When the autumn winds blow and the leaves start to fall, it's time to gather around the kitchen table and bake a batch of harvest sugar cookies. These classic treats are the perfect way to celebrate the season, with their warm, inviting spices and sweet, buttery flavor. From classic recipes passed down through generations to modern twists on an old favorite, there's a harvest sugar cookie recipe out there for everyone. Whether you like them soft and chewy, crispy and golden, or iced and decorated, you're sure to find a recipe that will make your taste buds sing.
Check out the recipes below so you can choose the best recipe for yourself!
HARVEST SUGAR COOKIES
Rich buttery cookies like these never last long at a party or potluck. I got this recipe from a friend in Texas years ago and have used it many times since. I use pumpkin- and leaf-shaped cookie cutters to celebrate the season "tastefully." -Lynn Burgess, Rolla, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen (2-1/2-inch cookies).
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Chill for 1 hour or until firm. , On a lightly floured surface, roll the dough to 1/4-in. thickness. Cut with lightly floured pumpkin or leaf cookie cutter or others of your choice. Using a floured spatula, place cookies on greased baking sheets. Sprinkle with sugar if desired (or frost baked cookies after they have cooled). , Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 94 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 86mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
AUTUMN HARVEST COOKIES
An oatmeal-raisin cookie with a twist.
Provided by ramie7224
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 42
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
- In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 114 calories, Carbohydrate 14.3 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 6.9 g
HARVEST SPICE COOKIES
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, with an electric mixer, cream the butter, shortening, granulated sugar, and brown sugar until smooth. Add the eggs one at a time until blended. Add vanilla and applesauce until combined. In a separate bowl, combine the flour, baking soda, salt, allspice, cinnamon, nutmeg and oats. Add to butter mixture and mix well. With a rubber spatula, fold in the cranberries and pecans. Scoop with 2 1/2-inch ice cream scoop onto a parchment-lined cookie sheet. Place the dough balls 2 inches apart and bake for 12 to 14 minutes. Transfer to a wire rack and cool.
SUGAR BEET SUGAR COOKIES
Provided by Molly Yeh
Categories dessert
Time 2h25m
Yield 8 beet cookies or 10 to 12 standard 3-inch cookies
Number Of Ingredients 20
Steps:
- For the cookies: Whisk together the all-purpose flour, almond flour, sprinkles, baking powder and salt in a medium bowl and set aside. Cream together the butter, granulated and powdered sugars and lemon zest in a stand mixer fitted with the paddle attachment until pale and fluffy, 3 to 4 minutes. Add the egg and mix to combine, and then add the extracts and mix to combine.
- Add the flour mixture to the butter mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour or up to 2 days, or you can get going on rolling out your dough and cutting out your cookies immediately.
- When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
- Roll the dough out on a lightly floured surface to a little less than 1/2-inch-thick, dusting with more flour as needed to prevent it from sticking to the work surface or rolling pin. Cut out the cookies using a beet-shaped cookie cutter, then use an offset spatula to transfer to a lined baking sheet, 1 inch apart. Re-roll scraps and cut out more cookies. Bake until the cookies are just thinking about starting to turn brown, beginning checking larger cookies for doneness at 12 minutes and smaller cookies at 10 minutes. Let cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack to cool completely.
- For the glaze: Mix together the powdered sugar, corn syrup (if using), vanilla, almond extract, salt and 4 tablespoons heavy cream in a medium bowl until smooth. It should be very thick but just thin enough that when you lift your spoon it falls off in smooth ribbons. If it's too thick, stir in more cream little by little, and if it's too thin, stir in a few more spoonfuls of powdered sugar until you get the right consistency. Fill a piping bag fitted with an 1/8-inch round tip with three-quarters of the glaze and decorate the white parts of the beets. Sprinkle with white sanding sugar. Mix the remaining glaze with a few drops of green food coloring, then transfer to a piping bag fitted with an 1/8-inch round tip and pipe on the leaves. Let set and enjoy!
- These will keep at room temperature in an airtight container for a good few days, but you can also freeze them once the glaze is dry and they'll stay fresher longer!
HEART SUGAR COOKIES
This recipe makes cookies perfect for decorating with Royal Icing or any simple glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16 large cookies or 30 2 1/2-inch cookies
Number Of Ingredients 10
Steps:
- In a large bowl, sift together flour, salt, and baking powder. Set aside.
- Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
- Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes.
- Preheat oven to 325 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks.
AUTUMN HARVEST COOKIES
This was listed as a new recipe on the www.allrecipes.com website. SUBMITTED BY: ramie7224. "An oatmeal-raisin cookie with a twist."
Provided by senseicheryl
Categories Drop Cookies
Time 18m
Yield 42 cookies, 42 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
- In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly.
- Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 106.7, Fat 5.9, SaturatedFat 3, Cholesterol 21.7, Sodium 58.4, Carbohydrate 12.1, Fiber 0.8, Sugar 5.2, Protein 1.8
HOMESTEAD HARVEST COOKIES
Delicious whole grain cookies your great-grandmother might have made... with a twist! Made with whole wheat, honey, sweet dried fruits, and black walnuts, this chewy cookie is sure to please. What a fun way to enjoy out-of-season fruit and eat a little more wholesome too! They remind me of growing up on my parents' little homestead in Missouri... my mother could do many amazing things with fruit, we never got tired of the same ol' thing with her cooking!
Provided by Rachel Greenfield
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 35m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix 1 cup raw sugar and honey together in a bowl for honey-sugar.
- Cream remaining raw sugar, honey-sugar, and butter together in a large mixing bowl. Add eggs and vanilla extract; mix thoroughly. Add flour, baking soda, salt, cinnamon, and cloves. Mix until evenly moist throughout. Incorporate dried apples, persimmons, and walnuts.
- Drop by rounded tablespoonfuls onto ungreased baking sheets.
- Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 15 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 71.4 mg, Sugar 10.7 g
GOLDEN HARVEST COOKIES
Folks may be skeptical when you tell them the ingredients in these cookies. But what a tantalizing treat for the taste buds! These unique cookies are just slightly sweet.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks to cool. Store in the refrigerator.
Nutrition Facts : Calories 176 calories, Fat 12g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 149mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
SUGARLESS FALL HARVEST COOKIES
A delicious sugarless cookie filled with dates, raisins, apples and nuts. You won't miss the sugar! From the " Cooking with the Horse and Buggy People" cookbook. I have edited the recipe to include draining the fruit after "plumping". Thank you Paula!
Provided by Brenda.
Categories Drop Cookies
Time 35m
Yield 2 Dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 Degrees F.
- Simmer the dates, apples, and raisins in 1 cup of water for 3 minutes to soften and "plump".
- Cool and remove fruit from liquid. Discard cooking water.
- In a medium bowl, combine flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream together eggs and shortening. Add vanilla.
- Stir in cooled date mixture.
- Add dry ingredients and mix well. Stir in nuts.
- Chill for 15 minutes.
- Drop by rounded tablespoonful onto a lightly greased cookie sheet.
- Bake about 10-12 minutes or until nicely browned.
- Store in a cool place.
Nutrition Facts : Calories 122.9, Fat 6.5, SaturatedFat 1.5, Cholesterol 26.4, Sodium 129.9, Carbohydrate 14.8, Fiber 1.1, Sugar 6.4, Protein 2.4
Tips:
- Chill the dough: Chilling the dough helps prevent spreading and makes the cookies easier to handle.
- Use high-quality ingredients: The better the ingredients, the better the cookies. Fresh, high-quality butter and eggs will make a big difference in the flavor and texture of your cookies.
- Don't overmix the dough: Overmixing the dough will result in tough cookies. Mix just until the ingredients are combined.
- Bake the cookies at the right temperature: The temperature of your oven will affect the way your cookies bake. For crispy cookies, bake them at a higher temperature for a shorter amount of time. For chewy cookies, bake them at a lower temperature for a longer amount of time.
- Let the cookies cool completely: Let the cookies cool completely on a wire rack before storing them. This will help them to keep their shape and prevent them from becoming soggy.
Conclusion:
With a little planning and effort, you can make delicious harvest sugar cookies that will be a hit with your family and friends. These cookies are perfect for any occasion, from holiday gatherings to casual get-togethers. So next time you're looking for a sweet treat, give these harvest sugar cookies a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love