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  Cake Recipes

Fall Leaf Cookies

Fall Leaf Cookies
Prep: 30 min
Bake: 15 min
Yields: 18-20 cookies



1 package Foodstirs Sweet Tooth Sugar Cookie mix
1 egg
12 tablespoons butter, softened
1 packet natural red food coloring
1 packet natural green food coloring
1 packet natural yellow food coloring
1 packet natural orange food coloring

For frosting:
1 package Foodstirs Vanilla Frosting mix
1 packet natural brown food coloring
3 tablespoons butter, softened
2 tablespoons greek yogurt




In a mixing bowl, beat butter with electric mixer on low speed until creamy, then blend in the egg. Slowly add in the dry mix and blend until all incorporated.

Divide the dough into fourths, place each portion into separate bowls. Add the red dye to one portion and mix well using an electric hand mixer. Repeat with remaining dough portions and the yellow, green, and orange dyes. Shape each dough into a ball and flatten, wrap in plastic wrap and refrigerate until firm, about 20 minutes.

Preheat oven to 350 degrees. Remove dough from the refrigerator and measure tablespoon sized pieces of dough from each color onto a well-floured flat surface, with the dough pieces touching. Roll out the dough to 1/4 inch thickness, then cut leaves from the dough using a leaf cookie cutter.

Place cookies one inch apart onto a sheet pan with parchment paper. Bake 12-15 minutes until the cookies are slightly browned. Let the cookies sit for 3 minutes on the cookie sheet before transferring to a cooling rack.

To make the frosting, mix together the softened butter and greek yogurt in a medium sized bowl using an electric mixer. Once the mixture becomes creamy, slowly add in the frosting mix and blend until smooth. Add the brown dye packet and blend until completely incorporated. Scoop frosting into a disposable piping bag or a plastic ziplock bag. Snip off a small portion of the tip of the piping bag, using scissors and carefully pipe the veins of the leaf.