A cookie cutter and some food coloring are all it takes to turn sugar cookie dough into oak leaves. Wear disposable gloves if you like to keep the food coloring from staining your hands.

Recipe by Sunset December 2017


Credit: Iain Bagwell

Recipe Summary

30 mins
1 hr 45 mins
1 hr 15 mins
Makes 18 to 25


Ingredient Checklist


Instructions Checklist
  • Using paddle attachment, beat butter and sugar in a medium bowl with a mixer on medium speed until smooth. Beat in egg yolk and vanilla. Add 1 1/4 cups flour and beat until well blended. Using end of a tooth-pick, add 2 small smears of green food coloring and 1 of black and blend well. Add more coloring as needed until dough is dark green. Flatten dough into a 1-in.-thick disk. Wrap in plastic wrap and chill about 30 minutes (or longer if it’s still sticky).

  • Preheat oven to 300°. On a floured board, roll dough 1/8 in. thick. Cut out leaves with a 3 1/2- to 4-in. by 2-in. oak leaf cookie cutter*. Set leaves on 2 ungreased baking sheets, then reroll scraps as needed. With edge of a small metal spatula or a toothpick, score leaves to make veins.

  • Bake cookies until slightly darker at -edges, 15 to 20 minutes, switching pan positions halfway through. Let cookies cool on baking sheets a few minutes, then transfer to racks to cool completely.

Chef's Notes

*Find Wilton gel paste food coloring at -Michaels stores and on amazon.com. Find Foose oak leaf cookie cutter on amazon.com. 

Make ahead Up to 2 days, airtight at room temperature, or up to 1 month, frozen.

Nutrition Facts

66 calories; protein 0.8g; fat 3.9g; saturated fat 2.4g; carbohydrates 6.8g; fiber 0.2g; sodium 30mg; cholesterol 17mg.