Easter Fondant Cookies
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.
Servings: 12
Ingredients
- 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.