This post features a Fall Leaf Cookie that is perfect to make a seasonally beautiful display!
Today’s post walks you through how to make a Fall Leaf Cookie with Vegan Royal Icing. For the recipe to make the Vegan Royal Icing, click HERE.
For this cutout, a Gingerbread Cookie is used. It’s perfect for the cookie as its color is a rustic brown, that matches the piping. It also happens to be another Vegan recipe. To make the Gingerbread Cookie Recipe, click HERE.
Disclosure: Some of the links in this post are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
Let’s start with your supplies
These are what I recommend you have on hand before starting this project:
You’ll also need just a few ingredients that you can easily find in your local grocery store, or order from Amazon through the following links:
That’s it! The can of garbanzo beans (aka, chickpeas), powdered sugar (aka, icing sugar), and food coloring are essential. The Almond Extract is optional but adds just a hint of flavor that’s nice.
As far as food coloring, for this project, I used brown, red, lime green, and yellow. That said, you can use any colors that you think will make pretty leaves!
Fall Leaf Cookies – Step one
The first step is to pipe the outside of the leaf and stem.
When you’re piping like this, you want to touch your tip gently down at the start, at each sharp turn, and at the end. But just gently, so that the icing kisses the cookie and adheres.
Aside from that, your tip never actually touches the cookie. It just hovers slightly above the cookie allowing the icing to drag out and adhere to the cookie surface.
After I piped the brown outline of the fall leaf, I filled in the stem.
Now the fun begins – fall leaf colors
The next steps are so fun. The best part is that as long as you stay within the brown outline, you can’t make a mistake.
For reference, you can see images of Maple Leaf in Fall that I found on Google. They are all different colors and each one is unique. That means, no matter what you do, it’s PERFECT!!!
So let’s have some fun. You can even have a glass of wine or a cocktail and not worry that you’ll mess it up. Everything is good!
So to start, pick your first color (I did red) and fill in the top. Allow it to be messy.
Using a pick tool (or a toothpick), pull the edges out to the piping but don’t worry about the bottom. Each time you stop using your pick, wipe it off with a paper towel.
Now fill in the second color roughly filling in the remaining space.
Fall Leaf – Getting your artsy side grooving
Now you get to get creative!
You’re going to use your pick to not only bring the edges of color 2 (green) out to the piping, but you’re also going to pull back and forth to intersect the two colors. They’ll bleed together here and there.
Perfectly imperfect, isn’t it!!??
While this is kind of cool looking in an abstract sort of way, we’re going to take it farther and make some of the fall leaf veinings. To do this, just start pulling from one color to the next in long strokes.
Don’t be afraid, you seriously can’t mess it up.
The best part, if you really REALLY doing like how it comes out, just eat it quickly before anyone else sees. lol.
Isn’t it pretty. I know. I said that already but I just love how this looks so much!
Finally, you’re going to use your final color to add the major veins. Go from the stem on the bottom and connect the three main points. Then go point to point to make all of the veins you want on your fall leaf.
I tried a few different ways. Play and see what you come up with that seems right.
Aw, isn’t this just so “fall”.
Fall Leaf Cookies on Display
You’ll need to let these dry for a while before you can stack them. I usually give them an entire day or more.
Once their dry you can make a cute little display using some of your other fall-ish decor items.
That’s it for today!
So that’s all I have for today. Making these fall leaf cookies was so much fun. Can you imagine getting some little people to help? They would feel like Picasso!
Do you have a question or a suggestion? No problem! Email me with all of it and I’m happy to respond.
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Have a fantastic week! Namaste,
Vegan Royal Icing REcipe
- 9 tbsp Chickpea Brine (1 can of Chickpeas or Garbanzo Beans)
- 4 c. Powdered (Icing) Sugar
- 1 tsp Almond Extract (optional)
- Food Coloring (as needed)
- Drain brine from a can of Chickpeas (Garbanzo Beans).
- Add to the mixing bowl. Mix well on high as you move to the next step. You will have extra brine remaining. Do NOT discard the extra. You may need it later!
- Sift powdered sugar into a separate bowl.
- Add Almond Extract to the mixing bowl.
- In equal parts, add 4 cups of powdered sugar. Blend until smooth.
- Continue to add additional tbsp of powdered sugar, as needed, until the icing can stand without losing its shape for at least 15 seconds. This is your piping icing.
- Separate into smaller bowls as needed for your icing colors.
- Add food coloring as appropriate.
- After piping the cookies, you may need to mix in by hand small amounts (1 tsp at a time) of Chickpea Brine into individual bowls to make icing into flooding consistency. This will lose its shape more quickly than the piping icing yet still NOT be runny.
- Once you have finished icing all of the cookies, allow icing to harden overnight or as needed.
For Gingerbread Cookie Dough, click HERE.
Amount Per Serving Calories 33Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 5gFiber 1gSugar 1gProtein 2g