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.


Ingredients

  • 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

Steps

1 Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, egg, cinnamon and maple extract until soft dough forms.

2 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.


3 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.

4 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.


5 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.



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