Hey! Happy September 12th everyone! September is flying bye, next thing you know snow will be falling! Which for me is not the worst thing because I LOVE the Winter, who is with me? But before Winter is upon us I have many delicious and decorative Fall posts to share with you. If you want more insight as to when I am going to start my Halloween posts, blogmas and when I am taking breaks then follow my mailing list. You can do this by searching my blog “diylifestyle.co” and a tab will appear where you can put your email address to sign up. I can promise you that you won’t recieve spam emails from me and I will not share your email, all the emails I will send you will be related to my blog.
As many of my followers know I am gluten-free, dairy-free and trying to be the best vegan I can be :). I post gluten-free recipes, vegan, dairy-free and plant-based ones, so during the Holiday’s and all year round you will able to make one of the recipes from my blog. For today’s post it will include everything short of mud (that was my attempt at a little joke). If you do have allergies then you could try to make these recipes but I am not sure how they will come out. But I will make sure that I am posting recipes that are friendly to all types of allergies over the next few weeks.
Today I am going to share with you easy cookie recipes for the Fall. ENJOY 🙂
Easy Butter Cookies Recipe
- 2 cups all-purpose flour
- 16 tablespoons unsalted cold butter, sliced (2 sticks)
- 1 large egg
- 3/4 cup granulated sugar, plus more for tops
- 1/2 teaspoon sea salt
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 teaspoon vanilla bean paste or substitute vanilla extract
- Add everything to a food processor and pulse until the mixture looks like lumpy mashed potatoes. Divide the dough between two large sheets of plastic wrap. Wrap and form into round disks. Chill for 15 minutes in the refrigerator. (If you plan to make slice and bake cookies, shape the dough into two 8-inch logs instead).
- Bake Cookies
- Heat the oven to 350 degrees F. Line two cookie sheets with parchment paper or silicon baking mats.
- Lightly flour a clean work surface, remove one disk of dough from the fridge. Roll out to about 1/3-inch thick. Use a cookie cutter to cut out shapes. If you formed the dough into logs instead of disks, simply slice them into 1/3-inch thick slices.
- Arrange the cookies on the prepared cookie sheets, spacing them about 1/2-inch apart. Bake until the edges start to turn a very light brown, 10 to 15 minutes. Remove pan from the oven and let the cookies cool on the pans until set, about 5 minutes. Transfer cookies to a cooling rack to cool completely.
I found this recipe on inspired taste
Easy Pumpkin Cookies Recipe
- 1/2 cup pumpkin puree
- 4 tablespoons butter softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 3 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Preheat oven to 400º F. Line two rimmed baking sheets with parchment paper. Set aside.
Cream together butter and sugar. Add in pumpkin puree, eggs and vanilla.
Whisk together flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a medium bowl. Slowly incorporate into the butter and sugar mixture.
Mix together granulated sugar and cinnamon in a small bowl. Scoop cookie dough by the tablespoon full and roll into a ball. Roll the ball into the prepared sugar and cinnamon mixture. Place onto a large cookie sheet, about 2-3 inches apart. Bake for about 10 minutes until cookies have lightly browned. Remove from oven and allow to cool completely.
I found this recipe on add a pinch
Easy Pumpkin Pie Cookies
- 1 Refrigerated Pie Crust
- 12 tbsp Pumpkin Butter
- 12 regular Mason Jar Lids (2 7/8″ diameter)
- Preheat oven to 350.
- Unroll crust and allow to sit for 10 minutes.
- Use lid to cut 12 circles.
- Invert sealing lid in each ring.
- Set dough circle into each lid.
- Spread 1 tablespoon of pumpkin butter over each crust leaving a small border around edge.
- Place lids on baking sheet and bake for 10-13 minutes or until edges get lightly brown.
- Carefully transfer lids to wire rack.
- Allow to cool for 10-15 minutes then lift out by pressing on bottom and carefully removing sealing lid.
- Garnish with a dollop of whipped topping, if desired.
I found this recipe on cincy shopper
Super Easy Leaf Cookies
- 1½ cups Butter (room temperature)
- 3 cups Sugar
- 2 tbsp. Greek Yogurt
- 3 tsp. Vanilla Extract
- 2 Eggs
- 3½ tsp. cups Flour
- 1½ tsp. Baking Soda
- 1½ tsp. Baking Powder
- ½ tsp. Salt
- Preheat oven to 350 degrees F (180 degrees C).
- With electric mixer, cream butter and sugar together for a few minutes at medium speed using paddle (it’s really important that butter is at room temperature as it will take forever otherwise).
- Add Greek yogurt (you can also use a regular yogurt but Greek is the best) and vanilla extract to butter and sugar mixture in mixer. Cream together for 1 to 2 minutes at medium speed.
- Add eggs to mixture and beat together for about 3 minutes.
- Combine flour, baking soda, baking powder, and salt in medium mixing bowl (we’ll call this the “dry mixture”).
- Slowly add dry mixture to mixer on low speed until all ingredients are evenly combined.
- Scoop mixture into medium mixing bowl. Seal and place in refrigerator overnight (waiting is the hard part when you crave for cookies!!!).
- Remove from refrigerator. Scoop out one fist-sized ball at a time and place onto parchment paper. Knead with hands. Sprinkle flour onto rolling pin and dough as needed to avoid sticking. Use rolling pin to flatten dough evenly.
- Using all 4 of the fall leaf cookie/fondant cutters, begin to cut each shape into the dough as many times as possible. Do NOT press down on spring button (unless you’re doing a fondant free version of these cookies but where’s the fun in that?).
- Place all of the fall leaf shaped cookies onto baking sheet. Bake at 350 degrees F for 5 minutes per batch.
- Remove from oven. Let cool for approximately 5 minutes.
- Knead yellow fondant in hands for a few minutes (it’s like play dough for grown ups isn’t it?). Use fondant roller or just your regular rolling pin to flatten into a thin layer. Using the same fall leaf shapes, begin to cut as many leaves as possible from the fondant. Be sure to press down on the spring button when cutting each shape, this will create 3-dimensional detailing and indentations for your leaves.
- Repeat step 12 for the orange fondant.
- Using the orange sparkle gel, begin to fill the indentations. Do this to about half of the sugar cookies. Add fondant leaf cutouts to each cookie and press down gently to secure them
- I found this recipe on easy peasy and fun
If you have any further questions then leave a comment below and if you have any specific posts you want me to blog about then leave a comment below. Have a great day everyone and I will see you Friday 🙂