I will tell you, too, that marshmallow fondant is yummy and tastes great on a cookie… If anyone has ever been scared of fondant, give Marshmallow fondant a try…it’s easy to make and covering the cookie is super easy too because you use your cookie cutter to cut out the shapes… no piping and flooding and waiting.

You do have to make sure they are fully dried before packaging. If you freeze them in air tight packaging & then defrost them in the same packaging, any moisture that was in them before you froze them, will still be there.

Although I’ve tested them for longer and the batches I’ve tried seem fine for up to 4 weeks, my general rule of thumb is up to 2 weeks.

Have you wondered… “How do I stick the sprinkles to my fondant, gum paste, or ganache?” The answer is, Edible Sugar Glue! So many cookie artists, cake decorators and, even home bakers use edible sugar glue.

It should be about 3mm on thickness. Use the same cutters to press out shapes. Brush the surface of each cookie with a little lightly beaten egg white before carefully applying the shaped fondant.

Fondant: Fondant can be made 1 day before, up to 5 weeks before cake is due. To store fondant, wrap well in plastic wrap, and place inside an airtight container. Keep at room temperature, away from sunlight.

The ideal thickness to roll out your sugar cookie dough is about 1/4″–that way, they’ll be tough enough to be handled and decorated, but thin enough to stay a little crunchy.

Do you cut cookies before or after baking? Cut your cookie dough before baking it. Once the cookies are baked, it’ll be more difficult to get a clean cut.

Working the dough too much. bad habit of mixing in the dry ingredients until they were completely incorporated. And then mixing the dough even more, for no good reason. Over-working the dough yields a tough cookie, which is not at all what you want. The very best sugar cookies are soft and tender.

The heat of the oven will only dry them out more and make them hard as rocks. Microwaving them. If you cover your cookies with a wet paper towel and nuke them for a few seconds, they should soften up enough to eat.

Here are five ways to put stale cookies to use.

1. Throw them in a milkshake. blacktapnyc. Black Tap Craft Burgers & Beer.
2. Make a cookie pie crust. PIN IT. Emma Lally.
3. Add them to a chocolate bark. PIN IT. Analiese Trimber.
4. Elevate your batch of brownies. PIN IT. Alison Mally.
5. Make homemade cookie butter. PIN IT. Jennifer Nigro.