Cookies covered with fondant Posts

Really Amazing Sugar Cookies

My sister gave me this sugar cookie recipe and now I use it exclusively.  It has a fantastic texture and is so easy to work with.  It doesn’t call for refrigeration prior to cutting out the cookies but I find 10 – 20 minutes of refrigeration right before rolling out this dough makes things even easier.  This recipe makes a ton of cookies but I often cut the recipe in half if I only need a small amount.  (don’t forget, you can freeze the cookies after they are baked and save them for a rainy day!)

Large Batch Sugar Cookies

2 cups softened butter

3 cups of sugar

2 eggs

1 TBS vanilla (I only use pure vanilla extract)

1 tsp almond extract

5 1/2 cups all purpose flour

1 TBS baking powder

2 tsp salt

Preheat oven 400 degrees

Cream sugar and butter together until light in color and fluffy

Beat in eggs and extracts

In a separate bowl, sift together all dry ingredients

add dry ingredients to butter/egg mixture one cup at a time until soft dough forms

divide dough in half and begin to roll and cut

If you find the dough is a bit sticky, refrigerate for 10 – 20 minutes.

Sugar cookies with fondant details

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Cookies and Fondant

I love to read blogs about cake decorating and using fondant.  I recently came across a blog that showed amazing cookies decorated with rolled fondant.  They are beautiful and look so perfect.  I decided to give it a try!

I made cute flower “lollipops”, ice cream cones, music notes and Mickey Mouse ears covered in homemade marshmallow fondant.  This type of fondant is really delicious, especially if you roll it really thin and use a layer of icing underneath.  I use a typical powder sugar/water/corn syrup icing under my fondant.  To make it really delicious I add a touch of raspberry flavoring to the icing.  It gives it an extra hint of sweetness without being overpowering.

Decorating cookies this way is so easy especially if you have a good selection of cookie cutters (and I happen to have over 200)!

The process is simple.  Make your favorite cut out cookie.  After they have cooled completely, cover with a thin layer of icing.   I use a small amount and spread it to within a quarter of an inch of the edge.  Then roll the fondant (I always use Marshmallow Fondant because it just plain tastes better than store bought) into a thin layer.  Use the same cookie cutter to cut the fondant and apply to the cookie.  I use a small spatula to pick up the fondant design and once it is on the cookie I use a shaping tool to move it around and smooth it out.  You can purchase the shaping tools at a local craft supply but I won mine online at CakeJournal.com .  This site is a fantastic resource for tutorials on cake and cookie decorating!

A few tips on making fondant covered cookies:

1.  Make sure your icing is not too runny.  If it runs off the cookie add powdered sugar until it thickens up!

2.  Make a thicker cookie to stand up to the fondant.  If the cookie is too thin the taste will be a bit too sweet.

3.  Always have Crisco on hand for “sticky fondant” and don’t be afraid to play with techniques!  This is art, not science.

4.  Have wet paper towels on hand for keeping fondant moist.  It can dry out and become harder to work with.

5.  Add decorations by wetting the fondant (just a touch).  You can use sprinkles, dragees, additional fondant cut outs and just about anything else that looks pretty!

6.  Have fun and get creative!