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Cozy Thanksgiving Sugar Cookies with Royal Icing Leaves

Thanksgiving sugar cookies with royal icing leaves - featured image
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These tender, buttery sugar cookies are infused with warm fall spices and decorated with beautiful royal icing leaves. Perfect for Thanksgiving baking, they hold their shape beautifully and taste like a cozy memory.

Ingredients

Scale
  • 3 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder (aluminum-free)
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • 1/2 teaspoon vanilla extract (or clear vanilla for pure white icing)
  • Gel food coloring in fall colors: warm brown, burnt orange, deep red, golden yellow

Instructions

  1. Make the cookie dough: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides. Add egg, vanilla extract, and almond extract; beat on medium until fully combined, about 30 seconds. With mixer on low, gradually add dry ingredients, mixing just until dough comes together and no …
  2. Chill the dough: Divide dough into two equal discs, wrap each tightly in plastic wrap, and flatten into a disc about 1 inch thick. Refrigerate for at least 2 hours, or overnight.
  3. Roll and cut: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove one disc of dough from fridge and let sit at room temperature for about 5 minutes. Lightly flour work surface and rolling pin. Roll dough to an even 1/4-inch thickness. Cut out leaf shapes, re-rolling scraps only once. Use an offset spatula to transfer cookies to prepared baking sheets, spacing them about 2 inches apart.
  4. Bake: Bake for 8-10 minutes, rotating the pan halfway through. Cookies are done when edges are just barely golden; centers should look set but not browned. Let rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the royal icing: In the bowl of a stand mixer fitted with the whisk attachment, combine sifted powdered sugar and meringue powder. Add 5 tablespoons warm water and vanilla extract. Mix on low until combined, then increase to medium-high and beat for 4-5 minutes until thick, glossy, and holding stiff peaks. For flooding, thin a portion of icing by adding water a few drops at a time until it reaches a ’10-second consistency’ (flows back into itself and smooths out in about 10 seconds).
  6. Decorate the leaves: Divide icing into bowls and color each with gel food coloring. Fit piping bags with small round tips. Outline each cookie with thicker icing, then fill in with thinner flooding icing. Use a toothpick to spread icing into corners and pop air bubbles. While icing is still wet, pipe vein lines or dots for texture. Let cookies dry completely, 4-6 hours at room temperature or overnight.

Notes

For best results, chill the cut-out cookies on the baking sheet for 15 minutes before baking to ensure sharp edges. Do not overbake; pull cookies when edges are just barely golden. Royal icing should be tested for ’10-second consistency’ before flooding. Store decorated cookies in a single layer in an airtight container at room temperature for up to 1 week. Do not refrigerate.

Nutrition

Keywords: Thanksgiving cookies, sugar cookies, royal icing, leaf cookies, fall baking, holiday cookies

Find it online: https://flurpchef.com/cozy-thanksgiving-sugar-cookies-with-royal-icing-leaves/