Celebration Cap Cookies
These fun and festive cookies are perfect for celebrating any graduation! With a rich chocolate base and a vibrant cap design, they're sure to be a hit at your next party. You'll love how easy they are to make, and your guests will love eating them!
Preparation
30 min.
Cook / Bake
12 min.
Servings
24
Calories
250 kcal
Ingredients
for 24 servingsAmounts are automatically adjusted.
Cookie Dough
- 250 gUnsalted butterMilch
- 200 gGranulated sugar
- 100 gBrown sugar
- 2 largeEggs
- 1 tspVanilla extract
- 300 gAll-purpose flour
- 50 gUnsweetened cocoa powder
- 1 tspBaking soda
- 0.5 tspSalt
- 200 gDark chocolate chips
Royal Icing
- 300 gPowdered sugar
- 2 tbspMeringue powder
- 60 mlWarm water
- 0.5 tspVanilla extract
- 1 Prise(n)Black gel food coloring(as needed)
- 1 Prise(n)Yellow gel food coloring(as needed)
Decoration
- 1 Prise(n)Assorted sprinkles(for tassels)
Instructions
Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the dark chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 5 cm (2 inches) between cookies. For a consistent cap shape, you can gently flatten the top of each dough ball slightly.
Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the royal icing. In a large bowl, whisk together the powdered sugar and meringue powder. Gradually add the warm water and vanilla extract, mixing on low speed until combined. Increase speed to high and beat for 5-7 minutes, until the icing is stiff and glossy.
Divide the royal icing into two portions. Dye one portion black using black gel food coloring for the graduation cap. Dye a small amount of the second portion yellow for the tassel. Leave the remaining white for the diploma roll if desired.
Once cookies are completely cool, use a small offset spatula or butter knife to spread a thin layer of black icing on the top half of each cookie, creating a square shape for the cap. Let this layer set for about 15-20 minutes.
Using a piping bag with a small round tip (or a Ziploc bag with a tiny corner snipped off), pipe a small yellow dot in the center of the black cap for the tassel button. Then, pipe a small line extending from the dot for the tassel string. Immediately add a few sprinkles at the end of the string to create the tassel.
Allow the decorated cookies to dry completely for several hours or overnight before stacking or storing.
💡 Tipp
Nutrition per serving
Calories
250 kcal
Protein
3 g
Carbohydrates
35 g
Fat
11 g
Fiber
1 g
Recipe on TomTaste: https://tomtaste.com/recipe/celebration-cap-cookies
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