# What You Need:
→ 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 salt
→ Royal icing and decoration
08 - 3 cups powdered sugar, sifted
09 - 2 large egg whites (or 4 tablespoons meringue powder + 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 a few drops of clear alcohol or lemon extract for painting
# How To Make It:
01 - Beat the unsalted butter and granulated sugar in an electric mixer on medium speed until pale and fluffy, about 2–3 minutes; scrape the bowl once.
02 - Add the large egg, vanilla, and almond extract (if using) and mix until just combined and glossy.
03 - Reduce speed and gradually add the all-purpose flour and salt, mixing until the dough just comes together with no streaks of flour.
04 - Divide the dough in half, flatten each into a disk, wrap tightly in plastic, and refrigerate for 45 minutes to firm up.
05 - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
06 - On a lightly floured surface, roll one dough disk to a 1/4-inch thickness and cut diploma and graduation cap shapes with the cutters; transfer shapes to the prepared sheets, spacing them 1 inch apart.
07 - Bake for 8–10 minutes, or until the edges are just golden; cool the cookies completely on a wire rack before decorating.
08 - In a clean bowl, beat the egg whites until frothy, then gradually add the sifted powdered sugar and cream of tartar; beat until stiff, glossy peaks form, then stir in the vanilla.
09 - Divide the icing: tint a portion black for caps, leave some white for diplomas, and reserve a small amount uncolored for mixing with luster dust; thin batches with drops of water to obtain piping and flood consistencies as needed.
10 - Pipe outlines, flood areas, and add details; allow the icing to set for about 1 hour. Mix gold luster dust with a few drops of clear alcohol or lemon extract to a paint consistency and brush accents onto tassels and diploma ribbons; let all decoration dry completely before storing or serving.
