Description
Fall Leaf Cut Out Cookies are buttery, tender cookies perfect for autumn. Easy to shape with cookie cutters and optionally decorated with icing for a festive seasonal treat.
Ingredients
Units
Scale
- 1 cup butter, softened
- 1 cup sugar (optional: add 1/4-1/2 cup more if not using icing)
- 1/2 teaspoon sea salt
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1/3 cup cornstarch (can reduce to 1/4 cup for slightly softer cookies)
- 1/4 teaspoon nutmeg, optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, cornstarch, sea salt, and optional nutmeg.
- Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
- Divide dough in half, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Roll out dough on a lightly floured surface to ¼-inch thickness. Cut into leaf shapes using cookie cutters.
- Place cut cookies on prepared baking sheets about 1 inch apart.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill dough well to prevent cookies from spreading while baking.
- Optional: decorate with icing or sprinkles once cooled.
- Use cornstarch as specified for a tender texture; adjusting amount slightly alters softness.
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg