My Signature Cookie for my business has a combo of MMF and RBC. I didn't like how the MMF was chewy and I didn't like how the RBC was greasy, but together, they are perfect. They balance each other out. I also use popcorn salt to cut the sweetness. I am not a fan of RI on cookies. Don't like the crunch. I like the icing to be soft, but with a nice bite. I put the icing on while the cookies are hot, and I also give the icing cutouts a spritz of vanilla before they go on to help it stick. I put the iced cookies back in the oven for a minute to soften the edges.
My Signature Cookie for my business has a combo of MMF and RBC. I didn't like how the MMF was chewy and I didn't like how the RBC was greasy, but together, they are perfect. They balance each other out. I also use popcorn salt to cut the sweetness. I am not a fan of RI on cookies. Don't like the crunch. I like the icing to be soft, but with a nice bite. I put the icing on while the cookies are hot, and I also give the icing cutouts a spritz of vanilla before they go on to help it stick. I put the iced cookies back in the oven for a minute to soften the edges.
That sounds pretty neat! I'll put it on my list of things to try!
My kids love fondant covered cookies...
Some time ago when I made a batch of MMF I didn't have vanilla or almond flavoring so I added a bubble gum flavor and ever since then they loved it!!
BTW, my 'kids' are already adults, but they still love the bubble gum flavor fondant 
can you use toba's glace to do detail work on fondant covered cookies? I've never used royal icing, but I use the glace to do my decorating normally. Just curious. I wanted to make some large flower cookies for a bouquet for my son's pre-school teachers and don't want to wait forever for the glace to dry.
I use glace as the base for my cookies and RI as accents. I find that the glace dries to where you can stack, bag, etc. but it is not a hard crunch. It still creates a very soft cookie. I have never had anyone complain that the RI accents make the cookie too crunchy. I always use such thin layers that it sort of just blends in with the glace.
What about rolled buttercream? I have never used it, but if it tastes anything like buttercream that would be tasty!
i agree with suz3. fondarific fondant is awesome! i do cookies all the time and tried to stay away fom fondant, i would do a few fondant because they are neater, nicer looking cookies, but the taste was blah. fondarific is AWESOME! already colored and different flavors!?! wow!! i just sold some for the holiday weekend and she called immediately and went on about how much everyone loved them!
I just tried a new fondant recipe - Sophiebelle's Jello fondant - and it tastes just like fondarific to me. I used raspberry gelatin and got a bright pink raspberry fondant. It's not strechy or pliable enough to cover a cake with, though, but it is still very soft. I think it would be awesome on cookies.
I've been "collecting" different colors of Choco-pan when I place cake supply orders online, and it tastes much better than regular fondant -it's got white chocolate in it. It also rolls much thinner and doesn't dry nearly as quickly. I've used it for details on cakes, not covered an entire cake or cookies with it yet. But I'm sure it would be a very nice base for a cookie.
Currently, I dip my cookies in melted white chocolate. Very quick, great taste, keeps the cookie sturdy, and I can charge more which customers don't have an issue with because it's chocolate! Also tastes great with flavored doughs -citrus, gingerbread, etc. You could definitely pipe on top of it, but I use a lot of chocolate transfers, so then the artwork is done for me!
I prefer the taste of icing on cookies, but as far as making them (production and productivity), I'm a fondant person!! Even if you do just the base with fondant and use icing for accents, it's so much faster!
What really convinced me was this past Mother's Day, I made three 6-cookie bouquets .... mixed, cut, baked and fondant iced ..... in one hour. Then I made t-shirt cookies (huge four-plus-inches!) for my granddaughter's soccer team. A white layer of fondant and boom, we got t-shirts. Cut out some team numbers from fondant, added them with a little water on the back of the numbers and I got team cookies in under and hour. To cover these 4" cookies in RI would have taken me WAY longer!
I use satin ice and chocopan.
yes, I really do like mmf on sugar cookies. I use a more traditional white cookie, they are less salty than wilton's no chill ready to roll out cookie. I frequently make cookie gifts and have not had any complaints about the mmf. One other thing that was good, I made some chocolate roll out cookies and flavored wilton fondant with mint. That was pretty good too. I have decorated cookies with cream cheese mints but those are pretty rich. I have used marzipan too, that tastes good but it is $$$. Hope this helps
I have used marzipan too, that tastes good but it is $$$. Hope this helps
I just bought a 7+lb can of almond paste much cheaper than the small cans or rolls, so maybe I'll try making some marzipan to roll on some cookies I love the taste!
I adore marzipan but only shell out the $$ to buy it around the holidays. I've never thought to use it to decorate a cookie, only bake into cookies (yummmm). How does it handle? I've never used marzipan to cover a cake, either.
I've always wanted to try fondant on cookies, but the designs I currently favor seem to be too intricate for that to work. I'll probably branch out one day, but for now I'm very pleased with the glace icing. Maybe I'm that old dog that you can't teach new tricks to!
Gemini, I would never have guessed you use glace icing for your cookies since they are so detailed. How do you manage it? I've been doing glace for the base and royal for the details but I'd love to find a way to use glace for everything.
I have used marzipan too, that tastes good but it is $$$. Hope this helps
I just bought a 7+lb can of almond paste much cheaper than the small cans or rolls, so maybe I'll try making some marzipan to roll on some cookies
I love the taste!
3
I have made it too, it is less $ and even tastes better, to me. the only thing is marzipan is by nature granular and a creamy tan. the ready made is smooth and pristine white. I still like the homemade better!
I made cookies with fondant once, and will never do it again. I think that the fondant "kill" the good spice smell of my gingerbread cookies. And I just did not like the chewy taste of it. And also I find out, that for me is more fun to hand decorate them with RI.
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