Sugar Cookie Graduation Caps

Create adorable mortarboard-shaped treats combining the classic appeal of sugar cookies with clever decoration techniques. Perfect for graduation celebrations, these cookies make Instagram-worthy desserts to honor any graduate's achievement.

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Course: Dessert

Cuisine: American

Keyword: Graduation, Cookies, Sugar Cookies, Decorated Cookies, Celebration Dessert

Prep Time: 30

Cook Time: 12

Chilling Time: 1

Total Time: 2 30

Servings: cookies

Calories: 225kcal

Equipment

Stand Mixer
Baking Sheets
Square Cookie Cutter
Piping Bags

Ingredients

For the Sugar Cookies

2½ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
1 cup unsalted butter softened (or dairy-free butter alternative)
1 cup granulated sugar
1 large egg or ¼ cup unsweetened applesauce for egg-free version
2 tsp vanilla extract
½ tsp almond extract optional but adds depth of flavor
¼ tsp salt
1 tsp baking powder

For the Royal Icing

3 cups powdered sugar sifted
2 tbsp meringue powder or 2 tablespoons pasteurized egg whites
5-6 tbsp warm water
½ tsp vanilla extract clear vanilla for whiter icing
food coloring in graduate's school colors

For Decorating

1 package thin square chocolate cookies like Ghirardelli squares or thin mints
small candies for tassels like M&Ms or Skittles
edible gold or silver luster dust optional
black or colored licorice strings for tassels

Instructions

Cream the softened butter and sugar together in a large bowl until light and fluffy (about 3 minutes).
Add the egg, vanilla extract, and almond extract if using, then beat until well incorporated.
In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use a square cookie cutter (approximately 2-3 inches) to cut out shapes.
Transfer the cut cookies to the prepared baking sheets, leaving about 1 inch between each cookie.
Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
In a stand mixer fitted with the paddle attachment, combine the powdered sugar and meringue powder. Add warm water and vanilla extract, then mix on low speed until combined.
Increase to medium-high speed and beat for 4-5 minutes until stiff peaks form. Divide the icing into portions for different colors, keeping some white for the base layer.
Thin a portion of your royal icing with a few drops of water to create "flood consistency" for the base layer. Pipe an outline around each square cookie, then fill in the center.
Let this layer dry completely (about 1-2 hours).
Once dry, use stiffer icing to attach a chocolate square to each cookie at an angle, creating the mortarboard.
Add a small dab of icing and place your chosen candy in the center for the button.
Finally, pipe a small tassel from the button to the edge of the cap using colored icing or attach a piece of licorice.

Notes

For a more professional finish, color-match your icing precisely to your graduate's school colors using gel food coloring instead of liquid.

Work in batches when decorating - royal icing can dry out quickly if left uncovered.

If you're making these in hot or humid weather, increase the meringue powder by 1/2 tablespoon to help the icing set more firmly.

For a time-saving shortcut, you can use store-bought sugar cookie dough and focus your time on the decorations instead.

Nutrition

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