# Components:
→ Sugar Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, room temperature
03 - 3/4 cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon almond extract (optional)
07 - 1/2 teaspoon fine sea salt
→ Royal Icing
08 - 3 cups powdered sugar, sifted
09 - 2 large egg whites (or 4 tablespoons meringue powder mixed with 6 tablespoons water)
10 - 1/2 teaspoon cream of tartar
11 - 1 teaspoon vanilla extract
12 - Black gel food coloring, as needed
13 - Gold edible luster dust and clear alcohol or lemon extract for painting
# Directions:
01 - In a large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes. Add the egg, vanilla and almond extract (if using) and mix until incorporated.
02 - Add the flour and salt gradually and mix on low speed just until the dough comes together; avoid overmixing to keep cookies tender.
03 - Divide the dough into two halves, flatten each into a disc, wrap tightly in plastic and chill in the refrigerator for 45 minutes to firm.
04 - Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and arrange a wire rack for cooling.
05 - On a lightly floured surface, roll one disc to 1/4-inch thickness. Use diploma and graduation cap cutters to cut shapes, transferring cookies to prepared sheets with minimal handling.
06 - Bake the cookies for 8–10 minutes, rotating sheets once if needed, until the edges are just golden but centers remain pale.
07 - Remove cookies to a wire rack and allow to cool completely before decorating to prevent icing from sliding.
08 - In a clean bowl, beat the egg whites until frothy. Gradually add sifted powdered sugar and cream of tartar, increasing speed until stiff, glossy peaks form; stir in vanilla.
09 - Separate icing into portions: tint one portion black for caps, leave one white for diplomas, and reserve a small amount undecorated for mixing with gold luster. Adjust consistency—stiff for piping outlines, slightly thinner for flooding.
10 - Pipe outlines, flood areas and add details as desired. Let the icing set for at least 1 hour. Mix gold luster dust with a few drops of clear alcohol or lemon extract to paint tassels and diploma ribbons. Allow all decorations to dry completely before handling or storing.
