi-colored fall leaf cookies made with delicious warm autumn spices.
These cookies are actually easier to make than regular sugar cookies, because you don’t need to frost them. Colorful dough with a shiny glaze makes them beautiful all on their own. And much less sweet than a traditional sugar cookie.
I used a brown sugar cookie dough from Bake at 350 that is spiced with wonderful fall flavors like cinnamon, ginger and allspice. I like this dough for making these leaves because the dough doesn’t lose its shape as it cooks, so the cookies keep their sharp edges and leaf “veins” etched into the top.
To make multicolored leaf cookies:
Separate cookie dough into four portions. Place in Ziploc bags. Add gel food coloring (I like the Ateco brand) to bags and knead until dough is a uniform color.
To make multicolored leaves, place small balls of different colored dough on a floured pastry mat. Press with hands to flatten and fill in spaces. Roll gently with a rolling pin to flatten evenly. Make sure that the seams between the different colors are all sealed.
Cut out leaves with cookie cutters and place on parchment paper or silicon mat lined baking sheets.
Use a sharp paring knife to draw veins into dough.
Baking leaves plain will result in a rustic, matted look to the leaves:
For a shiny finish on your cookies, brush with a glaze (add a little almond or orange extract for a great flavor) before baking:
As you re-roll the dough, the colors take on more of a tie-dyed or marbled look.
These cookies are great fun for kids, and really taste great.
Spiced Brown Sugar Cut-Out Cookies
3 cups flour
2 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
1/8 tsp grated nutmeg
1/8 tsp allspice
½ cup sugar
½ cup light brown sugar, packed
1 cup (2 sticks) butter, at room temperature
1 large egg
1 tsp vanilla extract
Preheat oven to 350˚F.
In a medium bowl, combine the flour, baking powder, salt, and spices with a whisk to mix. (The amounts of spices given make a mildly spiced cookie. For a more pronounced flavor, increase spice amounts)
Using an electric mixer, mix the sugar, brown sugar, and butter. Beat on medium-high speed until light and fluffy, 2-3 minutes. Beat in the egg and vanilla. On low speed, beat in the dry ingredients just until incorporated. Dough will be stiff.
Line baking sheets with parchment paper or silicone baking mats. On a lightly floured surface, roll the dough out to about ¼-inch thickness. Cut out dough with cookie cutters and place on baking sheets. Bake for 9-12 minutes, depending on the size of your cookie cutter. Decorate as desired.
Yield: about 3 dozen cookies using a 3” cookie cutter
To make Fall Leaves:
Gel food coloring (I used red, green orange and yellow)
½ cup water
½ cup sugar
2 Tbs ClearJel or cornstarch
2 Tbs water
1 tsp almond or orange extract
Prepare cookie dough and divide into four portions. Place in Ziploc bags. Add gel food coloring (I like the Ateco brand) to bags and knead until dough is a uniform color. Place small balls of different colored dough on a floured pastry mat. Press with hands to flatten and fill in spaces. Roll gently with a rolling pin to flatten evenly. Make sure that the seams between the different colors are all sealed. Cut out leaves with cookie cutters and place on parchment paper or silicon mat lined baking sheets. Use a sharp paring knife to draw veins into dough. Baking leaves plain will result in a rustic, matted look to the leaves.
For a shiny finish on your cookies, prepare glaze: combine 1/2 cup each water and sugar in a small saucepan. Bring to a boil; boil 2 minutes. Stir together ClearJel or cornstarch and 2 Tbs water; stir into pan a little at a time until glaze just begins to thicken. Return to a boil and cook 1 minute. Remove from heat and stir in almond or orange extract. Brush lightly onto raw cookie dough (after cutting out and placing on baking sheets). Bake as directed above.
Fall leaves inspired by HGTV, as seen on Pinterest
Cookie dough recipe from Bake at 350
21 responses to “Autumn Spiced Fall Leaf Cookies”
beautiful! love all the colours!
What a fun idea! Makes me miss the lovely autumn leaves from when we used to live close to you. I made your wheat bread yesterday. It turned out great and it cuts really well for sandwiches.
Oh my…I love the colours…these are lovely.
Don’t get any Autumn season here. Those are perfect to bring it in though. thank you for sharing, 😀
Love These!!!! What a great idea and looks so easy to do.
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I am absolutely making these to take to Thanksgiving dinner! My bf and I are obsessed with fall and planning to make these next week. Thanks for the great idea! Can’t wait!!! 🙂
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Can you use this glaze on cookies that have already been baked?
I have never put it on baked cookies. I don’t think that it will set and dry completely. The tops would probably end up a little sticky.
Love the fall cookie recipe! So easy to roll out. Tried the shiny glaze and after baked- the cookies stayed sticky. Did I do something wrong? They looked so pretty!! I had to put another kind of clear glaze over it again and let it harden 😩
Sorry the glaze didn’t work out for you. I usually brush a very thin layer on before cooking. It is still a little sticky when they come out of the oven, but becomes less sticky as the cookies air dry.
These are really good. Forgot to add the glaze but sweet enough for me. I did double the spices and it was still pretty mildly spiced.
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Can you use this glaze on regular sugar cookies? Maybe adding it with sprinkles before baking?
It should be fine on regular sugar cookies. The glaze does take a little while to dry; be sure to brush a very thin layer. Sprinkles would be a nice addition, especially if the cookies are white.