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Perfect Personalized Diploma Sugar Cookies Easy Royal Icing Tutorial

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These personalized diploma sugar cookies feature a buttery, tender base with smooth, glossy royal icing perfect for detailed decoration. Ideal for graduation celebrations, they combine simplicity and style for a memorable treat.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • Optional: ½ teaspoon almond extract
  • 3 cups (360 g) powdered sugar, sifted
  • 2 large egg whites or 4 tablespoons meringue powder mixed with 6 tablespoons water
  • ¼ teaspoon cream of tartar
  • Food coloring gels
  • Optional: ½ teaspoon vanilla or almond extract

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together 2 ¾ cups (345 g) flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. Cream Butter and Sugar: Using an electric mixer, beat 1 cup (227 g) softened unsalted butter and 1 ½ cups (300 g) granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
  3. Add Egg and Extracts: Beat in 1 large egg, 2 teaspoons vanilla extract, and optional ½ teaspoon almond extract until combined.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  5. Chill the Dough: Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
  6. Preheat Oven & Prepare Sheet: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll and Cut: On a lightly floured surface, roll one disc of dough to about ¼ inch (6 mm) thickness. Use a diploma-shaped cutter to stamp out cookies. Transfer carefully to baking sheets.
  8. Bake: Bake for 8 to 10 minutes, until edges are just starting to turn golden.
  9. Cool Completely: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.
  10. Make Royal Icing: In a clean bowl, beat 3 cups (360 g) sifted powdered sugar, 2 egg whites or meringue powder mix, and ¼ teaspoon cream of tartar on medium-high speed until stiff peaks form, about 7 to 10 minutes. Add extracts and gel food coloring as desired.
  11. Decorate: Thin the icing with a little water to flood consistency for base layers, keep some thicker for piping details. Use piping bags with small tips to outline and add personalized messages.
  12. Drying: Allow royal icing to dry at room temperature for several hours or overnight before stacking or packaging.

Notes

If icing is too stiff, add water drop by drop; if too runny, add powdered sugar gradually. Keep icing covered with a damp cloth when not in use. Practice piping on parchment before decorating. Store decorated cookies in a single layer with parchment between layers in an airtight container. Dough can be made up to 3 days ahead or frozen for up to a month. For gluten-free, substitute with gluten-free baking blend and xanthan gum. For dairy-free, use vegan butter and egg replacers; royal icing can be made with aquafaba.

Nutrition

Keywords: sugar cookies, royal icing, graduation cookies, personalized cookies, diploma cookies, easy sugar cookies, cookie decorating

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