How to Make Pretty Fall Cookies
These might be the prettiest fall cookies I have ever made! I changed things up along the way and yet they are absolutely gorgeous!
I had a plan for these fall cookies and then decided at the last minute to pivot in a different direction. If you only knew how often I change my mind when I am cooking and crafting! I am so happy with the way these turned out. Can you guess what I used to decorate them?
Fall Cookies
To make these gorgeous cookies I used edible dust and a stencil. Yes! I bought a set of edible metallic dust, which is used in cooking desserts frequently, and I used a leaf stencil for the design.
The cookies above, with the rose gold and gold edible dust on the top, are by far my favorite of all the ones I made.
The cookies themselves are my favorite sugar cookie recipe with delicious buttercream frosting.
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There are so many things you can do with these cookies. You could frost them a different color or cut them in a different shape. I just love the metallic leaf designs.
How to Make These Fall Cookies
The two most important items you need are edible powder and a stencil. You can use any stencil and any design but I have listed the set I bought to make the leaf design.
I actually made the cookies first and then sealed them in an airtight container and stored them in the freezer. A few days later I made a big batch of buttercream frosting and iced and decorated the cookies.
I think you will like how easy these cookies are to make!
- one – Make the sugar cookie dough per the recipe.
- two – Be sure to cool the dough in the refrigerator for about 30 minutes as it is much easier to handle.
- three – I used a 2″ biscuit cutter to make my cookies. Next time I think I am going to make square ones.
- four – Let the cookies cool and store them in the freezer.
- five – Make the buttercream frosting recipe. You can use white for the frosting or some of the colors I made here. Frost the top of the cookies and store them in the freezer for about twenty minutes until the frosting is firm.
- six – Lay the stencil flat on top of the cookie. Press the back of a spoon into the edible powder and press the back of the spoon on the stencil to add the dust. Use multiple colors and be sure to cover the entire stencil area. Remove the stencil and you will see your gorgeous design!
Be sure and view my Instagram later today to see the reel that shows how I made these cookies!
You can see below where I placed the stencil on the cookie and added a layer of colored frosting. Next, I added the edible powder on top of the frosting. I like this look but I decided it wasn’t necessary as the cookies with just the edible powder actually looked better!
The Prettiest Fall Sugar Cookies
This sugar cookie recipe is my go-to recipe every time. It's almost flawless!
Ingredients
- 2 cups all-purpose flour (or gluten free 1 to 1 or measure to measure flour)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 1 tablespoons milk
- 1 TBL lemon juice
- 1/2 teaspoon pure vanilla extract
Instructions
Mix together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar; add dry ingredients, and mix until incorporated.
With the mixer running, add egg, milk, lemon, and vanilla; mix until incorporated. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
Decorate with Buttercream or Royal Icing.
Buttercream Frosting
Here is my buttercream frosting recipe. I made two batches of this recipe to make this cake.
Ingredients
- 1 cup, two sticks, of non-salted butter
- 4 cups of powdered sugar
- 1 tsp vanilla
- 4 - 6 TBLcoconut milk (I like Thai Kitchen Organic)
Instructions
- Cream the butter until soft in a mixer for about two minutes.
- Add the sugar, vanilla, and three TBL of coconut milk.
- Add the remaining TBL of coconut milk as needed. If you are making flowers, make sure the frosting is thick so it will hold its shape. If it gets too soft, place it in the refrigerator for about twenty minutes.
- When frosting the cake, place the cake in the freezer for about one hour before decorating.
Once you are done with the cookies, you can layer them with wax paper in an airtight container and store them in the freezer for up to four weeks.
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Tomorrow (Friday) I am going to show you how to make these cookies on Amazon Live! They are so beautiful!
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Every day…every blog…you never disappoint! I love how your creative mind runs 24/7 and is so encompassing of all the details in everything you do. I find myself sometimes throughout the day saying, “What would Leslie do?” You are such an inspiration! Hub and I are truly disappointed that we will not be joining you for the book launch dinner party. I know it will be a huge success! That’s your style! 🥰
Always Choose Joy~
B.
You are too kind. I love what I do and I love interacting with all of you! Thank you so much!
Wow Leslie! These are beautiful! I ordered the stencils and dusting powder and sm going to try and make them. So different than anything I’ve ever seen. I bet tge powders would look great on leaf shsped cookies too! Thank you for sharing.
Thanks so much Debbie!
These cookies are so pretty! You come up with the best ideas. Hugs to you.
Thanks so much! You’re the best!
Mmmmm these are beautiful! I thought you were going to say you used gold leaf – I’ve never heard of the powder before – but I’m going to try it now. SO cool. Thanks as always!
You have to try it! It’s so fun! Thanks Barbara!
You are so creative Leslie! These cookies are truly beautiful!
Thanks Norma!
So unique and pretty!
Thanks so much!
These are so pretty!
Thanks!
Love these, Leslie! You always come up with the most creative projects!
You’re so sweet Janine!
These are so pretty and delicious Leslie! I can’t wait to try and make them!
Thanks Amanda! I hope you love them!
Wow Leslie- I’ve never even heard of edible dust or glitter before! So cool and the cookies are so pretty 😉
Thanks!
What a great idea!
Thanks Ashley!
Such a great information, i was searching of this kind of information, thank you very much for sharing with us.
Oh you are so welcome! Love sharing with you 🙏
thank you so much for sharing this experience
These are gorgeous. I now know how I’m going to ice my cookies. I’m fantastic at buttercream icing. I can’t make royal ice at all. It’s a failure every time.
These are beautiful!
That sounds fabulous Cindy! Thank you. Also the Wilton Royal icing mix I have used is a game changer 👀
I love everything that you do. You are such an inspiration. I would love to hire you to do an audit of my website. Nothing in depth, but to just do a quick look through and let me know how I can improve my blog.
I would really appreciate it so much.
Blessings to you.
All I can say is, I want one of those cookies with my coffee right now!
Haha right! Yum! 🙌🏻
Leslie, I LOVE your cookies and have shared the recipe with family and friends. Since you’re such a talented artist I thought you might appreciate these with “watercolor” icing I found a few years ago. You might have already seen them. Your talents amaze me!
https://www.instagram.com/p/BLJDSzHjF1E/?taken-by=elisabethandbutter
Absolutely like how your fall cookie designs evoke such a cozy, autumnal vibe!
The details on each cookie are a testament to your creativity. I can almost smell the cinnamon and spices through the screen! 😊🍂