# What You’ll Need:
→ Sugar Cookie Base
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 Decoration
08 - 8 ounces black fondant
09 - 1 ounce yellow fondant
10 - cornstarch, for dusting and rolling
→ Decorating Icing
11 - 1 cup powdered sugar
12 - 1–2 tablespoons milk
13 - 1/2 teaspoon vanilla extract
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour, baking powder, and salt in a medium bowl.
03 - Beat unsalted butter and granulated sugar in a large bowl until light and fluffy, approximately 2–3 minutes.
04 - Mix in the egg and pure vanilla extract until fully blended.
05 - Gradually incorporate the dry mixture into the wet ingredients, mixing until just combined.
06 - Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut into 2 1/2-inch round or square shapes using cookie cutters.
07 - Arrange cookies on prepared baking sheets. Bake for 10–12 minutes, or until edges are lightly golden. Allow to cool completely on a wire rack.
08 - Roll black fondant to 1/8-inch thickness. Cut out 24 squares, each approximately 1 1/4-inch. Shape 24 small cylinders, around 1/2-inch long, for mortarboard bases.
09 - Roll yellow fondant into thin ropes and cut into 1-inch pieces. Form each into a tassel shape.
10 - Combine powdered sugar, milk, and vanilla extract until a smooth icing forms.
11 - Attach a fondant square to each cooled cookie using icing. Position a cylinder under the square for the mortarboard base. Using icing, secure a yellow tassel to one corner.
12 - Let decorated cookies sit for 20–30 minutes to set before serving or packaging.
