Recipes // Desserts // Graduation Cap and Gown Sugar Cookies

Graduation Cap and Gown Sugar Cookies

  • 8 ounces (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Graduation gown cookie cutter
  • Mortarboard cookie cutter
  1. Preheat oven to 375°F. Line two cookie sheets with parchment paper.

  2. Place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium for 2 minutes. Add the sugar and beat on medium another 2 minutes, scraping down the sides of the bowl as necessary.

  3. Add the egg and the vanilla extract to the bowl and continue to beat on medium for another 30 seconds. Add the flour, baking powder, and salt to the bowl and beat on low to medium for 11/2 to 2 minutes or until the dough comes together to form a ball.

  4. Turn the dough out onto a lightly floured surface. Divide into two even parts. Working with one section at a time, roll the dough out to ¼-inch thickness. Cut the dough using graduation cap and gown cookie cutters and gently lift the shapes with a spatula and place on the prepared cookie sheet.

  5. Refrigerate the cut cookies on the sheets for 20 minutes.

  6. Remove the cookies from the refrigerator and bake for 8 minutes or until golden brown on the edges. Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Decorate as desired with Royal Icing.

Royal Icing Ingredients:
  • 4 cups confectioner’s sugar
  • 2 large egg whites
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice
  • Food coloring (optional)
How to Decorate Cookies:
  1. To achieve a professional look when decorating cookies, use a Wilton #2 or #3 tip and disposable decorating bag. Place the tip in the point of the bag. Trim the plastic so the tip protrudes from the bag at least a ½ inch.
  2. To fill the bag with icing, fold down the upper sides of the bag to create a cuff. Using a spatula, spoon 1 to 2 cups icing in the bag. Pull up the sides of the bag and twist the top to force the icing down into the tip, eliminating any air bubbles. Secure the top of the bag with rubber band or binder clip.
  3. Squeezing from the top of the bag, outline each cookie. Let dry for one hour, then go back and fill in the outlines with “flooding” method. To flood the cookies, add a few tablespoons water to the icing you used to outline the cookies to thin it out. Squeeze enough icing into the outline to partially fill the cookie. Use a small knife or spatula to spread the icing over the entire cookie, filling in the outline you created.
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