Yup, we’re saying goodbye to summer and although I will miss the sun I certainly won’t miss the heat! That said let’s welcome the fall with these super easy leaf cookies – you’ll love how easy these are to make and how impressive they look (blessed be the pretty cookie cutters!!!).
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So if you’re looking to make something that’s easy to make and looks fab these are just the thing. Kids will love them (especially if you pack them in their lunch) and they’ll look great at the center of the table!
Prep: 30 minutes
Baking: 5 minutes (per batch)
Yield: 4-Dozen Cookies
Ingredients for the cookies
- 1½ cups Butter (room temperature)
- 3 cups Sugar
- 2 tbsp. Greek Yogurt
- 3 tsp. Vanilla Extract
- 2 Eggs
- 3½ tsp. cups Flour
- 1½ tsp. Baking Soda
- 1½ tsp. Baking Powder
- ½ tsp. Salt
- Leaf Shaped Fondant cutters / Cookie Cutters (Plunge)
- Wilton Rolled Fondant Set of 4 Primary Colors – suggest you use yellow and orange (by mixing yellow and red), you could also go with pastel colors, browns, reds…
- Wilton Orange Sparkle Gel
1. Preheat oven to 350 degrees F (180 degrees C).
2. With electric mixer, cream butter and sugar together for a few minutes at medium speed using paddle (it’s really important that butter is at room temperature as it will take forever otherwise).
3. Add Greek yogurt (you can also use a regular yogurt but Greek is the best) and vanilla extract to butter and sugar mixture in mixer. Cream together for 1 to 2 minutes at medium speed.
4. Add eggs to mixture and beat together for about 3 minutes.
5. Combine flour, baking soda, baking powder, and salt in medium mixing bowl (we’ll call this the “dry mixture”).
6.Slowly add dry mixture to mixer on low speed until all ingredients are evenly combined.
7. Scoop mixture into medium mixing bowl. Seal and place in refrigerator overnight (waiting is the hard part when you crave for cookies!!!).
8. Remove from refrigerator. Scoop out one fist-sized ball at a time and place onto parchment paper. Knead with hands. Sprinkle flour onto rolling pin and dough as needed to avoid sticking. Use rolling pin to flatten dough evenly.
9. Using all 4 of the fall leaf cookie/fondant cutters, begin to cut each shape into the dough as many times as possible. Do NOT press down on spring button (unless you’re doing a fondant free version of these cookies but where’s the fun in that?).
10. Place all of the fall leaf shaped cookies onto baking sheet. Bake at 350 degrees F for 5 minutes per batch.
11. Remove from oven. Let cool for approximately 5 minutes.
12.Knead yellow fondant in hands for a few minutes (it’s like play dough for grown ups isn’t it?). Use fondant roller or just your regular rolling pin to flatten into a thin layer. Using the same fall leaf shapes, begin to cut as many leaves as possible from the fondant. Be sure to press down on the spring button when cutting each shape, this will create 3-dimensional detailing and indentations for your leaves.
13.Repeat step 12 for the orange fondant.
14.Using the orange sparkle gel, begin to fill the indentations. Do this to about half of the sugar cookies. Add fondant leaf cutouts to each cookie and press down gently to secure.
There, all done! See how easy this was?