Name: The Prettiest Fall Sugar Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24
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

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These might be the prettiest fall cookies I have ever made! I changed things up along the way, but they are gorgeous!

I had a plan for these fall cookies but decided to pivot in a different direction at the last minute. If you only knew how often I change my mind when cooking and crafting, you would be so happy with how these turned out. Can you guess what I used to decorate them?

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Fall Cookies

To make these gorgeous cookies, I used edible dust and a stencil. Yes! I bought a set of edible metallic dust frequently used in cooking desserts, 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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Milk White 6″ Mosser Glass Cake Stand

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 love the metallic leaf designs.

Pyrex Glass Measuring Cup, Set of 3

Maple Wood Rolling Pin – 1/4″

Icing Spatulas, Set of 3

KitchenAid Artisan 3.5 Quart Stand Mixer

10 Nested Glass Mixing Bowls

How to Make These Fall Cookies

The two most essential 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 made the cookies first, 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 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 will 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!

Watch my Instagram today for the reel showing how I made these cookies!

Set of 4 White Serving Platters -14.5″

Porcelain Mixing Bowls, Set of 4

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 looked better!

Yield: 24 cookies

The Prettiest Fall Sugar Cookies

This sugar cookie recipe is my go-to recipe every time. It's almost flawless!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

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.

Yield: 4 cups of frosting

Buttercream Frosting

Here is my buttercream frosting recipe. I made two batches of this recipe to make this cake.

Prep Time 15 minutes

Total Time 15 minutes

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 finish the cookies, you can layer them with wax paper in an airtight container and store them in the freezer for up to four weeks.