Fondant covered cookies - some people love them, some hate them. They have their place in the world. Some techniques will only work with fondant. There are times when TIME is a factor and fondant is the only medium that will work.
Whether you love them or hate them there are some tips that will make a fondant covered cookie more successful.
Start with a firmer cookie
Fondant sets on the surface but doesn’t go hard like royal icing so will add a bit of softness to your finished product. The moisture from the fondant also transfers to the cookie over time. To counteract this I start with a cookie that has been baked for a couple of minutes extra.
Don’t add water to the cookie
Adding water to a cooked cookie will make them soft. If that’s the way you like them, then you can skip this part. I like my cookie a little crispier so water is the enemy. So how do you attach the fondant to the cookie? Well I use water of course! But the water goes on the fondant not the cookie. Water and fondant...