Easy Graduation Cookies Fondant (Print Version)

Sweet sugar cookies enhanced with fondant mortarboard decorations for festive celebrations and gifting.

# Components:

→ Sugar Cookies

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Fondant Mortarboard

08 - 8 ounces black fondant
09 - 1 ounce yellow fondant for tassels
10 - Cornstarch for dusting and rolling

→ Icing

11 - 1 cup powdered sugar
12 - 1 to 2 tablespoons milk
13 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in egg and vanilla extract until fully combined.
05 - Gradually add dry ingredient mixture to wet ingredients, mixing only until incorporated. Do not overmix.
06 - Roll dough on a lightly floured surface to 1/4-inch thickness. Cut into 2 1/2-inch round or square shapes.
07 - Place cookies on prepared baking sheets. Bake for 10 to 12 minutes until edges are golden. Cool completely on a wire rack.
08 - Roll black fondant to 1/8-inch thickness. Cut 24 small squares approximately 1 1/4 inches each for mortarboard tops. Roll 24 small cylinders approximately 1/2 inch long for mortarboard bases.
09 - Roll yellow fondant into thin ropes and cut into 1-inch pieces. Shape as desired for decorative tassels.
10 - Mix powdered sugar, milk, and vanilla extract until smooth and spreadable consistency is achieved.
11 - Using icing, attach a fondant square to the center of each cooled cookie. Place a fondant cylinder under the square as the base. Apply a dab of icing to attach a yellow tassel to one corner of the mortarboard.
12 - Allow decorations to set for 20 to 30 minutes before serving or packaging.

# Expert Advice:

01 -
  • You can bake them days ahead and decorate the morning of your party, which is basically a lifesaver when you're juggling a hundred other details.
  • The fondant mortarboards are forgiving—wonky hats somehow look charming, and mistakes just add character.
  • Guests always photograph these cookies first, making them perfect for those milestone moments you want to remember.
02 -
  • Room temperature butter is non-negotiable—cold butter won't cream properly, leaving you with dense, disappointing cookies instead of tender ones.
  • Don't skip the cooling step before decorating, or your fondant will slide right off and your kitchen will sound like a creative curse word.
  • Fondant can be fussy, but if it cracks while you're rolling, just knead it back together and try again—it's surprisingly forgiving once you stop treating it like it's fragile.
03 -
  • Roll your fondant between two pieces of plastic wrap instead of on a dusted surface, which keeps it from drying out and saves you from the sticky mess that cornstarch can sometimes create.
  • Use a tiny dab of water on your finger to smooth out fondant cracks or rough edges—it works like magic and takes seconds.
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