Easy Graduation Cap Cookies (Printable)

Crisp, buttery sugar cookies topped with smooth royal icing create a festive graduation treat.

# What You'll Need:

→ Cookies

01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.25 teaspoon salt
04 - 0.75 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract

→ Royal Icing

08 - 3 cups powdered sugar, sifted
09 - 2 large egg whites or 4 tablespoons meringue powder plus 6 tablespoons water
10 - 0.5 teaspoon vanilla extract
11 - Black gel food coloring
12 - Yellow gel food coloring

→ Decoration

13 - Mini yellow M&Ms or candy pearls for tassels
14 - Small piping bags
15 - Toothpicks

# How To Make It:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Add egg and vanilla extract to the butter mixture, beating until well combined.
04 - Gradually add the flour mixture to the wet ingredients, mixing until a cohesive dough forms.
05 - Divide dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Heat oven to 350 degrees Fahrenheit.
07 - On a lightly floured surface, roll dough to one-quarter inch thickness. Cut shapes using a graduation cap or square cookie cutter.
08 - Place cut cookies on parchment-lined baking sheets. Bake for 8 to 10 minutes until edges are lightly golden. Cool completely on baking sheets.
09 - In a clean bowl, beat egg whites or meringue powder mixture until foamy.
10 - Gradually add sifted powdered sugar while beating until stiff, glossy peaks form, approximately 5 minutes. Stir in vanilla extract.
11 - Divide prepared icing into portions. Tint the majority black and reserve a small amount to tint yellow using gel food coloring.
12 - For flooding consistency, add water one teaspoon at a time. For piping consistency, add additional powdered sugar as needed.
13 - Using black royal icing, outline each cookie and flood the surface. Use a toothpick to distribute icing toward edges. Allow 30 to 60 minutes for icing to set.
14 - Using yellow royal icing in a piping bag, pipe a tassel and button onto each graduation cap design.
15 - Place one mini yellow M&M or candy pearl at the end of each piped tassel.
16 - Allow cookies to dry completely before serving or packaging, several hours or overnight.

# Expert Advice:

01 -
  • They look impressive enough to make people think you spent hours in the kitchen, but they're genuinely straightforward.
  • The buttery sugar cookie base is crisp and satisfying, and the royal icing gives that professional bakery finish.
  • You can bake the cookies days ahead and decorate when you have time, so there's zero last-minute stress.
02 -
  • Sifting your powdered sugar genuinely changes the texture of your royal icing from slightly grainy to silky smooth, and it makes piping feel effortless instead of frustrating.
  • Gel food coloring is a total game changer compared to liquid coloring—it colors your icing without making it too thin, and the colors stay true as the icing dries.
  • Royal icing sets hard when it dries, but it needs time; rush this and you'll smudge your work or break a cookie when you pick it up.
03 -
  • Leveling your baking sheets with a damp towel underneath prevents them from sliding around while you're working, and it helps cookies bake more evenly.
  • Room temperature is your friend when making royal icing—warm hands or a warm kitchen will make your icing dry too quickly while you're piping, so work in a cool space if possible.
  • If your royal icing starts to dry out while you're decorating, add water just one-quarter teaspoon at a time and stir gently instead of beating, which can introduce bubbles.
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