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Perfect Graduation Lemon Sugar Cookies with Royal Icing Toppers

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Bright, zesty lemon sugar cookies topped with charming royal icing decorations, perfect for graduation celebrations and other festive occasions.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened (room temperature)
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons freshly grated lemon zest (about 2 medium lemons)
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon pure vanilla extract
  • 3 cups (360g) powdered sugar, sifted (for royal icing)
  • 2 large egg whites or 4 tablespoons meringue powder mixed with 6 tablespoons water (for royal icing)
  • ¼ teaspoon cream of tartar (for royal icing)
  • Food coloring gels (yellow, black, and white recommended)
  • Optional: edible glitter or sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Whisk together dry ingredients: sift 2 ¾ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt in a medium bowl. Set aside.
  3. Cream butter and sugar: beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar at medium speed until light and fluffy, about 3–4 minutes.
  4. Add egg and flavorings: beat in 1 large egg, 2 tablespoons freshly grated lemon zest, 3 tablespoons lemon juice, and 1 teaspoon vanilla extract until combined.
  5. Incorporate dry ingredients: gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  6. Chill the dough: wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  7. Roll and cut shapes: on a floured surface, roll dough to about ¼ inch thickness. Use graduation-themed cookie cutters to cut shapes. Transfer to baking sheets, spacing about 2 inches apart.
  8. Bake for 10–12 minutes or until edges just start to turn golden. Centers will look soft but will firm up as they cool.
  9. Cool completely: let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely before decorating.
  10. Prepare royal icing: beat 3 cups sifted powdered sugar with 2 large egg whites (or meringue powder mix) and ¼ teaspoon cream of tartar on medium speed until stiff peaks form, about 5–7 minutes. Divide into smaller bowls and add food coloring as desired.
  11. Decorate: use piping bags with small round tips to outline and flood cookies with royal icing. Let borders set for 10 minutes before flooding inside for cleaner edges. Add details like graduation caps, tassels, or diplomas.
  12. Dry icing: allow decorated cookies to dry at room temperature for 6–8 hours or overnight. Avoid stacking until fully dry.

Notes

Use room temperature butter for best creaming results. Only zest the yellow part of the lemon peel to avoid bitterness. Chill dough to prevent spreading and make rolling easier. For royal icing, use pasteurized egg whites or meringue powder for safety. Practice piping on parchment paper if new to decorating. Store cookies at room temperature in airtight containers for up to 4 days or freeze undecorated cookies for up to 3 months.

Nutrition

Keywords: lemon sugar cookies, royal icing, graduation cookies, lemon zest, easy cookies, party cookies, festive cookies

Find it online: https://siennaspoon.com/perfect-graduation-lemon-sugar-cookies-recipe-easy-royal-icing-toppers-guide/