I’m back! So after two months in the hospital, two months trying my best to be the best NICU frequent flyer, and then adjusting to stay at home mom life, we are finally finding a groove. It helps that it’s the Newett family’s favorite season FALL!
So today I’m going to walk y’all through how to make changing leaves sugar cookies. I like them because they’re aesthetically pleasing without being covered in icing. (I don’t really like icing). My son also doesn’t need to eat the layer of pure sugar. He’s 3, two months from 4, and he doesn’t need any extra energy.
Cameron is usually the source of all of our food stuff. However, when it’s time to bake, that’s my lane. Cameron doesn’t like to measure or level. He is, despite this, incredibly talented and I have zero complaints.
FIRST! Read all directions before beginning anything.
Preheat your over to 400 degrees.
- 1.5 cups room temperature butter
- 2 cups granulated sugar
- 4 eggs
- 1 tsp vanilla flavoring
- 1 tsp almond flavoring
- 5 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Yellow, orange, or red food coloring
Using a mixer, cream together sugar and butter.
Add eggs, vanilla, and almond, mix until creamy.
Add baking powder and salt. Then add flour one cup at a time until thoroughly mixed.
Add yellow food coloring and mix until even.
Wrap cookie dough in wrap and refrigerate until cold all the way through, at least one hour but overnight is best.
After chilled, take out a fist full of dough at a time. This makes about 1 pan of cookies.
Add orange food coloring (3-4 drops). Add one drop, knead the dough, add another drop, etc. The more you knead it, the more mixed it will look. I preferred only kneading a couple of seconds because rolling out the dough helps spread the coloring and make it look more marbled. You may need a practice round to see how you want your colors to blend.
Roll out your dough on a floured surface with a floured rolling pin. (Did you know you’re not supposed to eat raw flour? I didn’t know until recently. Reason #198 I shouldn’t have made it so long.) Your dough should be about .25 inches thick.
Use your favorite fall leaf cookie cutters to create your shapes. We got ours at the Home Store. (Formerly Garden Ridge?) You can re-roll your dough if you have a lot left over. Be careful on the third or fourth roll out because your dough might get too much flour and get flaky. Toss it or add it to another batch if you need to adjust the texture. Make sure you also flour your spatula so the cookies are easy to put on the pan. We like to use a silicone baking sheet. It’s so much easier to clean!
Bake 7-8 minutes on 400.
Let cool, ice lightly if you’re into it. I used a sparkly gel icing. Everything is better sparkly. This recipe will give you about 2-3 dozen cookies depending on how you cut and roll them.
Shout out to my mom for passing down all of her baking magic. She also has the world’s greatest witches’ cackle, so hopefully I can incorporate it into our Halloween post.
While you’re enjoying your cookies, fill out a Fall Bucket List with your family! I loved this one from A Beautiful Mess, which is what I want my blog to be like when it grows up. I follow them on Instagram as well, their projects and souls are so beautiful, so send them some love. I love supporting others who inspire us!