leaf sugar cookies

Thanksgiving is almost here and our lovely fall season is coming to an end. I know most of us are counting down the seconds until the end of 2020 but I think it’s important to end the year on a high note. Let’s make the most of our celebrations…and I like to do that through cookies! These adorable fall leaf sugar cookies are so great for those of you who do not want to frost cookies. It can seem so daunting to do the whole process of making frosting, piping, and all the things that go along with it. These cookies on the other hand just require a little smooshing action…that is a technical term (that I just made up) for smashing different colored sugar cookie dough together.

The cookie cutters for these fall leaf cookies are what really make them over the top because of the additional stamp detail that goes on the top. Get the look by using these cookie cutters.

Ingredients for the sugar cookie

  • 5 1/2 cups all-purpose flour 

  • 2 teaspoons baking powder 

  • 1/2 teaspoon salt 

  • 1 1/4 cups sugar 

  • 1 cup unsalted butter room temperature 

  • 1 cup coconut oil; measure at room temperature and then melt and allow it to cool

  • 2 eggs, room temp 

  • 1 teaspoon vanilla


  1. In a bowl, whisk together flour, baking powder, and salt. Set aside.

  2. In a stand mixer cream together the butter and sugar until light, fluffy and pale in color.

  3. Slowly add in the cooled coconut oil and mix well.

  4. Stir in the eggs one at a time and mix until combined.

  5. Mix in the vanilla.

  6. Slowly add in the flour mixture and stir until completely mixed in. Be careful not to over mix.

  7. Divide dough into 4 sections to make 4 different colors, and add a few drops of food coloring into each dough section and mix it together (I just use my hands) until it is well combined and the dough is the color you like. Be careful not to over-mix.

  8. Break the pieces up and spread them around a surface covered with wax paper sprinkled with flour; spread the pieces of the dough around so that they are evenly distributed.

  9. Use your hands to bring the dough together slightly.

  10. Sprinkle with a little bit of flour.

  11. Cover with wax paper.

  12. Use a rolling pin over the wax paper to roll the dough out into a flat disk; if you would like the colors to be more swirled, remove wax paper and fold the dough a bit, and then re-roll.

  13. Roll to about ¼ inch thick.

  14. Place in the fridge to chill for about 20-30 minutes.

  15. Remove from the fridge and use cookie cutters to cut out shapes. (use these cookie cutters if you want the indentations)

  16. Place on parchment paper.

  17. Sprinkle with sanding sugar.

  18. Bake at 350 degrees for about 10 minutes or until slightly golden on the edges

  19. Allow to cool completely.