Originally Posted by JRAE33
There are a couple of ways to do this. The corn syrup method has already been mentioned. I have not tried that one.
What I do is cut my fondant out while the cookies are baking so I am ready when they come out. Once baked, I give them two minutes to cool, then top with the rbc. The fondant "melts" to the cookie and you are all set to go. If I don't get one or two adhered in time and they come loose, I just add a touch of royal when I am adding my details and it stays just fine.
This is what I do also. I use MMF and I cut the fondant shapes out in advance, so they will firm up a bit and be easy to pick up. I don't wait two minutes though, just loosen all the cookies from the sheet with a spatula and then put the fondant on right away.