Fall Leaf Cookie Sandwiches

Colorful sugar cookies dyed the colors of fall are filled with a rich maple buttercream.


  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 2 cups flour, plus more for rolling
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Red food coloring
  • Yellow food coloring
  • Orange food coloring
  • Green food coloring
  • For the maple buttercream:
  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon kosher salt
  • 1 tablespoon milk


  1. In a mixing bowl, combine flour, baking powder and salt.
  2. In the bowl of a stand mixer, beat butter and sugar until well combined and fluffy. Add egg and mix well. Add vanilla and maple extract and beat until combined. Gradually add in flour mixture with mixer on low speed.
  3. When combined, divide the dough into 4 parts. Tint each portion of dough a different color. Form each into a disk, then wrap each disk in plastic wrap and place in freezer to chill for a half hour.
  4. Cut each dough disk into small pieces and place randomly on a floured parchment (the pattern will slightly resemble camouflage). Top the dough with a bit of flour and another piece of parchment paper. Roll dough out until 1/6 of an inch thick and cut out leaf shapes, making sure to have two cookies of the same shape for each sandwich. Re-roll dough as needed, taking care not to over mix the colors. When all leaves are cut out, place them on parchment-lined baking trays and let them chill in the freezer for at least 15 minutes.
  5. Preheat oven to 325 degrees. Bake cookies for 12 to 15 minutes then cool completely on a wire rack.
  6. For the maple buttercream: In the bowl of a stand mixer, cream butter then add powdered sugar. Mix, starting on low, until sugar is fully incorporated. Beat on high speed until fluffy, then add maple syrup, vanilla, salt and milk, mixing well to incorporate. Briefly beat on high speed again to lighten the buttercream. Set aside.
  7. Once the cookies have cooled, form sandwiches by piping the buttercream onto one cookie, topping with a second cookie and then piping leaf veins on the top cookie if desired.