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Perfect Graduation Cap Royal Icing Sugar Cookies with Gold Detail

graduation cap royal icing sugar cookies - featured image
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These graduation cap sugar cookies feature a crisp yet soft texture with smooth royal icing and elegant edible gold detailing, perfect for celebrating milestones with style.

Ingredients

Scale
  • 3 ½ cups (440 g) all-purpose flour, sifted
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 cups (480 g) powdered sugar, sifted
  • 3 tablespoons egg whites or meringue powder
  • 5 to 6 tablespoons water
  • Black gel food coloring, a few drops
  • ½ teaspoon vanilla or almond extract (optional)
  • ½ teaspoon edible gold luster dust
  • 1 teaspoon clear vanilla extract or lemon extract

Instructions

  1. In a mixer bowl, cream together 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides once or twice.
  2. Beat in 1 large egg and 2 teaspoons vanilla extract until fully combined.
  3. In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
  4. Gradually add the dry ingredients to the wet mixture on low speed until dough just comes together. Avoid overmixing.
  5. Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour or overnight.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Lightly flour surface and rolling pin. Roll dough to about ¼-inch (6 mm) thick. Cut shapes using a graduation cap cookie cutter and transfer to baking sheets.
  8. Bake for 8-10 minutes until edges are just turning golden. Avoid overbaking.
  9. Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare royal icing by combining 4 cups powdered sugar, 3 tablespoons meringue powder, and 5 tablespoons water. Beat on medium-high for 7-10 minutes until stiff peaks form.
  11. Divide icing into two bowls. Add black gel food coloring to one bowl and mix until deep black. Thin with small amounts of water to flood consistency; keep some thick icing for outlining.
  12. Outline cookies using thick black icing and a small round tip. Let dry 15 minutes until slightly crusty.
  13. Flood cookies with thinned black icing, spreading evenly and popping air bubbles.
  14. Allow cookies to dry for at least 4 hours or overnight in a dry, cool area.
  15. Mix ½ teaspoon edible gold luster dust with 1 teaspoon clear vanilla extract. Using a fine brush, paint the tassel and trim of each graduation cap. Let dry completely before handling.

Notes

Use meringue powder instead of raw egg whites for safer royal icing. Adjust icing consistency carefully for outlining and flooding. Let icing dry fully before painting gold details to avoid smudging. Dough can be refrigerated up to 3 days or frozen for 1 month. Store decorated cookies in an airtight container at room temperature up to 5 days; avoid refrigeration.

Nutrition

Keywords: graduation cookies, royal icing sugar cookies, gold detail cookies, graduation party treats, decorated sugar cookies

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