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Perfect Diploma-Shaped Sugar Cookies Recipe with Easy Royal Icing Tutorial

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These diploma-shaped sugar cookies feature a buttery, tender texture with an elegant royal icing finish, perfect for graduation parties and celebrations. The recipe is approachable, using simple pantry staples and easy decorating tips.

Ingredients

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

Instructions

  1. Mix dry ingredients: whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream butter and sugar: beat softened butter with granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
  3. Add egg and vanilla: beat in egg and vanilla extract, then add milk and mix until blended.
  4. Incorporate dry ingredients: gradually add flour mixture to wet ingredients, mixing on low speed until just combined.
  5. Chill the dough: shape dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 1 hour.
  6. Roll and cut: preheat oven to 350°F (175°C). Roll dough to ¼ inch thickness and cut with diploma-shaped or rectangular cutter. Place cookies on lined baking sheets with 1 inch spacing.
  7. Bake: bake for 8–10 minutes until edges start to turn golden. Cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
  8. Prepare royal icing: beat powdered sugar with egg whites (or meringue powder and water) and cream of tartar until glossy and stiff peaks form. Add extract if desired and tint with food coloring.
  9. Decorate: outline and flood cookies with white icing, let dry 20 minutes. Pipe ribbon details with colored icing and smooth edges with toothpicks. Let dry completely, preferably overnight.

Notes

Work on a cool surface and keep icing covered with a damp cloth when not in use to prevent drying out. If icing gets too stiff, add a few drops of water to loosen. Outline cookies first and wait a few minutes before flooding for tidier edges. Store iced cookies in airtight containers with parchment layers. Dough can be refrigerated up to 3 days before baking. Use meringue powder instead of raw egg whites for safer, stable icing. For gluten-free, substitute flour with a gluten-free blend. Vegan adaptations include vegan butter and aquafaba.

Nutrition

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

Find it online: https://atomicbite.com/perfect-diploma-shaped-sugar-cookies-recipe-with-easy-royal-icing-tutorial/