Perfect Cap and Diploma Sugar Cookies Recipe
These sugar cookies shaped like graduation caps and diplomas feature a buttery crisp texture and smooth royal icing, perfect for celebrations and gifts. The recipe is easy to follow with simple ingredients and step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes (including chilling time, excluding overnight chill and drying time)
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract (optional)
- 3 large egg whites or 4 tablespoons pasteurized egg whites
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon lemon juice or pure vanilla extract
- Food coloring gels—black, red, and gold
- Optional: Meringue powder as a substitute for egg whites
Instructions
- Mix dry ingredients: whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Cream butter and sugar: beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add egg and extracts: beat in egg, vanilla extract, and almond extract (if using) until fully combined.
- Combine wet and dry ingredients: gradually add flour mixture to butter mixture, mixing on low speed until just combined. Do not overmix.
- Chill the dough: divide dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Roll and cut: roll dough on lightly floured surface to ¼-inch thickness. Cut shapes with graduation cap and diploma cookie cutters. Place cookies 1 inch apart on baking sheets.
- Bake for 9-11 minutes until edges are just golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Prepare royal icing: beat egg whites with sifted powdered sugar and lemon juice or vanilla extract until stiff peaks form, about 7-9 minutes. Divide and tint with food coloring gels as desired.
- Decorate: use piping bags with small round tips to outline and flood cookies with royal icing. Use a toothpick to smooth icing and pop air bubbles. Let each layer dry before adding details. Drying takes several hours, ideally overnight.
Notes
Chill dough at least 1 hour or overnight to prevent spreading. Use room temperature butter and eggs for best texture. Let royal icing dry slowly and cover when not in use to prevent crusting. For gluten-free, substitute flour with a 1-to-1 gluten-free blend and add xanthan gum if needed. Vegan adaptation possible using vegan butter and aquafaba.
Nutrition
- Serving Size: 1 cookie (about 3-in
- Calories: 165
- Sugar: 14
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Protein: 2
Keywords: sugar cookies, graduation cookies, royal icing, cap and diploma cookies, easy sugar cookies, celebration cookies