Easy Graduation Cap Cookies (Printable)

Buttery sugar cookies shaped like graduation caps with smooth royal icing and colorful details.

# Ingredient List:

→ For the Cookies

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract

→ For the Royal Icing

08 - 3 cups powdered sugar, sifted
09 - 2 large egg whites or 4 tablespoons meringue powder plus 6 tablespoons water
10 - 1/2 teaspoon vanilla extract
11 - Black gel food coloring
12 - Yellow gel food coloring

→ For Decoration

13 - Mini yellow M&Ms or candy pearls for tassels

# How-To Steps:

01 - In a mixing bowl, whisk together flour, baking powder, and salt until well combined.
02 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Add egg and vanilla extract to the butter mixture, mixing until fully incorporated.
04 - Gradually add the flour mixture to the butter mixture, stirring until dough forms completely.
05 - Divide dough into two equal portions, shape each into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
06 - Preheat oven to 350 degrees Fahrenheit.
07 - On a lightly floured surface, roll dough to 1/4 inch thickness.
08 - Use a graduation cap or square cookie cutter to cut out cookie shapes from the rolled dough.
09 - Arrange cookies on parchment-lined baking sheets and bake for 8 to 10 minutes until edges are light golden brown. Cool completely on baking sheets.
10 - Beat egg whites or meringue powder mixed with water until foamy consistency forms.
11 - Gradually add sifted powdered sugar to egg white mixture, beating continuously for approximately 5 minutes until stiff, glossy peaks form. Mix in vanilla extract.
12 - Divide icing into portions: tint the majority black with gel food coloring and a smaller portion yellow. Adjust consistency with water for flooding or additional sugar for piping.
13 - Using black royal icing, outline the perimeter of each cookie and flood the interior with icing. Use a toothpick to distribute icing evenly to edges. Allow 30 to 60 minutes for icing to set.
14 - Using yellow royal icing in a piping bag, pipe a tassel and button on each graduation cap.
15 - Place a mini M&M or candy pearl at the end of each yellow tassel for dimensional detail.
16 - Allow cookies to dry completely for several hours or overnight before serving or storing in airtight containers.

# Expert Advice:

01 -
  • They look fancy enough to impress, but the actual baking is straightforward enough that you won't stress.
  • You can bake the cookies days ahead and decorate when you're ready, which takes the pressure off timing.
  • Royal icing is more forgiving than it sounds—a little patience and you'll have gorgeous decorated cookies.
02 -
  • Don't skip sifting the powdered sugar—I learned this the hard way when lumps clogged my piping bag halfway through decorating 20 cookies.
  • Royal icing needs time to set properly between layers, so rushing this step will result in colors bleeding into each other and a mess.
03 -
  • If raw eggs make you nervous, use meringue powder instead—it whips up beautifully and tastes just as good without any food safety worry.
  • Store finished decorated cookies in a single layer in an airtight container away from humidity, and they'll stay fresh and crisp for nearly a week.
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