# What You Need:
→ Cookie Dough
01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.25 teaspoon salt
04 - 0.75 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Royal Icing
08 - 3 cups powdered sugar, sifted
09 - 2 large egg whites or 4 tablespoons meringue powder plus 6 tablespoons water
10 - 0.5 teaspoon vanilla extract
11 - Black gel food coloring
12 - Yellow gel food coloring
→ Decoration
13 - Mini yellow M&Ms or candy pearls for tassels
# How To Make It:
01 - In a mixing bowl, whisk together flour, baking powder, and salt until evenly combined.
02 - In a large bowl, beat softened butter and granulated sugar with an electric mixer for 2-3 minutes until light and fluffy.
03 - Add egg and vanilla extract to the butter mixture and beat until fully combined.
04 - Gradually add the flour mixture to the wet ingredients, mixing on low speed until dough forms completely.
05 - Divide dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Preheat oven to 350 degrees Fahrenheit.
07 - Roll chilled dough on a lightly floured surface to 0.25 inch thickness. Cut shapes using a graduation cap or square cookie cutter.
08 - Place cut cookies on parchment-lined baking sheets and bake for 8-10 minutes until edges are golden. Cool completely on wire racks.
09 - Beat egg whites or meringue powder mixed with water in a clean bowl until foamy using an electric mixer.
10 - Gradually add sifted powdered sugar to the egg white mixture, beating for approximately 5 minutes until stiff, glossy peaks form.
11 - Mix vanilla extract into the royal icing until incorporated.
12 - Divide icing into portions. Tint the majority black with gel food coloring and reserve a small amount for yellow coloring.
13 - Add water by the teaspoon to achieve flooding consistency for the base layer, or add more powdered sugar for piping consistency for details.
14 - Outline each cooled cookie with black royal icing using a piping bag. Flood the interior with black icing and use a toothpick to spread to edges. Allow to set for 30-60 minutes.
15 - Using yellow royal icing in a piping bag with a small round tip, pipe a tassel and button on the top of each graduation cap cookie.
16 - Place a mini M&M or candy pearl at the end of each tassel for finishing detail.
17 - Allow all decorated cookies to dry completely for several hours or overnight before serving or packaging.
