Go Back

HALLOWEEN FONDANT DECORATED SANDWICH COOKIES

Here’s my jam filled sandwich cookies, made using Halloween cookie cutters, and decorated with fondant, these are fit for any Halloween party table! Very easy to make at home and taste better than shop bought. The key is to roll thefondant thin! Features Fondant Mummy Cookies. Let me show you how...
Caro @ Caroline's Easy Baking Lessons
Prep Time 1 hour
Making Cookies 1 hour 45 minutes
Total Time 2 hours 45 minutes

Equipment

  • Rolling Pin
  • Halloween/Fall themed cookie cutters in small sizes
  • Sharp small Knife or craft blade
  • Ruler or something straight to cut along
  • Silicone mat or baking/parchment paper to work on
  • Small brush & food glue or water
  • For equipment for making the cookies, see link below (or in main recipe) for Jammie Dodger cookies.

Ingredients

  • Sugar Cookies (cooked & cooled - go to my soft Sandwich Cookie recipe)
  • Jam, Jelly, Curd, Chocolate Spread (for filling if making sandwich cookies)

Instructions

MAKE THE SANDWICH COOKIES

  • Make your own recipe for soft sandwich cookies, or go to my Sandwich Cookie recipe
  • Follow recipe up until the cookies are cooled - do not sandwich them yet. Can be stored in a tin or airtight container and decorated next day or 2.

PREPARING THE FONDANT DECORATIONS

  • For each type of cookie, roll out the appropriate coloured fondant till quite thin, (ideally 1 or 2 mm or up to 1/12"), then cut out the Halloween shape using your chosen cookie cutter.   (Orange for pumpkin or you could do white/Black for bats & Mummy).  Remove the cut-out fondant & neaten the edges with a sharp knife or craft blade.  Then place the fondant on top of your shaped cookie to see how much bigger the cookie is (it will have increased in size a little when baking).  I like to roll the piece of cut out fondant in both directions, to widen it to fit the cookie a little better. Next brush some food glue or water onto the top of the cookie. Then carefully position this cut coloured fondant piece on top of the cookie & smooth down the edges with your finger tips

MAKING THE PUMPKIN COOKIES

  • For the Pumpkin Jack-O-Lantern cookies, make the facial features by rolling out a little black fondant & cutting a long thin rectangle strip, (the width you want the mouth to be), & using a sharp blade, cut out triangles like in the photo above.
  • Position the mouth in place (see 2 different ways in photos above) & then use the left-over triangles to make the eyes & nose.  Glue in position & then press down gently with your finger. Leave to dry & set.

MAKING THE BAT COOKIES

  • After adding the black fondant, decorate the bat with some eyes.  I used neon cake sprinkles I had, that were the perfect size & colour to stand out from the black fondant.  Use whatever you have.  Leave to set & dry.

MAKING SKULL/SKELETON & GHOST COOKIES

  • Finish the white Halloween sandwich cookies, by adding facial features for the skull & ghost using cake sprinkles or even cutting sweets/candy.  I used Halloween sprinkles, in the shape of skull & cross bones for the eyes & trimmed the edges off to make the nose.  The teeth were made with chocolate chips & all positioned in place with food glue & pressed down.  For the second skull cookie, I used sweet/candy eyes (these can be purchased in stores or on-line).  For the ghost cookie, simple tiny black round sprinkle balls were good enough.

MAKING FONDANT MUMMY SANDWICH COOKIES

  • Now roll out some white fondant, enough for you to get a 8 x 8 cm square (under 3").  Then take a ruler & cut thin long strips for the bandages, about 3 or 4 mm (up to 1/6 inch) wide.  (If using a smaller cookie, then cut in proportion to that).
  • Position some sugar/candy eyes (or other white sprinkles), in the top 1/3 of the cookie, then take a strip of the white fondant bandages, & place on the top ‘corner’ to towards the right & smooth over as if it was a very short hat to cover the cookie edge.  Then take another strip and position just below the first one, leaving a little gap for the black fondant to show through.  Trim off the edges towards the bottom of the edge of the cookie & smooth underneath.  
  • Take another strip & start on the left side of its right eyes & position vertically to about mid-way.  (See Photos).  Then position a few more strips to the left of it, remembering to let each strip be a little longer each time (take into account the final bandages that will go across the way will be angles, sloping towards the left).  Then position strips just over-lapping the vertical ones a little (you can smooth the ones underneath a little if you like), at a slight diagonal as in pic above.  Keep positioning & trimming & smoothing the edges, until you come to the bottom of the cookie. 

FINISHING THE HALLOW SANDWICH COOKIES

  • Once you have decorated all your Halloween themed cookies, simply spread the filling of your choice onto the undecorated base cookie, not going as far as the edges.  (I used raspberry, cherry & my homemade plum jam, lemon curd & chocolate spread on these.). Finally, simply position the fondant decorated Halloween top cookie on top of the jam cookie and close together, very very gently, (as they might break).   
  • Serve & enjoy,  or store in an airtight container – I prefer a biscuit tin as it keeps them nice & soft as they are intended.

Notes

*See photos in main recipe in blog
Use my Sandwich Cookie recipe