su-Oak Leaf Cookies

Iain Bagwell

Prep Time 1 hr 15 mins Chill Time 30 mins Total Time 1 hr 45 mins
AuthorElaine Johnson

A cookie cutter and some food coloring are all it takes to turn sugar cookie dough into oak leaves. Wear disposable gloves if you like to keep the food coloring from staining your hands.

How to Make It

Step 1
1

Using paddle attachment, beat butter and sugar in a medium bowl with a mixer on medium speed until smooth. Beat in egg yolk and vanilla. Add 1 1/4 cups flour and beat until well blended. Using end of a tooth-
pick, add 2 small smears of green food coloring and 1 of black and blend well. Add more coloring as needed until dough is dark green. Flatten dough into a 1-in.-thick disk. Wrap in plastic wrap and chill about 30 minutes (or longer if it’s still sticky).

Step 2
2

Preheat oven to 300°. On a floured board, roll dough 1/8 in. thick. Cut out leaves with a 3 1/2- to 4-in. by 2-in. oak leaf cookie cutter*. Set leaves on 2 ungreased baking sheets, then reroll scraps as needed. With edge of a small metal spatula or a toothpick, score leaves to make veins.

Step 3
3

Bake cookies until slightly darker at -edges, 15 to 20 minutes, switching pan positions halfway through. Let cookies cool on baking sheets a few minutes, then transfer to racks to cool completely.

MAKE AHEAD Up to 2 days, airtight at room temperature, or up to 1 month, frozen.

*Find Wilton gel paste food coloring at Michaels stores and on amazon.com. Find Foose oak leaf cookie cutter on amazon.com.

Ingredients

 1/2 cup salted butter, at room temperature
 1/4 cup sugar
 1 large egg yolk
 1/2 teaspoon vanilla extract
  About 1 1/4 cups flour
  Leaf green and black gel paste food coloring*

Directions

Step 1
1

Using paddle attachment, beat butter and sugar in a medium bowl with a mixer on medium speed until smooth. Beat in egg yolk and vanilla. Add 1 1/4 cups flour and beat until well blended. Using end of a tooth-
pick, add 2 small smears of green food coloring and 1 of black and blend well. Add more coloring as needed until dough is dark green. Flatten dough into a 1-in.-thick disk. Wrap in plastic wrap and chill about 30 minutes (or longer if it’s still sticky).

Step 2
2

Preheat oven to 300°. On a floured board, roll dough 1/8 in. thick. Cut out leaves with a 3 1/2- to 4-in. by 2-in. oak leaf cookie cutter*. Set leaves on 2 ungreased baking sheets, then reroll scraps as needed. With edge of a small metal spatula or a toothpick, score leaves to make veins.

Step 3
3

Bake cookies until slightly darker at -edges, 15 to 20 minutes, switching pan positions halfway through. Let cookies cool on baking sheets a few minutes, then transfer to racks to cool completely.

MAKE AHEAD Up to 2 days, airtight at room temperature, or up to 1 month, frozen.

*Find Wilton gel paste food coloring at Michaels stores and on amazon.com. Find Foose oak leaf cookie cutter on amazon.com.

Oak Leaf Cookies

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