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Crispy Diploma-Rolled Sugar Cookie Sticks Easy Royal Icing Recipe

diploma-rolled sugar cookie sticks - featured image
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These crispy diploma-rolled sugar cookie sticks with royal icing are a playful and perfect treat for graduations and celebrations, featuring a satisfying crunch and smooth icing.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1 cup (227g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 ½ tsp pure vanilla extract
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tbsp pasteurized egg whites (or 4 tsp meringue powder as substitute)
  • 1 ½ tsp fresh lemon juice
  • 2 to 3 tbsp water
  • Optional: Food coloring gel (white and diploma blue recommended)

Instructions

  1. Make the Dough: In a large bowl, cream together 1 cup (227g) softened unsalted butter and 1 cup (200g) granulated sugar until fluffy, about 3-4 minutes with an electric mixer on medium speed. Scrape down the sides occasionally. Add 2 large eggs and 1 ½ tsp vanilla extract, mixing until fully combined.
  2. Combine Dry Ingredients: In a separate bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 1 tsp baking powder, and ½ tsp salt. Gradually add the dry mix to the wet ingredients in batches, mixing on low speed until the dough comes together. It should be soft but not sticky.
  3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
  4. Roll and Cut the Dough: Preheat oven to 350°F (175°C). Lightly flour workspace and rolling pin. Roll dough evenly to about ¼ inch (6mm) thickness. Slice dough into 1-inch (2.5cm) wide strips about 4 inches (10cm) long using a sharp knife or pizza cutter.
  5. Roll the Sticks: Roll each strip tightly from one end to the other to create a scroll shape. Place rolled cookie sticks seam-side down on parchment-lined baking sheet.
  6. Bake: Bake for 12-15 minutes until edges are light golden brown. Watch closely after 12 minutes to avoid overbaking.
  7. Cool Completely: Transfer cookies to a cooling rack and cool thoroughly to crisp up.
  8. Prepare Royal Icing: Beat 4 cups (480g) sifted powdered sugar with 3 tbsp pasteurized egg whites and 1 ½ tsp fresh lemon juice. Add water 1 tbsp at a time until smooth and pipeable. Divide and tint as desired.
  9. Decorate: Pipe royal icing onto cooled cookie sticks in thin, neat lines or diploma ribbon patterns. Let icing dry at room temperature for several hours or overnight.

Notes

Chill dough for at least 1 hour to prevent spreading. Keep dough thickness around ¼ inch to avoid burnt edges. Practice piping royal icing on parchment paper first. Let icing dry fully to avoid smudging. Use a fan on low to speed drying if needed. Dough can be refrigerated up to 24 hours before baking. Store cookies in airtight container with parchment paper between layers for up to 5 days or freeze up to 3 months.

Nutrition

Keywords: sugar cookies, diploma cookies, royal icing, graduation treats, crispy cookies, easy cookie recipe, celebration cookies

Find it online: https://lucastable.com/crispy-diploma-rolled-sugar-cookie-sticks-easy-royal-icing-recipe/