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Perfect Decorated Graduation Cap Royal Icing Sugar Cookies

decorated graduation cap royal icing sugar cookies - featured image
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These decorated graduation cap sugar cookies feature a tender, crisp sugar cookie base topped with smooth, glossy royal icing. Perfect for graduation parties, they are easy to make and customizable with names, years, and colorful tassels.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • 4 cups (480 g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 7–8 tablespoons warm water
  • Gel food coloring (black, gold or yellow, and other colors as desired)
  • Optional: lemon juice or vanilla extract for flavoring

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Add the egg, vanilla extract, and almond extract; beat until combined.
  4. Gradually add the flour mixture to the wet ingredients, mixing on low just until incorporated. If dough is too sticky, add flour a tablespoon at a time.
  5. Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Roll one disc of dough on a lightly floured surface to about ¼ inch thickness.
  7. Use a graduation cap cookie cutter or cut 3-inch squares and trim edges to form cap shapes.
  8. Place cut cookies on parchment-lined baking sheets about 1 inch apart. Chill in fridge for 10 minutes.
  9. Bake for 10-12 minutes until edges start to turn golden but centers remain pale.
  10. Cool cookies completely on a wire rack before decorating.
  11. Make royal icing by combining powdered sugar and meringue powder in a large bowl. Add 7 tablespoons warm water and beat on medium speed for 7-10 minutes until stiff peaks form. Adjust water as needed.
  12. Divide icing into bowls and tint black for caps and gold or yellow for tassels. Keep icing covered when not in use.
  13. Outline each cookie with black icing using piping bags fitted with small round tips. Flood inside with thinned black icing and let dry 15-20 minutes.
  14. Pipe tassels on one corner with gold icing and add details like graduation year or initials with contrasting colors.
  15. Allow decorated cookies to dry uncovered for at least 4 hours or overnight to fully harden.

Notes

Chilling the dough and cut cookies before baking helps keep edges sharp and prevents spreading. Use gel food coloring for best icing consistency. Cover royal icing when not in use to prevent drying. Practice piping on parchment paper to improve control. For gluten-free, substitute flour with a 1:1 gluten-free blend containing xanthan gum. For dairy-free, use plant-based butter. Meringue powder is preferred over pasteurized egg whites for safety and convenience.

Nutrition

Keywords: graduation cookies, royal icing sugar cookies, decorated cookies, graduation party dessert, sugar cookies, royal icing, easy cookie recipe

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