fall cookies

Super cute pumpkin shaped sugar cookies...soft, sweet, loaded with cinnamon flavor, so delicious and so easy! Because it's basically October...and time for all things pumpkin!&nbsp;

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting

(1 1/2 cups) unsalted butter, softened

sugar

vanilla extract

eggs,

all-purpose flour

baking soda

cinnamon

nutmeg

salt

(1/2 cup) salted butter

confectioners sugar

cinnamon sugar,

1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.3. Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.4. To make the frosting.&nbsp;Add the butter to medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to think the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle, but think enough to hold it's shape.5. Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin "leaves". Sprinkle lightly with cinnamon sugar. Keep cookies covered in an air tight container for up to 4 days.

These are the maple leaf cookie cutters that I used for this recipe (affiliate). You do not need to use this exact shape, though! Any 2” cookie cutter will work.I really recommend checking out my video at the bottom of the recipe for all the tips for making these cookies come out perfectly!

Cinnamon Maple Leaf Cookies

Tablespoons unsalted butter (softened)

light brown sugar (tightly packed, (150 grams))

maple syrup

vanilla extract*

maple extract (optional)

all-purpose flour ((210 grams))

sugar ((50 grams))

Preheat oven to 325°F (165°C) and line a cookie sheet with parchment paper. Set aside.

Combine butter, brown sugar, and cinnamon in a large bowl (or in the bowl of a stand mixer). Use an electric mixer and beat until creamy and well-combined.

Add maple syrup, vanilla extract, and maple extract (if using) and beat again until creamy.

In a separate bowl, whisk together flour, salt, and baking soda.

With mixer on low speed, gradually add flour mixture until the flour is absorbed (you shouldn’t see any white from the flour). The mixture will be sandy and crumbly but should hold together when pressed between your fingers (see photo in post or video below for visual).

Tear off a piece of parchment or wax paper and lay it on a clean surface. Pour about ¼ of your crumbly cookie dough onto the parchment paper and top with another piece of parchment/wax paper. Press dough down with your hands to lightly flatten and then use a rolling pin (over the second piece of parchment paper) to roll your cookie dough 1/16” thick. Gently peel away your top layer and use your cookie cutter to cut out shapes. Transfer to prepared cookie sheet, spacing cookies about ½” apart. Save and re-roll any scraps to get as many cookies as possible out of this dough.

Prepare topping by mixing together sugar and cinnamon. Sprinkle evenly over cookies.

Transfer cookies to 325°F (165°C) oven and bake for 8-10 minutes, turning halfway through baking. Bake until cookies are light golden brown (but not burnt!). Allow cookies to cool completely on baking sheet before enjoying.

TOPPING

https://www.youtube.com/watch?v=Q-mdJjZa3hk

Buttery, thin, crispy Cinnamon Maple Leaf Cookies! 

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓  


These Fall foliage-inspired cookies are made egg-free with just a handful of ingredients. I think you’ll find that they’re quite different than most of the soft and chewy cookies I usually share, but they’re every bit as addictive

Full printable recipe: https://sugarspunrun.com/cinnamon-maple-leaf-cookies/

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below
Cookie Cutters (Affiliate link): https://amzn.to/2DKFOOV

Ingredients
6 Tablespoons unsalted butter softened
3/4 cup light brown sugar tightly packed, 150g
1 1/2 teaspoons ground cinnamon
2 Tablespoons maple syrup
1 teaspoon vanilla extract*
1 teaspoon maple extract optional
1 2/3 cups all-purpose flour 210g
1/2 teaspoon salt
1/4 teaspoon baking soda
TOPPING
¼ cup sugar 50g
1 ½ teaspoons ground cinnamon

Instructions
1.  00:29  Preheat oven to 325°F (165°C) and line a cookie sheet with parchment paper. Set aside.
Combine butter, brown sugar, and cinnamon in a large bowl (or in the bowl of a stand mixer). Use an electric mixer and beat until creamy and well-combined.

2.  01:23  Add maple syrup, vanilla extract, and maple extract (if using) and beat again until creamy.

3.  02:18  In a separate bowl, whisk together flour, salt, and baking soda.

4.  02:33  With mixer on low speed, gradually add flour mixture until the flour is absorbed (you shouldn’t see any white from the flour). The mixture will be sandy and crumbly but should hold together when pressed between your fingers (see photo in post or video below for visual).

5.  04:00  Tear off a piece of parchment or wax paper and lay it on a clean surface. Pour about ¼ of your crumbly cookie dough onto the parchment paper and top with another piece of parchment/wax paper. Press dough down with your hands to lightly flatten and then use a rolling pin (over the second piece of parchment paper) to roll your cookie dough 1/16” thick. 

6.  05:08  Gently peel away your top layer and use your cookie cutter to cut out shapes. Transfer to prepared cookie sheet, spacing cookies about ½” apart. Save and re-roll any scraps to get as many cookies as possible out of this dough.

7.  06:53  Prepare topping by mixing together sugar and cinnamon. Sprinkle evenly over cookies.

8.  07:17  Transfer cookies to 325°F (165°C) oven and bake for 8-10 minutes, turning halfway through baking. Bake until cookies are light golden brown (but not burnt!). Allow cookies to cool completely on baking sheet before enjoying.

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How to Make Cinnamon Maple Leaf Cookies

Caramel apple snickerdoodles - a fall twist on snickerdoodle cookies! These actually taste like caramel apple and remind me of those green caramel apple suckers!

Caramel Apple Snickerdoodles

all purpose flour

tsp cream of tartar

tsp baking soda

tsp salt

apple cider drink mix (.74 oz each)

unsalted butter, softened (1 cup)

eggs

caramel bits (like Kraft brand)

In a medium mixing bowl, combine the flour, cream of tartar, baking soda, salt and apple cider drink mix. Set aside.

In a large mixing bowl, beat the butter and sugar with an electric mixer for 2 minutes. Beat in the eggs. Mix in the caramel bits with a spatula. Slowly add the flour mixture to the wet mixture, mixing until the flour is just combined. 

Cover the bowl with plastic wrap and place it in the refrigerate for 30 minutes.

Preheat the oven to 350ºF.

In a small bowl, mix together the cinnamon sugar topping.

Remove the dough from the fridge. Using a small cookie dough scoop, scoop dough and roll it into a ball. Roll the ball into the cinnamon sugar mixture. Place them on a baking sheet lined with a silicone baking mat. Bake for 9-11 minutes or until the tops become a little crackly. Allow the cookies to cool for 5-10 minutes before moving them to a cooling rack or eating them!

Caramel Apple Cider Cookies are thick, chewy cookies with apple cider in every bite. They&#39;re twice-coated in apple pie spice, brushed with a mixture of reduced apple cider &amp; butter, &amp; drizzled with apple cider caramel. These irresistible cookies are bursting with fall flavor &amp; taste just like an apple cider doughnut from the orchard!

Caramel Apple Cider Cookies

apple cider

tbsp salted butter, cubed

+ 1 tbsp heavy cream

flaky sea salt

tbsp reduced apple cider

salted butter, softened

brown sugar, packed

tsp nutmeg

cloves

tsp allspice

allspice

tbsp salted butter, melted

Prep: Reduce your apple cider by cooking it, stirring occasionally, in a small saucepan on the stove, over medium-high heat until it reduces down to 1/2 cup + 1 tbsp. This will take about 20 minutes. Let it cool in the fridge so it&#39;s room temperature, not hot. Make the salted caramel sauce by following my recipe here.  Stir in the apple cider last. Let it cool to room temperature before using, or make it up to a week ahead and store in the fridge.

Make the Cookie Dough: In a large bowl, cream the softened butter with an electric mixer on medium-high speed. Add the sugars and mix until creamed together with the butter, about 1 minute. Add the vanilla, eggs, and apple cider, and mix until just combined. Add the dry ingredients last, and mix until a dough forms. Chill for 30 minutes to make it easier to roll the dough into balls.

Scoop &amp; Chill the Dough: Scoop the dough into balls about 60-65 grams with a large cookie scoop (about 2 and 1/2 tbsp), and place in an airtight container to chill for at least 2 hours, or up to 48 hours.

Bake the Cookies: Preheat your oven to 350° F. Line a few cookie sheets with parchment paper or silicone baking mats. In a small bowl, stir together the sugar and spices for coating. Roll the dough balls generously in the apple pie spice cinnamon sugar mixture. Place about 6 cookies on each sheet, with room for them to spread. Bake for 11-13 minutes. The edges should look and feel set when tapped with a fingertip, and the centers will be puffy and look just a tad underdone. They will set up as they cool.

Finish the Cookies: Let cookies cool a few minutes on baking sheets, then transfer to a cooling rack to cool completely, or until cool enough to handle. Stir together the melted butter and apple cider in a medium bowl, then brush each cookie with a generous coating and dip in the remaining apple pie spice sugar from earlier (add it to a plate).

Serve + Store: Drizzle cookies with apple cider caramel and dig in! Cookies can be stored in an airtight container in the fridge for about a week. (The caramel needs to be refrigerated.) Let cookies come back to room temp a bit before serving.

Peanut butter dough and a chocolate kiss in the form of an acorn make a tasty and festive fall dessert.

Peanut Butter Acorns

c. smooth natural peanut butter

c. sugar

vanilla

flour

c. mini chocolate chips, divided

chocolate kisses, wrappers removed

Heat oven to 350°F. Beat first 5 ingredients in a bowl using an electric mixer until well combined.

Spoon dough by rounded 1/4 teaspoonfuls onto an unlined baking sheet. Flatten each piece into a dome shape.

Bake about 10 minutes or until golden around edges, rotating baking sheet halfway through baking. Let cool for 5 minutes on baking sheets.

Microwave 1/4 cup mini chips in a small heat-proof bowl on high for 30 seconds, stirring at 10-second intervals. Dip the bottom of each chocolate kiss in melted chocolate, and place on the flat side of each cookie. Use the same method to affix a mini chip "stem" to the top of each cookie, completing the acorn.

Quick and easy plus no chilling...the perfect cookies to bake, share, and gift!

Chewy Pumpkin Spice Ginger Cookies with Brown Butter Icing

(12 tablespoons) salted butter,

brown sugar

pumpkin butter

molasses

candied/crystallized ginger pieces

salted butter

milk

cinnamon/nutmeg,

1. Preheat the oven to 350° F. Line two baking sheets with parchment paper. 2. In a mixing bowl, beat together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mixing to combine. Next, add the pumpkin butter and molasses and mix to combine. Add the flour, baking soda, cinnamon, and salt, beating until combined. 3. Fold in the candied ginger pieces. Let the dough rest for 10 minutes at room temperature.4.  Roll the dough into tablespoon-size balls (if the dough is too sticky add 2-4 additional tablespoons flour). Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 8-10 minutes or until the cookies are just starting to set around the edges, the centers should be doughy. Tap the pan 2-3 times on the counter to set the cookies. Let cool on the pan.5. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. Whisk in the powdered sugar, 2 tablespoons milk, and a pinch of salt. Immediately spread the icing over the cookies, it will set quickly. Sprinkle with nutmeg or cinnamon, if desired. Store in an airtight container for up to 5 days. 

A cross between a really great soft, chewy pumpkin cookie and a delicious steaming pumpkin latte!

Vanilla Pumpkin Oatmeal Latte Cookies

(1 cup) salted butter

espresso powder

old fashioned oats

pumpkin

sea salt (optional)

salted butter,

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.3. To the browned butter, mix in the brown sugar, 1/3 cup pumpkin butter, the egg, vanilla, and espresso powder, mixing until smooth. Add the flour, oats, baking soda, pumpkin spice, and salt.4. Dollop the remaining 1/3 cup of pumpkin butter over the dough. Gently fold the butter into the dough, being careful to not over-mix. You want streaks of pumpkin butter.5. Roll the dough into rounded tablespoon-size balls, it might be a little sticky. Place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.6. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.7. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. Whisk in the powdered sugar, vanilla, a pinch of salt. Immediately spread the icing over the cookies moving fast, as it will set quickly. Store in an airtight container for up to 5 days. 

Top 7 fall cookies recipes from across the web

The most viewed fall cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cinnamon Spiced Sugar Cookies with ...

Cinnamon Maple Leaf Cookies

Caramel Apple Snickerdoodles

Caramel Apple Cider Cookies

Peanut Butter Acorns

Chewy Pumpkin Spice Ginger Cookies ...

Vanilla Pumpkin Oatmeal Latte Cooki...

Top 7 fall cookies recipes from across the web

The most viewed fall cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cinnamon Spiced Sugar Cookies with ...

Cinnamon Maple Leaf Cookies

Caramel Apple Snickerdoodles

Caramel Apple Cider Cookies

Peanut Butter Acorns

Chewy Pumpkin Spice Ginger Cookies ...

Vanilla Pumpkin Oatmeal Latte Cooki...

The most viewed fall cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine