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Better Sledders Cookies

These stand-up gingerbread boy cookies are taking off on a winter fast track. Their red fondant sled makes them even Better Sledders, which is sure to please young and old.

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Instructions:

Step 1

Two days in advance: Make sled. Tint 4 oz. fondant red; roll out 1/8 in. thick. Using knife, cut a 6 1/2 x 4 1/4 in. rectangle.

Step 2

Place on waxed paper-covered cake board dusted with cornstarch. Dust one end of rectangle with cornstarch and wrap 2/3 of the way around plastic dowel rod dusted with cornstarch.

Step 3

Smooth with fingers and let dry two days.

Step 4

One day in advance: Make cookies. Place on waxed paper-covered board.

Step 5

Pipe tip 5 dot eyes and nose, string mouth. Add tip 18 rosette buttons.

Step 6

For scarves, tint portions of fondant green and yellow. Roll out 1/8 in. thick. Cut 5/8 in. wide strip with pizza wheel.

Step 7

Cut fringe with scissors.

Step 8

Attach to cookie with damp brush.

Step 9

For hats, tint portions of fondant blue and violet. Shape into a 3/8 in. triangle with hands. Attach to cookie with damp brush. Let dry overnight.

Step 10

Pipe tip 18 rosette pompom and zigzag hat band.

Step 11

For each cookie, cut triangle shapes from cake board, 2 in. high x 1 in. wide for easels.

Step 12

Attach lollipop sticks and front boy cookie to sled with royal icing; slant sticks to reach boy's hands.

Step 13

Attach cookie easels to back of cookie.

Step 14

Attach 2nd boy cookie and easels with royal icing.