Sugar cookies decorated with fondant (home-made) and sprinkles (store-bought)
Photos and stickers courtesy of The Hubby.This is for my cousin Lucinda who's very interested to know how I made these. I just followed the Wilton recipe that came with the mini cookies cutters I bought at Shermay's but with a little tweak of my own. Makes about 30 cookies.
Sugar Cookies Recipe
115gm unsalted butter, softened at room temperature for about 30mins
140gm caster sugar
1 tsp clear almond extract
1/2 tsp clear vanilla extract
180gm all-purpose flour
1 tsp baking powder
1/2 tsp salt
Half an egg (I used 25gm out of 55gm egg measured on a digital scale but you may well use your own judgement)
Preheat oven to 400°F. Mix flour, baking powder and salt in a bowl and set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg and extracts. Add the flour mixture into the mixing bowl, 1 cup at a time, and mix until smooth or dough-like.
For this recipe, you do not need to chill the dough (although many recipes call for it). After mixing, roll out dough 1/8 inch thick on lightly floured surface. Dip cookie cutters into flour before each use. Place cookies on ungreased baking sheet and bake for 6-7 minutes or until lightly browned. Remove tray from oven and leave cookies to cool slightly before removing them from baking sheet to cool completely on cooling rack.
Marshmallow Fondant Recipe (adapted from Cake Journal)
128gm regular/white marshmallows
1 tbsp water
250gm icing sugar, sifted
Crisco for greasing hands, mixing spoon and worktop
Food colors (I used wilton gel paste) or cocoa powder
Put the marshmallows in a heatproof bowl and add the water. Put the bowl in the microwave oven and heat it on high for approx. 30 secs. Stir the marshmallows until smooth and sticky. This is the time where you can add your chosen food color/cocoa powder or give it flavour.
Now add the icing sugar and stir the mixture with a well greased spoon. Keep adding icing sugar until it looks like a dough. Turn out the “dough” on a greased work board and with your hands greased with Crisco start kneading the marshmallow fondant. Keep adding the icing sugar a little at a time until it is not sticky anymore.
Sugar Cookies Recipe
115gm unsalted butter, softened at room temperature for about 30mins
140gm caster sugar
1 tsp clear almond extract
1/2 tsp clear vanilla extract
180gm all-purpose flour
1 tsp baking powder
1/2 tsp salt
Half an egg (I used 25gm out of 55gm egg measured on a digital scale but you may well use your own judgement)
Preheat oven to 400°F. Mix flour, baking powder and salt in a bowl and set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg and extracts. Add the flour mixture into the mixing bowl, 1 cup at a time, and mix until smooth or dough-like.
For this recipe, you do not need to chill the dough (although many recipes call for it). After mixing, roll out dough 1/8 inch thick on lightly floured surface. Dip cookie cutters into flour before each use. Place cookies on ungreased baking sheet and bake for 6-7 minutes or until lightly browned. Remove tray from oven and leave cookies to cool slightly before removing them from baking sheet to cool completely on cooling rack.
Marshmallow Fondant Recipe (adapted from Cake Journal)
128gm regular/white marshmallows
1 tbsp water
250gm icing sugar, sifted
Crisco for greasing hands, mixing spoon and worktop
Food colors (I used wilton gel paste) or cocoa powder
Put the marshmallows in a heatproof bowl and add the water. Put the bowl in the microwave oven and heat it on high for approx. 30 secs. Stir the marshmallows until smooth and sticky. This is the time where you can add your chosen food color/cocoa powder or give it flavour.
Now add the icing sugar and stir the mixture with a well greased spoon. Keep adding icing sugar until it looks like a dough. Turn out the “dough” on a greased work board and with your hands greased with Crisco start kneading the marshmallow fondant. Keep adding the icing sugar a little at a time until it is not sticky anymore.
Be careful not to use all the icing sugar as too much icing sugar can make it too dry. It is ready when it feels pliable and ready to roll. If you are not using the marshmallow fondant straight away, rub a bit of Crisco on it and wrap it in cling-film and seal it in an airtight bag.
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