Wedding shower cookies and Marshmallow fondant

So as Christmas approaches our to-do lists get longer and longer. I wish I was one of those people who had all of their holiday shopping done, but sad to say, I am not. I, actually, have very little done. Since we went on vacation I couldn’t see much past that and now I have come home to a beautifully decorated tree with no presents underneath. The tree looks so sad without its presents! So today I will shop and this weekend will be doing all my baking for friends and family. I can put it off no longer! While I love to decorate cookies and bake my little heart out, it takes a long time! So, to cut a little time off of my decorated cookies I, sometimes, cover them in fondant instead of flooding with royal icing. A cheater? No way! You can really only do this when the base of the cookie is one solid color, then just embellish with some royal. It’s easy and cuts down the drying time as well. 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. One step and it’s done. here’s how you do it…
Marshmallow fondant

1 bag of mini-marshmallows
16 oz. (don’t get the store brand, splurge a little and go with Jet-puffed)

1/2 cup water

2 lb. powdered sugar minus 1 cup. ~ sifted
Vegetable shortening for hands and counter to prevent sticking
1) Dump your marshmallows into a microwave safe bowl along with the 1/2 cup water
2) Microwave on high for 30 second intervals until the marshmallows start to puff up..stirring in between until melted.

3) Add about 1/3 of the powdered sugar and stir.

4) Slowly add more sugar until it’s too hard to stir and dump it onto your greased countertop.
5) Now coat your hands in shortening and add the remainder of the powdered sugar.
6) Knead the fondant, folding in all the powdered sugar until a nice smooth ball of fondant forms.
Make sure it’s not too sticky (add more sugar) or too dry (too much sugar added). It’s not exact, but I have found that 2 lbs, minus 1 cup is the perfect amount of powdered sugar.

To store, rub shortening all over the fondant and wrap in cling wrap tightly and them store inside a large ziplock. It will keep for months if stored properly, airtight.
Do not refrigerate.

If you would like to color your fondant, portion out the amount you would like to color and using a gel based food color knead in small amounts until the desired color is achieved.

If you use fondant to cover cookies the beauty of this is you just use the cookie cutter you use for the cookie, it’s the perfect size! When you roll out fondant, make sure to coat your rolling surface liberally with powdered sugar so it doesn’t most likely will have to add more the thinner you roll it out.
I also recommend using a fondant roller or even a PVC pipe (cleaned of course) to roll, because it will yield a smoother finish, as opposed to a wooden roller, which might lives marks.

As you roll, turn the fondant in 1/4 turns as you go, this will also help with sticking. But don’t forget that powdered sugar. If you don’t coat your surface and roller with it you will be cussing at me, so sugar up!
Once you have the fondant rolled to the desired thickness (about 1/8″), not too thin, not too thick take the cookie cutter you used to cut the cookie out and cut out your fondant. It works perfect because it is already the perfect size!
To get the fondant to stick onto your cookie I use a little corn syrup. This works like a nice glue and also adds a little moisture and sweetness to your cookie.

Now you are ready to pipe on any decorations. I used royal icing for these wedding shower cookies…
See how smooth a finish you get from the fondant?

I couldn’t decide on a design for the dress or the cake, so I just decided to play around a bit and add a little variety. I think it was nice. The bride’s colors are black, white and red…
and her dress in an antique so I added the golden detail…
Now these rings are done with all royal icing…
You can’t see in these pictures, but there is luster dust on the diamond. They were so cute and everyone told me the favorite of the day!
all bagged up and ready to ship…
I use fondant on a lot of cookies, especially baseballs, soccer balls, snowmen and gingerbread men. For me it’s a time saver and the results are beautiful.
Now, back to holiday shopping…
Watch out Target, here I come!

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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21 Responses
  1. Jenny

    Beautiful cookies. I have always used royal icing to decorate my cookies but yours look so nice with the marshmellow fondant. Can fondant covered cookies be made ahead of time and frozen? I want to make cookie favors for a baby shower but would like to get them finished about a week or two ahead of the shower.

    1. shelly

      I have never done it, I would be scared that the fondant would get sticky after being frozen and thawed. SO, if you try it let me know how it turns out! I only ever freeze cookies that are undecorated.

  2. cookies and cups

    Thanks Hope ~ I use a little corn syrup underneath the fondant to help it stick, but royal icing would work well too!
    Also…I don't have a book out yet, so I think you might have me confused with someone else 🙂
    Thanks for the comment!

  3. Hope

    I've got a question…do you put any royal icing underneath the fondant to ensure it sticks to the cookie or will it stick on its own?

    Just found your website. I have a sugar cookie recipe that I doctored up from another recipe that I simply LOVE. Now if I could just get the icing/decorating on it down. I'm so glad I found your site. I just ordered your book today. 🙂

  4. Carolyn Woods

    Beautiful cookies! I just found your blog, and you have such talent! Thanks for sharing! I will be trying this marshmallow fondant soon!!!

  5. Mara...

    These are stunning! I've always been afraid of fondant, but your tutorial makes it sound pretty easy. I think the fondant you buy at the craft stores tastes gross, but i'm assuming this will taste better!! This is definitely a must try, thanks!!

  6. Pink Little Cake

    Thank you so much for the recipe. I just printed out and I will try it soon. What a great idea, like you daid, it is a time saver.

  7. High Heels and Aprons

    Love the cakes!! I am making ginger bread men right now with fondant on them! TOTALLY a time saver!

    Ally & High Heels & Aprons

  8. Monica H

    If I can get off the dang computer I'll be doing some shopping today too 🙂

    These cookies are so pretty. I've seen fondant on cookies before but I wasn't sure how they would taste or how to attach the fondant to the cookie. I will definitely have to try this.

  9. Christy

    You've inspired me to try the marshmallow fondant this week for Christmas cookies for my son's school. Thanks for the wonderful inspiration and good luck shopping!

  10. Sue Sparks

    Your cookies look beautiful, and so smooth! I will have to try that fondant! Thanks for the recipe! Good luck with all of your baking, and shopping too!

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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