Wednesday, February 9, 2011

Pretty Fondant Heart Sugar Cookies

This is an easy peasy way to decorate cookies. The cookies are very sweet but as delicious as they are pretty. Ok not so easy peasy if you want to make your own fondant but if you have some homemade or store bought handy, these come together fast.

I bought this cute set online at Country Kitchens Sweet Art. 

First I made rollout sugar cookies and used the heart cookie cutter that came with the set to cut out the hearts.

I had some homemade marshmallow fondant on hand. I divided it into four parts and set one portion aside. Using Wilton's gel icing in pink, rose and violet gel food coloring, I colored the remaining three parts. I rolled out the fondant and using the cutter from the set I cut out hearts and pressed the molds on the hearts to get the imprint.

I spread a thin layer of icing on the sugar cookie.

With the icing acting as a glue I placed the fondant heart cutouts on the cookies.

Once the icing was dry, I brushed the fondant on the cookies with hologram dust.

Pretty Fondant Heart Sugar Cookies

For the Sugar Cookies:

You can use any recipe or flavor (chocolate, etc.) I use many different ones, including my own versions. For these cookies I used THIS RECIPE from Bake at 350 with one change. I did not have almond extract on hand so I used 1 whole teaspoon of vanilla.

For the Marshmallow fondant:

You can buy already colored pre made fondant but I like to make my own out of marshmallow. I find it tastes better.


  • 1/2  bag (1/2 pound) marshmallows (minis melt easier but you can use regular sized ones as well.)
  • 2 tablespoons of water
  • 1 pound of powdered sugar
  • Crisco
  • plastic wrap or cling film


  • Cover the inside of a heat safe bowl and a wooden spoon with Crisco.
  • Place marshmallows and water in the bowl.
  • Microwave the marshmallows for 30 seconds at a time stirring the mixture in between with the wooden spoon.
  • When the mixture is the consistency of Marshmallow Fluff, stir in 3/4 of the powdered sugar one cup at a time.
  • Cover your work surface with powdered sugar and cover your hands with Crisco.
  • Dump the fondant on the sugared surface and knead the rest of the sugar in.
  • Separate the fondant into different parts and color as desired. When coloring, add a bit of gel color at a time with a toothpick and knead in until the color is evenly distributed and you get the color you want. 
  • Wrap each piece in plastic wrap until you use it.
  • Unwrap one portion. Roll out on a surface dusted with powdered sugar. Cut out hearts. Place the mold over the fondant heart and press down gently.
  • Wrap leftover fondant tightly in plastic cling film and store in a zip lock bag.

for the Icing Glue:


  • 1 cup powdered sugar
  • 1 tablespoons milk


  • Mix together, stirring quickly.
  • Cover with plastic wrap pressing the wrap directly on the icing until ready to use.

Assembling the Cookies:

  • With a clean paintbrush apply a thin layer of the icing glue to the cookie. 
  • Place a fondant heart on the cookie and press gently. 
  • If there is leftover powdered sugar on the fondant heart, brush it off lightly with another clean paint brush or a waded up paper towel.
  • Let dry for 10-15 minutes.
  • To apply hologram dust, gently brush a very small amount of drinking alcohol (clear vodka) over the heart.
  • Dip the brush in the hologram dust and spread out over the heart. 
  • Repeat until you get the coverage you like.

1 comment:

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