Autumn Leaf Cookies. These crumbly and colorful cookies are perfect for celebrating the colors and scents of autumn. Simple and quick to make.
With the arrival of autumn, the kitchen fills up with warm scents and enveloping colors. These autumn leaf cookies are perfect for starting the tea season, delicious snacks, and afternoons spent between the oven and fun.
They are crumbly cookies, fragrant and colored in three shades that remind you of the leaves falling from the trees, bringing a touch of magic to the table.
The preparation is simple and fun: a single dough divided into three different colors to create a charming marbled effect.
Perfect to enjoy with a steaming cup of tea or to gift in a decorated bag.
Make sure to try them, they will win you over at the first bite.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 40 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups all-purpose flour
- 7 tbsp butter (cold)
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 tsp baking powder
- 2 tsp unsweetened cocoa powder
Tools
- 1 Work Surface
- 1 Bowl
- 1 Rolling Pin
- 1 Cookie Cutter
- 1 Baking Tray
- 1 Parchment Paper
- 1 Cling Film
How to Prepare Autumn Leaf Cookies
On a work surface, place the flour in a mound and add the baking powder.
In the center, place the butter in pieces and the sugar.
Mix the butter with the sugar, without incorporating the flour immediately.
When the butter and sugar are well mixed, gradually incorporate the flour. You will get a sandy mixture.
Add the egg and the yolk, and knead until you get a homogeneous dough.
Divide the dough into three parts, one slightly larger than the others.
Leave the larger dough plain (light color).
In another dough, add 1 1/2 tsp of unsweetened cocoa powder and mix well.
In the last dough, incorporate the remaining cocoa and mix well.
Wrap the three doughs in plastic wrap and let them rest in the refrigerator for 30 minutes.
Cut each dough into small rectangles.
Arrange the mixed rectangles (of different colors) on the work surface.
Dust lightly with flour and gently roll out with the rolling pin to obtain a marbled and colorful sheet.
With leaf-shaped cutters (or other autumn shapes), cut out the cookies.
If you have leftover dough, knead and cut out more cookies. They will have a less uniform color effect but still pleasant.
Line a baking tray with parchment paper. Place the cookies on it and bake in a preheated oven at 350 degrees Fahrenheit for about 10 minutes.
Let the cookies cool before serving.
Storage
The cookies can be stored for up to 7-10 days in a tin box or a tightly closed glass jar. It is possible to freeze the raw dough already divided into the three colors, wrapped in cling film: it will last up to 1 month. Just let it thaw in the refrigerator before rolling and baking.
