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DIY Autumn Tree Cookies

Your kids will fall for this cute treat!

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Delight your little leaf-peepers with this autumn-inspired treat. Just follow the steps below to create your own edible fall forest.


Ingredients:


For the trees and foliage:


• 1 roll (16.5 ounces) refrigerated sugar cookie dough

• 2/3 cup all purpose flour

• 1/2 cup each red, green and yellow candy melting wafers

• 1 1/2 cups orange candy melting wafers, divided

• 4 cups rice cereal, divided

• 1 cup dark cocoa candy melting wafers

• 20 shortbread sugar free scalloped cookies


For the railroad crossing sign (per sign):


• 1/4 cup white candy melting wafers

• 1 flat square marshmallow

• 1 wheat stick

• 2 mini marshmallows

• 2 mini red candy coated chocolates

• 2 tablespoons dark chocolate frosting

• 1 large green gum drop


For the yield sign (per sign):


• 2 tablespoons yellow candy melting wafers

• 1 small square cookie

• 1 wheat stick

• 2 tablespoons dark chocolate frosting

• 1 large green gum drop


For the stop lights (per sign):


• 2 tablespoons dark cocoa candy melting wafers

• 1 small chocolate graham cracker rectangle

• 1 each red, yellow and green candy-coated chocolate

• 1 wheat stick

• 1 large green gum drop


For the crossing bars (per sign):


• 1/4 cup white candy melting wafers

• 2 wheat sticks

• 2 tablespoons dark chocolate frosting

• 2 large black gum drops


Instructions:


For the trees and foliage: 


1. Preheat oven to 350°F and line 2 cookie sheets with parchment paper. 

2. Knead the refrigerated dough with the flour until smooth. Roll out the dough to a scant 1/4 inch thickness.

3. Cut out as many 3 1/2 inch tree shapes as possible with a cookie cutter. Transfer the shapes to the prepared pans about 2 inches apart. 

4. Bake until the cookies are just golden, 8 to 10 minutes. Transfer to a wire rack and cool completely.

5. Place 1/2 cup of each color of melting wafers into separate microwaveable bowls. (Reserve 1 cup of the orange wafers).

6. Microwave one color at a time, stirring every 5 seconds until smooth. 

7.  Stir in 1 cup of the rice cereal, stirring well to coat evenly. 

8.  Spread the mixture in a thin layer on a sheet of waxed paper and freeze until set, about 5 minutes. Repeat with the remaining candy melt colors and cereal. 

9.  Gently break the chilled cereal mixture into small clusters.

10. Place the remaining cup of orange candy melts in a freezer plastic baggie. 

11. Microwave orange candy melts, massaging the bag every 5 seconds, until smooth. 

12. Snip a small corner from the bag. Pipe some of the melted candy over the top of a cooled cookie to cover all but the trunk of the tree.

13. Attach small clusters of colored cereal mixture to form leaves all over the tree. Repeat with the remaining cookies and cereal, varying the colors from tree to tree. 

14. Refrigerate the cookies until set, about 10 minutes.

15. Line a cookie sheet with waxed paper. Arrange the shortbread cookies on top of the prepared pan. 

16. Place the dark cocoa candy melts in a freezer bag. Microwave, massaging the bag every 5 seconds, until smooth. 

17. Snip a small corner from the bag. Pipe some of the melted candy over the trunk area of the chilled tree cookies. Pipe melted candy into the center of the shortbread cookies. 

18. Place the trunk end of a cookie into the chocolate and hold for several seconds until secure. 

19. Repeat with the remaining cookies and candy.

20. Refrigerate the cookies until set, about 10 minutes.

 

To make the railroad crossing sign:


1. Line a cookie sheet with waxed paper. Microwave the candy melting wafers in a small bowl, stirring every 5 seconds, until smooth. 

2. Cut the flat marshmallow into thirds. Cut one strip in half crosswise. 

3. Dip the ends of the small marshmallow pieces in the melted candy and attach to either side of one of the longer marshmallow strips to make an X shape.

4. Refrigerate to set. 

5. Coat the wheat stick with the melted candy, allowing the excess to drip back into the bowl. 

6. Transfer the stick to the prepared pan. Place the marshmallow X on top of the dipped end of stick. 

7. Place the mini marshmallows below the X, pressing against the coated wheat stick to secure. 

8. Add a dot of melted candy to the top of the mini marshmallows and attach the mini red candies. Refrigerate until set.

9. Spoon the chocolate frosting into a freezer bag and snip a small corner from the bag. Pipe RR CROSSING on top of the marshmallow X.

10. Use a toothpick to make a hole in the top of the gum drop. Insert wheat stick into gum drop, making it stand upright. 

 

To make the yield sign:


1. Line a cookie sheet with waxed paper. Microwave the candy melting wafers in a small bowl, stirring every 5 seconds, until smooth. 

2. Spread an even layer of the candy on top of the flat side of the cookie and refrigerate until set.

3. Dip the end of the wheat stick in the melted candy and attach to the back side of the coated cookie. Refrigerate until set. 

4. Spoon the chocolate frosting into a freezer bag and snip a small corner from the bag. Pipe an X on top of the cookie with the dark chocolate frosting.

5.  Use a toothpick to make a hole in the top of the gum drop. Insert wheat stick into gum drop, making it stand upright. 

 

To make the stop lights: 


1. Line a cookie sheet with waxed paper. Microwave the candy melting wafers in a freezer bag, massaging the bag every 5 seconds, until smooth. 

2. Snip a small corner from the bag. Pipe some melted candy on the tip of the wheat stick and add the cookie, lengthwise. 

3. Pipe 3 dots of the candy on top of the cookie. Add the candies as the lights and refrigerate until set.

4. Use a toothpick to make a hole in the top of the gum drop. Insert wheat stick into gum drop, making it stand upright. 

 

To make the crossing bars: 


1. Line a cookie sheet with waxed paper. Microwave the candy melting wafers in a small bowl, stirring every 5 seconds, until smooth. 

2. Coat the wheat sticks with the melted candy, allowing the excess to drip back into the bowl. Transfer the stick to the prepared pan and refrigerate until set.

3. Spoon the chocolate frosting into a freezer bag and snip a small corner from the bag. Pipe lines on top of the coated wheat sticks with the dark chocolate frosting.

4. Use a toothpick to make a hole in the side of the gum drops. Insert the stick end of the assembly and stand upright.


Crafts with small parts are not for use by children under three.

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