Recently I ordered some very intriguing flavors in powder form to experiment making French macarons with. I'm always looking to expand the macflavor repertoire. Anywho, there was a little brochure included with my order outlining the instructions for making these cookies.
I have previously created something similar with fondant, using them to decorate Autumn Seven Layer Cookies. I also used a similar technique by default when creating these Marbled Heart Cookies for Valentine's Day.
There were so many pretty pretty leaf shaped cutters in my cabinets waiting their turn, I thought, why not give it a go with Fall leaves for the season?
Plus my freezer is overrun with leftover doughs and buttercreams. This seemed like a good idea to help clear out the baking clutter. I thought briefly about adding spice to the big ball of leftover vanilla sugar cookie dough, but decided not to and forged ahead spiceless for once. However, you can go all fall flavor and use cinnamon, allspice or pumpkin pie spice, etc. flavored cookies for this.
The leaf cookies came out beautiful. I was super happy with them and they will be making several more appearances at various events before the end of fall. This is a quick and easy way to add splashes of fall color to any table.
Colorful Falling Leaves Sugar Cookies
- Your favorite sugar cookie dough
- Leaf cutter(s)
- Paste food coloring
- Sanding Sugar
- Preheat oven to 350 degrees F
- Line cookies sheets with parchment paper.
- Mix together a few different colors of sanding sugar (I used orange, red and gold) and set aside.
- Divide the dough up into six equal pieces and tint five of them different fall colors (I used green, red, orange, electric yellow and brown paste colors.) The sixth leave natural.
- Mush the dough balls together and fold them over a few times. Do not overwork the dough or it will become all one color. You want different hued streaks and splashes to make the prettiest cookies.
- Cut out the leaf shapes and place them on the cookie sheets.
- Sprinkle sanding sugar mix over the top.
- Place tray in the freezer for 10 minutes. This will prevent the shapes from spreading.
- Bake for 8-10 minutes
- Remove from oven and transfer cookies to wire racks to cool completely.