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Fall Sugar Cookies


  • 1 cup butter unsalted
  • 1 cup sugar
  • 2 tbsp milk
  • teaspoons vanilla or almond extract I prefer vanilla but almond is very common in sugar cookies
  • 1 tsp baking powder
  • Gel food colors Red, orange and yellow
  • decorating sugar


  • Combine butter and sugar in large bowl. Beat at medium speed until creamy.
  • Add eggs, milk, and almond extract, continue beating until combined. Do not over mix at this point.
  • Reduce speed to low and add flour, and baking powder and mix until well mixed. about ½ cup at a time.
  • Divide dough into thirds; place in three separate bowls and add a small amount of gel color at a time to each of the bowls to achieve a red, yellow and orange dough.
  • Shape each dough into a ball; flatten each into ½ inch thickness. Wrap in plastic wrap and refrigerate until firm, about three hours.
  • Heat oven to 400°
  • Working with half the dough at a time (keep remaining dough in the refrigerator) drop tablespoon size pieces of dough from each of the three colors on a lightly floured surface into a random pattern, with dough touching. Roll out to ¼ inch thickness, forming a marbled design. Cut with leaf shaped cookie cutters, and try to have all three colors in each cookie.
  • Place cookies 1 inch apart onto ungreased cookie sheets. Sprinkle with decorating sugar and Bake for 7-9 minutes or until lightly browned. Cool 1 minute on cookie sheet; remove to wire racks to cool completely.
  • Cookies should be stored in an air tight container and will last for 1-2 days.