Is it better or easier to use glaze rather than fondant on cookies?

There are a few different types of fondant, there is the roll-able one that you are talking about and there is a liquid version of it as well.

I would suggest using royal icing, you can pick up some merange powder at you local craft supply shop and follow the directions to make royal icing.

The benefit of royal icing it is easy to pipe onto the cookies, but turns hard after you have left it for a while. Good luck.

Use this recipe. You can divide and add colors of your choice. It works well for either frosting ot piping.

Buttercream Icing

1/2 cup solid vegetable shortening

1/2 cup butter or margarine

1 teaspoon Clear Vanilla

4 cups sifted confectioners' sugar (approx. 1 lb.)

2 tablespoons milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

I've only ever heard of putting fondant on formal cakes or petit fours? The best glaze in my opinion is just a simple lemon one. powdered sugar and lemon juice, until it is the right consistency, that's it!

Royal Icing is my choice - it firms up and sets anything that you ice on the cookie - and kinda keeps the cookie fresher... if that makes any sense...

fondat on cookies does not sound right