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

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!
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!
250 ml butter, softened
250 ml white granulated sugar, 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
600 ml all-purpose flour
  • 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.
*I originally posted the measurements in decilitres, but to avoid confusion I have updated 
measurements to millilitres.

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

  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.



78 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

  1. 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!

  2. Tried to make this cookies by converting everything in grams. I love how they taste. The only thing was that they didn’t hold their shape. Did I use not enough flour? Please help.

    • Oh, I am so sorry yours did not hold their shape! Glad you like the taste though. Flour quantities could be the culprit. The only thing I can suggest is to use the dl (deciliter) measurements as per the recipe rather than to try convert to grams.
      I assume that, if you use grams, you use the metric system where you are?
      100 ml is equal to 1 dl (deciliter), so if you can use ml/dl measurements instead then these *should* work for you the way they did for me.
      As mentioned at the bottom of the recipe, I adapted it from this one:
      Perhaps you want to take a look at that (though, again, if you are using the metric system as I do, mine is probably easier to follow).
      I truly hope that helps! Please let me know if there’s anything else I can do!

      • I just finished trying to measure 600ml flour. I tried not to shake the measuring cup too much otherwise I will end with too much flour:-). But I already saw that 600ml flour is more in weight than I used the first time. Maybe I also should roll out the dough less thin, I did about 5mm and maybe it is too thin. I really want too sort it out because this cookies really have the best taste. Keep you posted.

      • So happy you are trying them again :)!
        Truly hope you find the measurements I gave work for you too. Maybe try a couple of test cookies… one rolled 5mm, one a little thicker and see if it makes a difference?
        I made some cookies thinner than others (some of my little blossom ones were deliberately thinner than the larger, fondant covered ones) and neither size nor thickness affected spreading in any way. But it could be worth testing in any case.
        What I hope is that the adjustment in the amount of flour does the trick for you 🙂

  3. Just baked them again, this time they kept their shape 🙂
    I measured 6 dl of flour (and weighed it so next time I can use it in grams :-)) and immediately saw that it was more than using a conversion table. The only other I used was powdered sugar as I have no food processor. I weighed 2.5 dl granulated sugar and used that weight in powdered sugar.
    Thank you for the recipe!

    • Oh, sterre! I am SO happy to hear this!!! 😀
      I plan to start using gram measurements in my recipes as they are more precise (and in that way better when it comes to the chemistry of baking!).
      Thank you for trying the recipe again and I am so happy that you got a good result. Really appreciate your comments, questions and feedback. All the best to you!

      • Thank you. I love this recipe because the cookies are stlll crispy instead of a floury stiff consistency (don’t know how to explain it better) of all the other famous recipes I tried. This really is the best! I made a batch with vanilla extract and a batch with orange extract and even my husband loves them!

      • You’ve made my day! Thanks for the lovely feedback! 🙂
        I have just started a Miss Marzpian Pinterest account and will slowly start adding pics from my favourite recipes/projects there if you ever feel like checking it out (and don’t have time to go through all my blog contents ;))
        All the very best!

      • Would you be able to share the recipe converted into grams? I’m not sure if my kitchen scale does dl. Would really appreciate it if you have that 🙂

      • Hi Connie! Thanks for the question! The next time I make them I promise to convert to grams! In the meantime as you use grams I am assuming metric measurements are ok? Dl is just an abbreviation we use here for “decilitre” or 1/10 of a litre, or 100 ml.
        So if you can use millilitre measurements then you wont need scales, just cups that can measure mls.

        Here’s the recipe with ml measurements instead:

        250 ml butter, softened
        250 ml 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
        600 ml all-purpose flour

        Really hope that helps and that you like the result! 🙂 xx

  4. Gorgeous cookie and a wonderful picture tutorial!! I have never tried this but you make it so clear and do-able, I am going to give it a go soon! Thank you for sharing!! I have pinned this and shared it!

    • Sorry for the delayed response! I have been travelling and pretty slack about checking in recently. To answer your question, I cannot say with certainty that the recipe will work as perfectly with margarine as it does with butter… it will probably take some tweaking. If you have a dietary requirement that makes margarine preferable and you don’t mind a bit of experimenting, it may be worth a go. Do let me know if you try it and it works for you. The ingredients I have listed, in the quantities noted (and in my oven) work perfectly for me… I can only hope that other people are happy with the results they get at home. And it would be wonderful to know if adjustments such as replacing the butter can be made successfully 🙂 All the best to you!

    • Hi again, Marie! I have tried to comment on your post but can’t do it for some reason. I just wanted to congratulate you on a great party for Moonpie! 🙂 Looks like the cookies were a hit! I use a mix of icing sugar and cornflour in a dusting pouch to dust surfaces with… helps prevent sticking but doesn’t coat the cookies. Best wishes x

  5. Hello, your sugar cookie recipe looks and sounds perfect. The reviews are proof that they must be. I am dying to try them for cut out cookies. And I just started trying out fondant instead of old fashioned piped icing. My favourite sugar cookie recipe spread a bit too much in my opinion. It was about 1/4″ or more larger than the fondant cut shape.

    So I am trying to do the math using your ml conversion calculations that you so kindly explained and wrote out. However, since I use US measuring cups (they do have the ml conversion stamped on them) but they won’t add up perfectly using the different sizes.

    Have you by any chance converted your measurement to US cups, etc?
    I am a total perfectionist when baking, I get that from my mother I suppose, so scared to try using my own math. It seems I would even have to add tablespoons or teaspoons to my calculations to get the correct ml measurements.
    So I thought I would ask you first before trying to sit all day with a paper, pen and calculator and end up messing up the batch.

    They do sound heavenly. I am dying to try them for Halloween Pumpkin Faces and later for the various other holiday theme decorated cookies as well as the cartoon character (Winnie the Pooh, Reindeer and Frosty) cookies I like to make.
    Thank you

    • Hi Donna! Thank you for your lovely comment and questions!
      I think this recipe would be great for for both your Halloween and character creations! Fun! You must let me know how you get on!
      Try these US measurements:
      1 cup butter, softened
      1 cup granulated sugar, processed in a 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
      2 ½ cups all-purpose flour
      Follow directions as specified in recipe, but preheat your oven to 375 degrees (F) and roll your dough to 1/4″ thickness.
      I think that should accurately convert everything to US measurements 🙂
      All the very best with your baking projects!
      ❤ MM

      • Wow you replied so quickly. Thank you. Your recipe is quite like my ancient Brown Sugar Shortbread Cookie recipe so I know I’ll love yours. I’m so excited that I am making them today. I have been thinking about your recipe all week since I discovered your site.

        I think I’ll even make a double batch and freeze some for later. It’s our Thanksgiving Holiday here.
        Yup, I am Canadian and should know the Metric System but I went to Middle & High school in the US and didn’t come back home til several years after Canada converted to Metric from Imperial.

      • Hi Donna! Well, I sure hope they don’t disappoint! I love your baking enthusiasm, by the way! Truly lovely! 🙂
        All the best with the cookies… you sound like a very precise and thorough baker so you may have intended to do a test bake with a couple of cookies to make sure you have the perfect time and temperature for your oven, but if not, I would recommend doing that.
        Best wishes!

      • I also converted to US measurements and have baked these a few times. I used grams instead to weigh things, so I hope this helps. I haven’t measured in cups, so I’m not sure how exact it is to what you have above.

        240 grams of butter
        200 grams of granulated sugar
        360 grams all-purpose flour
        baking at 375 degrees F

        Thanks again for your recipe! I made monster fondant sugar cookies for my son’s 1st bday and they were delicious.

      • The cookies came out terrific. Looks like your US measurement calculations were dead on. Thank you.

        I really like the buttery and slightly chewy texture. Exactly the type of sugar cookie I like. They will be great for mailing boxes of cookies all over the continent to family. Hubby, my official taste tester loved them. And he’s is really picky.He is all about texture rather than flavour.

        I do prefer your recipe over both my brown sugar shortbread and and Canadian Living’s Sugar Cookie recipe I started using last Christmas.

        Your cookie dough is an absolute breeze to handle for rolling out. Maybe even better than my shortbread dough that I mentioned above. So looks like your recipe will become my go to for my decorated seasonal cookie experiments.

        I was wondering about the sugar ingredient. Instead of grinding the white sugar I wonder if Fruit Sugar may do the trick as well. I always have some on hand for shortbread squares that I make every Christmas. I call them my heart attack waiting to happen cookies. There is a whole pound of butter for an 8X8 pan batch.

        The last test will be around Christmas for my dipped in milk chocolate cookies, pretzel eared Reindeer and Frosty the Snowman. I think they will hold up well to the chocolate.

        Thank you for converting the recipe for me. That was so wonderful of you to do that.

        Have you ever tested out Gluten Free cookies? If you have I would love to try your recipes. I am looking for a sugar cookie and an oatmeal cookie. There is a 40+ year tradition of my mother’s of making Happy Faced Oatmeal Cookies for all of her Grand and Great Grandchildren for Christmas. Another bunch of boxes that get mailed all over Canada each season. Mom passed away in 2007 and I am continuing her tradition.

    • Hello again, Donna! I am so sorry I missed your last question earlier. I do have some gluten-free cookie recipes up now (gingerbread, for example) and this particular recipe you could try with all purpose gluten-free flour blend instead of regular flour. Happy baking! xx

    • Hi Sageda! I have only made these as mixed batches of small and medium sized cookies, but you could expect at least 36 medium ones from a batch, if not more. I haven’t made them in a while, so I hope the info I am giving you is accurate. It’s a very simple dough, though… so if you like it and want more cookies, it wont take long to make up another batch 🙂 Best wishes.

  6. Hi there,

    I tried topping my cookies with fondant decorate with buttercream but the cookie softened much to my horror…! Any idea how I can avoid this from happening?

    • Hi! The problem with fondant is that it absorbs the fat in the butter cream and breaks down. It can become shiny/sticky/”gloopy”. Is this what happened? The buttercream underneath fondant (like you would have on a cake) is fine because that interior surface isn’t visible and there is no air in there. I have heard that piping on top of fondant with royal icing can work because of the lack of fat in royal icing. Does that help?

      • Hi there

        Thank you so much for replying!

        The buttercream on the top of the fondant seems ok. It is the cookie that has softened terribly. I had thought to put decorated cookies in an airtight container (as generally.. Where I am.. Cookies left out will softened..). It this has caused the cookie to soften.:(

      • you’re welcome- and I’m wondering if the moisture in the buttercream may have leached out into the cookies somehow when they were placed in the container? I can’t really think of another explanation, but royal icing should do the trick if you try them again. All the best! x

  7. Hello, I have made these cookies a few times and they are divine. I was just wondering if you have any tips for freezing them? Either the dough in a roll shape ready for cutting, or something similar. Alternatively, how long do they keep in an airtight container?
    Thank you!

    • Hi Georgie! So glad you like them! I actually make the dough, divide it (into halves or quarters), cover it with cling film and freeze it. When I am ready to bake I take it out and allow it to defrost at room temperature before rolling out and cutting. I would suggest that they keep in an airtight container for at least 5 days, but possibly longer. I would rarely wait more than 3 to give them (or eat them), so it’s hard to be exact. I have also frozen the baked cookies and they defrost well, so this might be a good time saver. xx

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