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Easy Thanksgiving Sugar Cookies with Royal Icing Leaves

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These Thanksgiving Sugar Cookies with Royal Icing Leaves are the perfect holiday treat—firm enough to hold a sharp leaf shape, tender enough to melt on your tongue, and decorated with glossy royal icing in autumn colors. A nostalgic recipe that’s ideal for make-ahead baking and sharing with loved ones.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure)
  • ½ teaspoon almond extract
  • 2 ½ cups (312g) all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • Gel food coloring in autumn colors: red, orange, yellow, brown, and green

Instructions

  1. Make the Cookie Dough: In a large bowl or stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed for 3 minutes until light, fluffy, and pale. Scrape down the sides halfway through. Add the egg, vanilla extract, and almond extract. Beat on medium speed until fully combined, about 1 minute. In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low …
  2. Chill the Dough: Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll and Cut: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Lightly flour your work surface and rolling pin. Roll out one disc of dough to ¼-inch thickness. Cut out leaf shapes using cookie cutters. Transfer cut cookies to prepared baking sheets, spacing about 1 inch apart. Gather scraps, re-roll, and cut again (repeat only once).
  4. Bake: Bake for 8-10 minutes, rotating the baking sheets halfway through. Cookies are done when edges are just barely golden—centers should still look pale. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the Royal Icing: In a large bowl, combine sifted powdered sugar and meringue powder. Add 5 tablespoons warm water and beat on low speed until combined. Increase to medium-high speed and beat for 5-7 minutes until glossy and forms stiff peaks. Adjust consistency with water or powdered sugar as needed. Divide into bowls for each color and add gel food coloring. For flooding consistency, add water ½ teaspoon at a time until icing flows like honey and smooths out within 10 seconds after stirrin…
  6. Decorate: Transfer thicker icing to piping bags fitted with small round tips. Outline each leaf cookie with appropriate color. Using thinner flooding icing, fill in outlines. Use a toothpick to spread icing into corners and pop air bubbles. Let flooded icing dry for 15-20 minutes before adding details like leaf veins or dots with slightly thicker icing in contrasting colors. Let decorated cookies dry completely, uncovered, at room temperature for 6-8 hours or overnight.

Notes

Chill the dough for at least 30 minutes to prevent spreading. For best results, bake cookies one day and decorate the next. The 10-second rule for royal icing consistency: lift your spoon and count to 10—if the icing ribbon disappears back into the bowl within 10 seconds, it’s perfect. Do not ice warm cookies. Store decorated cookies in an airtight container at room temperature for up to 2 weeks. Freeze undecorated cookies for up to 3 months.

Nutrition

Keywords: Thanksgiving cookies, sugar cookies, royal icing, leaf cookies, fall cookies, holiday baking, decorated cookies

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