Ever since I was a kid, cookies were the only dessert I craved, no matter what I ate at lunch or dinner. As I grew older, I started baking various types of cookies at home. Among them, fall cookies have something unique about them.
As the temperature goes down during autumn, people look to try something different in sweets. This is the right time to bake cookies at home. Because making pies or cakes isn’t as easy as you think. And store-bought cookies won’t give you the delight your mind is looking for.
Today, I will show you a couple of fall cookie ideas. Every year, I try to make at least 3-4 types of cookies in the autumn season and store them for several months. From my experience, I will share the easiest ones that you can easily achieve, even with the little knowledge you have of baking.
Why You’ll Love These Fall Cookies Ideas
Both of these recipes are super easy to make for beginners. You don’t need any deep baking skills or tools as well. A rolling pin, cookie cutters, and basic pantry staples are all you need for these recipes.
The sugar fall cookies are the best choice for kids. You can let your kids pick the shapes and decorate with the royal icing in autumn colors. Such quality time in the kitchen with parents will also help grow the bond.
And the apple pie cookie bars are a very good choice when you want the cozy apple pie flavor without actually making a pie. They’re even easier, faster, and you can cut them into portions that last for weeks in the freezer.
Fall Sugar Cookies Ingredients & Substitutions
For the Cookies
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, lightly beaten
- 1 tablespoon milk
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
For the Royal Icing
- 2 cups powdered sugar
- 1 tablespoon meringue powder
- 2 to 3 tablespoons warm water
- Red, orange, and yellow food coloring
If you’re short on time, then follow this trick. Pillsbury fall cookies from the store work as a base if you just want to focus on the decorating part. But from scratch it gives you a better texture and taste every time.
For royal icing fall cookies, keep the consistency thick enough to hold leaf or pumpkin shapes. Add water drop by drop once you’re close to the right thickness.
How To Make Fall Sugar Cookies
Step 1: Make the Dough
Whisk flour, salt, and baking powder together. In a separate bowl, cream butter and sugar. Add egg, milk, lemon juice, and vanilla. Mix until smooth. Combine wet and dry ingredients.
Step 2: Chill the Dough
Shape into two flat discs, wrap in plastic, and refrigerate for at least one hour.
Step 3: Roll and Cut
Roll the dough to about ⅛ inch thickness on a floured surface. Use leaf, pumpkin, or acorn shaped cutters. Place on a parchment-lined tray.
Step 4: Bake
Preheat to 350°F. Bake for about 10 minutes until the edges are barely golden. Don’t let them brown. Cool completely before decorating.
Step 5: Decorate
Mix powdered sugar, meringue powder, and water to make royal icing. Divide into bowls, tint with fall colors, and pipe onto cooled cookies. Let the icing set for at least an hour.
These decorated fall cookies look great on a dessert table and make easy gifts when wrapped in clear bags.
Apple Pie Cookie Bars Ingredients & Substitutions
For the Crust
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- Pinch of salt
- ¾ cup (1½ sticks) cold unsalted butter, cubed
For the Filling
- 3 medium apples, peeled and thinly sliced
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons flour
For the Crumble Topping
- ½ cup rolled oats
- ¼ cup flour
- ¼ cup brown sugar, packed
- ¼ cup cold butter, cubed
Use firm apples like Granny Smith or Honeycrisp. Soft varieties turn mushy during baking. These fall cookies and bars freeze well for up to two months when wrapped tightly.
How To Make Apple Pie Cookie Bars
Step 1: Prepare the Crust
Preheat the oven to 350°F. Mix flour, sugar, cinnamon, and salt. Cut in cold butter until the mixture looks like coarse crumbs. Press evenly into a greased 9×13 inch baking pan.
Step 2: Bake the Base
Bake for 15 minutes until slightly firm.
Step 3: Make the Filling
Toss sliced apples with sugar, cinnamon, nutmeg, lemon juice, and flour. Spread evenly over the baked crust.
Step 4: Add the Crumble
Mix oats, flour, brown sugar, and butter with your fingers until clumpy. Scatter over the apple layer.
Step 5: Bake and Cool
Bake for 30 to 35 minutes until the topping is golden and the apples are tender. Let it cool completely before slicing into bars.
These taste exactly like fall cookies apple pie style, but without the hassle of making and rolling pie dough.
Pro Tips
- Chill sugar cookie dough properly. Warm dough spreads in the oven and you lose the clean shapes you cut. One hour minimum in the fridge is non-negotiable.
- For royal icing, use meringue powder instead of raw egg whites. It dries harder, lasts longer, and is safer for fall cookies for kids to handle and eat.
- With the apple pie bars, don’t skip the lemon juice. It keeps the apples from turning brown and adds a subtle tang that balances the sweetness.
- Batch both recipes on the same day. Bake the bars first while the sugar cookie dough chills. That’s how I get two types of fall cookies done in under three hours.
Wrapping Up
These two recipes cover most of what you’d want from fall cookies. One for decorating and sharing, And another for slicing and snacking. Both works fine whether you’re baking alone or with kids.
I’ve been rotating these every autumn for years now. They’re simple, they taste like the season, and they never disappoint. Try one or try both. Either way, your kitchen will smell incredible.
Fall Cookies
Ingredients
Method
- Mix dry ingredients
- cream butter and sugar
- Combine
- Chill 1 hour
- Roll and cut shapes
- Bake at 350°F for 10 minutes
- Cool completely
- Mix royal icing with fall colors
- Pipe onto cookies
- Let set 1 hour
