Delicious Graduation Cookie Cake Recipe to Celebrate Success
Enjoy this Graduation cookie cake recipe, a delightful and unique way to celebrate success with flavorful cookies shaped like graduation caps and diplomas.
Equipment
- Oven
- Mixing bowl
- - Cookie cutters
- Baking sheet
- Whisk
- Rolling Pin
Ingredients
For the Cookie Dough
- 2 cups all purpose flour a key base that ensures a sturdy cookie structure.
- ¼ teaspoon salt enhances the sweetness and balances flavors beautifully.
- ¼ teaspoon baking powder helps the cookies rise for a delightful texture.
- ½ cup butter adds creaminess and richness to each bite.
- ¾ cup sugar provides the perfect level of sweetness to counterbalance the dough.
- 1 large egg acts as a binder to keep your cookies together.
- ¾ teaspoon pure vanilla extract infuses a warm, sweet aroma that elevates flavor.
- ½ teaspoon almond extract adds a nutty twist that complements vanilla perfectly.
For the Decorations
- 16 ounces white chocolate this will be melted and used for decorating your graduation cookies.
- ⅓ cup light corn syrup creates a sticky base for your cookie decorations and ensures they hold together.
- food coloring flesh tone and other colors for grad caps, let your creativity shine!
Instructions
How to Make Graduation Cookies
- Preheat the oven to 350°F.
- Mix the flour, salt, and baking powder together in a bowl.
- Cream the butter and sugar until light and fluffy.
- Stir in the egg, vanilla, and almond extract.
- Add the dry ingredients and stir just until combined.
- Roll out the cookie dough on a floured surface to about ⅛ inch thickness.
- Cut twelve 3-inch circles out of the cookie dough.
- Cut out twelve diamond-shaped grad caps from the dough.
- Utilize the diamond-shaped cookie cutter to cut a triangle-shaped notch out of each circle.
- Brush two long edges of the diamond-shaped dough and insert it into the notch in the circle of dough.
- Bake for 10-14 minutes until the edges look set.
- Allow the cookies to cool completely before decorating.
- Reserve about 2 tablespoons of white modeling chocolate to color for the tassels.
- Color about ⅔ of the white modeling chocolate using flesh tone food coloring.
- Color the rest using the desired color for the grad caps.
- Roll out the flesh tone modeling chocolate to about 1/16 inch thickness and cut out twelve 3-inch circles.
- Brush a light coating of corn syrup over a cookie. Place the circle and the diamond over the cookie.
- Roll modeling chocolate into a tube, insert into a clay extruder, and push through to create a single strand.
- Brush a dot of corn syrup in the center of each grad cap and attach the single strand.
- Attach a multi-hole disc to the extruder, push through to make strands.
- Pinch together the strands on one end, attach to the single strand using corn syrup.
- Decorate with sprinkles or edible glitter for an extra festive touch!
Notes
Chill the dough for 30 minutes for easier handling. Allow cookies to cool completely before decorating.