With Mother’s Day coming up, I wanted to make some pretty flower cookies decorated with fondant using my favorite butter cookie recipe from one of my favorite chefs, Mark Bittman.  The best and easiest way to decorate these incredible  cookies is with different colored fondants.

Fondant Recipe, findingourwaynow.com

You can always buy fondant from different locations. its pretty expensive and doesn’t taste as good as it could.  Or you can make your own and have it around when you need it.  I’ve tried a few recipes. Some were better than others. Some were quite complicated.  I experimented and made quite a few modifications and wound up with these two.  The first recipe is a bit easier than the other.  They both taste terrific and work exceptionally well.  So I’ll let you choose.

Easy No Bake Fondant

Fondant Recipe, findingourwaynow.com


    • 1/3 Cup Crisco
    • 1/3 Cup light corn syrup
    • 1 Tsp clear vanilla extract
    • 3/4 Tsp salt
    • 1 lb. Sifted powdered sugar


Fondant Recipe, findingourwaynow.comIn a large mixing bowl, blend the Crisco, corn syrup, vanilla and salt on medium speed with a paddle attachment until smooth and well combined.  Add the powdered sugar (minus a 1/3 of a cup) all at once.  Mix on slow speed gradually increasing the speed to medium until well combined. The mixture will form a smooth dough in the bottom of the bowl.  Place the fondant on a cutting board or smooth surface and knead in a bit more sugar until the fondant is the consistency of putty. The fondant can now be rolled thin to decorate cookies, cakes or whatever confection you wish to decorate.  It can be made ahead of time or stored in a cool dry place wrapped tightly and placed in an airtight container for later use.

Notes: To flavor add extracts or oils in the beginning with the shortening and corn syrup. To color the fondant, knead a small amount of food coloring into a ball of fondant until fully incorporated into the fondant.

Marshmallows Fondant

Fondant Recipe, findingourwaynow.com


    • 1  16 ounce package marshmallows (miniature or regular)
    • 1/4 Cup water
    • 1 Tsp. Clear vanilla extract
    • 2 lbs. Sifted confectioners sugar (reserving 1 cup)
    • Crisco


Fondant Recipe, findingourwaynow.comCoat a large mixing bowl with Crisco and set aside.  Melt the marshmallows slowly to avoid scorching the marshmallows over medium low heat until melted.  Then carefully stir the water and vanilla extract into the hot melted marshmallows until the mixture is smooth.  Add the marshmallow mixture to the Crisco coated mixing bowl.  Slowly beat in the confectioners sugar, one cup at a time, until you have a sticky like dough. The dough will appear stiff.  Rub your hands thoroughly with the Crisco, and begin kneading the sticky dough in the bowl. The dough will become more pliable as you continue to work it. Turn the dough out onto a smooth surface dusted with confectioners’ sugar and continue kneading until the fondant is smooth and no longer sticky. Be patient, it may take up 10 minutes.  Once this is done shape the fondant into a ball, wrap it tightly in plastic wrap and refrigerate overnight. When ready for use, allow the fondant to come to room temperature and then roll it out onto a flat surface dusted with confectioners’ sugar.

Fondant Recipe, findingourwaynow.comNotes: If you’re using an electric mixer, use a dough hook, which will prevent to dough from traveling up the beaters.  To color some of the fondant, add food coloring and knead to the desired color.

I genuinely had a lot of fun using my two homemade fondants on my favorite butter cookies.  The homemade fondant is much less expensive and is so much better than the store bought variety.

Fondant Recipe, findingourwaynow.comTo decorate my cookies, I used the same cookie cutter shape to cut out the fondant flower.  I placed the fondant flower cutout on the cookies and then cut out the center, removed it and replaced it with a different color fondant circle.  It was much easier that way.  To melt the fondant a bit, I place the decorated cookies in a warm oven just for just a minute or so, then let them cool thoroughly.   You can package them in cellophane bags with ribbon, in a decorative box or in a fun cookie jar or container.  However you do it, these fondant decorated cookies make lovely gifts for Mother’s Day or for anyone significant in your life.

Time to eat…

If you liked this recipe, don’t forget to check some of my other recipes such as these Butter CookiesMarshmallow Bunnies and Chocolate Dipped Spoons.

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  • http://twitter.com/geekgirlusa Cheryl Therrien

    These look like a lot of fun. I will keep this recipe in mind for grandchildren. :)

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Hi Cheryl, They are. It’s like an edible play-dough for kids. They can make all kinds of fun stuff with this. :-)

  • Wendy Merron

    Hi Susan,
    How long will these cookies last and look good? We are having a large cookie table for our wedding and I think these will look beautiful :-)

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Hi Wendy, The cookie dough can be made well in advance and will freeze very nicely. The baked decorated cookies will last just a few days. They never stay around long when I make them so I have never tested the that. You may be able to make them, freeze them, then bring them out of the day of the wedding. I have done that with success with other cookies of this type. :-)

  • http://twitter.com/OrganizedIsland Organized Island

    Oh these look so great! I have not used fondant before but it is on my list to try. Pinning these for the future endeavor!

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Hi There and welcome, They are and they’re tasty too. Enjoy and when you try them let me know how they turned out. :-)

  • http://twitter.com/JeriWB Jeri Walker-Bickett

    I had never heard of fondant until today, but it looks fun to make, especially since you referred to it as edible play-dough.

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Hi Jeri, It’s the coolest stuff. You can do all kinds of stuff with it. It is awesome for confection decorations. Give it a whorl. :-)

  • Debra Yearwood

    Ok, it’s confession time. I had no idea what fondant was. I’d heard the term, I’ve seen it, I’ve probably eaten it, but didn’t have clue what it was or how it was made. I’ve now pinned it to my Pinterest account, in two spots and if anyone asks… I’m going to pretend like I always had a clue. Thanks!!

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Hi Debra, LOL,, I love it! I am so glad I could be of service. Oh, and I’ll never tell. :-D

  • Kelly Wade

    I never knew it was pretty simple to make fondant, cool! These cookies would work for a variety of parties as well and are perfect for spring/summer. Thanks!

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Hi Kelly, it really is pretty easy. I love this cookie recipe because of it versatility. Have fun with this. :-)

  • Michael Belk

    Susan, those are some nice looking cookies. You are a regular Martha Stewart. I bet they taste good.

    I have never heard of fondant cookies, but they sure look good.

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Hi Michael. They taste really, really good. I can’t keep them in the house… LOL. I amy not be Martha Stewart, but I sure like having fun with food. :-)

  • Julie

    This is so cool. I never knew how to make fondant. i am really happy to have these recipes. Yea!

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      That’s awesome Julie. More things to have fun in the kitchen with. :-)

  • Jessica Fedorko

    I love finding new recipes! These look so yummy, and you got them to look so clean with the fondant. This looks like it tastes much better than the traditional fondant as well.

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Hi Jessica, These fondants, hands down, are better the store bought. I really have fun making them and they keep for a very long time. :-)

  • Karen Koblan

    Awesome! I have never made fondant before. I am going to try the marshmallow recipe. Looks really good! I have always wanted to try out covering a cake in fondant too.

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Cool Karen. These are fun to make. I love the versatility of fondant when decorating and kind of confection. Enjoy. :-)

  • HB

    Oh Yum! I am going to try these for sure.

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Hi HB, Which one would you try? Whichever you try, have fun with it. :-)

  • http://www.facebook.com/jon.jefferson.73 Jon Jefferson

    I would need to play with this recipe a bit. We only use butter or oils. Crisco tends to hold far to many chemicals for us. The butter would give it a touch more flavor (crisco is neutral) for the normal version.

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      I hadn’t thought of that Jon. If you use unsalted butter the ratios would be the same. For salted butter I would reduce the salt by 1/4 tsp. The butter would give it bit more flavor for sure. Let me know who it goes if you give it a try. :-)

  • http://joannerambling.wordpress.com/ Jo-Anne

    What bloody great recipes they sound pretty easy to do now if only I had someone to bake them for…………..lol

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Hey there Jo-Anne, I get that, but how about just for yourself? You certainly deserve a nice sweet ever now and then. :-)

  • Along Came Mary

    I LOVE how fancy these are, yet are pretty easy to make! & gluten free, no? I think I will try this ;)

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Hi Mary, The fondant is but you would need to modify the cookie recipe to make it gluten free. So have fun with this and show me how it turns out. :-)

  • http://www.facebook.com/catarina.alexon Catarina Alexon

    What a cute idea. Sounds delicious too:-)

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      It really is a fun thing to make and to eat Catarina. Give it a try. :-)

  • http://writespeaksell.com jeannettepaladino

    These look delicious. I like Mark Bittman, too. His recipes appear in the New York Times and, of course, I have his cookbook “How to Cook Everthing.” Cookies look delicious!

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Thanks Jeannette, Mark Bittman is my go to chef when I’m stuck on the best approach for a recipe. I love that book and I think we have all the book he’s published… LOL

  • Carissa

    Thanks for sharing! I love making desserts, but I’m always too scared to try to work with fondant, especially because it is so expensive. I will definitely try this!

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Then you will enjoy these recipes Carissa. They inexpensive, taste great and fun to make a great match in my mind. :-)

  • http://twitter.com/klagowski Krystyna Lagowski

    Those look so pretty it would almost be a shame to eat them! I’ve heard you can make fondant yourself but didn’t realize it was relatively straightforward. I’m sure it tasted way better than the store-bought variety! And that butter cookie recipe is a little too tempting : ))

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Hi Krystyna, They may be pretty but there are even better to eat. The cookie is really the star. The fondant really adds the icing to the whole experience. Enjoy. :-)

  • HomeJobsbyMOM

    I have never made fondant before but it looks like fun. Almost like playing with playdoh but you can eat it. The kids would love it!

    • http://findingourwaynow.flywheelsites.com/ Susan Cooper

      Hi Krystle, You will love this and the kids will have a blast making stuff with it too. Then they/you get to eat it. :-)

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