"Sugar, sugar, sugar cookies!" I could hear my daughter enthusiastically sing while running down the hallway.
Though I rarely bake them, I have no excuse during Christmas. The sweet tradition was handed down to my kitchen from generation to generation.
This was inspired by my Vanilla Oreo Cupcakes on this site, and pairs well with this Bubble Tea Smoothie.
Shh..I am not a big fan of refined sugars, but my children will hear none of that! These delicious cookies have to appear on our Christmas snack list.
Though I will eat one from the entire batch, I still enjoy making the appealing sugar cookies. Anyway, let me not bore you with talk 😣 .
Cookies are a great gift item, they make an amazing quick snack and can be used to pass special messages too!
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Why This Recipe
Easy to make
These cookies come together if you follow the simple steps. No special baking skills are required though I would highly recommend adhering to the prescribed quantities.
My daughter who is 10 makes sugar cookies for fun! The recipe is relatively simple.
Quick recipe
Oh, I love quick snack recipes. Sugar cookies bake for a maximum of 15 minutes! What a fit treat for the hungry crowd of children who have popped in without notice 🙂. You will be a hero in no time!
Psst .. prepare the fondant shapes before hand to save on time.
Versatile dough
How lovely to work with dough that you could shape into your desired shapes, that's not all, you can flavor the dough as you like too.
Substitute the vanilla with peppermint or lemon juice for a fruity twist.
Easy to decorate
My children love this part. Fondant is immensely sweet and comes in attractive colors inviting everyone to make their favorite character or theme.
Fondant is optional, dipping the cookies in chocolate, royal icing or using edible are excellent options as well.
Ingredients And Substitutions.
Flour - All-purpose flour works well for this recipe, however, you can use gluten-free flour in case you're serving people with gluten intolerance or allergies.
Butter - Butter adds an amazing milky flavor to the sugar cookies. You can substitute butter with lard.
Castor Sugar - Castor Sugar has a fine texture making the cookies fine textured.
Vanilla Essence - adds a sweet fruity flavor to the cookies, you can substitute it with your flavor of choice. Lemon happens to be my best substitute 😀.
Fondant Icing - Fondant Icing has a pliable texture, and can be rolled, sculptured, or shaped in many ways. Its primary ingredients are powdered sugar, gelatin, and oil. You can make homemade fondant but store-bought makes work easy!
The icing is rolled and cut into desired shapes. Ready-to-use fondant comes in variant colors that you can choose to cover your cookies.
EQUIPMENT
- Measuring cups
- Measuring spoons
- Mixing bowls
- Rolling pins
- Cooling racks
- Cookie Cutters
- Rubber Spatula
- Rulers
- Handheld electric mixer
How To Make Fondant Iced Sugar Cookies.
You will start by measuring all the ingredients and setting them aside. In a mixing bowl, cream the butter and castor sugar until light and fluffy with a pale-like appearance.
(You may use an electric handheld mixer but a stand mixer with a paddle attachment is more effective )Add the egg and beat until fully incorporated into the mixture.
Mix the flour and salt and sift into the creamed mixture. Use a rubber spatula to mix the wet and dry ingredients and finally your hand to make dough.
Wrap the dough with a cling film and chill the dough for 30 minutes. Roll out the cookie dough clean and well-floured kitchen counter.
Roll to 1-inch thickness, and use various cookie cutters (7mm) to cut out your desired shapes. Place the cookies on a parchment-lined baking tray 2 inches apart.
Preheat the oven to 150C OR 350F. Bake the cookies on the middle rack of the oven for 12 to 15 minutes till light golden brown in color.
Let cookies cool for 5 minutes on the tray then carefully transfer them to the wire cooling rack. Let cookies cool completely as you work on the fondant icing.
Unleash the artist in you! Roll out the fondant to about half-inch thickness. Cut out shapes matching the cookie shapes you’ve already baked and set them aside.
Apply some edible glue or water on each cookie and stick the cut-out fondant.
Enjoy the colorful and extremely sweet delights. I am sure you will have none left in the cookie jar before you know it.
FAQ
Can I Freeze My Fondant-Iced Sugar Cookies?
Why not? The cookies can freeze well for up to 3 months.
Place a square parchment paper between each cookie to prevent them from sticking to each other.
Fondant Iced sugar Cookies can stay fresh in a cookie jar for 4 days at room temperature.
How Can I Stick The Fondant On The Cookie?
You can use edible glue or water to stick the fondant. Edible glue is more effective as compared to water. A mixture of icing sugar and water could work as glue as well.
What is The Right Thickness Of The Cookies?
I usually roll my dough to a one-inch thickness. Use a ruler to confirm the thickness. The thinner the cookies the faster they bake.
Tips For Making The Best Fondant Iced Sugar Cookies.
Measure ingredients accurately to get the best results. Use the scoop and level method to remove excess flour that heaps above the cup. Excess flour will alter the overall texture of the cookie.
Make sure the cookies are completely cool before attaching the cut-out fondant shapes. If placed when the cookies are warm, the fondant softens and gets messy and difficult to handle.
If your cookies have some air bubbles after baking, gently scrape off with a grater to flatten the cookies before attaching the fondant icing.
Related Posts
If you tried this Fondant Iced Sugar Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!
Fondant Iced Sugar Cookies.
Ingredients
- 1 cup Butter
- ¾ cup Caster Sugar
- 1 large Egg
- 1 tsp. Vanilla
- 1 ½ cups All-Purpose Flour
- ¼ tsp. Salt
- 400 grams Fondant Ready Made
- Edible Glue
Instructions
- You will start by measuring all the ingredients and setting them aside. In a mixing bowl, cream the butter and castor sugar until light and fluffy with a pale-like appearance.
- Add the egg and beat until fully incorporated into the mixture. Mix the flour and salt and sift into the creamed mixture. Use a rubber spatula to mix the wet and dry ingredients and finally your hand to make dough.
- Wrap the dough with a cling film and chill the dough for 30 minutes. Roll out the cookie dough clean and well-floured kitchen counter. Roll to 1-inch thickness, and use various cookie cutters (7mm) to cut out your desired shapes.
- Place the cookies on a parchment-lined baking tray 2 inches apart.
- Preheat the oven to 150C or 350F. Bake the cookies on the middle rack of the oven for 12 to 15 minutes till light golden brown in color.
- Let cookies cool for 5 minutes on the tray then carefully transfer them on the wire cooling rack. Let cookies cool completely as you work on the fondant icing
- Roll out the fondant to about half-inch thickness. Cut out shapes matching the cookie shapes you’ve already baked and set them aside. Apply some edible glue or water on each cookie and stick the cut-out fondant.
