Easter Fondant Cookies

Have you ever wondered how to make fondant decorated cookies? It is easier than you think and these Easter fondant cookies are a great way to try your hand with fondant.

This is one of our Easy Easter recipes and a great decorating recipe for kids to participate in too!

Hello Friends! Today is a fun day to learn something new – at least for me. I have never really worked with fondant before although I have admired all of the possibilities of what you can make with it.

I always see all those lovely cakes that they make on  Cake Wars with the fondant and wanted to try using it for decorating cookies. I also saw it used a lot at the cookie convention a few years ago.

 Ingredients & Equipment

Your favorite sugar cookie dough (I like this one)
8-9 oz. yellow fondant
4-5 oz. pink fondant
3-4 oz. purple fondant
Egg cookie cutter (about 2.5 inches long and 2 inches at its widest part)

Baking sheet or cookie sheet

How to Make Easter Fondant Cookies

Sprinkle flour on a clean working surface then, coat a rolling pin with flour.

On the coated surface, roll out your sugar cookie dough until it’s about ¼ of an inch thick.

Using your egg-shaped cookie cutter, cut out 12 eggs from your cookie dough. Save the rest of the cookie dough (if any!) in plastic wrap and refrigerate for your next recipe!

Bake in cookies as directed in the recipe.

Once the cookies have baked, allow them to cool completely on a wire rack.

Roll out your fondant so that it’s about ¼ of an inch thick. Using the same egg-shaped cookie cutter, cut out one dozen egg-shaped fondant pieces. You will want 12 of them.

Press one egg-shaped fondant onto each cookie.

Roll out pink fondant so that it’s about ¼ of an inch thick. Using a paring knife, cut out strips, about ½ an inch wide and 3 inches long.

Place on pink strip on each cookie, on a slight curve. Trim any excess.

Roll out purple fondant, about ¼ of an inch thick. Using Wilton tip #11, cut out 60 purple fondant pieces.

Place 5 purple circles on each cookie, just above the pink stripe. I recommend starting with the middle circle and working your way out – this ensures that the circles look even and centered.

Keep in mind that you can change up the decorated cookies, once you get the hang of cutting the fondant, the design opportunites are endless.

You can save time with this recipe by using refrigerated or packaged sugar cookie dough.

Sometimes you can find undecorated sugar cookies at the grocery store, and those would work well for this recipe too.

More Easter Dessert Recipes

Bunny Cupcakes – Cute little bunnies decorate these festive cupcakes!

Four Ingredient Easter cookies – These tasty Easter-themed cookies have only FOUR ingredients.

Easter Rice Crispy Treats – This favorite cerial stnack makes for fun Easter Egg decorating!

Homemade Peeps – This fun candy treat is easy to make!

Don’t forget to bookmark this recipe,

Easter Fondant Cookies

Raquel Pineira

These Easter Fondant Cookies are a fun and festive Easter dessert idea. Using refrigerated sugar cookie dough, you can get to the decorating of the cookies in no time. Delicious and pretty for an Easter brunch or as an Easter Basket treat.

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Servings 12

Ingredients

  

1x2x3x

• Your favorite sugar cookie dough I like this one
• 8-9 oz. yellow fondant
• 4-5 oz. pink fondant
• 3-4 oz. purple fondant
• Egg cookie cutter about 2.5 inches long and 2 inches at its widest part

Instructions

 

• Sprinkle flour on a clean working surface then, coat a rolling pin with flour.
• On the coated surface, roll out your sugar cookie dough until it’s about ¼ of an inch thick.
• Using your egg-shaped cookie cutter, cut out 12 eggs from your cookie dough. Save the rest of the cookie dough (if any!) in plastic wrap and refrigerate for your next recipe!
• Bake in cookies as directed in the recipe.
• Once the cookies have baked, allow them to cool completely on a wire rack.
• Roll out your fondant so that it’s about ¼ of an inch thick. Using the same egg-shaped cookie cutter, cut out one dozen egg-shaped fondant pieces. You will want 12 of them.
• Press one egg-shaped fondant onto each cookie.
• Roll out pink fondant so that it’s about ¼ of an inch thick. Using a paring knife, cut out strips, about ½ an inch wide and 3 inches long.
• Place on pink strip on each cookie, on a slight curve. Trim any excess.
• Roll out purple fondant, about ¼ of an inch thick. Using Wilton tip #11, cut out 60 purple fondant pieces.
• Place 5 purple circles on each cookie, just above the pink stripe. I recommend starting with the middle circle and working your way out – this ensures that the circles look even and centered.

Tried this recipe?Let us know how it was!

Serve and enjoy!

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