Stamped Fondant Molasses Tombstone Cookies

tombstone_post1All Hallows’ Eve is here! To celebrate I did a little Franken-frosting. I decorated these halloween cookies with a combination of Royal Icing and rolling fondant. Fondant, traditionally used to add a smooth finish to cakes, is a time-saving and creative way to top a cookie. I was able to turn these around in about half the time it takes to do a design in icing alone. Gotta love that! Fondant can fall a little short in the flavor department, but I did some digging and found a brand that tastes amazing: Carma – Massa Ticino Tropic. Tropic has a reputation with professional pastry chefs and I can definitely see why. It’s bright white, takes color really well, is easy to work with (roll or mold) and it tastes like food (imagine that). I get mine from L’Epicerie, they’re one of only a few suppliers that sell Tropic in smaller quantities. Ideal for hobby bakers like me.


I’ve made fondant from scratch, but it’s hard to work with (very sticky). Tropic is so user-friendly. I grab a clump of fondant from the bucket (keep it sealed tight so it doesn’t dry out), sprinkle some confectioners’ sugar on a clean work surface and roll the fondant to the desired thickness (usually about 1/16″). I use a fondant rolling pin by Cake Boss. To color, I just add a dab or two of gel food coloring and knead until blended. Then I cut pieces with the same cutter I used for the cookies, et voila! I place them on parchment and let them “set” overnight. By morning they will have stiffened a bit, just enough so I can work with them without breakage and bendage (is that a word?). I love that about fondant, it stays soft for a long time, whereas royal icing sets up really hard.

I’ve seen a few stamped cookies out there and was really intrigued by the idea of stamping “graphics” onto a cookie. I’m a designer after-all. But stamping on royal icing is likely to lead to frustration and a bin full of scrap cookies (I’m speaking from experience). Royal icing doesn’t absorb food coloring very well after it’s dry, and I found the surface to be uneven (always). Fondant acts much more like paper when stamped…smooth and absorbent. Au revoir frustration, hello fun! I like to use clear stamps so I can see exactly where my art is going and I can see how well the food coloring is sticking to the surface. It’s a win-win. I pat gel food coloring onto the stamp with a small brush. I find patting it on, instead of brushing/wiping it on, helps distribute the color more evenly. After a few tests, it only takes a few minutes to stamp a dozen cookies. They dry quickly, too. After an hour or so they’re ready to be fastened to the cookie with a few dabs of corn syrup and finished with royal icing accents.

I love using this cookie recipe this time of year and the dark cookie was a great base for these designs. For these I skipped the cinnamon and ginger and used a teaspoon of vanilla instead to let the molasses take center stage. The result is a rich, mellow cookie. When paired with the gentle sweetness of the fondant, these cookies make it easy to eat, drink & be scary.


Leave A Comment

Your email address will not be published. Required fields are marked *