Double Decker Thanksgiving Cookies

These are the perfect cookies for your Thanksgiving celebration.

I used mini acorn, pumpkin and leaf cookie cutters and large fluted square cutters to make them.

All you need is a dab of royal icing to adhere the mini cookies on top of the larger ones. I think the clean white background really makes the colors pop.

A bit of sanding sugar on the acorn and a special icing technique on the pumpkin add texture and interest.

Here's how I made them:

Bake an even number of large and mini sugar cookies. After they have baked, outline and flood the large cookies with white royal icing.

To add texture to your pumpkin, first outline and flood the two outside sections of the pumpkin. Let this dry for 10 to 15 minutes before moving on to the next step.

Flood and fill the middle section and you'll get these cute real looking pumpkins.

Add a stem and when the pumpkins are dry, adhere them to the top of your large cookies with a dab of royal icing.

 

With dark brown royal icing, flood and fill the oval on top of the acorn.

While the icing is wet, sprinkle with brown sanding sugar. I always do this over a clean paper towel so that at the end I can lift it up to pour the excess sugar back into my container.

After shaking off the excess sugar, the acorns will look like this.

Add a lighter brown royal icing to the body and tip of the acorns. After it has dried, you can add it to your large cookies.

Flood and fill the leaves with a dark yellow royal icing. I mixed a bit of brown in with my yellow coloring. After filling, immediately pipe a dark brown line down the center and add a small stem.

While your yellow and brown icing is still wet, us a skewer to pull it out towards the edges. Be sure to wipe your skewer after swipes. Let it dry before sticking to the top of your large cookie with a dab of royal icing.