Fondant sugar cookies have become a popular choice for celebrating special occasions; used widely for engagement parties, birthdays, weddings, gifts and party favours. It’s easy to see why as they travel and keep well and are completely customisable.
I made a batch yesterday as Mother’s Day gifts for my Mum and Grandmas and experimented with the popular marble fondant trend which is surprisingly easy to achieve. The most challenging part for me was getting my message evenly spaced and straight, so I would encourage you to give yourself plenty of time to get this right (don’t make them in a rush like I did!)
Ingredients (makes approx. 30 large round cookies*)
1 cup sugar
2 teaspoons vanilla extract
3 cups plain flour
1 ½ teaspoons baking powder
½ cup icing sugar
2 teaspoons vanilla extract
Approx 300g fondant icing (I used Coles ‘Ready to Roll Icing’ in white)
Food colouring (I used Queen Pink food colour gel)
Letter press set (I used a Wiltshire 72 piece set)
Cream butter, sugar & vanilla using electric beaters until well combined. Add the egg and beat until light and fluffy.
Using a wooden spoon or silicone spatula, mix sifted dry ingredients into wet ingredients until a dough forms. Knead gently for 1-2 minutes on a lightly floured bench and then divide into 2 roughly equal pieces, cover with clingfilm and refrigerate for at least 30 minutes.
Preheat oven to 180°C (160 fan-forced). Roll out dough onto a lightly floured surface using a rolling pin until you reach your desired thickness (I like mine around 5-6mm) and cut out circles using a large round cookie cutter. Repeat until you have used all the dough.
Place onto a baking tray (they don’t have to be spread out much as they don’t really expand) and bake for approximately 12-15 minutes, or until lightly golden.
While the cookies cool, make your vanilla glaze by combining the glaze ingredients in a small bowl and adding boiling water until you have a thick syrup consistency.
Divide your fondant icing into 3 roughly equal parts. Colour one deep pink (or whatever colour you’re using), one a medium shade and leave the other white. Roll the fondant pieces into sausage shapes and twist together. Bend in half and repeat 3 times with the twisting and bending process until you see a nice blending, marbled effect.
Roll out your fondant using a rolling pin on a surface lightly dusted with icing sugar until 3-4mm thick. Use the same round cutter as for the cookie to cut out circles of fondant.
Brush each cookie with a small amount of the vanilla glaze and the top with fondant. Press down gently to ensure the fondant has adhered completely to the cookie. Repeat until all cookies have been decorated.
If desired, use a letter press to stamp a message onto the cookies. Admire your handiwork and enjoy!
Recipe adapted from ‘The Best Valentine Sugar Cookies’ on Alice & Lois.com
Decorations inspired by various versions on Pinterest
*I made 24 large and 12 small/medium round cookies in this batch