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Perfect Cap and Diploma Sugar Cookie Decorating Kit

cap and diploma sugar cookie decorating kit - featured image
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A fun and easy sugar cookie recipe designed for graduation celebrations, featuring vanilla sugar cookies decorated with royal icing shaped like graduation caps and diplomas.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (30 ml) milk, optional
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tablespoons pasteurized egg whites or meringue powder
  • 1 tablespoon fresh lemon juice
  • 2–4 tablespoons (30–60 ml) water
  • Food coloring gels (black, ivory, gold)

Instructions

  1. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. Cream butter and sugar: In a large bowl, beat softened butter with granulated sugar on medium speed for 3-4 minutes until fluffy and pale.
  3. Add egg and vanilla: Beat in the egg and vanilla extract until combined, scraping sides as needed.
  4. Combine wet and dry: Gradually add flour mixture to butter mixture on low speed. Add milk if dough feels dry. Dough should be soft but not sticky.
  5. Chill dough: Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll and cut: Roll out one dough disc to ¼ inch thickness on a lightly floured surface. Cut shapes using mortarboard and diploma cookie cutters. Place cookies 1 inch apart on baking sheets.
  8. Bake: Bake for 8-10 minutes until edges begin to turn golden but centers remain soft.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  10. Prepare royal icing: In a bowl, combine powdered sugar, meringue powder, lemon juice, and water. Beat on high speed until stiff peaks form (5-7 minutes). Divide and tint with food coloring.
  11. Decorate: Fill piping bags with icing. Use black for caps, ivory for diplomas, and gold for accents. Outline shapes first, then flood with thinner icing if desired. Use toothpicks to smooth edges or fix mistakes.
  12. Dry: Let decorated cookies dry at room temperature for at least 4 hours or overnight.

Notes

Keep dough chilled to prevent stickiness and spreading. Use light dusting of flour when rolling. Avoid overbaking to keep cookies tender. Practice piping on parchment paper before decorating. Let decorated cookies dry fully to avoid smudging. Dough can be refrigerated up to 3 days or frozen for 1 month. Decorated cookies can be frozen after flash freezing on a tray.

Nutrition

Keywords: sugar cookies, graduation cookies, royal icing, cookie decorating, vanilla sugar cookies, mortarboard cookies, diploma cookies, party treats

Find it online: https://flurpchef.com/perfect-cap-and-diploma-sugar-cookie-decorating-kit-easy-graduation-recipe-ideas/