Jana Leigh's Vanilla Sugar Cookies
Jana Leigh's Fondant Topped 
Vanilla Sugar Cookies

You can create beautiful fondant-stamped cookies as delightful wedding favors!
Your guests can eat the sugar cookie and remove the fondant
layers to let them harden 
as a keepsake of your wedding.

Thank you, Jana, for sharing your secrets with us!

Shown above: #346 – Hot Air Balloons

Note: Jana is a wingwalker... yes, she stands on the wing
of a biplane and does aerial stunts! Click here to see a video of her wing walking!

Click here to see the custom
biplane cookie stamp Robin has created for her.


The Dough for the Base Cookie:
(All of the ingredients you can find at your local Walmart)
1 or more cookie stamps
3 1/2 cups all purpose flour
1 cup unsalted butter (room temperature)
1 cup granulated white sugar
2 large eggs (room temperature)
1/2 teaspoon salt
2 teaspoons vanilla extract

The Fondant for the Middle and Top Cookies:
1 Rycraft cookie stamp
Fondant in colors of your choice

1 or 2 rolling pins*  
1  2 1/2" round cookie cutter
1  2 1/2" scallop cookie cutter
1  2" round cookie cutter**
Karo Light Corn Syrup  

Non-stick spray  
Powdered (Confectioner's) Sugar  
Small metal spatula or scraper
Edible pearls

Wilton Color Mist in colors of your choice 

The Dough for the Base Cookie:

Sift together flour and salt in bowl and set aside.

Cream butter and sugar in mixing bowl with paddle attachment until the batter is light and fluffy.

Add eggs one at a time .When both eggs have been added continue mixing on medium speed for two minutes.
Add vanilla extract.

Slowly add flour and salt mixture until batter becomes thick then wrap in plastic wrap and place in the refrigerator for 1 to 2 hours.

Remove the dough from the refrigerator and roll out the dough. You may have to add a little bit more flour to the dough so that the dough doesn’t stick to the counter or the rolling pin. 

* To roll the dough I use a rolling rolling pin with 6 mm donut-shaped ends for a thick dough and then for the fondant base I use 2 mm ends for a thinner middle layer of fondant. But you don’t have to use this type of  rolling pin to make them. Just make sure that the sugar cookies are pretty thick and the fondant middle layer is fairly thin.  

Bake at 350 degrees F. for approximately 10 minutes until cookies are lightly brown on the bottom. Cool cookies on a rack.

The Fondant for the Middle and Top Cookies:

Once the cookies are finished baking and cooling, use a 2 1/2" scallop cookie cutter to cut out the fondant that is to be used for the base. You can use white fondant, or you can just pick up different colored fondant. If you’re really ambitious, you can even use white fondant along with a couple drops of gel food coloring to create your own custom colors. Be sure to use gloves.

Use a little Karo syrup on a small brush, and brush it on to the cookie itself. This will help the fondant base layer to stick to the cookie.

Roll a ball of fondant the size of a hard boiled egg yolk. Then spray the cookie stamp with a non-stick spray dabbing it with a paper towel to remove excess oil before placing it on top of the rolled ball of fondant. Make sure that the countertop area that you’re pressing the fondant on has plenty of flour or confectionery sugar so that the fondant does not stick to the counter. 

**After stamping the design into the fondant, t
ake a round 2" cookie cutter (or use the lid from the non-stick-spray can) and cut out the stamped fondant to give it a clean edge as you use a small metal spatula to scrape the stamped fondant off of the counter.

Then once again add a little Karo syrup to the center of the cut-out fondant which is now on top of the sugar cookie base. Gently place the stamped cut-0ut fondant onto the cookie.

Spray the whole cookie with Wilton color mist. Once again you can spray it over white fondant or you can use colored fondant. The creativity is endless! Make sure the spray is completely dry before moving onto the next step.

To add edible pearls or beads, you must first dip the brush in the Karo syrup to pick up the beads/ pearls and place them in their desired location.

You can individually wrap these cookies and tie them with ribbon for a delightful little gift!

Shown above (clockwise from top left):  Wilton Color Mist® spray, Wilton fondant, Karo light corn syrup, a brush to spread the corn syrup, a container of edible sprinkles and pearls in various colors, a rolling pin with 2 yellow 2mm (1/16") donut-shaped ends for the cookies, 2 red 6mm (1/4") donut-shaped ends for the middle layer of fondant, a Rycraft 2" cookie stamp, a blue 2 1/2" cookie cutter for the sugar cookie base, and a 2 1/2" scallop cookie cutter for the middle fondant layer. NOTE: Similar rolling pins can be purchased at Walmart. The donut-shaped rings are attached to the ends of the rolling pin to create the desired thickness. 


Jana's been baking again!
Here are her latest fondant cookies
made with her custom biplane stamp
and our #353 – Cup O Tea

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