Description

These Autumn Leaf Sugar Cookies are a festive and fun way to celebrate the beauty of fall. With buttery, tender dough and vibrant royal icing decorations, they’re perfect for Thanksgiving dessert tables, fall parties, or as homemade gifts. Shaped like colorful leaves, these cookies are as delightful to look at as they are to eat, making them a seasonal favorite for bakers of all ages.

Ingredients

Scale

2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

For the Royal Icing

4 cups powdered sugar, sifted
3 tablespoons meringue powder
6 tablespoons water (adjust as needed)
Food coloring gels (red, yellow, orange, green)

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Instructions

Prepare the Dough
Whisk together flour, baking powder, and salt in a medium bowl. In a separate large bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. Gradually add the dry ingredients, mixing just until combined. Dough should be soft but not sticky.
Chill the Dough
Divide dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling helps the cookies hold their leaf shapes during baking.
Cut Out the Cookies
Preheat oven to 350°F (175°C). Roll out chilled dough on a lightly floured surface to ¼-inch thickness. Cut into leaf shapes with cookie cutters and place on parchment-lined baking sheets.
Bake the Cookies
Bake for 8–10 minutes, or until edges are lightly golden. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Icing
Beat powdered sugar, meringue powder, and water until glossy and thick enough to hold soft peaks. Divide into bowls and tint each portion with food coloring gel to create fall shades.
Decorate the Cookies
Outline and flood cooled cookies with colored icing using piping bags or squeeze bottles. For a marbled look, swirl in drops of contrasting colors with a toothpick. Let cookies dry at room temperature until icing is fully set.

Notes

Chill the dough thoroughly to help the cookies maintain their shape.
Gel food coloring provides the most vibrant fall hues without thinning the icing.
Allow icing to dry fully before stacking or packaging decorated cookies.
Dough can be made ahead and stored in the fridge for 3 days or frozen for 3 months.

Prep Time: 25 minutes
Cook Time: 10 minutes per batch