Fall Leaves Sugar Cookies

I’ve always believed that fall isn’t just about the changing leaves outside—it’s also about the little rituals that make this season feel cozy and alive.

For me, baking has always been part of that. The sound of the mixer humming, the smell of butter softening in the bowl, and that moment when the oven fills the house with sweetness—it all feels like autumn wrapped up in the simplest joy.

These Fall Leaves Sugar Cookies are my way of bringing the outdoors inside. I love how each cookie carries the shape of a leaf, almost like nature’s art you can actually eat.

What makes them special isn’t just the flavor (soft, buttery, with the tiniest hint of vanilla and almond), but the colors.

I still get a little excited every time I swirl the icing to create those fiery reds, warm oranges, and golden yellows that look just like the leaves scattered across the ground outside.

Baking these isn’t complicated, but it feels rewarding in a way that goes beyond just cookies on a plate.

They look festive enough to impress at a gathering, but they’re also the kind of treat I love making on a quiet afternoon with a cup of tea nearby.

Each batch feels like capturing a little piece of autumn and saving it for later.

Table of Contents

Fall Leaves Sugar Cookies Recipe

Ingredients

For the Cookies:

2 ¾ cups all-purpose flour
1 cup unsalted butter (softened to room temperature)
1 cup white granulated sugar
1 large egg (room temperature)
1 teaspoon vanilla extract
½ teaspoon almond extract (optional but adds great flavor)
1 teaspoon baking powder
½ teaspoon salt

For the Icing & Decoration:

3 cups powdered sugar (sifted)
3–4 tablespoons milk (add gradually for consistency)
2 tablespoons light corn syrup (gives shine and smooth finish)
½ teaspoon vanilla extract
Gel food coloring in fall shades (red, orange, yellow, brown)
Edible glitter sugar or fine sanding sugar (optional, for sparkle)

Instructions

In a large mixing bowl, cream together softened butter and sugar until light and fluffy (about 2–3 minutes using an electric mixer).
Beat in the egg, vanilla extract, and almond extract until well combined.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add the dry mixture to the wet mixture, mixing just until combined. Do not overmix.
Form the dough into two flat discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (this step keeps cookies from spreading).
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll out chilled dough on a lightly floured surface to about ¼ inch thick.
Use leaf-shaped cookie cutters (maple leaf cutters work best) to cut shapes.
Place cookies on prepared baking sheets, about 1–2 inches apart.
Bake for 8–10 minutes, or until the edges just start to turn light golden.
Remove from oven and let cookies cool on the sheet for 2 minutes before transferring to a wire rack to cool completely.
In a medium bowl, whisk powdered sugar, milk, corn syrup, and vanilla until smooth. The icing should be slightly thick but pourable.
Divide the icing into separate bowls and tint each with fall-colored gel food coloring (red, orange, yellow, brown).
If needed, adjust consistency with tiny drops of milk (to thin) or extra powdered sugar (to thicken).
Use a small spatula or piping bag to apply icing, filling each cookie with a smooth layer of autumn color.
To create natural leaf textures, gently drag a toothpick through the icing to mimic veins.
While the icing is still wet, lightly sprinkle edible glitter sugar or sanding sugar for a frosted fall look.
Let cookies dry uncovered for several hours, or until the icing is completely set and firm.
Always chill the dough before rolling to keep cookie shapes sharp.
Use gel food coloring instead of liquid to avoid thinning the icing.
If you want a marbled effect, drop dots of a second color onto the wet icing and swirl gently with a toothpick.
Store cookies in an airtight container at room temperature for up to 1 week, or freeze undecorated cookies for up to 2 months.

How Do You Make Fall Leaves Sugar Cookies From Scratch?

Making these cookies from scratch is easier than most people think, as long as you follow some key steps.

Cream butter and sugar well: Mix until light and fluffy to give cookies a soft texture.
Chill the dough: Cold dough holds the leaf shapes better while baking.
Roll evenly: Keep the dough about ¼ inch thick for uniform baking.
Use parchment paper: Prevents sticking and gives even browning.
Cool before icing: Decorating on warm cookies will melt the icing.

What Kind Of Cookie Cutter Is Best For Leaf-Shaped Cookies?

For Fall Leaves Sugar Cookies, leaf cutters make all the difference. The best choice is:

Metal leaf-shaped cutters: They give sharp, clean edges.
Maple, oak, and assorted leaf designs: Add variety to your cookie tray.
Medium-sized cutters (2–3 inches): Perfect balance between detail and baking time.

How Do You Get Bright Fall Colors On Sugar Cookies?

The beauty of these cookies is in the colors. To make them stand out, follow these tips:

Use gel food coloring: Gives vibrant shades without thinning the icing.
Mix small batches: Divide icing into bowls and color separately for red, orange, yellow, and brown.
Add color slowly: A drop at a time helps you control the shade.
Swirl colors together: Drag a toothpick lightly to mimic real leaf tones.

Can I Make The Cookie Dough Ahead Of Time And Chill It Overnight?

Yes, chilling overnight is even better because it develops flavor and keeps shapes firm.

Wrap tightly: Cover dough discs in plastic wrap to prevent drying.
Chill up to 24–48 hours: Dough stays fresh in the fridge for up to two days.
Freeze if longer: For longer storage, freeze for up to 2 months.

How Do You Keep Sugar Cookies Soft After Baking?

Nobody likes hard cookies, so these tips will help you keep them soft:

Don’t overbake: Remove cookies as soon as edges look set.
Cool on racks: Prevents soggy bottoms without drying them out.
Store in airtight containers: Keeps moisture locked in.
Add a slice of bread: In the container, it helps cookies stay soft longer.

How Thick Should I Roll The Dough For Cut-Out Cookies?

Thickness affects both baking time and how strong the cookies stay.

¼ inch thickness: Best for cut-out sugar cookies.
Even rolling: Use rolling pin guides or spacers for uniform thickness.
Avoid too thin: Thin dough burns quickly and breaks easily.

Do I Need Gel Food Coloring For Fall Shades, Or Can I Use Liquid?

Coloring is important for that autumn look.

Gel food coloring: Best choice, gives strong shades with little product.
Liquid food coloring: Can be used, but may make icing runny.
Powder food coloring: Works too, but less common for home baking.

How Do You Make Leaf Vein Designs On Cookies With Icing?

Adding veins makes cookies look real and artistic.

Outline first: Pipe a thin line of icing to mark the shape.
Draw center vein: Use a fine piping tip or toothpick.
Add side veins: Small angled lines branching out look natural.
Use darker shade: Slightly deeper color than the base makes veins stand out.

Can Kids Help Decorate These Cookies?

Yes, decorating Fall Leaves Sugar Cookies is a fun activity for kids.

Prepare icing in cups: Give each child their own set of colors.
Use spoons or brushes: Safer and easier than piping bags for little hands.
Keep designs simple: Swirls, sprinkles, and basic leaf colors are perfect.
Supervise with food colors: To avoid mess while keeping it creative.

Can These Cookies Be Frozen Before Or After Decorating?

Yes, freezing works both ways depending on your needs.

Before decorating: Freeze plain cookies in layers with parchment paper between them.
After decorating: Let icing dry fully, then freeze carefully with parchment sheets.
Thaw at room temperature: Never in the microwave, to protect texture and designs.