Easy Graduation Cookies Fondant (Printer-Friendly)

Sweet sugar cookies decorated with fondant mortarboard hats, ideal for festive celebrations.

# What You Need:

→ 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 oz black fondant
09 - 1 oz yellow fondant for tassels
10 - Cornstarch for dusting and rolling

→ Decorating

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

# Steps:

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 until evenly blended.
03 - In a large bowl, cream butter and sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in the egg and vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated without overmixing.
06 - Roll dough on a lightly floured surface to 1/4-inch thickness. Cut into 2 1/2-inch round or square shapes using cookie cutters.
07 - Place cookies on prepared baking sheets. Bake for 10 to 12 minutes until edges are just golden. Cool completely on a wire rack.
08 - While cookies cool, 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 tassels as desired for visual appeal.
10 - Mix powdered sugar, milk, and vanilla extract until smooth and of proper spreading consistency.
11 - Decorate each cooled cookie by using icing to attach a fondant square in the center. Place a fondant cylinder underneath the square as the base. Use a small 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 Suggestions:

01 -
  • They look impressive enough to make people think you spent hours when you really spent one afternoon.
  • The soft sugar cookie base melts in your mouth while the fondant adds that sophisticated texture everyone expects at a fancy event.
  • You can customize them to match school colors, making each batch feel personal and intentional.
02 -
  • Fondant is temperature sensitive, so avoid working with it in a warm kitchen or your squares will become limp and uncooperative.
  • Not all fondant tastes good straight up, so taste a tiny piece first to make sure your brand isn't too soapy or plasticky, and swap brands if it is.
03 -
  • If your fondant becomes sticky or difficult to work with, dust it generously with cornstarch instead of powdered sugar because powdered sugar dissolves and makes things messier.
  • Use a tiny offset spatula or butter knife to carefully lift the fondant pieces off your work surface without cracking them, and always work on a cornstarch-dusted surface so they slide smoothly.
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