# What You'll Need:
→ Sugar cookies
01 - 2 1/2 cups all-purpose flour
02 - 1 cup (2 sticks) unsalted butter, room temperature
03 - 3/4 cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon almond extract (optional)
07 - 1/2 teaspoon fine salt
→ Royal icing and decoration
08 - 3 cups sifted powdered (confectioners') sugar
09 - 2 large egg whites (or 4 tablespoons meringue powder + 6 tablespoons water)
10 - 1/2 teaspoon cream of tartar
11 - 1 teaspoon vanilla extract
12 - Black gel food coloring, as needed
13 - Gold edible luster dust and a few drops of clear food-grade alcohol or lemon extract for painting
# Method:
01 - In a large mixing bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg, vanilla and almond extract (if using) and beat until combined.
02 - Reduce speed and add the flour and salt in two additions, mixing just until the dough comes together and no large streaks of flour remain.
03 - Divide the dough into two portions, press each into a flat disc, wrap tightly in plastic and refrigerate for 45 minutes to firm.
04 - Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
05 - On a lightly floured surface, roll one disc of dough to 1/4-inch thickness. Cut out diploma and graduation-cap shapes using cookie cutters, transfer to prepared sheets spacing 1–2 cm apart.
06 - Bake cookies for 8–10 minutes, until edges are just turning golden. Rotate sheets halfway through if needed for even color.
07 - Remove cookies to a wire rack and cool completely before decorating to ensure the icing sets properly.
08 - In a clean bowl, whisk the egg whites until frothy. Gradually add sifted powdered sugar and cream of tartar, then beat until stiff, glossy peaks form. Stir in vanilla.
09 - Divide the icing and tint one portion black for caps, keep some white for diplomas and reserve a small amount for gold-painted accents.
10 - Pipe outlines, flood surfaces and add details using small piping bags and fine tips. Allow the icing to set for at least 1 hour. Mix gold luster dust with a few drops of clear alcohol or lemon extract to create a paint, then brush gold accents onto tassels and ribbons. Let all decoration dry completely before serving or storing.
