How to Make a Fondant Polar Bear Sugar Cookie

Decorating cookies with fondant is a charming and creative way to elevate your baking. Fondant, a smooth and pliable icing, can be rolled out and shaped to turn ordinary cookies into stunning edible art. Whether you’re a seasoned decorator or just starting out, this guide to making a fondant polar bear sugar cookie will help you get started with decorating cookies using this versatile technique.

Working with Fondant

I know that fondant has a fairly bad reputation as being an expensive, oddly flavoured icing that many people dislike. But it offers a great way to add dimension and details to your cookies, without the need for royal icing.

And if you use marshmallow fondant, which tastes so much better than the store-bought options, it’s a win-win situation. Think of it as adult Play-Doh and you’ll have a blast using it.

Why I Made This Cookie

I’ve always had a soft spot for polar bears, and being a Toronto Maple Leafs hockey fan, I just adore their mascot, Carlton the Bear. So I decided to make a cute Carlton-inspired cookie with fondant.

This is a great cookie to attempt if you are new to fondant cookie decorating. And with a few basic tools, we’ll have you confident at working with fondant in no time.

Items Needed to Recreate this Cookie

Essential tools include a rolling pin, cookie cutter, fondant decorating tools, and a small paintbrush for applying edible glue.

Bear Shape: I created a 3D-printed custom cookie cutter to create the cookie and main fondant layer for the face. This linked cookie cutter by Ann Clark is similar.

Fondant: I am using homemade marshmallow fondant. A small amount of black fondant is required for the eyes, nose and mouth. I recommend using Americolor Super Black food colouring and kneading the colour into the fondant until it’s evenly distributed. Start with a small amount and add more as needed. You can also use pre-made fondant if you prefer.

Shortening: a small amount is needed to grease the work surface. This prevents the fondant from sticking to it.

Edible Glue: used to adhere fondant elements together. To make the glue, break up a small pea-sized piece of fondant into two tablespoons of warm water and allow it to sit for 10 minutes. The fondant will dissolve and form a slightly gloopy, sticky glue, which is perfect for attaching fondant pieces. You can also use water instead of edible glue if preferred.

Decorating Tools: For this cookie, I am using a cutting wheels tool, a Dresden tool, a ball tool and a small rolling pin with guide rings.

How to Make a Polar Bear Cookie

Start by baking your cookie shapes. I recommend using my no-spread sugar cookie recipe so that the fondant cutout layer will fit perfectly. The cookies should also have a flat, smooth surface. Once baked, allow the cookies to cool completely before decorating. Make your fondant while the cookies are cooling.

Let’s Decorate

Add a small amount of shortening to your workboard and then knead the white fondant in your hand to warm it up. Top Tip: fondant is more pliable when it is warmed with your hand temperature.

Roll out the fondant with your small rolling pin. If you are using the Wilton guide rings, use the purple rings which will give a 1/8 inch depth. Using the cookie cutter, cut the face shape.

Using the palm of your hand, smooth the fondant onto the cookie. You can use glue to adhere it but the fondant will stick to the cookie all by itself. Marshmallow fondant will naturally get a little bit sticky from the warmth of your hand when you knead and smooth it.

Now we can start adding the details to the fondant layer. I am using the cutting wheels tool to mark the snout and mouth area and the ears.

Using the small ball tool, make an indentation for each of the ears. Carefully smooth the ball into the fondant until you have enough definition.

Repeat the process to create the eye sockets, again using the small end of the ball tool.

Mark the mouth area with the small end of a ball tool.

To make the snout, take some white fondant, knead it in your hand until it’s nice and smooth and then form the shape of the snout. Add a little bit of glue to the snout area then press carefully onto the cookie.

Use the Dresden tool to make a little indentation at the bottom of the snout, to give him a little bit of character, and smooth the bottom as well.

Adding Details

Now it’s time to add the black fondant details. Top Tip: you want to make sure that you don’t go back and forth between black and white as you may end up with some colour on your hands which can spoil the look of the white fondant.

Take a small ball of black fondant, then use the ball tool to smooth it into place in the mouth. You can use a tiny amount of edible glue to adhere it, although it’s not required when you are shaping the fondant in this manner.

The most important step for making the eyeballs is to ensure that they are the same size so take your time with this. My top tip for this is to make a small ball of fondant, cut it in half then roll each half into a smaller ball.

Add a small amount of edible glue to each eye socket. You only need a tiny dot so make sure not to add too much.

Then carefully attach the eyeballs. Try not to move them around once they are on the glue as it can make the colour bleed slightly.

Finally, add the nose in the same way. Make a small ball of black fondant, straighten one side then attach it with a little bit of edible glue.

Let’s have a closer look at the side of the cookie so that you can see the details. I just love how easy it is to create dimension with fondant.

Isn’t he cute? I think he has a bit of a cheeky character!

Video Tutorial

If you prefer to learn visually, check out my step-by-step video for this cookie.

Storage

To store your decorated cookies, I recommend layering them between parchment paper in an airtight container. You can also individually seal them in food-grade packaging. For best results, let them set for a few hours before storing.

If you prefer to freeze the cookies, carefully wrap each cookie in plastic wrap then layer them in an airtight container before freezing. Allow each cookie to defrost at room temperature before unwrapping. This will prevent condensation from forming on the fondant.

Fondant Cookie Questions

Feeling Inspired?

I hope this tutorial has inspired you to try cookie decorating with fondant. It’s certainly much quicker than waiting for royal icing to dry so that you can add all of the details. And when you use marshmallow fondant, it tastes as great as it looks as well.

More Cookie Decorating

If you love cookie decorating, check out these tutorials:

• How to Pipe a Royal Icing Flower Sugar Cookie
• How to Make a Honeycomb Cookie with Royal Icing
• Mother’s Day Cookie Cake

I’ll be sharing more fondant tutorials soon so stay tuned to my blog. In the meantime, take a look at my Fondant Tutorials on Youtube.

And if you’re looking for more cookie recipes, check out allergy friendly cookies collection. My recipes are always kid-approved and full of fun and flavour.

Let me know if you try this fondant technique. And if you share your cookie photos on social media, please tag me @itsbakeangel. I love seeing your work and sharing your successes.

Happy decorating cookie friend!