Colorful Leaf Cookies

  • No-Spread Sugar Cookie Dough
  • Parchment (Product #31-1200)
  • Rolling Pin (Product #43-087PP)
  • Pastry Rulers (Product #43-5302)
  • Oven
  • Baking Trays with Silicone Mat or Parchment (Product #31-1200)
  • Maple Leaf Cookie Cutter (Product #54-95159)
  • Celebakes Royal Icing Mix (Product #7500-77101)
  • Celebakes Mauve Food Color Gel (Product #7500-69520)
  • Celebakes Egg Yellow Food Color Gel (Product #7500-69524)
  • Celebakes Orange Food Color Gel (Product #7500-69516)
  • Celebakes Red/Red Food Color Gel (Product #7500-69503)
  • Tipless Bags (Product #7500-411)
  • Two-in-One Tool (Product #33-30)
  • White Sanding Sugar (Product #78-300W)


  1. Make your favorite no-spread sugar cookie dough. On lightly floured parchment, roll out the dough to ¼” thick with the help of a rolling pin and some pastry rulers. Cut out your leaf cookies and bake until edges begin to turn a golden-brown color. Cool the cookies completely before beginning the decorating process.
  2. In order to decorate these cookies, you are going to need a batch of royal icing. Using Celebakes White Royal Icing Mix, follow the directions to make flow icing.
  3. Once you have your flow icing all mixed up, you are going to make a few colors, putting them in tipless bags. Make mauve, egg yellow, orange and red/red.
  4. To flood the cookies, begin with outlining each cookie with which ever color of royal icing. Let the outline set up for a few minutes—this is what is going to stop your flow icing from going off the edge of the cookie.
  5. Once your outline is set up, fill in the cookie with the same color of flow icing as the outline. Use a Two-In-One Tool to help you spread/smooth the icing. Repeat this process with all 4 colors until all the baked cookies are iced.
  6. Let this flow icing dry completely—overnight is preferred.
  7.  For the next step, you will need to have thickened (toothpaste consistency) white royal icing in a Tipless Bag.
  8. With this white icing, you are going to create the veins of the leaves. There is no specific pattern to follow– just piped on lines until you are happy with how it looks.
  9. While the royal icing is still tacky, you need to sprinkle on White Sanding Sugar to completely cover the white icing. You may have to add the white sanding sugar in stages—your first royal icing veins will no longer be tacky by the time you get done with your last veins.


  • Having a no-spread cookie recipe is VERY important. If your cookie does not hold its shape while baking, it will make the decorating process much more difficult.
  • Make homemade royal icing using CK Meringue Powder if you do not want to use the mix.
  • Using a two-in-one helps to spread your flow icing easier.
  • Use any Celebakes Food Color Gel with CK Sanding Sugar to create different looks!

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