144 14 Reviews Sugar cookies with combined red, yellow and orange dough make colorful cookies to serve during the fall season. 1:00 Prep Time 3:20 Total Time 48 cookies Ingredients 1 cup Land O Lakes® Butter, softened1 cup sugar1 large Land O Lakes® Egg2 tablespoons milk1 1/2 teaspoons almond extract2 1/2 cups all-purpose flour1 teaspoon baking powder Red, orange and yellow gel food colors Coarse white,orange and/or yellow decorator sugars Directions 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. Recipe Tips Nutrition Facts (1 cookie) Calories 80 Cholesterol 15mg Carbohydrates 9g Protein 1g Fat 4g Sodium 40mg Dietary Fiber 0g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating An excellent cookie dough. Works well. With ALL cut-out cookie dough: Refrigerate well in small flat disks. Roll out and cut fairly quickly, then gather leftover dough into small disk and place in fridge or freezer to chill, and take out a new chilled disk. Keeping the remaining dough cold while you work is key. And I liberally flour the rolling surface. I note that there is another cut-out cookie recipe here at Land O Lakes that I prefer: it calls for orange juice instead of milk and lots more vanilla. However, there is a higher ratio of butter to flour, so the dough definitely needs to be kept chilled while you are working with it! Posted December 11, 2016 by Annie Rating 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. Posted November 20, 2014 by Billie Rating 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 :) Posted October 31, 2014 by Abby Rating 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! Posted November 19, 2013 by Lois M. Rating 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. Posted November 05, 2013 by Ruth Rating 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! Posted August 26, 2013 by Kathy Rating 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. Posted August 26, 2013 by Gail Rating Love the looks of these pretty cookies will have to try them. They look yummy. Posted August 07, 2012 by Moonlake Rating my dough, after being mixed, had a consistency more like frosting, then cookie dough. anyone else have this problem? Posted October 27, 2011 by ~Kris Rating 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. Posted July 07, 2010 by Jane Rating 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. Posted October 26, 2009 by bill Rating 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! : Posted October 24, 2009 by Rachel Rating 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! Posted October 15, 2009 by Cynthia Rating Make sure the dough is well chilled so the leaves keep their shape when lifted. Posted October 09, 2009 by Mary Rating 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. Posted October 08, 2009 by kathy Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.