If you’ve ever wanted to dress your cookies up a little, embossed fondant cookies are your new best friend. These little beauties are simple sugar cookies topped with a thin layer of molded fondant pressed into a Springerle cookie mold that turns them into edible works of art. Très chic, non?

These cookies are all about the details. But while they’re sure to wow your guests (or just yourself – no one said you had to share!), you don’t need professional tools or training to make them look absolutely magical. 

Whether you’re prepping for a baby shower, holiday, or just a rainy Tuesday that needs a little joy, this guide will walk you through the ins and outs of making embossed fondant springerle cookies – from the perfect sugar cookie base to fondant-molding tips that would make Marie Antoinette proud.

What Are Fondant Sugar Cookies?

Fondant sugar cookies are just like traditional sugar cookies – but even better! Instead of decorating with icing or sprinkles (or simply leaving them plain), fondant cookies are topped with a smooth, pliable layer of fondant pressed into a Springerle mold. 

And because the fondant is moldable, this topping gives you so many ways to get creative with your cookie decorations! The fondant firms up just enough to make the cookies stackable, giftable, and travel-friendly, so they’re ideal for party favors, holidays, or whenever you need a cookie that looks as good as it tastes. 

While there are many ways to sugar cookies with fondant, my preferred method is by using my beloved cookie molds! I typically use these to make Springerle cookies at Christmastime, but they can also be used to create an embossed fondant look for cookies.

The cookies pictured in today’s guide were originally made as Easter fondant sugar cookies, but you can make them for any occasion and in any design you want!

Supplies for Embossed Fondant Cookies

Given how fancy these cookies look, they are surprisingly easy to make – especially with my cookie mold method! Here’s all the supplies you need to make your own:

Cookie Mold or Fondant Stamp

Typically, embossed fondant or stamped fondant cookies are made with a rolling pin embosser or cookie stamp. Those options work well, but not everyone has them. If you, like me, already have cookie molds among your baking supplies, they work just as well! 

And if you don’t already have a cookie mold, there are two wonderful small businesses I recommend exploring for traditional Springerle and molded cookie baking inspiration.

Springerle Emporium offers an incredible collection of over 200 House on the Hill cookie mold designs, along with baking supplies and resources for molded cookie baking. It’s a wonderful place to browse if you’re looking to start a collection or find more traditional European-inspired designs.

Sweet Impressions also carries a large selection of House on the Hill cookie molds and additionally offers beautifully baked cookies for holidays and special occasions like Easter, Mother’s Day, and more.

Cookie Cutters

You’ll need some simple cookie cutters to shape both the sugar cookies and the molded fondant. You can use any cookie cutter you want, but I recommend a simple circle, oval or rectangle to really let the fondant design shine. 

Rolling Pin

You’ll need a rolling pin to roll out the sugar cookie dough and to roll out the fondant before placing it in the mold.

Other Supplies

Of course, you’ll also need other cookie-making basics, such as a cookie sheet, spatula, cooling rack and a mixer (either a stand mixer or a hand mixer).

Ingredients for Sugar Cookies with Fondant

You can use any sugar cookie recipe for these fondant cookies, but I recommend using one that won’t spread while the cookies are baking. You’re going to use the same cookie cutter to shape the cookies and the fondant, so you want the cookies to stay about the same size and shape after baking.

My Favorite Sugar Cookie Recipe

Naturally, I recommend my favorite sugar cookie recipe to make these fondant-topped Springerle cookies. They are simple and delicious to make and they won’t spread while baking. You can get the full recipe here.

Fondant

For the smoothest finish and best flavor, I recommend using a high-quality, rolled fondant. This fondant rolls out like a dream and holds the shape of your molds beautifully.

If you’re feeling ambitious, homemade marshmallow fondant is also an option – it’s softer and sweeter, but a bit trickier to work with. Whatever you choose, just make sure it’s rollable, stampable, and – most importantly – delicious.

Don’t be afraid to play with color in your fondant, too! I chose a really bold purple and yellow for the Easter fondant cookies pictured in this post. But there are so many gorgeous color options!

Frosting

I used a basic buttercream sugar cookie frosting to stick my fondant to the tops of my sugar cookies. You can use any kind of thicker cookie frosting or icing. You could even use a pre-made frosting from the store if you really want to make these easy on yourself!

How to Make Embossed Fondant Cookies (with Springerle Cookie Molds)

Follow along with these simple steps to make your own stamped fondant cookies. Watch the video below to see all the steps in action.

Step One: Prepare the fondant.

Dust your cookie mold with a small amount of cornstarch to keep them from sticking and then place a ball of fondant onto the mold, gently pressing down to ensure the fondant fits into all of the spaces of the mold and roll until it’s even on top (and about ⅛” thick). Make sure the fondant covers the full design and also leaves room for cutting the excess off with a cookie cutter.

Step Two: Remove and cut the fondant.

Carefully lift the fondant from the cookie mold. If the design is not fully imprinted, you can always re-roll and restamp the fondant. Use a cookie cutter (the same one you used to cut out your cookies) to cut out the embossed fondant shape.

Step Three: Add the fondant to the sugar cookies.

Once the cookies have baked and thoroughly cooled, apply a thin layer of buttercream frosting to the tops. This will help the fondant stick to the cookie (and add extra sweetness!). Gently place the molded fondant on top of the cookie, avoiding pressing down on the raised design to keep it from smudging. 

You can also lightly wet the back of the fondant with water and apply directly to the cookie.

Before serving, use a small brush (like a paintbrush) to gently remove any leftover cornstarch from the fondant.

Common Questions About Fondant Sugar Cookies

Still have questions about making your own molded fondant sugar cookies? Get all my best insights below.

How long do fondant sugar cookies last?

Fondant sugar cookies can last up to about a week when stored properly. Keep them in an airtight container at room temperature, away from heat and humidity. They don’t need to be refrigerated (in fact, please don’t – it could mess with the texture), and they stay soft inside while the fondant holds up beautifully on top.

Can you use water to stick fondant to cookies?

Yes, you can. A light brush of water on the back side of the fondant can help it adhere to the cookie without slipping or sliding. However, I recommend using icing to help stick on the fondant because it’s more secure – and more delicious!

How far in advance can you make sugar cookies with fondant?

You can make fondant-decorated sugar cookies up to about 3-5 days in advance, depending on how you’re storing them. In fact, I recommend letting the cookies fully set for at least a day or so to ensure the designs look their absolute best. Make sure to store them flat and layered with parchment paper to prevent them from sticking together.

Make Your Own Fondant Sugar Cookies

Ready to try these gorgeous cookies out in your own home?

Grab your favorite molds – and get baking!

Be sure to tag me in your posts of your creations on Instagram and TikTok.