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Perfect Diploma-Shaped Sugar Cookies Easy Color-Block Royal Icing Tutorial

diploma-shaped sugar cookies - featured image
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These charming diploma-shaped sugar cookies feature a buttery, tender base with vibrant color-block royal icing, perfect for graduation celebrations and easy enough for last-minute baking.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • 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
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons meringue powder (or 2 egg whites)
  • 5 tablespoons (75ml) warm water, adjust for consistency
  • Gel food coloring in desired colors
  • Optional: a few drops of vanilla or almond extract for flavor

Instructions

  1. Mix the sifted flour, baking powder, and salt in a medium bowl; set aside.
  2. Beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  3. Add egg and vanilla extract; beat until fully combined.
  4. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  5. Wrap dough in plastic wrap and chill for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll dough on a lightly floured surface to about ¼ inch (6 mm) thickness.
  8. Cut out diploma shapes using a diploma-shaped cookie cutter and transfer to baking sheets.
  9. Bake for 8–10 minutes until edges start to turn golden; cool completely on wire racks.
  10. Prepare royal icing by combining powdered sugar, meringue powder, and warm water; beat until stiff peaks form (5-7 minutes). Adjust consistency as needed.
  11. Divide icing into bowls and add gel food coloring; stir well.
  12. Outline diploma shapes with thick icing; let set for 10 minutes.
  13. Flood sections with different colors carefully, using a toothpick to guide icing and pop air bubbles.
  14. Let cookies dry at room temperature for several hours or overnight for a crisp finish.

Notes

Chilling the dough is essential to prevent spreading and achieve neat edges. For royal icing, pipe the outline first to create a dam before flooding to keep colors crisp. Adjust icing consistency carefully to avoid cracking. Let cookies dry slowly at room temperature, avoiding drafts. Dough can be prepared and chilled up to 48 hours ahead. Store cookies in an airtight container with parchment layers; freeze for longer storage.

Nutrition

Keywords: sugar cookies, graduation cookies, diploma cookies, royal icing, color-block icing, easy sugar cookies, celebration cookies

Find it online: https://milacook.com/perfect-diplomas-shaped-sugar-cookies-easy-color-block-royal-icing-tutorial/