Fall Cookies
These fall cookies are as festive as they are delicious. A sweet, simple sugar cookie dough is baked to perfection. Then, it's topped with fall-colored buttercream frosting and themed sprinkles to create a sweet fall treat that's perfect for desserts or parties.
Servings: 28 Cookies
Calories: 276kcal
Ingredients
Cookie Dough
- 4 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup butter softened
- ½ cup vegetable oil
- 1 cup sour cream
- 1½ cups sugar
- 1 teaspoons vanilla extract
- 1 teaspoon almond extract
Buttercream Frosting
- 3 cups powdered sugar
- ½ cup butter
- 3 tablespoon milk
- 1 ½ teaspoons vanilla extract
- Fall colors of gel food coloring: red yellow, brown, orange, optional
- Festive sprinkles
Instructions
- Preheat the oven to 350° and lightly grease a baking sheet(s).
Cookie Dough
- In a medium bowl, whisk flour, baking powder and salt together. Set aside.
- In a large bowl, beat butter, oil, and sour cream together on medium speed.
- Add sugar, vanilla and almond extract. Beat until smooth.
- Add dry ingredients into wet ingredients and mix on low speed just until dough forms a ball.
- Using a 2-inch cookie scoop, place dough balls on the prepared baking sheets.
- Spray the bottom of a glass with non-stick cooking spray and gently press each cookie to flatten them a bit.
- Bake for 10-12 minutes.
- Remove cookies from the oven and let cool for 5 minutes and then remove and place on a wire rack to cool completely.
Buttercream Frosting
- In a medium mixing bowl, cream butter, milk and vanilla together. Gradually add powdered sugar and beat until smooth and creamy.
- Add food coloring until desired consistency is obtained.
- Frost cookies once they have completely cooled, and sprinkle with candy sprinkles.
Notes
Storage
Recipe inspired from A Bountiful Kitchen
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate in an airtight container for up to a week.
- Mix your dough just enough to allow it to form a ball. Overmixing will make the cookies dense and tough.
- Bring your sour cream and butter to room temperature before mixing the dough for better emulsification and a more tender cookie.
- Your cookies will NOT look done when it's time to remove them. That's okay! The edges should be set when you remove them from the oven, but the centers should still be soft. The heat from your baking sheets will finish the cookies to perfection.
- FULLY COOL your cookies before frosting them. Otherwise, the heat - even from a slightly warm cookie - will cause the frosting to thin and slide off the cookies.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 276kcal | Carbohydrates: 39g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 139mg | Potassium: 52mg | Fiber: 1g | Sugar: 24g | Vitamin A: 257IU | Calcium: 22mg | Iron: 1mg