Buttery sugar cookies shaped as diplomas and caps, iced in black, white and hand-brushed gold for a refined graduation treat.
# What You’ll Need:
→ Sugar Cookies
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 1 cup (225 g) unsalted butter, room temperature
03 - 3/4 cup (150 g) granulated sugar
04 - 1 large egg
05 - 1 tsp pure vanilla extract
06 - 1/2 tsp almond extract (optional)
07 - 1/2 tsp salt
→ Royal Icing
08 - 3 cups (360 g) powdered sugar, sifted
09 - 2 large egg whites (or 4 tbsp meringue powder + 6 tbsp water)
10 - 1/2 tsp cream of tartar
11 - 1 tsp vanilla extract
12 - Black gel food coloring
13 - Gold edible luster dust + clear alcohol or lemon extract
# Directions:
01 - In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, vanilla extract, and almond extract (if using).
02 - Add flour and salt gradually. Mix until dough just comes together.
03 - Divide dough in half, flatten into discs, and wrap in plastic wrap. Chill for 45 minutes.
04 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
05 - Roll dough out on a floured surface to 1/4-inch thickness. Cut out diploma and graduation cap shapes with cookie cutters.
06 - Place cookies on prepared sheets. Bake for 8–10 minutes or until edges are just golden. Cool completely on wire racks.
07 - For royal icing: Beat egg whites in a clean bowl until frothy. Gradually add powdered sugar and cream of tartar, beating until stiff, glossy peaks form. Stir in vanilla.
08 - Divide icing: Tint a portion black for caps, leave some white for diplomas, and set some aside for gold.
09 - Decorate cooled cookies with icing: Pipe outlines, flood, and detail as desired. Let set 1 hour.
10 - Mix gold luster dust with a few drops of clear alcohol to form a paint. Using a fine brush, add gold accents to tassels and diploma ribbons. Allow icing and details to dry completely before serving.
