Jam and Cream Cheese Autumn Leaf Cookies Recipe


  • 1 egg
  • 1 teaspoon of water
  • Prepared pie crust
  • Fruit jam
  • Cream cheese
  • White or raw sugar
  • All-purpose flour


  1. Preheat the oven to 375°.
  2. Roll out the prepared pie crust on a floured surface into 1/8 inch thick sheet.
  3. Use a leaf cookie cutter to cut the pie crust into an even number of leaves.
  4. Place half of the leaves onto a greased baking sheet.
  5. Place a dollop of jam and a dollop of cream cheese in the center of each leaf. Leave a 1/2 inch
  6. margin around the edge of each leaf.
  7. Whisk together the egg and the water.
  8. Brush the egg wash onto the edge of each leaf.
  9. Place a second leaf over the top of the jam and cream cheese. Gently press the edges of the top
  10. and bottom leaves together.
  11. Brush the tops of the cookies with the egg wash.
  12. Sprinkle the tops of the cookies with the white or raw sugar.
  13. Bake for 12 minutes or until golden brown.
  14. Allow the cookies to cool slightly before removing from the baking sheet.
  15. Refrigerate any uneaten jam and cream cheese autumn leaf cookies.

Heather Johnson

Heather Johnson is a mother, wife, writer, librarian, and linguist. She earned a BA in English studies with a minor in creative writing from Illinois State University in May 2007, an MS in library and information science from the University of Illinois at Urbana-Champaign in May 2009, and an MS in English studies with an emphasis in linguistics at Illinois State University in December 2011.

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