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Perfect Diploma Roll Sugar Cookies Recipe Easy Elegant Fondant Ribbon Tutorial

diploma roll sugar cookies - featured image
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These diploma roll sugar cookies feature a classic sugar cookie base with elegant fondant ribbon detail, perfect for graduation celebrations and special achievements. They are simple to make, visually impressive, and delicious with a buttery snap and subtle vanilla sweetness.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened
  • 1 ½ cups (300 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • Approximately 8 ounces (227 grams) white fondant
  • Food coloring gel (optional)
  • Edible glue or water
  • Optional decoration: edible gold or silver dust
  • Optional decoration: edible markers

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding by hand until just combined. Avoid overmixing.
  6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  7. Lightly flour your work surface and roll out the chilled dough to about ¼ inch (6 mm) thickness.
  8. Cut the dough into rectangles approximately 3 inches (7.5 cm) long and 1.5 inches (4 cm) wide using a sharp knife or pizza cutter.
  9. Place the cut dough onto the prepared baking sheets about 1 inch (2.5 cm) apart.
  10. Bake for 10-12 minutes, or until edges just start to turn golden. Watch carefully to avoid overbaking.
  11. Transfer cookies to a wire rack and cool completely before decorating.
  12. Knead the fondant until soft and pliable. Roll it out into long strips about ½ inch (1.3 cm) wide and 4 inches (10 cm) long.
  13. Lightly brush fondant strips with edible glue or water and gently wrap around the cooled cookie, securing the ends with more glue.
  14. Use edible dust or markers for added decoration if desired.

Notes

Use softened but not melted butter to prevent dough spreading. Chill dough for at least 30 minutes to maintain shape. Keep cookies completely cooled before applying fondant to prevent slipping. Dust hands and rolling pin lightly with cornstarch when handling fondant to avoid sticking. Slightly underbake for softer cookies or bake longer for firmer edges. Fondant ribbons can be tinted with food coloring gels for custom colors. Store cookies in an airtight container layered with parchment paper at room temperature for up to 5 days. Freeze cookies without fondant ribbons for longer storage and decorate after thawing.

Nutrition

Keywords: sugar cookies, diploma cookies, graduation cookies, fondant ribbon, easy cookies, elegant cookies, celebration treats

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