Sugar cookies are easy to make at home when you start with a great sugar cookie recipe. To ensure success, bring all your ingredients to room temperature. Sift dry ingredients before adding to wet ingredients. Here is my favorite sugar cookie recipe.
Basic sugar cookies
1 cup unsalted butter, softened
1 cup of sugar
1/2 cup of powder sugar
2 large eggs
1-1 / 2 teaspoon pure vanilla extract
3-1 / 2 cups all-purpose flour
1/4 teaspoon of salt
Preheat the oven to 350 degrees. In a large bowl, mix the butter and both sugars for two minutes on medium speed. Add the eggs, one at a time, and mix well after each addition. Add vanilla. In another bowl, mix the flour and salt. Add the dry mix to the mixture slowly until all the flour is incorporated. Place the dough in a bowl or plastic bag and refrigerate for an hour or more. Roll out the dough on a parchment-covered board until it is 1/4-inch thick. Cut the cookies with your favorite cookie cutter. All cookie shapes of the same size should be baked together. Otherwise, the smaller cookies will burn before the larger ones cook.
Place your cut out cookies on a parchment covered baking sheet and bake for 8-10 minutes or until light golden brown. The yield of this recipe varies depending on the size of the cookie cutters you use.
Important tip for cookie dough: The cookie cutters should be used together to cut the cookie dough. This eliminates re-rolling the dough over and over again, causing the baked cookie to harden. Press the cookie cutter down into the cookie dough and then wiggle a bit to get a clean cut. Remove the cookie cutter.
Flavoring fondant: The fondant can be flavored with concentrated caramel flavors to enhance the flavor. It only takes a little caramel flavor kneaded into the fondant to add the desired flavor. Children love the taste of bubble gum.
How to Quickly Decorate Your Fondant Baked Sugar Cookies: Use store bought brands of fondant to quickly decorate your baked sugar cookies. To use the fondant out of the package, you need to cut it into smaller pieces and then knead the fondant until it is flexible. Then you can put it all together again and roll it into a ball. Put it in a plastic bag to prevent it from drying out. Scoop out a portion of the fondant and roll it thin, about 1/8 “thick. Use the same cookie cutter to cut the fondant, then place the fondant cutouts on a sheet of wax paper until all are cut.
Take a food-safe brush and some piping gel to paint the center part of the baked sugar cookie, and then apply the fondant cutout on top. Gently smooth the fondant cutout over the baked sugar cookie so that it fully adheres to the cookie. Reserve and repeat with the rest of the baked sugar cookies.
To decorate the tops of the sugar cookies, you can use simple decorating tools or items you have in the kitchen that can create footprints in the fondant (forks, clean lace, or cake decorating tools). You can also add a thin layer of piping gel over the fondant and then apply sanding sugar over the piping gel and shake the cookie to remove the excess.
Once you have finished decorating all the baked sugar cookies, you need to let the fondant set before placing the cookies in cellaphane bags or stacking them on a cookie sheet. It generally takes 12-24 hours for the fondant to set.
Check out the link below for instructional pictures and simple fondant decorating ideas for your sugar cookie.
https://indd.adobe.com/view/80d1c8cd-092e-4c03-b37f-941354d35b7c