How to Attach Fondant to Cookies
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Once your cookie is completely cool and your fondant topper is ready, the final step is attaching the two without damaging the design. You usually need only a small amount of moisture or edible adhesive.
Start with a cool, dry cookie
Never apply fondant to a warm cookie. Heat can soften the fondant and create moisture. Make sure the cookie surface is free of loose crumbs before attaching the topper.
Using water
For some fondants, a very small amount of water can act as an adhesive. Apply it lightly with a food-safe brush to the back of the fondant or the cookie surface. Too much water can make fondant sticky, dissolve surface details, or seep around the edges.
Using edible adhesive
Edible decorating glue offers more control when you need a stronger bond. Again, a thin layer is usually enough. Follow the manufacturer's directions for the product you use.
Using a thin layer of icing
A small amount of icing can also hold a topper in place, particularly if the cookie surface is not perfectly flat. Keep the layer thin so it does not squeeze out around the edges.
Position before pressing
Align the fondant carefully before applying pressure. Once moisture or adhesive begins to grab, sliding the topper can smear the underside or distort the edges.
Use gentle pressure
Press just enough to establish contact. Detailed embossed areas can flatten if you press hard from the top. Apply pressure near stronger or flatter areas whenever possible.
Allow the bond to set
Place finished cookies on a flat surface and give the adhesive time to set before packaging or stacking.
Whichever method you choose, restraint is the key. The smallest amount that reliably holds the topper is usually the cleanest option.
