Fall Leaf Sugar Cookies with Flavored Buttercream•
Posted on November 05 2021
Posted on November 05 2021
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.
8 oz (225g) Unsalted butter
7 oz (200g) Granulated sugar
0.25 oz (7g) Dreidoppel Vanilla Bourbon
12.7 oz (360g) All purpose flour
0.08 oz (2.5g) Salt
0.25 oz (7g) Baking powder
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.
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.
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.
For the Vanilla Sugar Cookies:
For the Meringue Buttercream:
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