Fall Leaves Sugar Cookies
1 hr
03 hrs 20 min


1 cup Land O Lakes® Butter, softened

1 cup sugar

1 large Land O Lakes® Egg

2 tablespoons milk

1 1/2 teaspoons almond extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder


Red, orange and yellow gel food colors

Coarse white,orange and/or yellow decorator sugars

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    Heat oven to 400°F.

  5. STEP 5

    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.

  6. STEP 6

    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.


4Fat (mg)
15Cholesterol (mg)
40Sodium (mg)
9Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  November 14, 2017

My sister is having a party at work on Wednesday and asked me to make something tallish. I’ve made other Recipes from Land O Lakes so I thought I would give this one a try. They turned out great.

— says Jackie

I used more colors, red, yellow, orange, green, and brown. I sprinkled them with white crystallized sugar. It makes them look like they have frost on them.

ChallengingA breeze
Probably NotAbsolutely!
  December 11, 2016

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!

— says Annie
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