# Components:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 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 - 1/2 teaspoon vanilla extract
11 - Black gel food coloring
12 - Yellow gel food coloring
→ Decoration
13 - Mini yellow M&Ms or candy pearls for tassels
# Directions:
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 together using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add egg and vanilla extract to the butter mixture, mixing until fully combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until dough forms completely.
05 - Divide dough into two portions, shape each into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
06 - Set oven temperature to 350 degrees Fahrenheit.
07 - On a lightly floured surface, roll chilled dough to 1/4-inch thickness. Using a graduation cap or square cookie cutter, cut out cookie shapes.
08 - Arrange cut cookies on parchment-lined baking sheets. Bake for 8 to 10 minutes until edges are just golden. Allow cookies to cool completely on baking sheet.
09 - In a clean bowl, beat egg whites or meringue powder mixed with water using an electric mixer until foamy consistency develops.
10 - Gradually add sifted powdered sugar to the foamy mixture, beating continuously until stiff, glossy peaks form, approximately 5 minutes.
11 - Mix vanilla extract into the royal icing base.
12 - Divide icing into portions. Tint the majority with black gel food coloring and a smaller portion with yellow gel food coloring. Adjust thickness with water for flooding or additional powdered sugar for piping as needed.
13 - Outline and flood each cooled cookie with black royal icing using a piping bag. Use a toothpick to distribute icing evenly toward edges. Allow 30 to 60 minutes for icing to set.
14 - Pipe yellow royal icing in tassel and button patterns on each graduation cap using a small round piping tip.
15 - Position mini yellow M&Ms or candy pearls at the end of each tassel as a finishing accent.
16 - Allow decorated cookies to dry completely for several hours or overnight before serving or packaging.
