To decorate cookies with rolled fondant is very easy and quick. The cookie do not need to dry overnight like you do with royal icing.
You can go for a simple look by only cut out the same shape in fondant and apply it to the cookies. But you could also go for more detailed cookies if you apply fondant accents on top of the cookie.
I also like to use small embossing sticks or a veining tool to make pretty details in the fondant. Here I will show you how I make my dragonfly and butterfly cookies. I love the look you get when you use a veining tool on the wings. So simple. If you brush your fondant cookies with edible luster dust they look even better.
There are no limits when it comes to decorating cookies. Just be creative!
This is what I use:
Sugar cookies in the shape of butterflies or dragonflies
Cookie cutters in the same shape
Non-stick board
Rolling pin
Knife
Corn syrup & brush
Paint brush for lustre dust
Dresden & veining tool (I recomend the one from Jem)
Luster dust (I have used: Aqua shimmer & Iced Pink from Edable Art)
Rolled fondant in your chosen colors
Dragonfly:
Step 1:
Roll out your fondant thinly and cut out the wings with the cookie cutter.
As it is only the wings we are going to need. You dont have to cut out the whole shape like I did. Just the wings.
Step 2:
Cut the wings in shape with a knife like shown on wing A.
Step 3:
Brush a thin coat of corn syrup on the sugar cookie but only on the wings and gently put the wing pieces on top
Step 4:
With your finger smooth out the edge all around the wings.
Step 5:
Take your veining tool and mark the wings with fine lines.
Step 6:
If you like you can brush luster dust on the wings.
Step 7:
Take a small piece of fondant and make the body and the head. You can make small marks on the body with the veining tool.
Butterfly:
Step 1:
Take your chosen color for the large wing and roll out the fondant thinly. Cut out the wings with the cookie cutter and cut wing A. with a knife like shown on the photo.
Step 2 & 3:
Repeat step 3 & 4 for the dragonfly.
Step 4:
Take your veining tool and make 3 lines on both wings.
Step 5:
Roll out the second color of fondant and cut out another pair of wings with the cookie cutter. Cut the small wings in the shape as shown on step 1/wing B. Brush with corn syrup.
Step 6:
Gently put the small wings on the cookie. With your finger smooth out the edges all around the small wings. Again use the veining tool to make 4 lines on the wings.
Step 7:
If you like you can brush luster dust on the wings.
Step 8:
Repeat step 7 for the dragonfly.
Tip: Make the butterfly in all white with pearl luster dust and you will have the perfect wedding favour.
Happy Caking
Louise
January 18th, 2008 at 2:37 pm
These are beautiful!
January 18th, 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?
January 18th, 2008 at 9:24 pm
Excellent instructions and photos! Thanks so much!
January 18th, 2008 at 9:43 pm
Awesome tutorial again Louise! I love your website!
January 18th, 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.
January 19th, 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…
January 19th, 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!
January 19th, 2008 at 8:58 pm
Thanks fot the tutorial I love Dragonflies..
greetings from Mexico…
January 20th, 2008 at 10:22 am
this is great louise! may i ask what recipe you use for sugar cookies? thanks so much! wonderful website!
January 20th, 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!
January 21st, 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!
January 22nd, 2008 at 6:18 pm
I hope you will have fun with the cookies Stacie. It is so much fun.
January 25th, 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!!
January 27th, 2008 at 9:30 am
You have a very nice blog, good post…keep up the good job
January 29th, 2008 at 2:35 pm
Such pretty cookies! Thanks for the great tutorial!
February 1st, 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.
February 3rd, 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
February 4th, 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!
February 5th, 2008 at 12:06 pm
Awesome Post! This looks great, love your photo’s too!!
February 12th, 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.!
February 14th, 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!
February 14th, 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!
February 19th, 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.
February 20th, 2008 at 5:12 pm
Hello Graadskan: you can find some great stores with cake decorating around Sweden:
http://www.tårtdecor.se/ http://www.dekoreramera.se/
http://www.kakburken.se/
Louise
February 26th, 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??? )
May 1st, 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!
May 3rd, 2008 at 8:44 pm
Yun: Decorating cookies IS so much fun.
June 2nd, 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!
June 9th, 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: http://www.kitchengifts.com/nofailsugarcookies.html & http://www.karenscookies.net/shop/index.php
June 9th, 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
June 18th, 2008 at 4:17 pm
I love it ! thank you so very much !
June 29th, 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!
June 30th, 2008 at 10:27 am
Diane: You can get a veining/dresden tool from: Jem cutters. FMM & PME. Try look here:http://www.globalsugarart.com/product.php?id=18913
tixiu: your welcome. tHX!
Yanessa: Sorry I dont sell.
July 6th, 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?
July 12th, 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.
July 14th, 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
July 16th, 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: http://www.karenscookies.net/shop/recipes/info_11.html#recipe01 from Karens Cookies.
July 18th, 2008 at 12:41 am
thanks for the link!
July 19th, 2008 at 7:24 pm
Yanipooh: your welcome….
July 22nd, 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
July 25th, 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!
August 1st, 2008 at 1:46 am
i can freeze fondant pearls and use them later. but how long
thanks for the help
Tara
August 5th, 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.
August 8th, 2008 at 1:42 am
May you provide a website to Edable Art?
Thanks, Mary Lou
August 12th, 2008 at 7:35 pm
Try Google “Edable Art” I can only find websites from the UK who sell EA.
August 26th, 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
August 30th, 2008 at 11:22 pm
Kelly: The cutters are around 3,5″
August 31st, 2008 at 10:19 am
Thanks will keep an eye out for this size. Kelly
September 3rd, 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
September 4th, 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 (:
September 4th, 2008 at 1:14 pm
Nenu: I add the luster dust with a soft dry brush without adding any glue.
Kathy: Thank you.
September 5th, 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
September 14th, 2008 at 9:37 pm
biddaddaba: I like to use 8″ cookie sticks. I use someone similar to these ones from karens Cookies http://www.karenscookies.net/shop/packaging-and-presentation-supplies/8-cookie-sticks/prod_125.html
September 25th, 2008 at 9:17 pm
WOW!!!These are just too cute to eat thanx for sharing the pics and tutorial
September 26th, 2008 at 11:16 pm
dulzuramagica: Thank you!
October 9th, 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?
October 16th, 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.