Fondant Icing for Cookies

There are many different types of icing options for cookies, and for an elegant and professional look, fondant icing is a good option. Scroll below to see the recipes.
Fondant is a thick icing substance used to decorate pastries and desserts. It has two main variants, rolled fondant and poured fondant. Rolled fondant icing gives that pristine and classic look to wedding cakes. It is characterized by a satiny and iced appearance. It is rolled out using a rolling pin and then applied onto a cake. Poured fondant is a creamier, fondant style, used as a filling or coating for candies, cookies and cakes. It is sweeter in taste and gives a glossy, smooth surface. It is poured or applied over the cake and must be used immediately, as it hardens very fast. Prior to applying either rolled or poured fondant, the dessert should be coated with a thin fruit glaze or a layer of marzipan. Learn how to make fondant icing for cookies, with the simple recipes listed below.

Cookie Fondant Icing
  • 6 cups confectioner's sugar, sifted
  • ½ cup water
  • 2 tablespoons light corn syrup
  • 1 teaspoon no-color almond extract
  • Icing colors (optional)
  1. Cookies should be covered with a glaze or buttercream icing and set for 15 minutes, before applying fondant icing.
  2. In a saucepan, mix sugar, water and corn syrup. Heat at low temperature, until well dissolved. Do not boil. Mixture should form a thick paste, with no lumps.
  3. Remove from heat and add extract and colors, if desired.
  4. Make sure cookies have cooled completely. Pour fondant mixture in cookie center, and let it flow towards edges. Leave to set. Makes 2½ cups of fondant icing.
Marshmallow Fondant Icing
  • 1 bag (8 ounces) white or pink marshmallows
  • 2 tablespoons water
  • 1 pound icing sugar, sifted
  • Food coloring or extracts, optional
  1. In a microwave, melt water and marshmallows in a bowl. The marshmallows will become puffy and expanded.
  2. Add colors or extract at this point, if desired and stir, until marshmallows and colors are well mixed.
  3. Add sugar and with spatula, stir. The sugar should thicken the mixture and it will become difficult to stir.
  4. Coat your working surface with powdered sugar. Scrape marshmallow-sugar mix onto surface. Dust your hands with sugar and knead marshmallow mixture like bread dough.
  5. Work the sugar into the marshmallow with your hands. Keep kneading, until fondant becomes smooth and less sticky.
  6. Once the fondant is a smooth ball, it is ready for use. For later use, wrap fondant well and store in fridge or cool room. Knead before use.
Rolled Buttercream Fondant
  • 1 cup light corn syrup
  • 1 cup shortening
  • ½ teaspoon salt
  • 1 teaspoon clear vanilla extract
  • 2 pounds confectioner's sugar
  1. Mix shortening and corn syrup in a large bowl.
  2. Add salt and vanilla flavoring, stir well and then gradually add the confectioner's sugar, till a stiff dough is formed.
  3. Store in an airtight container in a refrigerator, or at room temperature.
  4. To use, on a clean surface, dusted with confectioner's sugar, roll dough until it is 1/8 inches thick.
Rolled Fondant Icing Recipe
  • 2 pounds confectioner's sugar, sifted
  • ¼ cup cold water
  • 1 tablespoon unflavored gelatin
  • ½ cup glucose or white corn syrup
  • 1½ tablespoons glycerin
  • 1 teaspoon desired flavoring
  • Cornstarch
  1. Use a non-metal bowl to sift the sugar and make a well in the center. In a saucepan, add water and sprinkle gelatin on top. Leave to soften for 5 minutes.
  2. Heat the gelatin and stir until dissolved and clear. Do not boil.
  3. Turn heat off and add glucose and glycerin. Stir until well blended.
  4. Add flavoring. Pour the saucepan mixture into sugar well and mix, till sugar is completely blended. Knead icing mixture, till stiff. Use your hands and add sugar, if mixture remains sticky.
  5. Make a ball of the mixture and wrap tightly with plastic wrap. Store in airtight container. Store for 8 hours at room temperature, prior to usage.
Prior to applying fondant icing for cookies, cool them completely. Pour or pipe the icing in the center, and using a spatula, spread gently to the edges, so that it drips down and cover the sides. Sprinkle sugar or luster dust after setting, to add a sparkle to your cookies. Rolled icing is used for sculpting designs and motifs in the icing. You can use cookie cutters to cut the fondant and apply a little corn syrup to stick it to the cookie. With rolled icing, you can make iced cookies for every occasion. Heart shaped cookies with red or pink, rolled fondant for Valentine's day, animal cookie lollies... the ideas are endless with fondant icing.
By Rave Uno
Published: 3/23/2011
Bouquets and Brickbats