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    • Fondant On Cookies: Easy Way To Decorate

Fondant On Cookies: Easy Way To Decorate

March 7, 2023 by CJ [email protected] 166 Comments

If you want to achieve not only tasty but good-looking desserts too, it’s time to learn how to use fondant on sugar cookies! Decorating with rolled fondant is the easiest way to get a beautiful cookie in no time. Just use the same cookie cutter to cut out the rolled fondant and apply it to the sugar cookie with a little bit of corn syrup.

Fondant on cookies

I like to use small embossing sticks or veining tools to make pretty details in the rolled fondant. Royal icing and luster dust are also great to use. There are no limits when it comes to decorating cookies. Just be creative!

What do You Need?

  • Sugar cookies in the shape of butterflies or dragonflies;
  • Cookie cutters in the same shape;
  • Non-stick board;
  • Rolling pin;
  • Knife;
  • Corn syrup & brush;
  • Soft brush for the luster of dust;
  • Dresden & veining tool (I recommend the one from Jem);
  • Luster dust (I have used: Aqua shimmer & Iced Pink from Edible Art);
  • Rolled fondant in your chosen colors + a small amount of white rolled fondant;
  • Paper towel.

How To Use Fondant For Sugar Cookies (Easy Tutorial)

Dragonfly

Follow this easy tutorial on how to decorate cookies with rolled fondant.

Step 1


Roll out your rolled fondant thinly and cut out the wings with the cookie cutter.
We are only going to use the wing part. So you don’t have to cut out the whole shape as I did. Just the wings.

Step 2


Cut the wings in shape with a knife, as shown on wing A.

Step 3


Brush a thin coat of corn syrup on the wing part of the sugar cookie and gently place the wing pieces on top.

Step 4


With your finger smooth out the edge of the wings.

Step 5


Take your veining tool and mark the wings with fine lines.

Step 6


Brush luster dust on the wings with a soft brush. Use a piece of paper towel to protect your non-stick board!

Step 7


Take a small piece of white rolled fondant and make the body and the head. Glue it on with a little corn syrup. Use the veining tool to make small marks down the body.

Butterfly

Here are the steps to make this butterfly fondant.


Step 1


Take your chosen color for the large wing and roll out the rolled fondant thinly. Cut out the wings with the cookie cutter and cut wing A with a knife, as shown in the photo.

Steps 2 & 3


Repeat steps 3 & 4 from the dragonfly cookie.

Step 4


Take your veining tool and make 3 lines on both large wings.

Step 5


Roll out the second color of rolled fondant and cut out another pair of wings with the cookie cutter. Cut the small wings in the shape as shown in step 1/wing B. Brush a little corn syrup on the small wing parts.

Step 6


Gently place the small wing pieces on the sugar cookie. With your finger smooth out the edges all around the small wings. Again use the veining tool to make 3 lines on the wings.

Step 7


Brush luster dust on the wings with a soft brush. Use a piece of paper towel to protect your non-stick board!

Step 8

Repeat step 7 from the dragonfly.

Tip: Make the butterfly in all-white rolled fondant, with pearl luster dust. For the perfect wedding favor.

Suggested Read: Fondant Bumblebee Toppers

Final Thoughts

All in all, I hope you found some useful tips in this post and I welcome you to add your own fondant cookies tips in the comments section below! Also, before I go, I want to say that my way is not the only way. I can understand why many of my readers will prefer easier and maybe faster methods to decorate sugar cookies with fondant, and that’s totally fine! Everybody has his own rhythm and time and I won’t judge. You’ll get it as time goes by.

So, just share your own experience with fondant on sugar cookies here, so everybody can find their own method. We are all here to inspire and be inspired! Last but not least, please visit my tutorial section if you want to learn other cookie decoration techniques.

Happy Caking!

Louise


Suggested Read: 1000 Ideas For Decorating Cupcakes, Cakes, And Cookies.

You can also learn a lot of tutorials on our website’s tutorial section. Take time to visit and you’ll surely be a pro baker in no time!

Filed Under: Tutorials Tagged With: Cookies, Rolled fondant icing

Previous Post: « How to Make a Sugar Rose for Decorating Your Cake?
Next Post: What to Do With Cake Scraps? (9 Easy Recipes) »

Reader Interactions

Comments

  1. Jmarie

    January 17, 2017 at 2:23 AM

    Do you have a recipe for the rolled fondant that you used on the cookies here?
    Beautiful cookies!!!
    Thank you

    Reply
  2. send gifts to Egypt

    October 8, 2015 at 4:38 PM

    Useful info. Fortunate me I discovered your site by chance,
    and I am shocked why this accident didn’t took place earlier!
    I bookmarked it.

    Reply
  3. gloria

    May 19, 2014 at 7:20 PM

    You say you can store cookies for 3weeks in a air tight container? Are those fondant decorated cookies? Will the fondant still be good to eat? Is that at room temp or in fridge? Thanks

    Reply
  4. Ciara

    October 27, 2013 at 12:31 AM

    Hi, love the cookies!
    Was just wondering if glucose syrup would be a suitable substitute for corn syrup in this instance?
    Thanks 😀

    Reply
  5. Sruthi

    October 12, 2013 at 6:18 PM

    hi,
    will the cookie go soggy cause of the fondant? and how do u store it? ive never tried it before so just asking 🙂
    TIA

    Reply
  6. emily

    September 9, 2013 at 7:25 AM

    say i made cookies and then decorated them with fondant. would they ship well if they were in an airtight containter, each cookie indivualy wrqapped with wax paper? :/

    Reply
    • null

      March 27, 2021 at 7:29 PM

      I shipped Blues clues cookies from Hawaii to Arizona. I put each in a cello, self sealing clear bag with a piece of parchment to line it and then wrapped them all in bubble wrap to protect. They arrived perfectly fresh and intact.

      Reply
  7. Plum

    July 30, 2013 at 1:34 AM

    My stencil cookies always spread so much in the oven, even when I let the dough rest in the fridge before use. I’ve tried using more flour in the dough but it made the cookies taste awful. Help?

    Reply
  8. steph

    June 14, 2013 at 2:43 PM

    hi
    can you help
    i am making silhouette wedding cookies and am rolling sugar paste out and using bespoke cookie cutters to punch out the silhouettes in the sugar paste and attach to the cookies, how long does the sugar paste need to dry before i can bag them up? do i let the sugar paste dry before i attach it to the cokies? as when im putting the iced cookies in to the bags the paste is sticking to the cellophane bags, hope you can help
    Thank you

    Reply
    • Louise

      June 18, 2013 at 12:32 PM

      When I need to bag sugar paste/fondant cookies I let them “dry” for a couple of hours or over night covered with a clean kitchen towel. Attach to cookies and then dry. This way you can smooth the edges.

      Reply
  9. Emily

    February 10, 2013 at 9:12 PM

    Hi Louise 🙂 Firstly i think your cookies are beautiful and love reading through your tutorials. Thankyou for taking the time to show others!
    My question to you is… why is my fondant shape too big for my cookie even though i used the same size cutter? It’s like me cookie has shrank. Please help. Thankyou.

    Reply
    • Louise

      February 14, 2013 at 2:02 PM

      The only times I have had the problem that you describe is when I have used some left over cookie dough that was maybe 2-3 days old. Meaning always use freshly made and chilled cookie dough. Have you tried the recipe for Vanilla sugar cookies? You can find it on the blog. It have never failed me.

      Reply
  10. yasemin

    November 27, 2012 at 7:31 PM

    hi, i want to know; what kind of icing do u use, on a rolled fondant decorated cookies for make borders?

    Reply
  11. sarah

    October 14, 2012 at 11:59 PM

    They look great! Could I do them in advance and freeze them?

    Reply
    • Louise

      October 17, 2012 at 8:34 PM

      You can do cookies and freeze them un decorated. I would not freeze them decorated.

      Reply
  12. Ann

    September 19, 2012 at 4:35 PM

    Hi
    I need your advise, im planning to use roll fondant on my medium size cookie, and need to know if i need to fully dry it before adding another fondant deco on top of it. Do i need my fondant deco to be dried first before sticking it to my roll fondant cookie or can i add the fondant deco immediately after cutting with cutter? I hope it make sense.thanks!

    Reply
    • Louise

      October 17, 2012 at 7:52 PM

      You can place fondant on fondant when it comes to cookies. No need to let it dry in between.

      Reply
  13. Dee

    July 13, 2012 at 8:10 PM

    Your cookies are beautiful. I have made cookies with rolled fondant before (Satin Ice) and let them set for a day then put in a tied cellophane bag. The fondant became very dry and hard to eat. I used corn syrup to adhere the fondant to the cookie. Any suggestions to keeping the fondant soft?

    Reply
    • Louise

      July 15, 2012 at 2:07 PM

      Have you tried to store them in air tight boxes and only just pack them in cellophane bags just until use? Fondant will dry and set eventually. I don’t think that there can be done much about it? I would not store fondant covered cookies for too long. It’s not a problem with royal iced cookies though.

      Reply
  14. Sam C

    June 30, 2012 at 7:25 AM

    Well done Louise these are lovely!

    Does using fondant soften the cookies in
    any way?

    And if you store the covered cookies in an airtight container, does the fondant go sticky (like I found with covered cupcakes)?

    Reply
    • Louise

      July 11, 2012 at 10:25 AM

      When decorating cookies with either royal icing or fondant they will get a little soft. I always let fondant cookies dry for a whole day + night before packing them in 1 layer. Otherwise the fondant will easily take on small marks and so. I have not experienced the fondant going sticky..

      Reply
  15. Sarah

    June 24, 2012 at 6:45 PM

    Thanks Louise,

    Your tutorial inspired me to do some cookie decoration with marshmallow fondant for my shop. Please see my collection at http://www.facebook.com/yummycrispies

    I would appreciate your feedback/comments.
    Thanks

    Sarah

    Baker
    yummycrispies.com

    Reply
    • Louise

      June 24, 2012 at 9:49 PM

      It looks really good 🙂 Keep up the work!

      Reply
  16. Shamini

    June 11, 2012 at 4:51 PM

    Thank you so much.
    I had bought some fondant to try to decorate cookies for our wedding. I tried with royal icing but wanted to give fondant a try too.

    Reply
  17. Emily

    June 11, 2012 at 3:04 AM

    Hi wanted to ask how far ahead can I make these?

    Reply
    • Louise

      June 12, 2012 at 7:21 PM

      Up to 3-4 weeks ahead. Store them in air tight boxes

      Reply
  18. Sandra Sanchez

    June 7, 2012 at 2:35 AM

    Excelente Job Louise, I´m from Mexico Thank you for the tutorial.

    Reply
  19. ndez

    March 30, 2012 at 5:48 AM

    Hi Louise,,
    I’m from Indonesia.
    love to read your tutorial.

    Reply
  20. Bobby

    March 5, 2012 at 11:31 AM

    Hi? i love this tutorial. Thanks a lot! Such a beautiful thing and quite easy. I’ve got one question. You probably will not believe it, but in small city in Russia ( like the one i live in) it’s absolutely impossible to find a corn syrup. What it can be substituted with? Maybe I can take a hot apricot jam (as in the cupcakes’ tutorial)?

    Reply
    • Louise

      March 6, 2012 at 7:49 PM

      You can use any kind of sugar syrup, like the ones you can use in coffee. I have not tried hot apricot jam but I guess that it would work too. The only problem with the jam is that it sets quick so you will have to reheat it very often.

      Reply
  21. Carmie

    January 27, 2012 at 2:16 PM

    Hi Louis,
    Thank you very much for your tutorial. It’s wonderful, clear and easy to follow the instructions. I plan to make some for my kid’s birthday party in 2 weeks. Just a quick question, are we suppose to leave the fonant to dry and harden before putting them into cello bags?
    Thank you,
    Carmie

    Reply
    • Louise

      January 27, 2012 at 10:34 PM

      I would only leave them on a tray with a tea towel over overnight and then pack them in cello bags. The fondant should not hard as in very dry. But due to the thin fondant layer it will harden a little bit. But still nice to eat. Alternative you could pack them in layers (parchment paper in between) in a airtight box until they need to be packed. So it’s up to you how much time you have up to the party. Happy Birthday with your boy in advance 🙂

      Reply
  22. Dinacrowell

    November 18, 2011 at 9:05 PM

    how can I store fondant covered cookies for gift giving. I made them today and will give them away on Thanksgiving.  Should I freeze them? Will the fondant mold or the cookie for that matter?  I used sugar cookies and satin ice fondant.  Thanks

    Reply
    • Anonymous

      November 19, 2011 at 10:54 AM

      I would store them in a box, layered with parchment paper in between. Just make sure that the fondant are firm/dry on the surface. As it can get small marks when you pack the cookies. They will not start to mold or go bad. Lots of cookie businesses makes cookies up to 1 month in advance.
      Fra: Disqus [mailto:]
      Sendt: 18. november 2011 21:06
      Til: [email protected]
      Emne: [cakejournal] Re: How to decorate cookies with rolled fondant

      NOTE: This comment is waiting for your approval. It is not yet published on your site. ======

      Reply
  23. Lesley Wright

    November 17, 2011 at 6:13 AM

    I think I’ve read other questions like this and read your answers, but just want to check that I can cook and decorate these cookies about two weeks in advance and keep them in an airtight container? Do you have any other tips for keep them fresh? I have 40 to make for a Sunday party straight after a 3 tiered cake on the Saturday! I’d love to have them done in advance!

    Reply
  24. Sibel

    October 18, 2011 at 8:54 PM

    I tried these and it looked sooooo goood! Almost as good as yours but not quite 🙂 They were gone before I had the chance to take a photo for you…
    I think I prefer fondant icing much more than royal icing. For starters it is not as messy or time consuming and has no wait time to set and dry. Also, a few kids in my sons class are allergic to eggs, fondant has no eggs! Yippieeee!Thanks so much for all your tutorials 🙂

    Reply
    • Anonymous

      October 18, 2011 at 10:57 PM

      I too loves the “non drying” time 🙂

      Reply
  25. Klaara

    October 2, 2011 at 4:48 AM

    Hi! so pretty cookies 🙂
    I love your tutorial and everything are so great <3
    greetings from Finland!

    Reply
  26. Guloseimas-dalourdes1

    August 24, 2011 at 1:43 AM

           ADOREIIIII!! MUITO OBRIGADA POR ESSAS IDEIAS MARAVILHOSAS.  GOSTARIA DE RECER MAIS IDEIAS .BEIJOS.

    Reply
  27. Mrspaye88

    July 30, 2011 at 6:15 PM

    Great tips, i think they will really help me.

    Reply
  28. Mrspaye88

    July 30, 2011 at 6:13 PM

    this is great. My husband and i are thinking about starting our own business and these tips are great to follow. Thanks

    Reply
  29. Anonymous

    June 1, 2011 at 9:23 PM

    They can but they may not be super crunchy.

    Reply
  30. Rosalind Grace

    May 5, 2011 at 12:16 PM

    gorgeous! thank you so much

    Reply
  31. Cieran

    March 30, 2011 at 9:40 PM

    how would you make cookies stay on the side of a decorated cake?

    Reply
    • Anonymous

      March 31, 2011 at 6:27 AM

      I would use royal icing on a fondant covered cake.

      Reply
  32. Anonymous

    March 30, 2011 at 6:33 AM

    The fondant on the cookies will go hard by then. I don’t think that storing them in a airtight container will keep the fondant soft. You can bake and freeze the cookies in advance. Decorate with fondant 2 weeks before is ok to do. I have not had any problems with the colors changing unless it is purple.

    Reply
    • Babylittrell16

      April 1, 2011 at 4:36 AM

      THANK YOU SO MUCH!!! I’ll take your advice very carefully!!! I was thinking to use lilac fondant for the cookies. Maybe I’ll change the color. Thank u!!

      Reply
    • Babylittrell16

      April 1, 2011 at 4:36 AM

      THANK YOU SO MUCH!!! I’ll take your advice very carefully!!! I was thinking to use lilac fondant for the cookies. Maybe I’ll change the color. Thank u!!

      Reply
  33. Georgina Daly

    February 14, 2011 at 5:20 PM

    hi, erm please what is your cookie recipe ? :))

    Reply
    • Anonymous

      February 14, 2011 at 6:40 PM

      https://cakejournal.com/archives/vanilla-sugar-cookies

      Reply
  34. mariela

    November 19, 2010 at 2:39 AM

    woou i love you work its perfect lovely ,my respect to you

    Reply
  35. Tammy

    November 7, 2010 at 3:02 AM

    Why do you not use baking powder in the cookie recipes?

    Thanks

    Reply
  36. Cheryl

    August 24, 2010 at 12:00 AM

    Could I possibly use royal icing to adhere the fondant? I am using the cookies to sweep down the sides of a 4-tiered wedding cake. I do not want the fondant slipping or peeling off the cookie. Has anyone tried royal icing to make sure this wouldn’t happen or does the corn syrup really attached the two solidly together (even in humid weather) ? Thanks!

    Reply
  37. Katy

    July 8, 2010 at 10:03 PM

    Hello Louise- you do a wonderful job on this site! As a cake decorator myself, this is so very helpful. On that note, I have a question that may have been answered previously. I am making cut out sugar cookies for a bridal shower next week that will be covered in cut-out fondant. I’m hoping to freeze these after decorating- however- after covering the cookie with fondant, I want to use a buttercream icing and pipe some decorations on each cookie. Will this buttercream stick to the fondant, and will the colored buttercream freeze well? (I know sometimes colored buttercream can look discolored and turn different shades after freezing). Thank you! 🙂

    Reply
  38. Louise

    June 21, 2010 at 12:04 AM

    mahes Yong: You can try this one: https://cakejournal.com/archives/vanilla-sugar-cookies

    Reply
  39. mahes Yong

    June 14, 2010 at 5:19 AM

    Hi,
    Could you share a good cookie receipe to make, so that I can decorate it with fondant.

    Thank you.

    Reply
  40. Louise

    June 5, 2010 at 11:59 PM

    Rébk: Sugar paste & rolled fondant is the same thing but is called differently depending on where you are. Gum paste is a paste that you can use to make flowers and other sort of decorations of. Because of the “gum” in the paste it dry hard and hold its shape when drying.

    You can find recipes online for both rolled fondant and gum paste. so that you can make it at home. When it comes to gum paste you will need some special ingredients, these can be bought from online shops in europe. Please email me if you need more info on online cake decorating supply shops.

    Reply
  41. Rébk

    May 31, 2010 at 2:34 PM

    Hello, my name is Rébecca, I’m french, so excuse me because my english is not very good. I love american cakes and I would like make it, but in france a lot of ingredients are difficult to find. We don’t know sugar paste, gum paste, and rolled fondant, I would like if you can explain me differences between them, perhaps i could find frencs equivalent products…
    thanks for your help

    Reply
  42. Hjh Mona A. HM

    May 10, 2010 at 12:17 PM

    Glad that I just found out about your website. A very interesting, useful and inspiring tutorials. Can’t resist to open this website everyday at least 10 mins. eventhough I was busy sometimes. I love baking so much and so as I love cake journal…

    Reply
  43. Louise

    March 22, 2010 at 4:00 PM

    Marlene: Silk range/pearl. Im not sure that they have the exact colors though.

    Reply
  44. Marlene

    March 22, 2010 at 3:29 PM

    Louise, I’m thrilled to find your blog! Your tutorial is so detailed and informative. I’ve managed to find the lustre powder on rainbowdust.co.uk. Which colors did you use? I notice that there are plain and simple, silk etc etc.

    Reply
  45. Louise

    February 27, 2010 at 9:42 PM

    Gitte: Du kan bruge lys sirup eller glucose sirup fra M.Heiberg 🙂

    Reply
  46. Mari

    February 18, 2010 at 2:47 PM

    Nice pictures, you make it look so easy. I am really going to do it now! Thank you so much!

    Reply
  47. Diana Viera

    February 18, 2010 at 2:28 PM

    Louise ~ your work is amazing! I look forward to new things on your site. I haven’t worked with fondant as of yet because I’m so use to working with butter cream. But whenever I see your work, it makes me want to work with it. I did, however, bought a small packet of rolled fondant to tackle and think this is the week-end that I’ll be ready to try something new, before Easter comes creeping up behind us.

    Reply
  48. gitte

    February 17, 2010 at 11:50 PM

    Hi Louise. Love your blog. I am planning to make som cooking next week and have a question. The corn syrup is that “lys sirup” in danish. I have tried to google it, but cannot find it.

    Reply
  49. Louise

    January 17, 2010 at 10:55 PM

    Karen: you can with no problems freeze the cookies on sticks.

    Reply
  50. karen

    January 9, 2010 at 9:38 PM

    can you freeze fondant sugar cookies on a stick and if so… how long . I need to make a lot coming up and it would be easier if i could freeze them. thank you

    Reply
  51. Muslimgirl

    December 24, 2009 at 8:36 PM

    this is really beautiful
    thank you

    Reply
  52. Louise

    November 12, 2009 at 1:27 AM

    Elisa: I always let my fondant cookies “dry” under a clean tea towel over night. Before either packing them in boxes or bags. If you are planing on giving them within a week there is no need to worrie that the fondant will get dry/hard after 1-2 of drying under a towel. Its so that the fondant wont get marks ect so easily and it will then not sweat. I have tasted cookies that have been laying uncovered in my cupboard for 5 days and they tasted nice.

    Reply
  53. Elisa

    November 11, 2009 at 11:58 PM

    Congratulations! Very nice blog! And tutorial! I would like to know how to pack these cookies. As the fondant don`t get too hard I’m afraid that after packaged cookie get too wet. thank you very much! and sorry for my english!!

    Reply
  54. lyndsay

    October 25, 2009 at 3:28 AM

    hi louise!! splendid tutorial as usual!! thank you for sharing… can’t wait to try! i thought i had given up on sugar cookies because of the time it takes to pipe and flood and frost with royal icing… but i never though about using fondant!!

    thanks again!
    xo

    Reply
  55. Louise

    October 12, 2009 at 11:26 PM

    sarah.a: I know that Global sugar Art online have many shimmers and lustre dusts.
    The Wilton one, well yes I guess you could. Only I would not use water. Just brush it on.

    Reply
  56. sarah.a

    October 9, 2009 at 4:57 PM

    hi lousie is it the same luster dust in wilton website
    https://www.wilton.com/store/site/product.cfm?id=BA17D1E7-802D-F658-0CFDA9C65E5D2A6B&killnav=1

    Reply
  57. sarah.a

    October 9, 2009 at 2:35 PM

    thanks lousie ok do u know any good brand in usa Washington dc ?

    Reply
  58. Louise

    October 9, 2009 at 12:34 PM

    sarah.a: its not the same brand but it could be used as long as its nice and shining when added.

    Reply
  59. sarah.a

    October 9, 2009 at 12:50 AM

    is it the same Luster dust in amazon ?

    Reply
  60. sarah.a

    October 9, 2009 at 12:48 AM

    really nice work and where can I find Luster dust ?

    Reply
  61. Louise

    August 14, 2009 at 2:18 PM

    Rea: The best way to keep a cookie crisp is not to decorate it at all. Decorated with icing or fondant, it will get a little less crips. When brushing with syrup it will get a little dense but mine is still ok crunchy. I keep my decorated cookies icing or fondant for 1 month. maybe the fondant ones only 3 weeks as it will harden a bit.

    Reply
  62. Rea

    August 13, 2009 at 2:20 AM

    Hi Louise, thank for sharing this wonderful tips of fondant cookies.

    I would like to know how to maintain the crisp texture of the cookies while we’re working on the fondant. Would the corn syrup soak the cookies? How long is the storage time?

    Thank you 🙂

    Reply
  63. Louise

    August 9, 2009 at 9:37 PM

    Reem: No I dont think so. Well you can use white/pearl lustre dusts if you cant find them colored. Have you tried looking for it in cake decorating supply stores?

    Reply
  64. Reem

    August 6, 2009 at 7:30 AM

    hii Louise, i fall in love of ur blog more and more everyday 🙂
    i just wanted to ask if i couldnt find Luster dust can anything replace it ?? to give that shiny thing??

    Reply
  65. Louise

    July 19, 2009 at 9:55 PM

    Karin: Regalice is the same as rolled fondant, yes.

    nikki: Great idea, I myself have had bad luck making my own modelling chocolate though 🙁 maybe I should try again.

    Reply
  66. nikki

    July 11, 2009 at 12:51 AM

    i just wanted to say your cookies are gorgeous but for those of you who dont like fondant .you can do the same thing with modeling chocolate melt 7 oz of chocolate add 2 teaspoond corn syrup and stir util the consistancy of playdough then let set in fridge over night in clear wrap the roll and decorate
    way easy to make and its chocolate who wouldnt love it !i get tons of compliments on my cookies done with it happy decorating everyone

    Reply
  67. Karin

    July 11, 2009 at 12:17 AM

    Thanks for the tutorial! I loved it, your cookies look gorgeous.
    I was just wondering though…is ready to roll Regal icing the same as rolled fondant?
    x Karin

    Reply
  68. lupe de la mora

    June 30, 2009 at 5:52 AM

    hi.I JUST WANT TO GIVE YOU AN IDEA, FOR THE PETIT FURS , I MAKE A SYROPE WHITH SUGAR AND WATER AND LITTLE OF RUM OR AMARETTO OR BRANDY AND YOU MAKE SOME WHOLS IN THE PETIT FOURS AND WITH A SPOON WET THEM, SO THEY DONT BE DRY, AFTER THAT I COVERED WITH THE FONDANT .THEY ARE DELICIOUS ENJOY THEM

    Reply
  69. Louise

    June 26, 2009 at 11:36 PM

    Tracy: You can make both fondant and biscuits ahead of time and keep both in the freezer.

    Reply
  70. Tracey

    June 25, 2009 at 1:22 AM

    Beautiful! Can you make the fondant ahead of time and then stick on the biscuit when done. I need to make alot of these so trying to organise my time. Otherwise I have heard you can freeze the cooked biscuits…. is this true! thankyou!

    Reply
  71. Louise

    June 21, 2009 at 11:55 PM

    Gina: It may have happend when you transfered the unbaked cookie to the cookie sheet? or if the dough was not used on the same day but days after its been made. Both have happend to me.

    Reply
  72. Zakiya

    June 14, 2009 at 10:36 PM

    Wow Louise your cookies are stunning i can’t wait to try it out.
    You said that you make your own cookie cutters,how do you do that?
    Zakiya
    oxoxo

    Reply
  73. Gina

    June 12, 2009 at 3:31 AM

    when i tried to do these the cookies got a little smaller when i baked them and then the fondant piece was to big. What did i do wrong?

    Reply
  74. Louise

    May 30, 2009 at 10:54 PM

    Lex: all that I know would eat a fondant covered cookie. Yes it is so much faster to cover because you dont have to wait for the RI to dry. The only thing is that I never make them to long in advance because the fondant do harden a little every day.

    Reply
  75. Lex

    May 25, 2009 at 6:49 AM

    I was wondering if people like eating the fondant covered cookies? I am making cookies for a friend and thought fondant might be easier than royal icing considering the amount. Have you received a positive response when serving the fondant covered cookies?

    I love your site by the way. I have been following you for a long time.

    Thanks for putting so much time into the site!

    Reply
  76. Louise

    May 14, 2009 at 10:26 PM

    claudia perez: As long as you let the fondant cookies dry over night before you carefully pack them in airthight boxes. They can be made up to 2 weeks before maybe longer. The fondant will get slightly harder but not much.

    Reply
  77. claudia perez

    May 4, 2009 at 9:15 PM

    how far in advance can i makle these cookies with out then=m getting spollied

    Reply
  78. Chellie

    April 11, 2009 at 9:07 AM

    These are so beautiful, and yet look quite easy to make!!

    Reply
  79. KIM

    March 26, 2009 at 8:40 AM

    OH!
    Your cookies very very very nice !
    But.. I don’t like dragonfiles…
    But ! I like Butterflies so much
    You are a God Cook!!

    Reply
  80. Anonymous

    March 6, 2009 at 9:07 PM

    Beautiful work,, thanks for the tutorial, I hope some day, I can do something like this

    Reply
  81. Louise

    February 27, 2009 at 10:20 AM

    Nilanthi: thank you

    Zahra: I buy most of my cutters from different online cookie shops and then I make some of them myself.

    dpotter: yep it’s like golden syrup but use a clear one if you can get it.

    Reply
  82. dpotter

    February 26, 2009 at 7:51 PM

    is it the same as golden syrup?

    Reply
  83. dpotter

    February 26, 2009 at 7:50 PM

    whats corn syrup, do you make it or can you buy ? ive made a load of cookies and am all excited about icing them…..

    Reply
  84. Zahra

    February 26, 2009 at 3:36 PM

    where do you get your cookie cutters from?:)

    Reply
  85. Nilanthi

    February 26, 2009 at 11:47 AM

    you are very clever and like to teach for others

    I got many things from you

    Thank you and God bless you

    Reply
  86. Louise

    February 14, 2009 at 10:39 PM

    Rina: You can use a ready to use fondant . It dont make a different.

    Reply
  87. Rina

    February 13, 2009 at 2:37 PM

    are you using MMF for this ? if yes, can we use just a ready to use fondant that normally available in the store?

    Reply
  88. Louise

    February 8, 2009 at 11:01 PM

    romelia: could I ask you to write in english? I dont understand spanish, sorry.

    Reply
  89. romelia

    February 8, 2009 at 3:37 AM

    no conocia su sitio web y me ha parecido excelente, como sus explicaciones de los trabajos que realiza, son realmente hermosas las galletas felicitaciones

    Reply
  90. Louise

    February 3, 2009 at 4:07 PM

    Lady Di: I have only tried the one from Colette Peters books and the one from Debbie Brown. Im not into homemade fondant unless its MMF.

    I like shortbread cookies for sugar cookies as I dont like the ones that contains baking powder.

    The info on painting a cookie sounds good. I will remember that.

    Reply
  91. Lady Di

    January 28, 2009 at 7:13 AM

    Please tell me best tested fondant receipes you have tried and tested. And the best sugar cookie receipe. More info on how to paint a cookie

    Reply
  92. kris

    December 2, 2008 at 9:35 AM

    They look great! Wonderful cakes, compliments!

    Reply
  93. Louise

    October 16, 2008 at 11:58 PM

    Vicky: I did these ones with reg. rolled fondant. But MMF works just as good.

    You can use Petal base. I dont know of Lard sorry. But if its for making mmf you can use a neutral oil instead.

    Reply
  94. Vicky

    October 9, 2008 at 1:21 PM

    Hi Louise I love your site and am going to try out the cookies very soon! did you make them with mmf? the other thing: is there another name for crisco? I live in south africa and have never heard of it, is it like lard or petal base? what can i use as an alternative?

    Reply
  95. Louise

    September 26, 2008 at 11:16 PM

    dulzuramagica: Thank you!

    Reply
  96. dulzuramagica

    September 25, 2008 at 9:17 PM

    WOW!!!These are just too cute to eat thanx for sharing the pics and tutorial

    Reply
  97. Louise

    September 14, 2008 at 9:37 PM

    biddaddaba: I like to use 8″ cookie sticks. I use someone similar to these ones from karens Cookies https://www.karenscookies.net/shop/packaging-and-presentation-supplies/8-cookie-sticks/prod_125.html

    Reply
  98. biddaddaba

    September 5, 2008 at 3:03 AM

    Hi,
    If I needed to put these on sticks could you tell me the best stick to use in the oven. Thanks kelly

    Reply
  99. Louise

    September 4, 2008 at 1:14 PM

    Nenu: I add the luster dust with a soft dry brush without adding any glue.

    Kathy: Thank you.

    Reply
  100. Kathy

    September 4, 2008 at 5:11 AM

    Oh WOW. The cookies are lovely and your instructions are so clear! Thanks so much for this, oh please on’t delete this page in future. Might need it for reference. Once again Thanks (:

    Reply
  101. nenu

    September 3, 2008 at 7:17 PM

    hello, Your cookies are beautiful, I just have one question: Do you just brush on the luster dust or do you put some kind of glue on the fondant? Sorry, i’m new on this and i hope you can help me

    Reply
  102. biddaddaba

    August 31, 2008 at 10:19 AM

    Thanks will keep an eye out for this size. Kelly

    Reply
  103. Louise

    August 30, 2008 at 11:22 PM

    Kelly: The cutters are around 3,5″

    Reply
  104. biddaddaba

    August 26, 2008 at 5:53 AM

    HI, Love the cookies and would like to purchase these shapes, could you tell me the size of these cookies cutters – as you know you can get so many different sizes and these look as if they are a good size Thanks Kelly

    Reply
  105. Louise

    August 12, 2008 at 7:35 PM

    Try Google “Edable Art” I can only find websites from the UK who sell EA.

    Reply
  106. Mary Lou Klinkhamemr

    August 8, 2008 at 1:42 AM

    May you provide a website to Edable Art?

    Thanks, Mary Lou

    Reply
  107. Louise

    August 5, 2008 at 9:10 PM

    tara: I know that some use to freeze their home made fondant so why not try and freeze the pearls. I would go after the expiry date on the fondant or if home made 3 month. But why do you want to freeze them anyway? I store all my fondant decor in air thight boxes.

    Reply
  108. tara

    August 1, 2008 at 1:46 AM

    i can freeze fondant pearls and use them later. but how long

    thanks for the help
    Tara

    Reply
  109. Louise

    July 25, 2008 at 9:12 AM

    Lisa: Decorated cookies does have problems staying crunchy after they have been decorated thats even with rolled fondant or royal icing. But I personally dont have a problem with that.

    You can do both: bake, decorate & freeze the cookies or bake, freeze & decorate. You should do what suites you and your time best.

    You can bake your cookies up to 1 week before you are going to decorate them asloong as you keep them in airthight containers.

    If you are going to freeze the decorated cookies then do it this way to avoid any marks on in the fondant. Place the cookies in one layer on a tray that fits into your freezer. Semi freeze for 1-2 hours and then pack them in plastic containers with lids. Place then in layers with parchment paper in between.

    The day before you are going to use them take them out and place them on a wire rack to thaw completely before packing them.

    Good luck!

    Reply
  110. Lisa

    July 22, 2008 at 12:25 AM

    I wanted to make fondant cookies as wedding favors, can you give me a couple of tips as to how long these stay fresh or if you can freeze them?
    Do you make your fondant or buy it? Should I make the cookies ahead of time and only decorate them shortly before??
    Thank you for any help.
    Lisa

    Reply
  111. Louise

    July 19, 2008 at 7:24 PM

    Yanipooh: your welcome….

    Reply
  112. Yanipooh

    July 18, 2008 at 12:41 AM

    thanks for the link!

    Reply
  113. Louise

    July 16, 2008 at 2:04 PM

    Yanipooh: Are there any baking powder in? cant remember. I dont use baking powder mine do rise/spread slightly but not much.

    After you rolled out the dough did you then put it in the fridge before cutting out? Thats the only thing I can come up with.

    maybe try out this next time: https://www.karenscookies.net/shop/recipes/info_11.html#recipe01 from Karens Cookies.

    Reply
  114. Yanipooh

    July 14, 2008 at 6:05 PM

    I applied this technique to a star cookie cutout I made with the No fail sugar cookie recipe. After baking though the cookie kept the basic shape it doubled in size ( spread) and the fondant cutout was way too small to cover it so I had to estimate and cut a fondant piece free hand.

    Can you please suggest a way to combat this problem 🙁

    I would be very grateful

    Reply
  115. Louise

    July 12, 2008 at 9:46 PM

    Felicia: If you let the cookies “dry” overnight on trays covered with a clean dish cloth they should be fine to pack and send. The fondant need to dry a little or you will get marks and the fondant might stick to the bag. If you a member of CakeCentral.com you can find a great tutorial on how to box and pack cookies safely.

    Reply
  116. Felicia

    July 6, 2008 at 5:22 AM

    I haven’t made this yet, but am very interested in doing so. I would like to send these through the mail, but am not sure of what will happen to the fondant after putting the cookies in a bag (clear) and then boxing them up. Do you have any suggestions?

    Reply
  117. Louise

    June 30, 2008 at 10:27 AM

    Diane: You can get a veining/dresden tool from: Jem cutters. FMM & PME. Try look here:https://www.globalsugarart.com/product.php?id=18913

    tixiu: your welcome. tHX!

    Yanessa: Sorry I dont sell.

    Reply
  118. yanessa

    June 29, 2008 at 3:05 AM

    Hello, Do you sell these. I would be interested in buying 16 of these in pink and 16 in orange. Please email me to let me know. Thanks!

    Reply
  119. tixiu

    June 18, 2008 at 4:17 PM

    I love it ! thank you so very much !

    Reply
  120. Diane

    June 9, 2008 at 2:21 PM

    I love your website. Where can I buy a veining tool from? I cannot seem to find any after searching the internet

    Reply
  121. Louise

    June 9, 2008 at 9:23 AM

    I use a simple sugar cookie recipe but i dont use baking powder. You can find many different recipes on these sites: https://www.kitchengifts.com/nofailsugarcookies.html & https://www.karenscookies.net/shop/index.php

    Reply
  122. maria tulfo

    June 2, 2008 at 5:17 PM

    What is your cookie recipe?

    You sure have good taste! I love your colors, love all your creations… cookies and cakes!

    Reply
  123. Louise

    May 3, 2008 at 8:44 PM

    Yun: Decorating cookies IS so much fun.

    Reply
  124. Yun

    May 1, 2008 at 5:01 PM

    Louise, fantastic blog, great tutorials. I love your blog! After dreaming about doing this for a while, I went out, bought cookie cutters and tried this last night. Oh how fun!! Of course, mine didn’t look as half nice as yours – my pearl dust turned out a little dingy, as well! I’m blaming tiny gold speckles in it.:), but still it was tons of fun. Thanks for the great inspiration!

    Reply
  125. HULYA

    February 26, 2008 at 8:11 AM

    I loved you blog-especially these cookies- very much.They are just great.I’m also using sugar paste (fondan)to make cookies and to decorate cakes.Thanks for sharing:-)MUTFAKTA BIRI MI VAR??? )

    Reply
  126. Louise

    February 20, 2008 at 5:12 PM

    Hello Graadskan: you can find some great stores with cake decorating around Sweden:
    https://www.tårtdecor.se/ https://www.dekoreramera.se/
    https://www.kakburken.se/

    Louise

    Reply
  127. Louise

    February 19, 2008 at 2:14 PM

    Thank you for all the fantastic comments!!

    Greetings Morgana, I am glad that you like it. I too love Bakerella’s blog she makes the sweetest treats.

    Reply
  128. lachandra

    February 14, 2008 at 1:35 PM

    Hi! I’m morgana, from Spain. I’ve just seen this site for the first time (I come from Bakerella’s blog) and let me say that it’s as lovely as useful. Thank you very much for sharing and happy Valentine’s day from Spain!

    Reply
  129. The Downtown Boutique

    February 14, 2008 at 1:37 AM

    These are just beautiful! I’m definitely bookmarking this blog! I would love to try my hand at these cookies!

    Reply
  130. Emily

    February 12, 2008 at 12:52 PM

    I can’t wait to try this! Thanks for the tutorial. Your blog is very inspiring and full of good info.!

    Reply
  131. Sorina

    February 5, 2008 at 12:06 PM

    Awesome Post! This looks great, love your photo’s too!!

    Reply
  132. Graadskan

    February 4, 2008 at 6:53 PM

    Hi!
    I just found your blogg and I´m totally amazed!! So beautiful!
    Where do you buy all the nice things you have? On the Internet or do you have any great shop in Copenhagen? I live just outside Gotheburg in Sweden…
    I´ll check in with you often from now on!!
    Thanks för charing!

    Reply
  133. marielba

    February 3, 2008 at 9:31 PM

    Hellow, congratulations for your website. It is very useful for people like me because I like to prepare beutiful cakes, cookies an other desserts. I´m from Venezuela and I understand very clear all your explanations and apreciated a lot your beutiful pictures. Marielba

    Reply
  134. craftyclaire

    February 1, 2008 at 12:31 PM

    As usual, a great tutorial. I hope you don’t mind, but I’ve linked to you for this post 5 things about yourself. Thanks again for a great read.

    Reply
  135. linda

    January 29, 2008 at 2:35 PM

    Such pretty cookies! Thanks for the great tutorial!

    Reply
  136. sorina

    January 27, 2008 at 9:30 AM

    You have a very nice blog, good post…keep up the good job

    Reply
  137. Deana E

    January 25, 2008 at 2:27 AM

    hi there..i wanted to make this kind of deco for as long as i remember but have not done it yet..wow, i am quite surprise how pretty this turn out to be. i am taking a break after knowing that i am carrying a baby inside me..btw you are in my blogroll..keep up the good work, your blog is very interesting!!

    Reply
  138. Louise

    January 22, 2008 at 6:18 PM

    I hope you will have fun with the cookies Stacie. It is so much fun.

    Reply
  139. Stacie

    January 21, 2008 at 3:05 AM

    Beautiful cookies! I have been wanting to try MMF on my cookies, and you totally inspired me!

    Love the site!

    Reply
  140. Delilah

    January 20, 2008 at 7:15 PM

    Your cookies are beautiful! I’ve done similar with modeling chocolate as I don’t like the taste of fondant.
    ps I love your blog!

    Reply
  141. Tricia

    January 20, 2008 at 10:22 AM

    this is great louise! may i ask what recipe you use for sugar cookies? thanks so much! wonderful website!

    Reply
  142. MimiCreations

    January 19, 2008 at 8:58 PM

    Thanks fot the tutorial I love Dragonflies..

    greetings from Mexico…

    Reply
  143. Jess

    January 19, 2008 at 6:27 PM

    Thank you so much for the fabulous tutorial!! Your cookies are so beautiful. I always get excited when I see a new post in your blog! 🙂

    Reply
  144. TiamatDesign

    January 19, 2008 at 3:37 PM

    Hi,I am from Israel & i read & enjoy youre articals very much. I was sorry so much when u remove the one about making the Wimsical cake…

    Reply
  145. Louise

    January 18, 2008 at 10:25 PM

    I am so glad that you like this tutorial.

    mayieve: when I make MMF I add 2 tbsp of Crisco to the mixture when its liquid. I will put a recipe on the site very soon.

    Reply
  146. Jenny

    January 18, 2008 at 9:43 PM

    Awesome tutorial again Louise! I love your website!

    Reply
  147. Kelly

    January 18, 2008 at 9:24 PM

    Excellent instructions and photos! Thanks so much!

    Reply
  148. Mayieve

    January 18, 2008 at 6:59 PM

    it is very beautiful!

    I’ve tried many times to do MMF but never succeeded..it’s always too thick and too hard..Do you have a recipe? Or any advices?

    Reply
  149. chelley325

    January 18, 2008 at 2:37 PM

    These are beautiful!

    Reply

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