Decorating cookies is my No.1 hobby, so every celebration I make, whether is a birthday, Christmas, Easter, Valentine’s Day or something else, I make decorated cookies. For years I used the royal icing as a technique, so I decided to try the fondant technique for these cookies. I figured that it’s much easier to work with fondant than with royal icing. The royal icing is quite specific to work with in terms of getting the right consistency. The fondant is easier because you just roll it and make shapes with the cookie cutter.
For my Baby Shower Party I made these cute cookies together with my sister in law. It was very fun to make them, especially the part when you make the details. I used the edible pens mostly for decorating because I found them very convenient if you don’t have much time to make different shapes with the fondant.
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225 g butter (softened)
200 g sugar
1 tsp vanilla extract
350 g all-purpose flour
2 tsp baking powder
Zest of 1 lemon (optional)
Fondant for decorating
1. In a large bowl beat butter with sugar with an electric mixer until smooth. Add egg, vanilla extract and lemon zest and continue mixing until everything is well incorporated
2. In another bowl mix flour and baking powder and add them gradually in the butter mixture. Mix the batter by hand until a soft dough is formed
3. Cover the batter with plastic wrap and put it in the fridge for 1 hour to chill, or 20 minutes in the freezer
4. Preheat the oven to 180 °C/350 F. Line 2 baking trays with parchment paper
5. Roll the dough on a floured surface with a rolling pin, around 6 mm thin. With a cookie cutter cut any shapes you like. Line the cookies on the baking trays and bake them around 10 minutes, depending on their size. Allow cookies to cool for 5 minutes, then transfer them to a cooling rack to cool completely
6. When they are completely cooled start decorating with fondant.