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Fall Leaf Sugar Cookies with Flavored Buttercream

Written by Isabella Berkoff

•

Posted on November 05 2021

Fall leaf-shaped sugar cookies frosted with colorful flavored buttercream

These colorful leaf-shaped cookies are as sweet as they look! Classic sugar cookies are flavored with Dreidoppel Vanilla Bourbon Paste and decorated with Pomegranate, Orange, and Apple Caramel Rum flavored buttercream.

Oct 29, 21 • By Isabella

Fall Leaf Sugar Cookies with Flavored Buttercream

Rated 5.0 stars by 1 users

Difficulty

Easy

Yield:

24-36 Cookies

Cook Time

6-8 Minutes

Recipe by:

Joan Repato

These colorful leaf-shaped cookies will take your tastebuds on an enchanting autumnal escape! Classic sugar cookies flavored with our staple Dreidoppel Vanilla Bourbon Paste are hand decorated with three flavored buttercream frostings: Pomegranate, Orange, and Apple Caramel Rum.

Image of Fall Leaf Sugar Cookies with Flavored Buttercream

Ingredients

Vanilla Sugar Cookies

8 oz (225g) Unsalted butter
7 oz (200g) Granulated sugar
0.25 oz (7g) Dreidoppel Vanilla Bourbon
1 Egg
12.7 oz (360g) All purpose flour
0.08 oz (2.5g) Salt
0.25 oz (7g) Baking powder

Flavored Meringue Buttercream

12 oz (340g) Eisan Meringue Powder or Single Stage Meringue Powder. You can also substitute with any meringue powder.
6 lbs 10 oz (3000g) Granulated sugar
1 tsp Salt
60 oz (1700g) Boiling water
10 lbs (4536g) Unsalted butter, cut in 1" cubes, softened at room temp.
As needed: Dreidoppel Flavor Paste. This recipe uses Pomegranate, Orange and Apple Caramel Rum (Apple, Caramel and Jamaica Rum flavor pastes mixed together), or you can swap out for a flavor of your choice. Use recommended dosage on package or more for a stronger flavor.

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Directions

Vanilla Sugar Cookies

Preheat the oven to 350˚F.
In the bowl of your mixer, cream butter and sugar until smooth, at lest 3 minutes.
Beat in Vanilla Bourbon Paste and egg.
In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer, turn out the dough on a countertop surface. Wet your hands and finish off kneading the dough by hand.
Do not chill the dough. Separate into workable batches, roll out onto a lightly floured surface or roll out in between two sheets of parchment to avoid adding flour and cut with desired cookie cutter. You will want these cookies to be on the thicker side (closer to ¼ inch instead of ⅛).
Bake at 350˚F for for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Flavored Meringue Buttercream

Place meringue powder, sugar and salt in a mixer bowl and mix until well blended.
Pour boiling water into mixer bowl to dissolve sugar granules and whisk mixture on low medium speed for 1 minute.
Increase speed to high and whip until the meringue is fluffy with glossy peaks. Continue to whip until meringue mixture has cooled completely.
Gradually add the butter one cube at a time with the mixer on medium speed.
Once all the butter has been added, add the Dreidoppel flavor pastes. Continue to whip buttercream on high until it all comes together and it looks smooth and fluffy. The buttercream should be thick, creamy and glossy. See recipe notes for more details.
When you are ready to decorate your sugar cookies, pipe the flavored buttercream on with a star pastry tip.

Recipe Note:

For the Vanilla Sugar Cookies:

You can use salted butter (just omit the 2.5 grams of salt).
If you must chill the dough, just leave it on the countertop for 10 minutes before rolling or work the dough with your hands for a few minutes.
Keep in mind that the recipe yield will vary depending on how thick you roll your cookies and how large or small the cookie cutters are.
Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown, your cookies will be crisper.

For the Meringue Buttercream:

If you do not have the Eisan or Single Stage Meringue Powder, you can substitute with any meringue powder 1:1.
There's a point during the whipping stage that your buttercream might seem curdled. Don't be alarmed, you haven't done anything wrong! Just continue to whip until it all comes together. The curdled look will go away.
If you are in a rush and have added the butter while the meringue was still warm, your buttercream may look soupy. Don't worry! Put your mixing bowl in the refrigerator for about 5 to 10 minutes. Then take it out and whip on high until it comes together. You may notice that curdled look - ignore it, and continue whipping.
For Storage: Meringue Buttercream will keep at room temp for a few hours in any weather, perhaps longer depending on temperature and humidity. It should be treated like butter; if left out in a warm or humid room, it will melt just like butter. It can be kept refrigerated for up to one week or in the freezer for up to three months. When frozen, it is best thawed in the refrigerator overnight. Whip with a paddle attachment for about five minutes to restore the consistency.

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