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Perfect Decorated Diploma Sugar Cookies for Graduation

decorated diploma sugar cookies - featured image
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These diploma-shaped sugar cookies are easy to make and decorate, perfect for graduation parties. The buttery, crisp cookies paired with smooth royal icing create a charming and delicious 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
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract (optional)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 5 tablespoons (75ml) warm water, adjust as needed
  • Gel food coloring in black, gold, and white
  • Edible gold dust or shimmer dust (optional)

Instructions

  1. Mix dry ingredients: whisk together flour, baking powder, and salt in a medium bowl; set aside.
  2. Cream butter and sugar: beat softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add egg and extracts: beat in egg, vanilla, and almond extracts until smooth, about 1 minute.
  4. Incorporate dry ingredients: gradually add flour mixture to wet ingredients, mixing on low speed until dough just comes together.
  5. Chill dough: flatten dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to overnight.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  7. Roll out dough to about ¼ inch (6 mm) thickness on a lightly floured surface.
  8. Cut out diploma shapes using a cookie cutter or stencil and knife; transfer to baking sheets.
  9. Bake for 8-10 minutes until edges are lightly golden; watch closely to avoid overbaking.
  10. Cool cookies on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  11. Prepare royal icing: combine powdered sugar, meringue powder, and water; beat on medium-high speed for about 5 minutes until stiff peaks form; adjust thickness as needed.
  12. Color and decorate: divide icing into bowls, tint with gel colors, transfer to piping bags; outline edges with thicker icing, flood center with thinner icing using an offset spatula, then pipe details once base is dry.
  13. Allow decorated cookies to dry at room temperature for at least 4 hours or overnight before storing or packaging.

Notes

Chill dough before rolling and again after cutting to prevent spreading. Use a bench scraper to lift cookies to maintain sharp edges. Practice piping on parchment paper to build confidence. Allow icing to dry fully between layers to avoid smudging.

Nutrition

Keywords: graduation cookies, sugar cookies, decorated cookies, diploma cookies, royal icing, party treats, easy sugar cookies

Find it online: https://tastytuck.com/perfect-decorated-diploma-sugar-cookies-for-graduation-easy-step-by-step-tutorial/