Easy Graduation Cookies Fondant (Printable Version)

Tender sugar treats adorned with fondant mortarboards, ideal for celebrations and gifting.

# List of Ingredients:

→ 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
10 - Cornstarch for dusting and rolling

→ Royal Icing

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

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large mixing bowl, beat softened butter and granulated sugar together for 2 to 3 minutes until light and fluffy.
04 - Beat in the egg and vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just incorporated to avoid overworking the dough.
06 - Roll dough out 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 and bake for 10 to 12 minutes until edges are just golden. Transfer to a wire rack and cool completely.
08 - While cookies cool, roll black fondant to 1/8-inch thickness and cut out 24 small squares approximately 1 1/4-inch 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.
10 - Mix powdered sugar, milk, and vanilla extract together until smooth and spreadable.
11 - Apply icing to each cooled cookie. Attach a fondant square in the center, place a fondant cylinder underneath as the base, and use a small dab of icing to secure 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 -
  • The cookies themselves are buttery and tender, but the real magic happens when you top them with those fondant mortarboards—it's like edible art that makes people smile before they even taste it.
  • They're impressive enough to serve at a fancy party, yet simple enough that you won't spend your whole day in the kitchen stressing over technique.
  • Each cookie is a little individual celebration, perfect for gifting in a pretty box or lining up on a dessert table where they actually look like they belong in a bakery display.
02 -
  • Room temperature ingredients (especially butter and egg) are non-negotiable here—I learned this the hard way when cold butter refused to cream properly and my dough turned out grainy and sad.
  • Cornstarch is your secret weapon for working with fondant; I used to dust with flour and create a sticky mess every single time until someone finally told me the difference.
  • Don't skip the cooling step before decorating—warm cookies will melt your icing and fondant won't stick properly, so patience here pays off.
03 -
  • If your fondant starts to crack while rolling, knead in a tiny bit of shortening (not butter, which melts) to make it more pliable—this trick has saved countless batches from the trash.
  • Measure fondant by weight if you can; those 8 oz and 1 oz amounts matter, and eyeballing can leave you short for decorating all 24 cookies.
  • Keep gel food coloring on hand instead of liquid; liquid coloring thins out fondant and can make it sticky, while gel gives you vibrant color without adding moisture.
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