# What you'll need:
→ Sugar cookies
01 - 2 1/2 cups all-purpose flour
02 - 1 cup 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 sugar
09 - 2 large egg whites (alternative: 4 tablespoons meringue powder + 6 tablespoons water)
10 - 1/2 teaspoon cream of tartar
11 - 1 teaspoon vanilla extract
12 - Black gel food coloring, small amount
13 - Gold edible luster dust and a few drops of clear alcohol or lemon extract, as needed
# How to make it:
01 - In the bowl of an electric mixer fitted with the paddle, beat the room-temperature butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes; scrape the bowl as needed.
02 - Add the egg, vanilla, and almond extract (if using) and beat on low until combined and glossy, about 30–45 seconds, taking care not to overmix.
03 - With the mixer on low, gradually add the flour and salt until the dough just comes together and no large streaks of flour remain; avoid overworking the dough to maintain a tender texture.
04 - Divide the dough in half, shape each portion into a flattened disc, wrap tightly in plastic, and refrigerate for at least 45 minutes to firm up for easier rolling.
05 - Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and have cookie cutters and a lightly floured work surface ready.
06 - Roll one disc of dough on a lightly floured surface to approximately 1/4-inch thickness. Cut diploma and graduation cap shapes with cutters, transfer to prepared sheets leaving space between cookies.
07 - Bake the cookies in the preheated oven for 8–10 minutes or until the edges are just set and barely golden. Allow cookies to cool on the sheet for 2–3 minutes, then transfer to a wire rack to cool completely before icing.
08 - In a clean bowl, beat the egg whites until frothy. Gradually add the sifted powdered sugar and cream of tartar, then beat until the mixture reaches stiff, glossy peaks. Stir in the vanilla and adjust consistency with a few drops of water for piping and flooding as needed.
09 - Divide the icing: tint a batch black for caps, leave some white for diplomas, and reserve a small portion undecorated for gold detailing. Transfer to piping bags fitted with fine tips for outlines and flood bags for filling.
10 - Pipe outlines, flood the cookie surfaces, and add surface details. Let the icing set for about 1 hour. Mix gold luster dust with a few drops of clear alcohol or lemon extract to create a paint and brush gold accents onto tassels and diploma ribbons. Allow all decoration to dry completely before storing or serving.
