Originally Posted by JCE62108
Last night I decided to try decorating some sugar cookies with fondant. I saw a book at michaels on how to do it, and was quite inspired. I got a recipe from the Wilton website for their roll out cookies. They were sooo incredibly bland. It tasted more like flour than anything. Even after applying the fondant it wasnt enough to help the taste.
Also, after they were baked they were quite crumbly. They broke very easy and the tops of them got little bumps everywhere which made the fondant look lumpy once it was applied.
Does anyone have a great, tasty sugar cookie recipe? I was so dissapointed. I decided not to even waste my time applying fondant to the rest of the cookies. I did about 8 and gave up.
I really want a cookie that bakes with a smooth top, something kind of dense, not flaky and easily broken. Something that could be used in cookie bouquets or something that could be shipped without the worry of them arriving in shattered pieces.
Also, I had some trouble rolling them out. What technique do you guys use to get them all the same thickness, and what thickness do you prefer?
For the cookie recipes, find anything with the word "rolled" in it. Sugar cookies are too soft to hold up to heavy decoration such as fondant. A rolled cookie dough (Vanilla, spice, gingerbread, chocolate) will do just fine. Also add up to 1 Tbsp of flavoring. Sometimes I add 2 tsps Vanilla and one tsp orange oil or lemon oil depending on what flavor I want.
Baking the cookies -- roll them out to between 1/8 and 1/4 inch thick. I use the smallest setting on the smart rolling pin which I think is 1/8 but to me it looks closer to 1/4 inch thick. Remember, make 'em cold, bake 'em hot! I roll out the dough between sheets of parchment too, so as not to add more flour to the dough which will make it tough and crumbly.
Adhering fondant to the cookie: I use sieved apricot or rasberry preserves. Add a little water, simmer for a while and strain. Use as "glue" to the back of the fondant (not on the cookie proper.) Works like a charm and adds a touch of flavor.
If you look in my pix, I've posted a few of the cookies I've done this way. I've never had a problem with it and it's how I teach my students who also do well with this technique. I hope it helps you! Good luck and keep us posted!!