Sugar Cookie with Fondant Decoration

Sift 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of cornstarch, 1 water glass of powdered sugar, 1/2 teaspoon of baking powder, and 2.5 water glasses of flour into a bowl. Add 200 g of butter at room temperature. Add 1 egg and 1/2 teaspoon of cinnamon, then knead the dough. Wrap the kneaded dough tightly in plastic wrap and let it rest in the refrigerator for one hour. Roll out the rested dough with a rolling pin and cut it into rounds using a large round cookie cutter. Arrange the prepared rounds on a baking sheet lined with parchment paper. Bake in a preheated oven at 190°C (375°F) until lightly golden. Once the cookies have cooled, knead the white fondant on the counter for a while with your hands — it will soften from your body heat and the room temperature. Then roll it out using cornstarch and cut it into large rounds using the large round cookie cutter. Brush honey between the cooled cookies and the fondant rounds using a pastry brush to adhere them together. Roll out fondant in different colors using cornstarch and cut into small rounds with a small round cookie cutter, then brush with honey and press onto the cookies. Finally, use a knife to shape and cut the remaining colored fondant pieces, brush with honey, and adhere to the tops of the cookies. After 4–5 hours, you can bag them and gift them to children if you wish. Enjoy! :)

Pro Tip

When rolling out the colored fondant with cornstarch, white residue may remain on the surface. Wiping it off with a damp paper towel will remove the white marks completely.