These kawaii fall leaf cookies are so easy! And I love the little face. Nothing better than fall cookies to make a cool day happy!
Kawaii Fall Leaf Cookies
Here at Ruffles and Rain Boots, we love it when the air starts to get just a little cooler. It’s only a few days and it’s never long enough. The summer on one end and winter on the other, Fall is a tiny, precious time that deserves to be celebrated. That’s why I made these adorable kawaii fall leaf cookies.
So simple, these easy fall leaf cookies will make you look like you worked SO HARD on these cookies–but really it was like 20 minutes. If you’re ready to get some cookies in the oven, let’s get started.
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You’re busy, I get it. Pin this to your favorite fall cookie recipes board on Pinterest and it’ll be here for when you’re ready.
Tips to Make Easy Fall Leaf Cookies
- Allow your cookies to cool completely before tying to ice them. You’ll make a huge mess otherwise.
- If you want to add a little pumpkin flavoring to the mix, I wouldn’t blame you. It won’t take much, just a tablespoon.
- Check out these awesome leaf cookie cutters–you’ll need some if you don’t have any.
How Do I Make Kawaii Fall Leaf Cookies?
I’m so glad you asked. Below is our written tutorial.
- 2 C unsalted sweet cream butter softened
- 1 C sugar
- 1 C light brown sugar
- 1/4 C pumpkin puree
- 2 large eggs
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 tsp apple pie spice
- 5 C flour
- 1 tsp salt
- 4 egg whites
- 1/2 tsp cream of tarter
- 1/2 tsp vanilla
- 4 1/2 C powder sugar
- Orange, Brown, pink, black and golden yellow gel food coloring
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Using a mixer, cream the butter and sugars.
- Add pumpkin purée and eggs while slowly mixing.
- Add vanilla extract and combine.
- In a large bowl, mix together the 5 cups of flour, apple pie spice and salt.
- Gradually mix in the dry ingredients until combined.
- Place dough on a floured surface.
- Knead in an additional 1/2 C of flour.
- Roll out dough to 1/8 inch in thickness.
- Cut out leaf shapes and place onto cookie sheet 2 inches apart.
- Place baking sheet into the oven and bake for 8-10 minutes or until the tops of the cookies turn a very light brown.
- Remove from the oven and allow to cool completely.
- Royal Icing: Using a mixer, combine the egg whites, cream of tarter, vanilla and powder sugar and mix until stiff peaks form.
- Split icing into five bowls.
- Add a few drops of Orange into one of the bowls.
- Add a few drops of brown into the second bowl.
- Add a few drops of golden yellow into the third bowl.
- Add a few drops of pink into the fourth bowl.
- Add a few drops of black into the fifth bowl.
- Mix until each of the colors are blended and the shades you want.
- Scoop about 1/4 C of icing into their own bags.
- Add 2-4 tsp of water into the remaining brown, orange and yellow icing bowls and mix until combined.
- Pour the icings into squeeze bottles.
- Outline the leaf cookies like shown in the sample image.
- Fill in the cookies with the thinned icing colors.
- Allow to dry completely over night.
- Using the black piping bag, pipe the details of the faces onto the cookies.
- Using the pink icing, pipe pink dots for the cheeks.
- Allow to dry for one hour before enjoying!
For more fun fall cookie recipes, visit Ruffles and Rain Boots
Amount Per Serving: Calories: 601Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 75mgSodium: 316mgCarbohydrates: 99gFiber: 1gSugar: 72gProtein: 5g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
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More Fall Cookie Recipes You Might Like
- Pumpkin Spice Cookies – This is such an easy recipe and it smells SO AMAZING. I just want to make them every day.
- Almond Joy Macarons – I don’t know if this is actually an official fall cookie recipe, but it’s amazing and I always make them for Thanksgiving. So…
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