# What You 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 ounces black fondant
09 - 1 ounce 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
# 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. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully combined.
05 - Gradually add the dry ingredient mixture to the wet mixture, stirring just until incorporated. Do not overmix.
06 - Roll dough on a lightly floured surface to 0.25-inch thickness. Cut into 2.5-inch rounds or squares.
07 - Place cut cookies on prepared baking sheets. Bake for 10 to 12 minutes until edges are golden. Transfer to wire rack to cool completely.
08 - Roll black fondant to 0.125-inch thickness. Cut 24 small squares approximately 1.25 inches each for mortarboard tops.
09 - Shape black fondant into 24 small cylinders approximately 0.5 inch in length to serve as mortarboard bases.
10 - Roll yellow fondant into thin ropes and cut into 1-inch pieces. Shape as desired for decorative tassels.
11 - In a small bowl, combine powdered sugar, milk, and vanilla extract. Stir until smooth and spreadable.
12 - Place each cooled cookie on a work surface. Use icing to affix a fondant square in the center. Position a fondant cylinder beneath the square as structural support. Attach a yellow tassel to one corner using icing.
13 - Allow decorated cookies to rest for 20 to 30 minutes until decorations are fully set before serving or packaging.
