Once again – I found a new design for my Mom’s sugar cookie recipe! No end in sight for these amazing cookies. Inspired by the colorful leaves of October. Here is my version of turning these bright and beautiful designs, into a cookie!

Sugar Cookie Recipe: (1 made 4 separate batches of this recipe, and colored each batch a different color. Add the paste food coloring after adding the 1st cup of flour, for ease in mixing). This made 4 dozen cookies. Of course you can cut this down, but I find that 4 colors will give you the most vibrant, and true leaf designs. I used a lime green, pink, orange and yellow. Just look at the leaves around you for inspiration!

1/2 c unsalted butter (room temp)
1 c sugar
1/2 tsp vanilla
1 egg

Combine in a stand mixer, with a paddle attachment.

Then add:

2 c all-purpose flour (add paste food coloring after the 1st c of flour – go bold with colors!)
1 tsp baking powder
1/4 tsp salt

Combine til well-blended.  Mixture will be firm, and form into a ball.

Wrap in plastic wrap while you make the rest of your colored dough.

On a lightly floured surface, pinch off random sized pieces of each color of dough, and place them over the board, close together. UPDATE : Blend with your hands gently, and BRIEFLY – you just want to swirl the colors slightly. See updated photo at top of post. Roll out the dough to about 3/8 ” thick (or maybe a little more). Cut out your cookies using a leaf cookie cutter.

Place onto parchment paper, on a cookie sheet. Lightly cut a “vein” design in the cookie, using a sharp knife. Top with some coarse sugar.

Bake at 325 degrees, for about 10 – 15 min (depending on the thickness of your cookie)

You DO NOT want to brown these cookies at all!  Keep an eye on them, and remove from oven as soon as they are slightly browned on the bottom only!
This is very important, to achieve the best texture.  This is not a “crisp” cookie, but rather a soft, chewy cookie.  And did I say they are amazing??