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Perfect Graduation Cap Sugar Cookies Easy Elegant Royal Icing Recipe

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These graduation cap sugar cookies feature a buttery sugar cookie base paired with smooth, glossy royal icing, perfect for celebrations and last-minute parties.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened (room temperature)
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons whole milk (or dairy-free milk such as almond milk)
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • Gel food coloring (black and gold recommended)
  • Optional: ½ teaspoon vanilla or almond extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 2 ¾ cups (345 g) flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat 1 cup (227 g) softened unsalted butter with 1 ½ cups (300 g) granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in 1 large room-temperature egg and 1 teaspoon pure vanilla extract until combined.
  5. Gradually add the flour mixture to the wet ingredients in thirds, alternating with 2 tablespoons milk. Mix on low speed until just combined—do not overmix.
  6. Shape the dough into a disk, cover with plastic wrap, and refrigerate for at least 30 minutes.
  7. On a lightly floured surface, roll out dough to about ¼ inch (6 mm) thickness. Use a graduation cap cookie cutter to cut shapes and transfer to prepared baking sheets.
  8. Bake cookies for 8-10 minutes, until edges just start to turn golden. Let cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  9. Prepare royal icing by combining 3 cups (360 g) powdered sugar and 2 tablespoons meringue powder. Add 5 tablespoons warm water and beat on medium speed until stiff peaks form (5-7 minutes). Adjust water for piping consistency.
  10. Divide royal icing into two bowls. Color one black for the cap top and tassel; leave one white or lightly tinted for the base.
  11. Use piping bags with small round tips to outline and flood the cookie cap areas. Let black icing dry about 20 minutes before adding details like tassels or borders.
  12. Allow cookies to dry completely at room temperature, ideally overnight, before stacking or packaging.

Notes

If royal icing is too thick, add a few drops of water; if too thin, add powdered sugar. Chill dough thoroughly to prevent spreading and maintain sharp edges. Let each icing layer dry before adding details to avoid bleeding. Dough can be refrigerated up to 2 days or frozen up to 3 months.

Nutrition

Keywords: graduation cookies, sugar cookies, royal icing, celebration cookies, easy cookies, party treats

Find it online: https://novanosh.com/perfect-graduation-cap-sugar-cookies-easy-elegant-royal-icing-recipe/