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Perfect Graduation Cookie Pops Recipe Easy Homemade Royal Icing Tutorial

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Celebrate graduation with these perfect cookie pops decorated with homemade royal icing. Easy to make, customizable, and delicious treats that double as party decor.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk (use dairy-free if needed)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • Food coloring gels
  • Optional: ½ teaspoon vanilla or almond extract for flavor
  • Graduation-themed sprinkles or edible glitter
  • Cookie pop sticks (wooden or paper)

Instructions

  1. Make the Sugar Cookie Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until fluffy, about 3-4 minutes. Add the egg and vanilla extract; beat until combined. Gradually add the dry ingredients, alternating with the milk, mixing on low speed just until blended. Don’t overmix.
  2. Chill the Dough: Shape dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
  3. Roll and Cut Cookies: Preheat oven to 350°F (175°C). On a floured surface or silicone mat, roll dough to about ¼ inch (6mm) thickness. Use graduation-themed cookie cutters to cut shapes. Insert cookie pop sticks halfway into the dough shapes, pressing gently but firmly.
  4. Bake: Transfer cookies to baking sheets lined with parchment paper, spacing about 2 inches apart. Bake for 10-12 minutes or until edges just begin to turn golden. Let cookies cool completely on racks before decorating.
  5. Prepare Royal Icing: In a clean bowl, mix powdered sugar and meringue powder. Add 5 tablespoons warm water and beat on high for 7-10 minutes until stiff peaks form. Adjust consistency with more or less water for flooding or outlining. Divide icing and add food coloring as desired.
  6. Decorate: Transfer icing to piping bags fitted with small round tips. Outline each cookie pop with thicker icing, then flood the center with thinner icing. Use a toothpick or scribe tool to spread icing and pop air bubbles. Add sprinkles before icing sets. Let dry completely (4-6 hours or overnight) at room temperature.
  7. Final Touches: Add additional details with contrasting icing colors or edible markers once dry. Store decorated cookie pops in an airtight container separated by parchment paper.

Notes

Measure flour by spooning into cup and leveling with a knife for tender cookies. Chill dough at least 1 hour to prevent spreading. Use separate consistencies of royal icing for outlining and flooding. Let icing dry at room temperature for 4-6 hours or overnight. Avoid refrigerating decorated cookies to prevent sweating. Practice piping on parchment paper if new to royal icing.

Nutrition

Keywords: graduation cookie pops, royal icing, sugar cookies, party treats, homemade cookie pops, easy cookie recipe, celebration desserts

Find it online: https://pokirecipes.com/perfect-graduation-cookie-pops-recipe-easy-homemade-royal-icing-tutorial/