Autumn Cut-Out Sugar Cookies

Who says cut-out cookies are just for Christmastime? Not me. Fall is just around the corner, and it’s at this time of year that the anticipation really kicks in. One thing I like to do to make it feel like Fall all year-round is bake! These cookies are a great way to ring in the season.

Cut-out sugar cookies are something I think most associate with Christmas…but not in this house! Since Fall is my favorite season, I decided to whip up some Fall-themed cookies with the help of good ol’ YouTube. I searched for some tutorials on how I could make my leaf cookies look extra special. I found this great instructional video on how to get that “marbled” look. Check it out:

I did not have the big maple leaf cookie cutter shown in the video, but I did have a smaller oak leaf shaped one which worked just fine. I also had a pumpkin one too, which I just had to use 😉


Autumn Sugar Cookies

  • Difficulty: Hard
  • Print

You Will Need:

(For the cookies)

  • 2 Sticks (one cup) Unsalted Butter, Softened
  • 3 Cups All-Purpose Flour
  • 1 Cup Granulated Sugar
  • 2 Tsp Baking Powder
  • 2 Tsp Vanilla Extract
  • 1/2 Tsp Almond Extract
  • 1 Egg

(For the royal icing)

  • 2 Cups Powdered Sugar
  • 2 Tbsp Meringue Powder
  • 1 Tsp Clear Vanilla Extract
  • 1/4 Cup Warm Water
  • Red, Orange, and Yellow Gel Food Colors

Directions:

(For the Cookies)

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together flour and baking powder. Set aside.
  3. In your stand mixer fixed with the paddle attachment, or in a separate large bowl with a hand mixer, beat butter and sugar until smooth and creamy. Add vanilla and egg and continue to mix until incorporated.
  4. Slowly add dry ingredients into wet until completely mixed.
  5. On a floured surface, roll out a handful of dough at a time until it’s about a 1/4 inch thick. If dough it too sticky, add a bit of flour and knead with your hands until it’s easy to handle.
  6. Use your favorite cookie cutters and re-roll excess dough. place cookies on a lightly greased cookie sheet when done. Repeat steps 5 and 6 until all the dough has been used.
  7. For a softer cookie, bake for 6-8 minutes. For a crispier cookie, bake 10 minutes.

(For the Icing)

  1. In your stand mixer fixed with the whisk attachment or in a bowl with a hand mixer, mix powdered sugar and meringue powder on a low speed until combined.
  2. Slowly add in water and vanilla, and mix on a medium to high speed for 5-7 minutes.
  3. Separate icing into 3 bowls. Add red food color to one bowl, orange to another, and yellow to the final one. Mix color into icing thoroughly and add to piping bags fixed with a fine round tip.
  4. For the marbled look, simply follow the instructions in the video🙂 For solid color leaves and for the pumpkins, pipe and outline on the cookie with your desired color. Allow the outline to set for at least 30 seconds before flooding the center of the cookie.

Happy Fall Everybody!

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Posted by

Homegrown New England girl who loves local history, haunts, Halloween, and witchcraft.

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