Easy Graduation Sugar Cookies (Printable)

Sweet sugar cookies topped with fondant mortarboard hats, perfect for celebrating special occasions.

# What You'll Need:

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

→ Icing

11 - 1 cup powdered sugar
12 - 1 to 2 tablespoons milk
13 - 0.5 teaspoon vanilla extract

# How to Cook:

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.
03 - In a large bowl, beat butter and sugar together 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 ingredients to the wet mixture, stirring until just incorporated.
06 - Roll dough on a lightly floured surface to 1/4-inch thickness. Cut into 2.5-inch round or square shapes.
07 - Place cookies on prepared baking sheets and bake for 10 to 12 minutes until edges are lightly golden. Cool completely on a wire rack.
08 - Roll black fondant to 1/8-inch thickness. Cut 24 small squares approximately 1.25 inches each for mortarboard tops. Roll 24 small cylinders approximately 0.5 inches 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 until smooth.
11 - For each cooled cookie, use icing to attach a fondant square in the center. Position a fondant cylinder beneath the square as the base. Secure a yellow tassel to one corner using icing.
12 - Allow decorations to set for 20 to 30 minutes before serving or packaging.

# Expert Advice:

01 -
  • These cookies taste like classic sugar cookies with actual butter flavor, not that weird waxy taste some recipes deliver.
  • The fondant mortarboards are easier to make than they look, which means you can actually pull this off even if decorating isn't your thing.
  • You get to eat something genuinely delicious while celebrating someone's big moment, and that feeling matters.
02 -
  • Fondant dries out quickly, so work with small amounts at a time and keep the rest covered or it becomes impossible to roll.
  • Room temperature butter is non-negotiable for creaming; cold butter won't incorporate air, and you'll end up with dense cookies that taste more like shortbread.
  • If your fondant cracks when you're rolling it, that means it's too dry or cold, so let it sit out for a few minutes or knead it gently to warm it up.
03 -
  • If you want to skip the fondant entirely, you can pipe a little mortarboard using black royal icing, which actually looks pretty impressive and saves you from the fondant learning curve.
  • Pre-colored fondant exists and will save you thirty minutes of kneading colored fondant and getting bright colors all over your hands.
  • Keep a small bowl of water next to you while decorating because a tiny dab of water helps fondant pieces stick to each other better than icing alone.
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