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Perfect Decorated Cap and Diploma Sugar Cookies Easy Graduation Treats

decorated cap and diploma sugar cookies - featured image
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These decorated cap and diploma sugar cookies feature a crisp edge with a tender crumb, perfect for detailed royal icing decorations. They are an easy, festive treat ideal for graduation parties.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 cups (480g) powdered sugar, sifted (for royal icing)
  • 3 tablespoons pasteurized egg whites or meringue powder (for royal icing)
  • 1 tablespoon fresh lemon juice (for royal icing)
  • Water (about 1/2 cup, added gradually for royal icing)
  • Food coloring gels: black, gold or yellow, white

Instructions

  1. In a large bowl, cream together 1 cup softened unsalted butter and 3/4 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  2. Beat in 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract (if using) until fully combined.
  3. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  4. Gradually add dry ingredients to the wet mixture, mixing on low speed until dough just comes together.
  5. Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll out one dough disc on a lightly floured surface to about 1/4-inch thickness.
  8. Use graduation cap and diploma cookie cutters to cut shapes and transfer to baking sheets, spacing about 1 inch apart.
  9. Bake for 8-10 minutes until edges begin to turn golden. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  10. Prepare royal icing by beating 4 cups powdered sugar with 3 tablespoons meringue powder and 1 tablespoon lemon juice. Add water 1 teaspoon at a time until thick but pipeable consistency is reached.
  11. Divide and color icing as desired. Use piping bags with small round tips to outline and flood caps in black, diplomas in white, and add tassel details with gold or yellow.
  12. Let each color dry slightly before adding details to avoid bleeding.
  13. Allow decorated cookies to dry at room temperature for at least 4 hours or overnight before stacking or packaging.

Notes

Chill dough for at least 1 hour to prevent spreading and ensure clean shapes. For royal icing, start with thicker consistency for outlines and thin slightly for flooding. Allow cookies to dry completely before stacking or packaging to avoid smudging. If dough is sticky, chill again for 15 minutes before rolling.

Nutrition

Keywords: graduation cookies, sugar cookies, decorated cookies, royal icing, graduation treats, cap and diploma cookies

Find it online: https://bitematrix.com/perfect-decorated-cap-and-diploma-sugar-cookies-easy-graduation-treats/