I just did my first run of decorated cookies yesterday. I have to admit I hate Royal Icing! I didn't too bad considering it was my first time but I can't imagine giving these to people to eat. I made some MMF and I am trying to figure out how you guys get the fondant shape smaller than the cookie. My cookies held the shape so well I can still get the cookie cutter around the cookie. I thought they might spread a little but they didn't. How do you do it?

You should not worry about it! Cookies look more professionally decorated, I believe, when completely covered by the fondant.

That's what I LIKE about fondant and RBC on cookies....the frosting fits the cookie.

thanks I wasn't sure but you guys are the experts!

What recipe did you use? Hope you post a pic!

I used antonia's recipe for the royal icing and NFSC recipe. I don't think it's that particular recipe that tastes bad I just don't like royal icing.

HOW ON EARTH did you get your cookies to stay that way?

I only wish mine stayed the same size!

Give up your secret!!! LOL

i bet she chilled them very very very well- that prevents spreading for the most part, provided your recipe and temp. are right.

fairytale does fondant on her cookies! i saw her do a demo and although the cookie was a little larger than the cutter she cut the fondant with the cutter, placed it on the cookie and then rolled (lightly) to the edges.. i did the same on my cookies in the gallery (my first time covering with fondant) but I liked the way it worked

I put mine straight into the oven from the freezer and they still spread. Maybe my NFSC dough isn't stiff enough?

I agree w/the above poster, the cookie looks just fine w/mmf covering the entire cookie. In order to get it smaller you might have to use same design smaller cutter, but that's a hassle.
my cookies also keep the exact perfect shape when i bake them. I stick them in the freezer for a bit before baking. Now if i could only master to get the recipe (NFSC) right all the time!

My problem w/the cookies is obvious as soon as i make the dough. it's crumbly, so i know it's no good.

So when putting the fondant ON the cookie -

when do you do that? When the cookies are warm? Do they stick? How thin should the fondant be? And then you can just pipe on it like on a cake? with royal?

Sorry to be an idiot....

You're not an idiot, I was wonder those same questions myself!

i have done this before, but i'm not sure about the thickness. certain things i just don't pay attention to.
but i have tried doing both while they are warm (right outta the oven) or when they are cooled. When they are warm, you place the fondant right on top and let it cool a bit before doing piping. you can spread the mmf a bit if needed, if your cookie spread and you want it to be exact size.
If they are cooled, you can use a dab of corn syrup and brush it around then place mmf on top. it will stick like glue! some say you can use RI.
hope that helps a bit. you can use chocolate clay to cover cookies too! so yummy and it'll work just like fondant.

Katskakes, my dough was crumbly too. Should it not be crumbly? I am still practicing some royal icing but I am going to make another practice batch tomorrow with the MMF.

Yes I did put them in the fridge before baking. I think that helped from not speading.

I use royal for details only....and use RBC which I love!
I tried using royal for the whole cookie and it is just tooooo sugary and sweet!
RBC is easy to use! Use your cookie cutter on parchment paper then place in freezer for a few minutes...place on cooled cookie with a little lite corn syrup on it...works great! Yes the cutter is a little smaller than the cookie, but looks great!..You could also place the RBC on the cookie while it is warm without the syrup, but I like mine to cool an hour or more because to me the stick stays in better if you don't mess with them while they are warm..After the RBC you can add details or not with royal icing.
Hope this helps.

I cut out the fondant while the cookies are in the oven. As soon as they come out, I put the fondant on. The cookies melt the fondant really quickly and makes the fondant adhere perfectly. I really like the way it looks, since my lines are usually not very straight when I pipe RI

I do mine after they are cool. My cookies always spread a little so the MMF or RBC is a little smaller.

I position the MMF on the cookie where I want it and then gently rub with the palm of my hand and it sticks to the cookie without using anything else, and as a bonus, the MMF gets a little shiny.

(If you use flour when you roll out your cookies and you can still see it on the surface after it is baked, just brush it off before applying your MMF.)

When I did the leprechauns in St Patrick's Day bouquet that I posted today, I used the cookie cutter to cut out the shoes and the hat and then just trimed off the excess.

I just posted my first cookies. Please tell me what you think. I think the MMF will look alot better.

Saw you fab cookies.What did you use, MMF or what?

Your cookies are beautiful!!! Nice job1

Thanks, those are the RI cookies, I'm going to try some MMF cookies tomorrow.
Melyssa, I think mine were kinda dry. Like I said my dough was kinda crumbly so maybe that's why they didn't spread, but I can't say for sure.

Great job Cocorum21! Your cookies are beautiful!!!! So are the other things you've posted. You are very talented!