Print

Perfect Graduation Cookie Cake Recipe Easy Royal Icing Mortarboard Tutorial

graduation cookie cake recipe - featured image
Print Recipe

A festive and easy-to-make cookie cake decorated with a royal icing mortarboard, perfect for graduation celebrations. Combines a chewy, buttery cookie base with crisp, sweet royal icing for a memorable dessert centerpiece.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips or chunks (optional)
  • 3 large egg whites (or 6 tbsp pasteurized meringue powder mixed with water)
  • 4 cups (480g) powdered sugar, sifted
  • 1 tsp lemon juice or vanilla extract
  • Black gel food coloring
  • Optional: Yellow or gold gel food coloring for the tassel

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper, leaving some overhang.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract until smooth.
  5. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
  6. Fold in chocolate chips or chunks if using.
  7. Spoon dough into prepared pan, spreading evenly and pressing down to about 1 inch thickness.
  8. Bake for 25-30 minutes until edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
  9. Cool cookie cake in pan for 10 minutes, then transfer to a cooling rack to cool completely.
  10. Prepare royal icing by beating egg whites (or meringue powder mixture) until foamy. Gradually add powdered sugar and lemon juice or vanilla extract, beating until stiff peaks form (7-10 minutes).
  11. Divide icing into two bowls. Tint one bowl black with gel food coloring for the mortarboard. Tint a small amount yellow or gold for the tassel if desired.
  12. Pipe the mortarboard shape on parchment paper or directly on the cooled cookie cake. Outline first, then flood inside with thinner icing. Use a toothpick to smooth and pop air bubbles.
  13. Allow royal icing to dry completely for 4 hours or overnight before slicing or transporting.

Notes

Use softened (not melted) butter for best texture. Do not overmix flour to avoid toughness. Practice piping on parchment paper before decorating the cake. Let royal icing dry completely in a cool, dry place to achieve a crisp finish. Store wrapped at room temperature up to 3 days or freeze up to 1 month.

Nutrition

Keywords: graduation cookie cake, royal icing, mortarboard cookie cake, easy cookie cake, celebration dessert, chocolate chip cookie cake

Find it online: https://cheerycrisp.com/perfect-graduation-cookie-cake-recipe-easy-royal-icing-mortarboard-tutorial/