# Ingredient List:
→ Sugar cookies
01 - 2 1/2 cups all-purpose flour
02 - 1 cup (2 sticks) 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 salt
→ Royal icing
08 - 3 cups sifted powdered (confectioners') sugar
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 pure vanilla extract
12 - Black gel food coloring, as needed
13 - Gold edible luster dust and a few drops of clear food-grade alcohol or lemon extract for painting
# How-To Steps:
01 - In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar on medium speed until pale and fluffy, about 3–4 minutes.
02 - Reduce speed to low and beat in the egg, vanilla extract and almond extract (if using) until fully incorporated, scraping the bowl as needed.
03 - With the mixer on low, add the flour and salt gradually and mix just until the dough comes together; avoid overworking to keep cookies tender.
04 - Divide the dough in half, press each portion into a 1-inch-thick disc, wrap in plastic and refrigerate for 45 minutes to firm.
05 - Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
06 - On a lightly floured surface, roll one disc to about 1/4 inch thickness. Use diploma and mortarboard cutters to cut shapes, transferring them to the prepared sheets with a thin spatula.
07 - Bake cookies for 8–10 minutes, rotating the pans halfway, until the edges are just golden. Allow the cookies to cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
08 - In a clean bowl, whisk the egg whites (or prepared meringue mixture) until frothy. Gradually add the sifted powdered sugar and cream of tartar, beating until stiff, glossy peaks form. Stir in the vanilla.
09 - Divide the icing into portions: tint some black for caps, leave some white for diplomas and reserve a small portion unstained for gold detailing.
10 - Pipe outlines, flood surfaces and add details using small piping bags and fine tips. Allow the icing to set for at least 1 hour. Mix gold luster dust with a few drops of clear alcohol or lemon extract to make a paint and brush accents onto tassels and ribbons. Let all decorations dry completely before storing or serving.
