AMAZING SUGAR COOKIES (and how to decorate them with fondant)

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There were 3 things that I offered my blessingway guests as thank you gifts; a scented candle, a choice of accessories (bags, scarves, etc.) and these cookies! I have wanted an excuse to make fondant-covered cookies for some time and this occasion was the perfect one. I am so incredibly happy with this sugar cookie recipe (modified from one found at Karen’s Cookies), that I don’t think I’ll ever use another! These cookies worked perfectly, holding their shape and making them perfect for decorating with fondant. Moreover, they are absolutely delicious! I used the same fondant as for my cupcake decorations, so everything was perfectly colour-coordinated. I have received lots of lovely compliments about them post-party and will definitely be making these cookies again!
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SUGAR COOKIES
They’re amazing, I promise you! I particularly love that they don’t spread/crack (which makes them perfect for decorating) AND that they taste divine, of course!
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INGREDIENTS:

 

2.5 dl butter, softened
2.5 dl granulated sugar white, processed in food processor for 30 seconds
½ tsp salt
1 large egg
1 large egg yolk
2 tsp vanilla extract
A couple of drops almond extract
6 dl all-purpose flour

 

DIRECTIONS:

 

  • Cream butter, sugar and salt with mixer set at medium speed for about 3 minutes or until light and fluffy.
  • Add yolk and mix well. Add whole egg, vanilla and almond extract and mix until well-incorporated.
  • Add flour, mixing at a low speed until just combined. Do not over-mix!
  • Divide dough in halves and wrap in cling film.
  • Refrigerate until firm (at least one hour and up to 2 days).
  • Preheat oven to 190 degrees C.
  • Dust work surface and rolling-pin with flour. Roll dough to about half a centimeter thickness, sprinkling with additional flour as needed to prevent sticking. Cut into desired shapes and place on baking paper-lined trays.
  • Bake in preheated oven until cookies appear dry on the surface and are light golden brown on the edges, about 10 minutes (very large cookies may take up to 12 or 13 minutes).
  • Remove from oven and, if covering with fondant, work quickly to cover each cookie while they are still hot (see instructions for fondant-covered cookies below). Allow to cool.

    • *Recipe adapted from this fabulous one from Karen’s Cookies.

    For those who are interesting in decorating sugar cookies with rolled fondant, these are the steps I took:

    MissMarzipan_fondant_sugar_cookies
    1. Roll out fondant on clean surface (I used a silicone mat) lightly dusted with a mix of corn flour and icing sugar. The fondant should be rather thin, but still opaque in appearance.
    2. Lightly dust an impression mat with corn flour and icing sugar mix and place lightly on top of fondant. With a large rolling-pin roll firmly in one direction one time only.
    3. Remove impression mat.
    4. Using the same cutter that you will use for your cookies, cut shapes from fondant.
    5. Keep cut-out shapes under plastic (I used a ziplock bag). Fondant dries out very quickly so this is important!
    6. Roll out your cookie dough directly onto baking paper and cut out shapes, removing excess dough. As these cookies don’t spread, this is a time-saving way to prepare them for baking.
    7. Bake according to directions in recipe above and as soon as the cookies are removed from the oven, cover them with your pre-cut fondant shapes. The heat from the cookies with melt the bases just enough to adhere the fondant to the cookie without the use of any gel/jam.
    8. When cookies are cooled, brush on edible pearl/glitter dust with a clean, dry small paint brush.
    9. If presenting as a gift, package in cellophane bags and tie with ribbon.

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    37 thoughts on “AMAZING SUGAR COOKIES (and how to decorate them with fondant)”

      • Oh, you’re so sweet! I had some very kind comments along the lines of “too pretty to eat” and reports that they were yummy,so I was very happy indeed :-) Merry Christmas to you and yours xx

        Reply

    13. They look beautiful – my daughter loves to make cookies with fondant icing. I have never seen an impression mat, only the patterned rolling pins, will look out for them now. Happy Christmas!

      Reply

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