Fall Cookies 5 Ingredients
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Who doesn’t like cookies? My son loves to bake cookies with me in the kitchen. It’s always fun, and the house smells so good. We make cookies for Holidays or “just because.” I find it very relaxing and a good activity for my son. Sometimes, we make a lot of mess in the kitchen, but in the end, it’s not a big deal because memories are priceless. The Fall Cookie 5 Ingredients recipe is here for you! This is a basic recipe, and you can use it any time of the year. Just change cookie cutters!
Ingredients note
- unsalted butter room temperature
- all-purpose flour
- egg yolks
- powdered sugar
- cinnamon powder
- cocoa powder
How to make this recipe
Place all ingredients in the food processor and pulse until combined.
For Thermomix: knead function for 30 sec.
Wrap in plastic and refrigerate for 2-3 hr. Use half of the dough at a time, keeping the second half refrigerated. Roll dough on the parchment paper slightly larger, 1/8” thick.
For chocolate cookies, I’ve replaced 10 gr of all-purpose flour with cocoa powder and added more powdered sugar (to make it a little sweeter).
Tip from Marina: roll dough between 2 parchment papers.
Use fall cookie cutters to stamp out your cookies. I’ve used cutters from Williams-Sanoma. You can use your favorite cutters. Refrigerate dough for 15-20 min
Preheat oven to 350oF. Bake cookies for 10 min or until the edges are just beginning to turn golden. Let cool to room temperature, and enjoy!
Recipe FAQs
Store in an airtight container or cover with plastic wrap.
Freeze cookies in an air-tight container for a few months.
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Recipe
Fall Cookies 5 Ingredients
Equipment
- 1 stand mixer or electric hand mixer or Thermomix
- 2 baking tray
Ingredients
Cinnamon cookies
- 180 gr all-purpose flour
- 2 egg yolks
- 113 gr unsalted butter room temperature
- 60 gr powdered sugar
- 1 teaspoon cinnamon powder
Chocolate cookies
- 170 gr all-purpose flour
- 2 egg yolks
- 100 gr powdered sugar
- 113 gr unsalted butter room temperature
- 10 gr cocoa powder
Instructions
- Place all ingredients into the food processor and pulse until combined. For Thermomix: knead function for 30 sec.
- Wrap in plastic and refrigerate for 2-3 hours.
- Roll dough on the parchment paper slightly larger, 1/8” thick.Use half of the dough at a time, keeping the second half refrigerated.
- Use fall cookie cutters to stamp out your cookies.
- Refrigerate for 15-20 minutes.
- Preheat oven to 350oF.
- Bake cookies for 10 min or until the edges are just beginning to turn golden.
- Let cool to room temperature and enjoy!