Fall Cookies: an easy recipe and a cute cookie cutter are all you need to bake these little treats. And no matter which cookie cutter you use, these cookies will be a delight.
Ingredients at a Glance
All-purpose flour: sifted
Powdered sugar: sifted
Unsalted butter: cold (from the fridge) and cut into small dice, about ½ inch (1 cm)
1 egg: I use a large egg.
Cinnamon to give the fall-spiced cookie flavor.
Nutmeg: optional
full details of measurement at the end
Equipment needed to make these Fall Cookies
- A stand mixer is helpful but not a must-have; hand mixing can also yield excellent results.
- A cookie cutter to create these cut-out sugar cookies. The size will affect the number of cookies you get. I use a fox cookie cutter that’s 7 x 6 cm (2.75 x 2.3 inches).
- For rolling out the dough, a rolling pin with measuring rings can be incredibly useful for achieving uniform thickness, though a traditional rolling pin works well too.
- While I prefer using a perforated silicone mat and a perforated aluminum baking sheet for optimal results to bake cookies, a standard baking tray lined with parchment paper is perfectly fine. You might just need to adjust the baking time by a minute or two, but it will still turn out great.
Tips
- Ingredients at room temperature, except the butter has to be cold.
- Weigh your ingredients for the best results. A kitchen scale is your best friend when baking.
- Don’t overmix the dough. Overmixing develops the gluten, and we don’t want it for this recipe; we’re not baking bread.
- Don’t skip the chilling time. I know, but your dough needs time to relax after being beaten.
- Roll the dough between 2 pieces of parchment paper or on a silicone sheet, so you don’t add too much flour, which can be surprising, but it will change the texture.
- If the dough is too soft to handle, put it in the fridge for 10-15 minutes.
- If you break the dough accidentally, don’t worry, just reassemble and roll it; nobody will know.
- The raw cookies MUST be cold when you put them in the oven. Don’t skip the second chilling time. It helps them to hold their shape. The cookies turn out even better if you let the dough sit overnight in the fridge.
FAQs
Fall Cookies storage?
They can last up to 7-10 days in an airtight container if you can resist eating them.
Can we make these cookies in advance?
Absolutely, first like I said just above, these cookies store wonderfully.
Alternatively, you can prepare the dough ahead of time, wrap it securely, and keep it in the fridge for up to 48 hours.
The dough can also be frozen for as long as 2 months. Just remember to thaw it in the refrigerator overnight. Allow the dough to sit at room temperature for 20-40 minutes (this will vary based on the room’s warmth) until it’s soft enough for rolling.
You can also go ahead and shape the cookies, arrange them on a tray lined with baking paper, cover with plastic wrap, and refrigerate for 24 to 48 hours.
Notes
These cinnamon cookies are on the mild side for the spice. If you really like cinnamon, adjust quantity according to your taste.
More cookies recipes to try:
–classic chocolate chip Cookies
If you tried these Fall cookies or or any recipe on the blog, I’m eager to hear all about your baking adventures and successes! Dive into the comments section below to share your experiences.
