It’s that time of year again! Caps are flying, diplomas are being handed out, and we’re all ready to celebrate the amazing accomplishments of our students. What better way to mark this special milestone than with some homemade graduation cookies?
Whether it’s a kindergarten send-off or a university graduation party, these sweet treats are sure to be a hit. They’re surprisingly simple to make, even if you’re new to baking. Let’s get those ovens preheated!
Why You’ll Love This Recipe
You’ll absolutely adore these graduation cookies because they’re just so darn cute and incredibly versatile. They look impressive, but honestly, they’re a breeze to whip up.
Plus, they’re a fantastic way to add a personal touch to your Graduation Party. Imagine a table filled with these, maybe some Class Of 2025 Cupcakes, and other fun School Graduation Party Ideas. It’s all about creating those special memories.
And let’s talk budget. Making your own graduation cookies is way more cost effective than buying fancy decorated ones. You get that custom look without the hefty price tag. It’s one of those Cool Graduation Ideas that’s both budget friendly and super personal.
Ingredients
- 2 cups all purpose flour, plus more if needed
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup butter, softened slightly
- 3/4 cups sugar
- 1 large egg
- 3/4 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 16 ounces white chocolate
- 1/3 cup light corn syrup, plus more if needed
- Food coloring (flesh tone and other colors for grad caps)
For The Cookies
- 2 cups all purpose flour, plus more if needed
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup butter, softened slightly
- 3/4 cups sugar
- 1 large egg
- 3/4 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
For The Decoration
- 16 ounces white chocolate
- 1/3 cup light corn syrup, plus more if needed
- Food coloring (flesh tone and other colors for grad caps)
Step-By-Step Instructions
Step 1: Prepare The Cookie Dough
First things first, preheat your oven to 350 degrees Fahrenheit. That’s a pretty standard temperature, so your oven should be good to go.
In a medium bowl, whisk together the flour, salt, and baking powder. Set this dry mixture aside for a moment. It’s like getting all your ducks in a row.
In a larger bowl, cream together the softened butter and sugar. You want this mixture to become light and fluffy. A hand mixer or stand mixer works wonders here.
Beat in the egg, followed by the vanilla and almond extracts. Give it a good mix until everything is well combined and smells amazing.
Now, gradually add the dry ingredients to the wet ingredients. Stir everything together just until the dough comes together. Don’t overmix, or your cookies might get tough.
If the dough feels a bit too sticky to handle, don’t sweat it. Just add a tiny bit more flour, a tablespoon at a time, until it’s manageable. We’re aiming for a nice, workable dough.
Step 2: Shape The Cookies
Lightly flour your work surface. Roll out the cookie dough to about 1/8th inch thickness. Aim for an even layer; this helps them bake uniformly.
Using a 3-inch round cutter, cut out twelve circles. These will be the base of your graduation caps.
Next, grab a diamond shaped cookie cutter. Cut out twelve diamond shapes from the remaining dough. These will form the caps themselves.
Now for a little trick: use the same diamond cutter to cut a small triangle shaped notch out of the top edge of each circle. This is where the cap will attach.
Take a diamond shape and brush two long edges with a tiny bit of water or a light wash of corn syrup. Gently insert the diamond into the notch you cut in the circle. Press the seams together lightly with your finger to secure them.
Step 3: Bake The Cookies
Place your shaped cookies onto baking sheets lined with parchment paper. Give them a little space so they don’t run into each other.
Bake for about 10 to 14 minutes. You’re looking for the edges to be set and the tops to no longer appear wet. They should be lightly golden around the edges.
Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is super important; decorating warm cookies is a recipe for disaster!
Step 4: Prepare The Decorations
While the cookies cool, let’s get the decorations ready. Reserve about 2 tablespoons of white chocolate. This will be for the tassels.
Color about two thirds of the remaining white chocolate with a flesh tone food coloring. Let the other portion be a color of your choice for the grad caps. Think school colors or just something fun!
Let the colored modeling chocolate rest at room temperature for about 30 minutes. This makes it easier to work with.
Roll out the flesh tone modeling chocolate to about 1/16th inch thickness. Cut out twelve 3-inch circles. These will be the mortarboards for your caps.
Roll out the colored modeling chocolate for the caps to the same thickness and cut out twelve diamond shapes. Remember, these are the same shape as the cookie cutter you used earlier.
Use the diamond cutter again to cut a small triangle shaped notch from each flesh toned circle. This ensures a perfect fit for the cap part.
Step 5: Decorate The Cookies
Now for the fun part! Lightly brush the top of each completely cooled cookie with a thin coating of corn syrup. This acts as edible glue.
Carefully place the flesh toned circle (the mortarboard) and the diamond shape (the cap) over the cookie. Gently press the seams together where they meet. You’re basically assembling the graduation cap on the cookie base.
Repeat this for all twelve cookies. Try to keep them looking neat and tidy.
Step 6: Add The Tassels
Take the reserved white modeling chocolate and color it for the tassels. Roll it into a small tube.
If you have a clay extruder with a single hole disc, this is where it shines! Push the colored modeling chocolate through to create a single strand. Cut it into twelve 1-inch pieces. These are your main tassel strands.
Brush a tiny dot of corn syrup in the center of each grad cap and attach one of the 1-inch strands. Let it hang down slightly.
Now, attach a multi hole disc to your extruder. Push the remaining chocolate through to make several smaller strands. Cut these to about 3/4 of an inch.
Pinch the small strands together on one end. Attach this cluster to the end of the single strand using a little more corn syrup. This creates that lovely, full tassel look.
Finally, pinch off a tiny piece of modeling chocolate that matches your cap color. Roll it into a small ball and flatten it. Place this over the top of the tassel strand, right on the cap, to secure everything and give it a polished finish.
How To Store Leftovers
Got leftover graduation cookies? Lucky you! Store them in an airtight container at room temperature. They should stay fresh and delicious for about 3 to 5 days.
Avoid the refrigerator, as it can sometimes make the cookie icing or decorations a bit sticky or dull. A cool, dry place is ideal. This makes them perfect for making ahead for your School Graduation Party!
Tips
For the best results when making these graduation cookies, make sure your butter is just slightly softened, not melted. This helps with the cookie’s texture.
If you don’t have diamond or circle cookie cutters, don’t worry! You can use a knife to carefully cut out the shapes. Just take your time.
When coloring the modeling chocolate, start with a small amount of food coloring and add more as needed. It’s easier to add color than to take it away!
Consider incorporating your school colors into the grad cap decorations. It’s a simple way to personalize these Graduation Themed Party favors.
Don’t be afraid to get creative with the tassels! You can use different colors or even add a little edible glitter for some sparkle. These are your Graduation Inspos, after all!
Conclusion
There you have it! Adorable, homemade graduation cookies that are perfect for celebrating any graduate. They’re a wonderful addition to any School Graduation Party and a sweet way to show your pride.
So go ahead, get baking, and make this graduation season extra special. These cookies are more than just a treat; they’re a little piece of celebration you can hold in your hand. Happy baking and congratulations to all the graduates of 2025 and beyond!
FAQ
Can I make these cookies ahead of time?
Absolutely! The baked cookies can be stored in an airtight container for a few days before decorating. The decorating itself can also be done a day or two in advance.
What if I don’t have food coloring?
You can leave the modeling chocolate white, or try using natural food colorings derived from fruits and vegetables if you have them on hand. They might offer a more pastel shade.
Can I use royal icing instead of modeling chocolate for the caps and tassels?
Yes, you can! Royal icing works wonderfully for decorating. You would pipe the cap and tassel shapes onto the cooled cookies. It will take longer to dry, though.
Are these suitable for younger graduations, like Grade 6 Graduation Party Ideas?
Definitely! These graduation cookies are super adaptable. You can easily adjust the colors and even add sprinkles to make them fit any age group or theme, perfect for Grade 6 Graduation Party Ideas.
Graduation Cap Cookies
Celebrate the Class of 2025 with these cute and tasty Graduation Cookies. Using a simple sugar cookie base and modeling chocolate, these treats are a budget-friendly, fun addition to any graduation party.
Requirements
Ingredients
Instructions
- Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
- In a larger bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer. Beat in the egg, vanilla extract, and almond extract.
- Gradually add the dry ingredients to the wet ingredients, stirring just until the dough comes together. If the dough is sticky, add a little more flour.
- Roll out the dough to 1/8th inch thickness. Using a 3-inch round cutter, cut out 12 circles and 12 diamond shapes. Cut a small notch in each circle and insert the diamond to form the cap base.
- Place the shaped cookies onto baking sheets lined with parchment paper. Bake for 10 to 14 minutes until edges are lightly golden. Cool completely on a wire rack.
- Prepare the decorations by mixing melted white chocolate and corn syrup to make modeling chocolate. Color two-thirds flesh tone and the rest your desired cap color. Let rest for 30 minutes.
- Roll out the modeling chocolate. Cut flesh-tone circles and colored diamonds. Notch the circles to fit the diamonds.
- Brush the cooled cookies with a little corn syrup and attach the modeling chocolate shapes, pressing seams gently.
- Create tassels using an extruder or by rolling chocolate by hand. Attach to the center of the caps with a dot of corn syrup and finish with a small button of chocolate on top.
Notes
Ensure your butter is softened but not melted for the best cookie texture.
If you don’t have cookie cutters, you can carefully cut the shapes using a knife.
Store leftovers in an airtight container at room temperature for 3 to 5 days. Avoid the refrigerator to prevent sticky icing.
Customize the cap colors to match the graduate’s school colors for a personal touch.
Nutrition
Calories
Sugar
Fat
Carbs
