Can we talk about these Valentine’s Lace Cookies? I’m completely smitten. The sugar cookie itself is flavored with lime and pistachio, and the topping is a marshmallow fondant similar to the one used on the Watercolor Painted Sugar Cookies. I finished each cookie by brushing the fondant with edible metallic red paint and then layering a delicate sugar lace on top for a romantic, dimensional effect.
About the sugar lace: you can certainly make your own, but I bought pre-made strips from Etsy and cut what I needed. Be aware that cutting strips down can create waste, so if you prefer to avoid that, here are two alternatives I’ve tried with good results: (1) use vintage crochet doilies laid over the fondant and lightly mist with edible spray paint for an instant impression; or (2) use a food-safe stamp, apply edible paint, and stamp the pattern directly onto the fondant. Both methods are effective, but I keep going back to sugar lace because I love the raised, three-dimensional texture it adds.
I’ll admit Valentine’s projects bring out my full-on cookie-crafting enthusiasm. My workspace overflows with powders, paints, brushes and ideas, and these cookies were a perfect excuse to play with color and texture. The lime and pistachio in the dough brighten the flavor, and the marshmallow fondant topped with metallic paint and lace turns each cookie into a little keepsake.
Happy Valentine’s Day—hope you celebrate it however feels best for you.
Lace Sugar Cookies
16 2 1/2-inch cookies
Ingredients
- Sugar cookies
- 3 cups unbleached all-purpose flour
- 1/4 cup finely ground pistachio
- Zest of 2 limes
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 cup granulated sugar
- 3/4 cup unsalted butter, cold and cut into 1-tablespoon pieces
- 1/4 cup cream cheese, cold and cut into 1-tablespoon pieces
- 1 egg
- 2 tablespoons lime juice
- Marshmallow fondant
- 1 7oz. marshmallow fluff (such as Jet-Puffed Marshmallow Creme)
- 1 lb. powdered sugar
- For decorating
- Rainbow Dust Metallic Red (edible paint)
- Black sugar lace
Instructions
To make the sugar cookies:
Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, ground pistachio, lime zest, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, cold butter, and cream cheese on medium-high speed. Scrape down the bowl, add the egg and lime juice, and beat until combined. Reduce the mixer speed to low and add the flour mixture one cup at a time, mixing until the dough just begins to come together.
Turn the dough out onto a piece of parchment paper. Top with a second sheet of parchment and roll the dough to 1/4-inch thickness. Cut hearts and place them on a parchment-lined baking sheet. Refrigerate the cut cookies for at least two hours or overnight.
When ready to bake, preheat the oven to 350°F (175°C). Bake for 10 to 12 minutes, or until the bottoms are lightly golden. Remove from the oven and let the cookies rest on the sheet for 2 minutes, then transfer to a wire rack to cool completely before covering with fondant.
To make the marshmallow fondant:
Chill the marshmallow fluff in the refrigerator for at least 4 hours or overnight. Lightly spray the stand mixer bowl and paddle with non-stick spray. Place the marshmallow fluff in the bowl, add the water, and beat on low. Add powdered sugar 1 cup at a time, beating on low after each addition. The mixture will resemble wet sand; when it starts to come together, turn it out onto a surface lightly dusted with powdered sugar and knead until it forms a slightly tacky, cohesive ball.
If the fondant is too crumbly, spritz it lightly with water and continue kneading until it becomes pliable and clay-like. Store finished fondant flattened to about 1 inch, wrapped in parchment and sealed in a plastic bag at room temperature.
To assemble:
Lightly dust your work surface with powdered sugar. Work in small batches, rolling out enough fondant to top about four cookies at a time, keeping the remaining fondant covered to prevent drying. Cut fondant hearts with the same cutter used for the cookies. Paint the fondant hearts with edible metallic red paint. While the paint is still wet, place the lace overlay on top so it adheres; the paint will help secure the lace. Allow the decorated fondant to dry completely.
Mix 1/4 cup water with 1 teaspoon corn syrup. Once the fondant hearts are dry, brush the back of each heart with the water-corn syrup mixture and gently press it onto a cooled cookie. Repeat until all cookies are assembled.
Notes
Recipe Notes:
- Roll the sugar cookie dough between two lightly floured parchment papers for easy handling and consistent thickness.
- Cut the shapes and then chill the cut cookies on a sheet before baking. Cutting the dough while it’s still slightly warm and pliable reduces handling and helps preserve the dough’s texture.
- The two-ingredient marshmallow fondant is easy to work with for cookies but can be too firm for cake covering.