Leaf Cookies

This cookie version of Fall Leaf surely keeps you amazed. It’s also flavorful and fun to eat.  Sugar cookie dough, flour, and red, yellow, orange, and green food coloring combined together, rolled out, cut out leaves with cookie cutters, and baked until  slightly golden on the edges. If your kids get interested in the preparation, just let them involve in. Have fun!

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Leaf Cookies

Recipe by Bell BrittanyCourse: SnacksCuisine: AmericanDifficulty: Easy

Servings

15-20

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

These Leaf Cookies are great to make at the beginning of Fall. It’s a good way to get into Fall’s spirit.

Ingredients

• 2 tubes sugar cookie dough

• 1/4 c. flour

• Red, yellow, orange, and green food coloring

Directions

• Preheat oven to 350 degrees F.
• Transfer cookie dough to a large bowl and mix together with the flour.
• Divide dough into four separate bowls. Dye each piece of dough a different color with the food dye, until get colors to your liking.
• Combine all doughs in a large bowl. Onto a lightly floured surface using a rolling pin, roll out dough to about 1/2” thick and cut leaves out with cookie cutters.
• Transfer leaves to a parchment lined baking sheets, 1-inch apart, and bake for 8-10 minutes, or until slightly golden on the edges. Let cool and serve.

Recipe Video

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a56046/leaf-cookies-recipe/

Notes

These Leaf Cookies are a simple cut-out cookie made from refrigerated sugar cookie dough that’s colored and shaped for a seasonal look. The dough is mixed with a small amount of flour for structure, divided, tinted with food coloring, then recombined and rolled out. Leaf-shaped cookie cutters give the cookies their final form before baking until just lightly golden at the edges.

The recipe works well because the added flour helps the dough hold detail during rolling and cutting. Coloring the dough separately allows for clear, vibrant shades, while lightly blending the colors together creates a marbled effect without fully mixing them. Baking until the edges set but the centers remain pale keeps the cookies soft rather than crisp.

This recipe is well suited for casual baking projects and seasonal activities. The dough is easy to handle and forgiving, making it practical when baking with kids. Once cooled, the cookies store well in an airtight container at room temperature. The same method can be used with different shapes or color combinations without changing the basic structure of the recipe.