Iced sugar cookies are elevated with a layer of fondant for an elegant and sophisticated look.

Oh humble sugar cookie, stalwart of the holiday sweets brigade. For years you’ve been overlooked and underestimated, relegated to the realm of basic, boring baked goods. We’re here to change all that, with a sophisticated makeover courtesy of a layer of fondant and a simple monogram. Your new look reveals a stylish face that’s ready to be wrapped up and given – or received – this festive season.

Ingredients

Sugar cookies

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 egg
• 1 tbsp 2% milk
• 1 tsp almond extract
• 3 cups all-purpose flour
• 1 tsp baking powder

Icing

• 2 cups green fondant
• 2 cups white fondant
• Icing sugar
• 1/2 cup seedless raspberry jam
• 1 cup royal icing mix (such as Wildtron brand)
• Wilton Icing Colours Kelly Green Concentrated Paste
• AmeriColor AmeriMist Edible Paint & Airbrush Color in Gold Sheen

Directions

Making the cookies:
Cream together the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Add the egg, milk and almond extract. Sift the flour and baking powder together into a medium bowl; add to the butter mixture in three additions. Shape the cookie dough into two 1"-thick discs; wrap in plastic and chill for 1 hour.

Baking the cookies:
Preheat the oven to 400°F. On a lightly floured surface, roll out the dough to a 1 8" thickness and cut out square, round and oval shapes using 2½" cookie cutters. Place the cookies 1" apart on parchment paper-lined baking sheets and bake for 6 to 8 minutes, until the bottoms of the cookies are lightly golden. Let cool.

Icing the cookies:
Roll out the green and white fondant separately to a 1 8" thickness on a surface lightly dusted with the icing sugar. Cut out an equal number of white and green shapes with the same cookie cutters. Brush the jam lightly onto the cookies and lay the fondant on top; smooth the fondant with your fingertips to adhere.

Prepare the royal icing according to the package directions; divide in half. Add the green colour paste to one half of the icing until the desired colour is reached; reserve. Pipe small pearls of the white icing around the edge of the white fondant and add a white letter in the centre of each green fondant cookie. Repeat with the green icing, piping pearls around the green fondant and adding a green letter to each white fondant cookie. Once the icing has dried, brush the white letters with the edible gold paint. Allow to dry completely before wrapping or serving.

Tip: Try tracing your letters onto the centres of the cookies using a stencil and edibile marker before piping with the royal icing.

Makes about 30 cookies.