This recipe for Fondant Covered Sugar Cookies is an easy way to decorate a cookie by using a plunger cutter to cover it in cake fondant. Unlike traditional cookies decorated with sprinkles and icing, this recipe calls for a special cutter to give the cookies a gorgeous, three dimensional look to them. To complement the sweetness of the fondant, I’ve based my sugar cookie recipe on this one by allrecipes.com, but have added a twist by using lemon extract instead. When it comes to anything full of sugar and butter, I do love a little bit of brightness and zing from a subtle lemony flavor!
Fondant, which is a smooth icing often used on wedding cakes, has the consistency of play-dough and is usually rolled into a thin layer to cover the cake. Cake decorating plunger cutters are designed for cutting out shapes in fondant, but they can also make for a great cookie cutter as well. What makes them different from traditional cutters is a button that not only helps to release the dough from the cutter, but also stamps a pattern on the surface. While rarely used together to make a cookie, the idea to try it out on one was thanks to my friend Lisa Mansour at the N.Y.Cake store. On one of my regular trips to the store, Lisa showed me some samples of cookies decorated in fondant with plunger cutters. I was amazed – not only were they some of the most intricate looking cookies I’ve ever seen, I also realized this method was a really quick and professional way to decorate a cookie.
The best part is that the N.Y.Cake store would like help you get started on this recipe by sponsoring a free giveaway! Just in time for the spring, you could win a container of Satin Ice’s Rolled Fondant in White Vanilla and a set of Easter Plastic Plungers (exclusively by N.Y.Cake). With 2 lbs. of fondant and a versatile combination of shapes that can work year-round (a butterfly, egg, bunny rabbit, and baby duck), you’ll be ready to create some of the cutest cookies in the world! While perfect for any occasion, don’t you think these would be a hit at a baby shower, Easter celebration, or an Alice-in-wonderland themed tea party? I’m not sure what’s more exciting: the great looking treats this recipe makes, or the fun, play-dough factory that you get to run while decorating them!
To enter this free giveaway, all you need to do is one (or more!) of the following actions:
– Leave a nice note in the comment section below
– “Like” Homemade For Friends on Facebook (see the top right hand column)
– Follow Homemade For Friends by email (see the right hand column)
But act fast, as this contest will close at the stroke of midnight (EST) on Sunday, April 13, 2014! After that time, one lucky name will be drawn from the pool of entries, and the winner will be contacted by email or Facebook with further details. This contest is open to residents in the US and Canada.
A special thanks goes out to the N.Y. Cake company for sponsoring this sweet giveaway. Good luck everyone!
*** UPDATE: Congratulations to Julie for the winning entry into this giveaway! Thanks to all who entered as well. Be sure to keep following Homemade For Friends, as more giveaways will be popping up here again soon🙂
Fondant Covered Sugar Cookies
Yield: 48 cookies
Active Time: 1 hour, 15 minutes
Total Time: 3 1/2 hours
3/4 c. butter, softened at room temperature
1 c. sugar
1 tsp. lemon extract
2.5 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 lbs / 455 g cake fondant, any flavor and/or color*
1) In a mixer, combine the butter and sugar together until smooth (about 5 minutes on medium-high speed).
2) Add the lemon extract and eggs, one at a time, until beaten.
3) Mix in the flour, baking powder, and salt.
4) Cover and refrigerate for a minimum of 1 hour (or overnight).
5) Preheat oven to 400 F / 200 C, and prepare two cookie sheet trays by lining them with parchment paper.
6) On a floured surface, roll the dough flat to a thickness of 1/4 inches. Cut out cookie shapes and place 1-inches apart on the cookie sheets.
7) Bake 5-6 minutes until just slightly browned on the bottom (but not the edges). Allow to rest on the pan for about 3-5 minutes before transferring to a wire rack to cool completely.
8) Working with fist-sized pieces of fondant (keeping the remainder of it sealed to prevent it from drying out), roll out the fondant into a flat disc about 1/8 – 1/4 inches (30 – 65 mm) thick.
9) On a flat surface, cover a layer of fondant over a cookie, line up the cutter over the top, and gently press down on the plunger. Remove and reuse the excess fondant, and repeat steps 8-9 for each remaining cookie.
10) Allow the cookies to air dry for 1 hour to allow the fondant to harden. Store in an air-tight container at room temperature for up to 2 weeks.
* Chef’s Tip: You can make a fondant from scratch, but most professionals like to use pre-made fondant (which I recommend for this recipe, as it saves time and produces consistent results). I like the brand Satin Ice’s Rolled Fondant in White Vanilla, but you can choose any other types of brands or flavoring. My preference is to start with a white colored fondant, because you can turn parts of it into any color by kneading in a couple of drops of food coloring.
For a great way to display these cookies, place a handful of them in a basket lined with raffia or shredded parchment paper. Not only would this make for a cute little Easter gift, it could also work for any other occasion as well!