Fall Sugar Cookies: Pumpkins, Lattes, & Cozy Sweaters

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What We Need to Get Started

Gifting a friend or family member decorated sugar cookies is an act of love. Sometimes it’s nice just to brighten someones day! Or make these for yourself and enjoy the fall season!

There are three cookie cutters used to make this cozy cookie theme, cozy sweater cookie cutter, latte cookie cutter, and the pumpkin cookie cutter.

You’ll also need some piping bags for decorating and some food gel dye. Americolor food gel is very vibrant and a little goes a long way! I used: Warm Brown, Espresso, Pumpkin, and Soft Pink.

Prepare the Royal Icing

I’m using my easy royal icing recipe today to decorate these cookies and the recipe is below! If you have more questions on royal icing, check out my full length post about it!

Pair different color palettes together for a cute mix of cookies! Find my black cat sugar cookies here!

HOW TO MAKE Flood and Stiff Icing Consistencies

We are working with two icing consistencies. Flood icing helps cover cookies quickly and dry shiny while stiff icing is good for piping letters and details that hold its shape.

1. Let’s make stiff consistency first. Make the recipe below.
2. Add an extra 60 grams or 1/2 cup powdered sugar to the mixing bowl and mix on low. The icing is ready when you remove the whisk and the icing holds stiff peaks. (If the icing is not as stiff as you need, add 30 grams or 1/4 cup powdered sugar.)
3. Scoop 1/3 of the stiff icing into a separate bowl. Set aside.
4. Let’s make flood icing. Add 3 teaspoons of room temperature water into the bowl and mix on low speed for two minutes.
5. The icing should run off the whisk attachment. (If it doesn’t, add 1 teaspoon of additional water at a time, mixing in-between.)

Color Your Icing

The color palette for our fall sugar cookies are warm browns, pinks, and oranges for a muted autumn vibe. To dye, separate the frosting into bowls and mix in the dye with a rubber spatula. ☺️ After dying the icing, add each color to a piping bag and tie or rubber band the bag.

COLOR	GEL COLOR
White (1/3 cup)
Warm Brown (flood) (1/2 cup)	1-2 drops warm brown
Warm Brown (stiff) (1/4 cup)	1-2 drops warm brown
Dark Brown (stiff) (1/4 cup)	2-3 drops espresso
Pink (stiff) (1 tbsp)	1 tiny drop soft pink
Orange (flood) (1 cup)	2-3 drops pumpkin
Orange (stiff) (1/3 cup)	1 drop pumpkin

Check Out the Video!

Decorating Guide

Fall sugar cookies are cute and easy to make when you break down each part into steps.

Pumpkin

Start with the left side of the cookie. Use orange icing to pipe a border and fill in. Repeat for the right side and let the cookies sit for 2-3 minutes. Letting the icing set will create a 3D illusion.

Pipe an outline in the center and fill with icing. Let the icing dry for 5 minutes for more.

Using the stiff orange icing, pipe slightly curved lines. Four lines on each side, two in the center.

Continue using stiff icing to add the heart pattern. Pipe half of the hearts in the center, and on each side.

Finish piping the other half of the hearts.

Use dark brown icing to pipe a stem.

Love You a Latte

Pipe a rectangle border on the bottom of the cup and fill in with white flood icing. Then, outline and fill in the lid.

Use warm brown flood icing to outline the “sleeve” and fill in.

Let the cookie dry for five or more minutes.

To add some details to the coffee cup, by piping white icing for the outline of the lid as shown above. Add a cute message, “Love You A Latte,” with stiff orange icing and a little heart with stiff pink icing.

Cozy Sweater

Let’s make our cozy sweater! Start by piping a border with warm brown flood icing and then fill in. Let the cookie dry for 2-3 minutes. (If you don’t let the cookie dry, then the details will sink in)

Follow the pattern above to pipe on lines using stiff warm brown icing. Like the pumpkin cookie, we are making a heart pattern. Pipe on one side of the hearts.

Then, pipe the other side of the hearts and the turtleneck and cuffs. The fall sugar cookies are complete!

Storing Iced Sugar Cookies

• It can take between 12-24 hours as it depends on how humid your kitchen is. I recommend letting the cookies dry overnight. 🙂
• Sugar cookies can be stored in an air tight container at room temperature for up to 1 week.
• You can freeze plain or decorated cookies for 2 months. Let the cookies thaw before serving. Cookie dough can be frozen up to 2 months. Let the dough thaw before rolling but not all the way until room temperature.
• Don’t stack cookies on top of each other as they are still delicate even when dried. If you have to, lay parchment paper in-between each layer.

How To Gift Sugar Cookies

• These cellophane bags come in multiple sizes. For cookies that are 4 inches or smaller, I purchase the 5×7 inch bags. Add one fully dried cookie into a cellophane bag and tie with ribbon. 
• Cookie boxes are so cute and sturdy. They really take the cookie gifting to the next level. Add crinkle paper or parchment paper to the box and add cookies. Wrap with ribbon or add a bow for a final touch.

RECIPE CARD