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Perfect Decorated Royal Icing Sugar Cookie Diplomas and Caps

royal icing sugar cookie diplomas and caps - featured image
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These royal icing sugar cookie diplomas and caps are easy to make and perfect for graduation celebrations, combining buttery cookies with smooth royal icing for a festive treat.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 6 tablespoons warm water, adjust as needed
  • Food coloring gels (black, white, gold)
  • Edible gold dust or shimmer powder (optional)
  • Fine-tip piping bags and tips

Instructions

  1. Make the Cookie Dough (15 minutes): In a medium bowl, whisk together flour, baking powder, and salt. In a mixer bowl, cream butter and sugar on medium speed until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract. Gradually add dry ingredients and mix on low until just combined. Dough should be soft but not sticky.
  2. Chill the Dough (30 minutes): Divide dough into two disks, wrap in plastic wrap, and chill in the fridge for at least 30 minutes to prevent spreading and ease rolling.
  3. Roll and Cut the Cookies (20 minutes): Preheat oven to 350°F (175°C). Roll out one dough disk to about ¼ inch (6mm) thickness on a lightly floured surface. Use diploma and graduation cap cookie cutters or a knife and template to cut shapes. Transfer to parchment-lined baking sheets.
  4. Bake (10-12 minutes): Bake cookies until edges start to brown, about 10-12 minutes. Let cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely before decorating.
  5. Prepare Royal Icing (10 minutes): Combine powdered sugar, meringue powder, and warm water in a clean bowl. Beat on medium speed until stiff peaks form (7-10 minutes). Adjust consistency with water or powdered sugar as needed.
  6. Divide and Color Icing (5 minutes): Separate icing into small bowls for colors: white for diplomas, black for caps, and gold for tassels. Stir in gel food coloring gently.
  7. Pipe the Cookies (30-40 minutes): Outline each cookie with thick icing using piping bags fitted with fine tips. Let outlines set for 10 minutes. Flood inside areas with thinner icing for smooth coverage. Use a toothpick to spread icing evenly and pop air bubbles. Pipe details like rolled paper lines on diplomas and gold tassels on caps.
  8. Dry and Store (at least 2 hours): Let decorated cookies dry completely at room temperature for 2-4 hours or overnight to prevent smudging and achieve a hard royal icing shell.

Notes

Chill dough before rolling to prevent spreading and achieve smooth cookie bases. Let royal icing outlines dry before flooding to keep edges sharp. Adjust icing consistency carefully to avoid cracking or smudging. Store decorated cookies at room temperature in airtight containers. For faster drying, use a low oven (150°F/65°C) for 15 minutes but watch for color fading.

Nutrition

Keywords: royal icing, sugar cookies, graduation cookies, decorated cookies, cookie diplomas, cookie caps, easy cookie recipe, beginner baking

Find it online: https://magnetmeal.com/perfect-decorated-royal-icing-sugar-cookie-diplomas-and-caps-easy-tutorial-for-beginners/