Sugar & Spice Fall Leaf Cookies
- Prep Time: 1 hour 45 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 55 minutes + 3 hours rest
- Yield: about 36 cookies 1x
- Category: Baking, Desserts
Ingredients
Cookies
1 cup + 2 TBS unsalted butter, chilled to 60 degrees, cubed
1 cup granulated sugar
1 large egg
2 tsps vanilla extract
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp cloves
1½ tsps baking powder
½ tsp salt
3 cups all-purpose flour, sifted
Extra flour for surface
Royal Icing
3 lbs powdered sugar
¾ tsp cream of tartar
8 ¼ oz pasteurized egg whites
2 tsp vanilla extract
Gel food coloring
Decorating Supplies
Six piping bags
Piping tips in “outline” and “fill” sizes (about ⅛” and ¼”)
Chip clips, icing bag clips, or rubber bands
Bakell Tinker Dust and Sugar Sand, or preferred decorating toppings
Instructions
Make Dough
(make 3 hours to 2 days before baking)
Make Royal Icing
(based on Julia Usher’s recipe available here, scaled up for our purposes)
Decorate
For each leaf, outline holding piping bag at a 45 degree angle and holding the tip above the cookie so the icing can “fall” down into place. Then fill with your looser consistency. Use a toothpick to help spread the fill icing across the top of the cookie. Try a couple basic ones, and then you can get creative with different leaf patterns! I like to make some fully iced for those of us with a sweet tooth, and leave some with less icing to let the cookie flavors shine.
While royal icing is still wet and working over a plate or baking sheet, gently sprinkle with your Tinker Dust and sugar sand. I used Tinker Dust in Champagne Gold, Creamsicle, and Soft Olive, and Red Pearl Sugar Sand.
Notes
NOTE 1: Store finished cookies in an airtight container for up to five days.
NOTE 2: Dough can be made in advance and frozen for up to one month; thaw in fridge till pliable before rolling out.
Keywords: Sugar & Spice Fall Leaf Cookies, Sugar Cookies, Autumn Cookies, Frosted Cookies, Leaf Shaped Cookies, Sugar Cookies with Frosting