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Fall Cookies

Fall Cookies

These Fall Cookies are soft, buttery sugar cookies with a subtle lemon-vanilla flavor that makes them irresistible. Perfectly balanced between crisp and tender, they’re easy to make, hold their shape beautifully, and serve as a stunning base for any fall-themed decorations.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour or gluten-free 1:1 flour substitute
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup 1 stick unsalted butter, softened
  • 1 cup sugar
  • 1 large egg lightly beaten
  • 1 tablespoon milk
  • 1 tablespoon lemon juice
  • ½ teaspoon pure vanilla extract

Method
 

  1. Prepare the Dry Ingredients: In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
  2. Cream the Butter and Sugar: In a large bowl, beat softened butter and sugar together until light and fluffy (about 2–3 minutes).
  3. Add Wet Ingredients: Beat in the egg, milk, lemon juice, and vanilla extract until fully combined.
  4. Combine and Chill: Gradually mix in the dry ingredients until a soft dough forms. Wrap the dough in plastic wrap and chill for at least 30 minutes to firm up.
  5. Roll and Cut: Preheat oven to 350°F (175°C). On a floured surface, roll dough to about ¼-inch thickness. Cut into desired fall shapes (leaves, pumpkins, acorns, etc.).
  6. Bake: Place cookies on a parchment-lined baking sheet and bake for 8–10 minutes, or until edges are just turning golden.
  7. Cool and Decorate: Cool completely before frosting or decorating with royal icing, buttercream, or edible gold leaf.

Notes

  • Active time: 15 minutes
  • Chill time: 30 minutes
  • Baking time: 10 minutes
  • Cooling time: 15 minutes
  • Total yield: 2 dozen cookies