So, I have noticed this trend lately of fondant cookies. I would like to know how these turn into a tasty product. In my personal opinion, fondant is tasty by itself but I really don't enjoy it in combination with cake. (its a texture thing) Now, please don't misinterpret me, I always use fondant on my cakes I just prefer to remove it before I eat my cake

Someone please tell me why on god's green earth would it be a good idea to but fondant on a cooke?! I am sorry, it just doesn't sound good at all. What happend to the good times of nicely piped bc? To me taste comes before looks and I can't believe it is good! Maybe I am just a bc girl, i dont know. Someone prove me wrong!! haha

I am curious!

I quite like the taste of fondant on sugar cookies and prefer it to royal icing (which really isn't nice if you ask me)...I do prefer the look of royal icing on cookies though.

Ok, thats what I was wanting to know!! Thanks Does the fondant get hard and dried out? I don't care for the taste of royal icing too, but BC is mighty tasty and it doesn't look bad either

It tastes really good. The advantage to fondant is that in about three hours, I can bake, decorate and bag probably 50 cookies. It's easy enough that my 8 year old can do it all herself, and produce professional-looking results.

I put the fondant on when the cookies come out of the oven. Within 30 minutes they're firm enough to stack. They're sturdy enough that I can pack them up and mail them to relatives across the country, and they survive the trip.

I always add flavoring to my fondant...usually butter rum, vanilla or coconut, and then I put Lorann's buttery sweet dough emulsion in the cookie dough. It tastes better than buttercream, to me. The fondant doesn't get rock-hard. You can chew it with the cookie.

Anyhow, give it a try sometime, next time you've got a little bit of leftover fondant.

Are you kidding? Fondant on a sugar cookie is the best ever! Totally yummy! Know what else is good? Roll out a strip of fondant and smear on some peanut butter. Roll it up like a pinwheel. Yummo!

As a decorator I prefer fondant for ease of use and the clean look it gives the finished cookie. As for the fondant itself, I use any one of six different flavors of fondant (depending on the cookie): chocolate, white chocolate, white chocolate cheesecake, Vanilla, Marshmallow and so on... Then to attach the fondant I used strained preserves (peach, apricot, raspberry...) to a rolled Vanilla sugar cookie. The result, a taste sensation that doesn't overwhelm and a gorgeous cookie. Everybody loves them!!

@ Leah - never thought of doing that with peanut butter and fondant -

Not sure about *the trend lately* - many have been doing it for a few years - if not longer...
Fondant on cookies are the most requested cookies i get orders for.
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1854735

IMO i think they can look just as lovely as any cookie decorated with RI - and as TR said abouve - its quicker .........and less drying time required.

Depending on the type of fondant you use i guess, will determine the overall taste.
Some aren't bad - whilst others are shockers.

Hope you enjoy creating some.



Bluehue

I just brush a little light corn syrup on the cookie and it works great. My husband brushes it while I roll the fondant and the result is super quick.

If I use marshmallow fondant, I add half an envelope of flavored gelatin (Jello), and that gives it (a) color; and (b) flavor. But I'm careful to combine flavors because some of them are just not good! But the others? Delicious!

I've been using marshmallow RBC lately (http://cakecentral.com/recipes/7434/marshmallow-rolled-buttercream-for-decorated-cookies). I like how they've turned out- look and taste. Those of you who use fondant- do you think it's better tasting than RBC?

I don't like the taste of fondant on cake either-- I agree-- it's a texture thing. Something about the fondant taking alot more chewing time than the cake! I don't care for royal icing either. But fondant on sugar cookies-- yum! Just cut out your shape before you even put your cookies in the oven and then lay the fondant cut-outs on the hot cookies as soon as they come out of the oven. This is about the only way I want to do cut-out cookies any more!

yummmm!! I just made some for my daughter's christmas party!! They were such a hit!!! ALL of the cookies were eaten!! And i looved the clean look of the cookies!! GO FOR IT!!

Makeminepink has the technique! A fondant shape laid on a hot cookie will laminate itself to the cookie. No brushing anything on the cookie. It eliminates a step and speeds up the process.

I pipe buttercream under the fondant. The cookies always stay tender and yummy.

Ok, well thanks for all the replies!! I guess I am going to give it a try since so many of you swear by it I suppose I am just very used to a soft frosting that the idea seemed weird to me. You guys are awesome and I will use this technique soon

Just use the fondant as the base coating and the decorate with buttercream. That way you will have made it much easier and still have the buttercream you love.

I found that gingerbread also tastes nice with some fondant on it. Especially because my gingerbread this year was pretty sharp with ginger flavor. But generally, I just use a little piping gel on the cookie and put it on.

I've done the warm cookie thing, but if you want texture, etc, the heat tends to melt away your nice pattern!

I am terrible at decorating cookies with RI and I can actually produce a nice looking cookie with fondant. I use Rhonda's ultimate MMF - it tastes so much better than any other MMF I have tried because the lemon cuts the sickeningly sweet taste of the MMF. I add a bit of the princess cake and cookie emulsion to my NFSC's. I get rave reviews!