Fall Maple Leaf Cookies

Chere Ibrahim
by Chere Ibrahim
30 Cookies
40 min

Is it just me or are the changing colors of fall the most beautiful sight? Our neighborhood is filled with the most colorful trees right now and I just can’t get enough! It’s always a pleasure to go on a walk with my Pup Luna and admire the scenery!

I could not think of baking a better treat to complement the season than my “Fall Maple Leaf Cookies” 🍁🍁 They have the most wonderful maple flavor and you will have so much fun making them this season! Don’t be intimidated by these cookies. They are so fun to bake for the family and with the kiddos!

Recipe details
  • 30  Cookies
  • Prep time: 30 Minutes Cook time: 10 Minutes Total time: 40 min
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  • 5 Cups All Purpose Flour
  • 1 1/2 TSP Baking Powder
  • 1 TSP Salt
  • 1/4 TSP Cinnamon
  • 1/4 TSP Nutmeg
  • 2 Cups Cold Unsalted Butter
  • 1 1/2 Cups Granulated Sugar
  • 2 Eggs
  • 1/2 TSP Vanilla Extract
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Sour Cream
  • Red, Yellow, Orange, Green Food Gel Coloring
In a bowl, mix together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a separate large bowl, use a hand mixer to beat together the butter and sugar. Mix on high until smooth and creamy. Beat in the eggs one at a time, mixing after each one. Gently mix in the vanilla extract, maple syrup, and sour cream.
Divide the dough evenly into 4 different bowls. Add and mix in a few drops of food coloring to each bowl, resulting in one red, one yellow, one orange, and one green dough. Wrap each colored dough separately and refrigerate for 30 minutes to firm up.
Preheat oven to 350 degrees. Grease baking sheet and line with parchment paper. Set aside.
Lightly flour your surface and add dollops of colored dough next to each other and roll out to about 1/4 inch thickness. The colors should start to blend together.
Use leaf shape cookie cutters of your choice. Use a pairing knife to create leaf veins. Transfer each cookie to your prepared baking sheet. Bake at 350 degrees for about 7-10 minutes until edges are slightly brown. Let cool and devour!
  • Note: Don’t over work the colored dough as the colors will already darken each time you reroll the extra dough after using cookie cutters. I worked with half of the dough at once.
  • Roseptl Roseptl on Nov 08, 2020

    The recipe does not tell you to mix the flour mixture and the sugar mixture together.

  • Tom Tom on Nov 08, 2020

    Recipe say mix sugar with butter (cream), Looks like it missed the step of incorporating the flour mixture into the butter, sugar egg.. no biggie if you made cookies before you would now to do this.