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Best Thanksgiving Sugar Cookies with Royal Icing Leaves (Easy Recipe)

Thanksgiving sugar cookies with royal icing leaves - featured image
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These tender, buttery sugar cookies hold their shape perfectly and are decorated with smooth royal icing in autumn leaf colors. A secret ingredient—cream cheese—adds a subtle tang that balances the sweetness, making them the perfect Thanksgiving treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 oz (57g) cream cheese, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 2½ cups (312g) all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 cups (240g) powdered sugar, sifted if lumpy
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water
  • ½ teaspoon vanilla extract
  • Gel food coloring (leaf green and autumn orange)
  • Leaf-shaped cookie cutters
  • Piping bags or zip-top bags
  • Small round piping tip (size 2 or 3)
  • Edible glitter or sanding sugar (optional)

Instructions

  1. Make the cookie dough: In a stand mixer or large bowl, beat softened butter, cream cheese, and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides.
  2. Add egg, vanilla extract, and almond extract (if using). Beat on medium speed until well combined, about 1 minute.
  3. In a separate bowl, whisk together flour, baking powder, and salt. With mixer on low, gradually add dry ingredients to wet ingredients. Mix just until dough comes together—stop when no streaks of flour remain.
  4. Divide dough into two equal portions. Flatten each into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days).
  5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Lightly flour work surface and rolling pin. Roll one disk of dough to ¼-inch thickness. Cut out leaf shapes with cookie cutters, dipping cutters in flour between cuts. Transfer to prepared baking sheets, spacing 2 inches apart.
  7. Gather scraps, press together, and reroll once or twice. Repeat with remaining dough.
  8. Bake for 8-10 minutes, until edges are just barely golden. Centers should look set but not brown. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  9. Make royal icing: In a stand mixer or medium bowl, combine powdered sugar and meringue powder. Add 3 tablespoons warm water and vanilla extract. Beat on low until combined, then increase to medium-high and beat 4-5 minutes until thick, glossy, and holds stiff peaks. Add more water a teaspoon at a time if too thick, or more powdered sugar if too thin.
  10. Divide icing into bowls for different colors. Add gel food coloring a little at a time until desired shade is reached.
  11. Decorate cookies: Fit piping bag with small round tip and fill with icing. Outline each cookie with thin line of icing, then fill center (flooding). Use toothpick to spread icing into corners and pop air bubbles. For leaf veins, pipe thin lines on top while base is still wet, then drag toothpick through to create feathered effect.
  12. If using edible glitter or sanding sugar, sprinkle on while icing is still wet. Let cookies dry completely, 4-6 hours or overnight.

Notes

Chill dough thoroughly for best shape retention. Use gel food coloring, not liquid, to avoid thinning the royal icing. Cookies can be made ahead: dough keeps 3 days in fridge or 3 months frozen; baked undecorated cookies keep 1 week in airtight container; decorated cookies keep 3 days. Do not refrigerate decorated cookies—humidity can make icing sticky.

Nutrition

Keywords: Thanksgiving sugar cookies, royal icing leaves, easy sugar cookie recipe, cream cheese sugar cookies, decorated sugar cookies, fall cookies, holiday baking

Find it online: https://sofiaspice.com/best-thanksgiving-sugar-cookies-with-royal-icing-leaves-easy-recipe/