Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Sugar cookies with combined red, yellow and orange dough make colorful cookies to serve during the fall season.
Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.
Divide dough into thirds; place each portion into separate bowls. Add very small amount of red gel food color to 1 portion; mix well. Add additional red gel for desired color, if necessary. Repeat with remaining dough portions and gel food colors.
Shape each dough into ball; flatten each ball to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
Heat oven to 400°F.
Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto well-floured surface in random pattern with dough pieces touching. Roll out dough to 1/4- to 1/8-inch thickness, forming marbled design. Cut with 3-inch leaf-shaped cookie cutters.
Place cookies, 1 inch apart, onto ungreased cookie sheets. Sprinkle with decorator sugar. Bake 7-9 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.
Dietary Fiber: 0g
I separated dough into fourths, and added cocoa powder to 1/4th of the dough to make brown. After cookies were baked, I frosted the cookie with light glaze, which made it look like a frosty leaf, it was very pretty. Also dough is a little sticky, but instead of rolling out with flour, I use powdered sugar for a crackly appearance.
I was kind of in a hurry and didn't chill it at all. I just threw it on a heavily floured surface and started in. The cookies are pretty dang good even like that. The class of 6th graders I made them for loved them :)
Thanks reviewer Ruth for your suggestion to everyone to refrigerate the dough overnight. From baking similar recipes I can tell that should solve the 'stickiness problem'. I appreciate the other reviews too and look forward to making these for Thanksgiving!
Best sugar cookie dough I have ever worked with. Cookies were very tasty and pretty. Definitely a keeper. I used a pastry cloth and rolling pin cover. Also, I refrigerated the dough overnight. No stickiness whatsoever.
for those having trouble with the stickiness of the dough, try a pastry cloth and rolling pin cover--i use mine for cookies and pie crust--nothing sticks!
Everyone loves these cookies. They said that I always have a nature theme to my meals, with real leaves as knapkin holders, etc. The cookies just fit right in. THANK YOU.
Love the looks of these pretty cookies will have to try them. They look yummy.
my dough, after being mixed, had a consistency more like frosting, then cookie dough. anyone else have this problem?
Wonderful, unique cookies. Make sure to make the dough pieces small so you have enough color variation in each cookie. I have made these several times and they are a big hit.
This was a very good recipe. I my only trouble with my first batch was the dough warming very quickly while rolling out and sticking. I kept the second batch in the fridge overnight and floured the board very well. they cut really well this way and didn't stick at all. I would make these again. They tasted great, i think they would also be good with vanilla or lemon extract too instead of the almond for something different.
I had some trouble with these. The dough is VERY sticky, and I did chill them for a few hours, but the test cookie I did came out burnt. I made them a bit thicker than suggested, and chilled the remainder of the dough in the freezer. But I still had tons of trouble getting the dough off the counter! :P After that first messed up batch, the second one that had been in the freezer came out perfect! :D I also had to reduce the time to 5 minutes. I'll make these again, but with my modifications. : They tasted great, even the brunt one! Lol! ; I can't wait to try these in all sorts of colors for various holiday's! :
I made these with my 6 and 4 yr old girls. Very easy and tasty, but the dough gets sticky when it gets warm, had to use alot of flour. Very good presentation and friends gave us the "wow factor" when they saw them!
Make sure the dough is well chilled so the leaves keep their shape when lifted.
The cookies are beautiful. I made them for my preschoolers and plan on making them and sending them to my grandchildren. The video was helpful in demonstrating the technique for marbling the dough.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1761
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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