# What You Need:
→ Cookies
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 with 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
# Directions:
01 - In a mixing bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat softened butter and granulated sugar together using an electric mixer for 2 to 3 minutes until the mixture becomes light and fluffy.
03 - Add the large egg and vanilla extract to the butter mixture, mixing until completely combined.
04 - Gradually add the flour mixture to the wet ingredients, mixing until a cohesive dough forms.
05 - Divide the dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Set your oven to 350 degrees Fahrenheit.
07 - On a lightly floured surface, roll the dough to 0.25 inch thickness. Cut shapes using a graduation cap or square cookie cutter.
08 - Place shaped cookies on parchment-lined baking sheets and bake for 8 to 10 minutes until the edges are lightly golden. Allow cookies to cool completely on the baking sheets.
09 - In a clean bowl, beat egg whites or meringue powder mixture with an electric mixer until foamy.
10 - Gradually incorporate powdered sugar while beating continuously until stiff, glossy peaks form, approximately 5 minutes. Stir in vanilla extract.
11 - Divide the royal icing into portions. Tint the majority with black gel food coloring and reserve a smaller portion for yellow tinting.
12 - Modify icing texture by adding water in small amounts for flooding or additional powdered sugar for piping consistency.
13 - Using black royal icing, outline each cookie and flood the surface. Use toothpicks to guide icing toward edges. Allow 30 to 60 minutes for setting.
14 - Using yellow royal icing in piping bags with small round tips, pipe tassel and button details on each graduation cap.
15 - Place a mini yellow M&M or candy pearl at the tip of each piped tassel.
16 - Allow all decorated cookies to dry completely for several hours or overnight before serving or packaging.
