Sugar Cookies with Marshmallow Fondant

25 May

sugar PT HtoCa sugar PT laid out

I taught chemistry this spring and so for the final exam, one of the treats I made my students was periodic table cookies using a sugar cookie base, marshmallow fondant on top, with buttercream to write the symbols and the edging. I was more interested in making them look nice and work on the techniques, but they did end up turning out pretty tasty, as my students gobbled them up. I’ve attached some individual cookie pictures at the end if you want to see them, along with many pictures along the way.

A few notes before you begin:
1) Make the fondant first as it sticks to the warm cookies right when they come out of the oven. If you change the order, you’ll need some icing or gum glue to stick them together.
2) I used the same size biscuit cutter for the fondant circles and the cookies to make sure they matched up well. The cookies spread a little bit so you can still see them beyond the fondant, but the circles match up nicely.
3) I rolled the cookies very thin to make sure I’d have enough. I think the recipe would taste a bit better if the cookies were closer to a normal cut out thickness. However, with the buttercream and fondant, the sweetness and moistness balanced out well.

Makes: ~40 cookies

Marshmallow Fondant aka MMF: (from various websites adapted to my size marshmallow bag)

Ingredients:
10 oz bag mini marshmallows
2.5 Tbsp water
1.25 lb powdered sugar (~4.5 cups)
1 tsp vanilla extract

Directions:

1) In a microwave safe bowl, microwave the marshmallows and water for 1 minute and then stir. Keep microwaving for 30 seconds at a time until the marshmallows are smooth. Add the vanilla extract (or other flavoring) in and stir.
2) Add in the powdered sugar a cup at a time at the start and stir in until no longer able to stir.
3) Coat a work surface in powdered sugar. Pour the marshmallow mixture onto the counter and continue to add powdered sugar by kneading as you would with bread until no longer sticky. Too much powdered sugar will make this very tough and difficult to roll out, while too little will make it stick to everything.
4) Either store tightly sealed or use right away. You can cover with a thin layer of shortening or butter before wrapping to help keep from drying out.
5) When using, roll out to desired thickness and size. Use powdered sugar to keep from sticking to the counter or rolling pin. Cut to desired sizes, shapes, or use to cover cake. Here, I used a biscuit cutter to cut out the fondant.

marshmallow fondant balls marshmallow fondant rolled out marshmallow fondant circles

Sugar Cookies: (adapted from Just a Taste)

Ingredients:
1 cup butter (2 sticks) softened to room temperature
1 1/2 cups sugar
2 eggs
1 Tbsp vanilla extract
3 cups flour
1/2 tsp baking powder
1/2 tsp salt

Directions:
1) Cream together the butter and sugar until lightened in color.
2) Add in the eggs and vanilla and beat until well mixed.
3) Add the flour, baking powder, and salt until just combined.
sugar cookie dough PT

4) Roll into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for about an hour. You can leave it longer, but you will need to let it warm up a little to be able to roll it out.
5) Preheat the oven to 350 degrees and cover two baking sheets with baking spray, silicone liners, or parchment paper.
6) Roll the dough to 1/4 inch thick, using  minimal flour or wax paper to keep the dough from sticking to the counter and rolling pin.
7) Cut out the dough into desired shapes and place on baking sheet. I used the same biscuit cutter as used for the fondant.

sugar cookie cut out PT

8) Bake for 9-11 minutes until they very lightly begin to darken. These cookies shouldn’t get the darker color that a chocolate chip cookie will on the bottom. Remove to cooling racks and immediately press in fondant circles. Let cool completely.sugar cookie with fondant PT

Assembly:

1) Attach fondant to cookies when hot out of the oven, as noted above. Or, use corn syrup or gum glue brushed on the cookie and add the fondant over the top.
2) Letter and edge decorate with regular buttercream.

sugar cookie half dec PT sugar PT HtoCa sugar PT SctoGe

 

Some close ups with different edges (Wilton 3 tip for letters, 103 tip for flat ribbon edge, 18 tip for stars and scallops):

sugar PT Ga sugar PT Fe sugar PT Cu sugar PT Ar sugar PT Zn sugar PT Si sugar PT K

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