Fall Leaf Cookies

(adapted from The Pioneer Woman)

William Cullen Bryant says, “Autumn, the year’s last, loveliest smile.” How can you not agree with that? The colours that fall brings are spectacular, so in celebration of the season we decided to make some fall leaf cookies. And just to be clear, there is absolutely no zucchini in this recipe.



1 ⅓ cup butter (softened)

1 ½ cups of granulated white sugar

1 tsp orange zest

1 tsp vanilla

2 eggs

8 teaspoons whole milk

4 cups all purpose flour

3 tsp baking powder

½ tsp salt

(See no zucchini)

Cream together the butter, sugar, orange zest and vanilla. Add in the eggs one at a time followed by the milk and mix until well combined. Being careful not to over mix, combine the dry ingredients and add to your dough. This dough is extremely soft and will need to be refrigerated for at least one hour before working with it. Once chilled, separate the dough into four equal parts. Mix with green, red, orange and yellow food colouring into each part respectively. A word of warning: with personal experience having absolutely nothing to do with this recommendation at all, unless you want to turn into the Hulk, we recommend you mix in the food colouring while wearing gloves.


(Nope, no personal experience here)

After your dough is dyed, take one small piece from each colour, combine and roll flat onto a lightly floured surface. If your dough is out of the refrigerator too long it will get soft and fall apart. If this happens, just pop it back in the fridge for a bit and then start again. Place your cookies onto a parchment lined baking sheet. Bake for approximately 12 minutes at 350 degrees.


We used a couple different leaf cookie cutters to make a wide variety of leaf-shaped cookies.