Save Celebrate your graduate with these delightful sugar cookies, topped with a simple fondant mortarboard hat for a festive touch. Perfect for parties or gifting!
Save These cookies combine a tender sugar cookie base with cute handmade fondant mortarboards that bring a sense of accomplishment and fun to any graduation event. The use of simple ingredients and straightforward steps ensures you can create these festive treats with ease and confidence.
Ingredients
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- For the Sugar Cookies
- 2 1/2 cups (315 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- For the Fondant Mortarboard
- 8 oz (225 g) black fondant
- 1 oz (30 g) yellow fondant (for tassels)
- Cornstarch (for dusting and rolling)
- For Decorating
- 1 cup (120 g) powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2. In a medium bowl, whisk together flour, baking powder, and salt.
- 3. In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
- 4. Beat in the egg and vanilla until combined.
- 5. Gradually add the dry ingredients to the wet, mixing just until incorporated.
- 6. Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into 2 1/2-inch round or square shapes.
- 7. Place cookies on prepared baking sheets. Bake for 10–12 minutes or until edges are just golden. Cool completely on a wire rack.
- 8. While cookies cool, roll black fondant to 1/8-inch thickness. Cut out 24 small squares (about 1 1/4-inch each) for mortarboard tops. Roll 24 small cylinders (about 1/2-inch long) for mortarboard bases.
- 9. Roll yellow fondant into thin ropes and cut into 1-inch pieces for tassels. Shape as desired.
- 10. For icing, mix powdered sugar, milk, and vanilla until smooth.
- 11. Decorate each cooled cookie: Use icing to attach a fondant square in the center. Place a fondant cylinder under the square as the base. Use a dab of icing to attach a yellow tassel to one corner.
- 12. Let decorations set for 20–30 minutes before serving or packaging.
Zusatztipps für die Zubereitung
To ensure your cookies hold their shape and the fondant details remain neat, chill the dough briefly before rolling if it becomes too soft. Use cornstarch sparingly when rolling fondant to avoid drying it out. Take your time when shaping the tassels for a realistic look.
Varianten und Anpassungen
Feel free to color the fondant to match your graduate's school colors or personalize the tassels with different shades. For a quicker option, use store-bought sugar cookie dough and pre-colored fondant. If you have dietary restrictions, substitute ingredients accordingly with gluten-free flour, dairy-free butter, or egg replacers.
Serviervorschläge
Present these festive cookies on a themed platter at your graduation party or package them in decorative boxes as thoughtful gifts. They pair wonderfully with tea, coffee, or sparkling beverages for celebratory toasts.
Save With minimal ingredients and straightforward steps, these Easy Graduation Cookies with Fondant Mortarboards are sure to impress guests and bring a festive spirit to your celebration. Enjoy the process of crafting each charming cookie, and cherish the smiles they bring to your graduate and loved ones.
Questions & Answers
- → What flour type is best for these cookies?
All-purpose flour works well to create a tender yet sturdy cookie base suitable for decorating.
- → How do I prevent fondant from sticking during decorating?
Lightly dust your workspace with cornstarch to keep fondant from sticking while rolling and shaping.
- → Can these cookies be stored for later use?
Yes, store in an airtight container at room temperature for up to five days to maintain freshness.
- → Is there a shortcut for preparing the dough or fondant?
You can use pre-made sugar cookie dough and pre-colored fondant to save time without sacrificing flavor or appearance.
- → How thick should I roll the cookie dough and fondant?
Roll cookie dough to about 1/4 inch thickness and fondant to 1/8 inch for best results in baking and decorating.
