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Autumn Leaf Cookies

Autumn Leaf Cookies

Autumn Leaf Cookies

5 from 1 vote
Autumn Leaf Cookies
0.0 rating based on 12,345 ratings
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Course: Cutout Cookies, Halloween Cookies, Rolled Cookies, Thanksgiving CookiesDifficulty: Medium



A wonderful spiced cutout cookie recipe that has the buttery tenderness of a sugar cookie, more tender than a gingerbread cookie. There is no ginger at all, but a fragrant mixture of cinnamon, allspice and cloves. Beautiful when topped with mixtures of different fall-colored sugars.


  • 2 cups sifted flour, less if possible

  • 1-1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon allspice

  • 1/4 teaspoon cloves

  • 1/2 cup butter, at room temperature

  • 1 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 tablespoon cream

  • extra granulated sugar, cinnamon sugar, and a mixture of fall-colored sanding sugars


  • Stir together 1 cup flour, baking powder, salt, and spices, set aside. In another bowl, beat together butter and sugar until creamy. Beat in egg, vanilla, and cream. Stir in flour mixture, then add enough of the remaining 1 cup flour to make the dough stiff enough to roll. Wrap in plastic wrap and chill several hours. Preheat oven to 375F. Place on a lightly floured cutting board, or between two sheets of waxed paper, and roll to 1/8″ thickness. Use floured leaf-shaped cookie cutters to cut into shapes. Place on an ungreased baking sheet, and sprinkle with cinnamon sugar or a mixture of different fall-colored sanding sugars. Bake 8 minutes, and remove to wire racks to cool. Yield will depend on the size of your cookie cutters.



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