Fall Leaf Royal Icing Cookie Recipe (Vegan)

4 cups
10 min

Thinking of the fall, there are lots of tastes and smells that come to mind. One that is particularly delicious, is that of gingerbread cookies. In September, I found a leaf cookie cutout that I had to try. As leaves change colors and go brown, a gingerbread cookie seemed like a perfect base.

But how to decorate them? I tried (and succeeded) using the most fun method that's almost foolproof. This is great for beginners and kids as there's no wrong way to do it. No two leaves are the same, and so the cookies can each be perfectly imperfect!

If you want to see the gingerbread cookie recipe, click HERE. Keep reading to see each step to make the Fall Leaf Cookies.

All of your friends and family will think you're an expert cookie decorator. They don't need to know that almost anyone can make these designs look amazing!

First things first, make sure your cookies are completely COOL before you start to ice them. You can make the icing while they're cooling if you're an eager beaver!

I like to ice my cookies on the kitchen counter or on a fold-out table. Either way, I line the bottom with parchment paper.

Fortunately, this Royal Icing Recipe doesn't take a lot of ingredients or skill. lol. Simply garbanzo bean brine, powdered sugar, almond extract (optional), and food coloring as needed.

Don't worry, you don't taste the garbanzo bean brine at all.

Start by draining the can of garbanzo beans (aka chickpeas) to separate the brine. You'll also need to sift the powdered sugar to prevent clumps.

Once the Royal Icing is made, separate into four bowls. Each one is for a different color. In the example, a brown, red, green, and yellow were used. You'll have to mix in a tsp of brine to the red and green bowls to thin as they'll initially be of piping consistency.

Start by piping the outside of the leaf with brown. Fill in the stem too!

Add the red to the top half. You need to intentionally be uneven on the bottom.

Using a pick tool, pull the red to the edges. You can fill in some of the holes or leave them. There's no right or wrong choice!

Fill the bottom half of the leaf in the same manner using the green icing.

Using the pick tool. Flood the green and red together, filling any holes.

With strokes going in each direction, create veining by pulling the pick tool across the two colors.

Add the major veining with the yellow icing. Pipe it from the stem up to each of the three major points. Then connect the smaller points.

Make sure you let them dry for 10-12 hours before stacking them or putting them into bags. I typically let them dry overnight.

Fall Leaf Royal Icing Cookie Recipe (Vegan)
Recipe details
  • 4  cups
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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Vegan Royal Icing
  • 9 tbsp Chickpea Brine (1 can of Chickpeas or Garbanzo Beans)
  • 4 cups Powdered (Icing) Sugar
  • 1 tsp Almond Extract (optional)
  • Food Coloring (as needed)

Drain brine from a can of Chickpeas (Garbanzo Beans).
Add to the mixing bowl. Mix well on high as you move to the next step. You will have extra brine remaining. Do NOT discard the extra. You may need it later!
Sift powdered sugar into a separate bowl.
Add Almond Extract to the mixing bowl.
In equal parts, add 4 cups of powdered sugar. Blend until smooth.
Continue to add additional tbsp of powdered sugar, as needed, until the icing can stand without losing its shape for at least 15 seconds. This is your piping icing.
Separate into 4 bowls. For two of the bowls, mix in 1 tsp of Brine to make the icing flooding consistency.
The two bowls of piping icing will be colored brown and yellow. The two other bowls, of flooding icing, will be colored red and green. You can substitute orange for the red or green if you prefer!
Once decorated, allow the icing to harden overnight.
Allison O'Dell
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