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Decorated Sugar Cookies

Dipped in Fondant Icing and Piped, Decorated with Fondant or Written on with a Food Grade Marker
Source and Inspiration: Traditional Sugar Cookies, Betty Crocker’s Cookbook page 148; Fondant Icing for Cookies, Martha Stewart
Course Dessert, Snack
Cuisine American
Keyword fondant icing, sugar cookie
Servings 3 dozen


  • 3/4 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt


  • Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour. Heat oven to 350 degrees F. Roll dough 1/4 inch thick on lightly floured board. Cut into desired shapes. Place on un-greased foil or parchment covered baking sheet. Bake 8 to 10 minutes or until very light brown. Frost with fondant icing and decorate with food grade markers and colored purchased fondant.


Fondant Icing: Mix 3 cups powdered sugar, 1 tablespoon almond flavoring. Add enough warm water to make the consistency of heavy syrup. Color with food paste coloring. Dip the front of each cookie and place on rack to dry.