Easy Graduation Cookies Fondant (Printable version)

Sugar cookies featuring black fondant mortarboard hats and yellow tassels for a festive celebration.

# Ingredient list:

→ Sugar Cookies

01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.5 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 - 0.5 teaspoon vanilla extract

# Step-by-step guide:

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 distributed.
03 - In a large bowl, beat softened butter and granulated sugar together for 2 to 3 minutes until light and fluffy.
04 - Add egg and vanilla extract to the butter mixture, beating until completely combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated without overmixing.
06 - Roll dough on a lightly floured surface to one-quarter inch thickness. Cut into 2.5-inch rounds or squares.
07 - Arrange cookies on prepared baking sheets and bake for 10 to 12 minutes until edges are lightly golden. Transfer to wire rack to cool completely.
08 - Roll black fondant to one-eighth inch thickness and cut 24 squares (approximately 1.25 inches each) for mortarboard tops. Shape 24 small cylinders (approximately 0.5 inches long) for bases.
09 - Roll yellow fondant into thin ropes and cut into 1-inch segments. Shape pieces as desired for decorative tassels.
10 - Mix powdered sugar, milk, and vanilla extract together until smooth consistency is achieved.
11 - Apply icing to each cooled cookie surface. Position a fondant square in the center, place a fondant cylinder underneath as support, and secure a yellow tassel at one corner with icing.
12 - Allow decorations to set for 20 to 30 minutes before serving or packaging.

# Expert tips:

01 -
  • They're surprisingly simple to pull off, yet guests swear you spent all day in the kitchen.
  • The butter-to-sugar ratio creates this tender crumb that practically melts on your tongue.
  • Each cookie becomes a tiny edible keepsake, perfect for handing out at parties or slipping into gift boxes.
02 -
  • Room temperature butter is absolutely essential—take it out of the fridge 30 minutes before starting, or you'll spend forever trying to cream it properly.
  • Fondant can get sticky in warm hands, so dust your work surface and rolling pin generously with cornstarch before shaping—it makes everything glide instead of stick.
  • The icing needs to be thick enough to hold the fondant pieces upright, so start with less milk and add it slowly rather than ending up with frosting soup.
03 -
  • If fondant cracks while rolling, it's too cold—let it sit at room temperature for five minutes and try again, and you'll feel it soften beautifully under your hands.
  • Brush a tiny bit of water around the icing before pressing fondant pieces down, which creates a seal that holds better than icing alone.
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