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Perfect Decorated Sugar Cookie Diplomas Easy Royal Icing Tutorial

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A quick and easy recipe for buttery sugar cookie diplomas decorated with smooth royal icing, perfect for graduation celebrations and other special occasions.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons pasteurized egg whites or meringue powder
  • 5–6 tablespoons fresh lemon juice or water
  • Food coloring gels (optional)
  • Edible gold or silver dust (optional)
  • Fine-tipped piping bags or disposable plastic bags with corner snipped

Instructions

  1. Make the Dough: In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  2. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Chill dough for 15 minutes if too sticky.
  5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  6. Roll and Cut: Preheat oven to 350°F (175°C). Roll dough to 1/4 inch thickness and cut with diploma-shaped cookie cutters or rectangles about 3” x 1.5”, pinching one short edge to mimic a scroll. Transfer to parchment-lined baking sheets.
  7. Bake: Bake for 12-15 minutes until edges begin to turn golden. Cool completely on wire racks.
  8. Prepare Royal Icing: Beat powdered sugar with meringue powder and lemon juice or water until thick but pipeable. Divide and color if desired.
  9. Decorate: Pipe white royal icing outline and flood center. Let dry 30 minutes. Use thicker icing and fine tip to pipe scroll edges, bows, and writing details. Let dry overnight.

Notes

If icing is too runny, add more powdered sugar; if too stiff, add lemon juice or water. Let cookies cool completely before decorating. Dry decorated cookies overnight in a dust-free environment to avoid smudging. Dough can be refrigerated up to 3 days or frozen up to 1 month. Gluten-free and vegan adaptations are possible with ingredient swaps.

Nutrition

Keywords: sugar cookies, royal icing, graduation cookies, decorated cookies, easy cookie recipe, party cookies, homemade treats

Find it online: https://blairrecipes.com/perfect-decorated-sugar-cookie-diplomas-easy-royal-icing-tutorial/