Hello all,
How do you stick rolled fondant onto cookies please. I know that you can lay the fondant on when they first come out of the oven. I have done this and works very well.
But how would you stick the fondant on if the cookie has gone cold?
Any advice would be great,thank you.

a thin coat of corn syrup works like a charm

Loved the Kayro corn syrup but someone told me (from this forum) to delute some of your rolled butter cream/MMF and paint it on. It will have the same flavor as your frosting. Works perfectly too.

Shyann

Does anyone know what Corn Syrup is called in the UK please...lol...

Also what do you delute rolled fondant with?

Thanks

I just use a simple glaze... powdered sugar and water..
FOndant is the only way I ice my cookies. I find it really easy, and looks fabulous..sharp even edges. and no waiting to dry. I have photos in MY PHOTOS..

A small paint brush and just plain water works fine. Brush the back of the fondant lightly and lay it onto the cookie. the water melts a bit of the fondant "glueing" it to the cookie.

How warm is the water (or powdered sugar glaze) that y'all use?

Does it make a diffference?

Just curious.

I'm relatively new to this site and have a question. I never thought of putting fondant on cookies until reading this. But, how do you do it. Do you cut the same design as the cookie then lay it on? Do you color the fondant if you want before placing on the cookie. Can you use royal icing for edging on top of the fondant? (I'm assumming you're using the same mm fondant recipe thats used on cakes?)
Please guide me....I'm supposed to make 150 cookies for bible school in June and this would sure help! Thanks.

I actually had my first experience with fondant on cookies for Valentines, it is in my pictures. I loved it. If you want to color the fondant you would do it first, I cooled my cookies, rolled out my fondant, fairly thick for this cookie, used a slightly different, slightly smaller cutter, brushed water on the back of the fondant heart and appiled to the cooke, once on, I wrote with a marker but any decorating could be done at this time. This really goes pretty quick.

I just saw this in some old chat room stuff from Sugarcraft. It is the golden syrup you have in the U.K. and Canada and Australia. It doesn't taste much different especially with other ingredients. There a few instances where the color would matter, for instance in divinity or other confections where you had to have white.

HI all!

I would brush a little piping gel on there. Nothing glues like that. Easy to find and pretty cheap.

Good luck
Dawn

question.....how does it taste? on the cookie?

The marshmallow fondant tastes great on cookies. It adds just enough sweetness, as long as it isn't rolled too thick. I have some customers that request the fondant extra thick because they like added sweetness.

Claire
Corn syrup is glucose in english.
Are you the same claire on BSG forum?

Thank you everyone for all the advice that you have given me, and for the PM messages.
regards claire

There's a beautiful instructional fondant cookie book that was just published last month called The Flour Pot Cookie Book. They even have their own website - you should check it out!