# 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 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
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - In a large bowl, cream softened butter and granulated sugar together for 2 to 3 minutes until light and fluffy.
04 - Beat in the egg and vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just incorporated to avoid overdeveloping gluten.
06 - Roll dough on a lightly floured surface to 0.25-inch thickness. Cut into 2.5-inch round or square shapes using cookie cutters.
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 0.125-inch thickness and cut 24 small squares measuring approximately 1.25 inches each. Roll 24 small cylinders approximately 0.5 inches long for mortarboard bases.
09 - Roll yellow fondant into thin ropes and cut into 1-inch segments. Shape tassel pieces as desired for visual appeal.
10 - Mix powdered sugar, milk, and vanilla extract in a small bowl until smooth and spreadable.
11 - Apply icing to each cooled cookie. Attach a black fondant square in the center, place a fondant cylinder underneath as the base, and secure a yellow tassel to one corner with a small amount of icing.
12 - Allow decorated cookies to rest for 20 to 30 minutes to set fondant and icing before serving or packaging.
