Fall Leaf Sugar Cookies Recipe
Awesome Autumn Leaves are the seasonal baking project that doubles as kitchen art — buttery, golden sugar cookies cut into leaf shapes and decorated in every warm color of fall. These are the cookies you make with kids on a crisp Saturday afternoon when the season deserves to be celebrated properly.
Ingredients
3 cups Pioneer® Original Biscuit & Baking Mix or Pioneer Buttermilk Biscuit & Baking Mix
1 cup butter or margarine, softened
1 cup granulated sugar
1 large egg
1 tsp almond extract
4 drops red food coloring
2 drops yellow food coloring
½ cup ground toasted almonds
1 can (16oz) prepared vanilla frosting
1 tube chocolate decorating icing
These Fall Leaf Sugar Cookies are made with Pioneer Original or Buttermilk Baking Mix for the tender, buttery cookie base that takes a simple cut-out recipe and makes it into a beautifully detailed autumn tradition.
Instructions
- Make and Chill Dough
In a large mixing bowl, mix butter and sugar until light and fluffy. Add egg, almond extract and food colors; mix well. Add Pioneer Baking Mix; mix on low speed to combine. Stir in almonds. Chill dough for at least 1 hour.
- Roll and Cut Shapes
Roll out half of dough on a floured surface to 1/4-inch thickness. Cut out leaf shapes (or other shapes as desired) using 3-inch cookie cutter.
- Bake the Cookies
Place 1 inch apart on baking sheets coated with nonstick cooking spray. Bake in a 350°F oven for 8 to 10 minutes or until light golden brown. Remove from baking sheet to wire rack to cool. Repeat with remaining dough.
- Sandwich and Decorate
To make sandwich cookies, spread about 1 tablespoon vanilla frosting on one cookie; top with another cookie. Repeat with remaining cookies. Decorate with chocolate frosting.
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