Maple Marbled Leaf Cookies
Wherever you serve them, people are likely to fall for these cookies, and it’s no wonder why: They’re absolutely autumnal all the way through. The cookie dough gets a jump start from Betty’s perfect sugar cookie mix before buttery maple extract and warm cinnamon are added. Cutting cookies into leaf shapes is fun and easy—use any shape you like, or make an assortment!—and the final step is to add a little fall color. Dipping cookies in a bowl of marbled red, orange and yellow frosting is not only easy—all you need is a container of Betty Crocker™ Rich & Creamy vanilla frosting and some food color—but it also leaves each cookie with a unique pattern and smooth bakery-style frosting.
- 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
- Flour, butter and egg called for on cookie mix pouch for cutout cookies
- 1 teaspoon ground cinnamon
- 1/2 teaspoon maple extract
- 1 container Betty Crocker™ Rich & Creamy vanilla frosting
- Orange, yellow and red Betty Crocker™ gel food colors
1 Cookie Calories 210 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 20mg; Sodium 140mg; Potassium 15mg, Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 22g); Protein 1g
% Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 4%
Exchanges: 0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
- Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, egg, cinnamon and maple extract until soft dough forms.
- On floured surface, roll dough 1/4 inch thick. Cut with 3 1/2-inch leaf-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
- Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
- In 2 small bowls, place 2/3 cup each of frosting; tint 1 bowl orange and 1 bowl yellow by stirring in food color to desired color. Tint remaining frosting with red food color to desired color. In large microwavable bowl, spoon colored frostings in bottom. (Do not mix colors together.) Microwave uncovered on High 20 to 30 seconds or until warmed and thinner consistency. Pull table knife through warmed frosting several times to make swirls.
- Dip top side of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting mixture in microwave to maintain dipping consistency, and repeat swirling, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.
- Dip your cookie cutter in flour before using. This will make it easier to cut through the dough cleanly. Cutting each cookie as close together as possible isn’t just efficient, it also helps ensure cookies turn out tender. Each time scraps get combined and rerolled, the dough gets a little tougher.
- Watch closely when warming frosting in the microwave; it does not need a lot of time before it starts to melt down into a looser texture perfect for dipping.
- When swirling colored frosting, try to stir only as needed so not to overmix. The colors will mix and change as each cookie is dipped. When dipping cookies, keep damp paper towels nearby, so you can keep your fingers clean and cookies smudge free.
- Be sure frosting is completely set before storing so cookies don't stick together.
- Cookies turn out best when baked one sheet at a time on the middle oven rack.
- Dip the back of your spatula lightly in flour before sliding under cut out shapes, and they’ll be a breeze to move to the cookie sheet for baking.
- We used orange gel food color from the Betty Crocker™ neon color collection, but orange can be made from the classic color collection using yellow and red mixed together.
- If you are using different leaf cookie cutters to cut out shapes, be sure they are similar in size so they bake the same amount of time on the cookie sheet.