Print

Perfect Graduation Cookie Pops Recipe 5 Easy Steps with School Colors and Tassels

graduation cookie pops - featured image
Print Recipe

Celebrate graduation with these fun and meaningful cookie pops featuring buttery sugar cookies decorated with royal icing in school colors and delicate tassels. Quick to make and perfect for parties, these treats are both festive and delicious.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour (or half all-purpose, half pastry flour for softer cookies)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 5–6 tablespoons warm water (adjust for desired consistency)
  • Gel food coloring in school colors
  • Wooden lollipop sticks or cake pop sticks
  • Edible gold or silver glitter dust (optional)
  • Small piping bags or zip-top bags with tiny cut corners

Instructions

  1. Mix dry ingredients: whisk together flour, baking powder, and salt in a medium bowl; set aside.
  2. Cream butter and sugar: beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add egg and vanilla: beat in the egg and vanilla extract until fully combined.
  4. Incorporate dry ingredients: gradually add dry mix, beating on low speed just until dough forms; avoid overmixing.
  5. Chill dough: wrap dough in plastic wrap and chill for at least 1 hour or up to overnight.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  7. Roll and cut dough: roll dough to ¼ inch thickness, cut shapes with cookie cutters, and insert wooden sticks halfway into each cookie.
  8. Bake cookies: place cookie pops 2 inches apart on baking sheets and bake for 10-12 minutes until edges just start to turn golden.
  9. Cool completely: let cookies cool on baking sheet for 5 minutes, then transfer to cooling racks.
  10. Prepare royal icing: combine powdered sugar, meringue powder, and warm water; beat until stiff peaks form, adjusting water for piping consistency.
  11. Color and decorate: divide icing, tint with gel colors, pipe outlines and flood centers, then pipe tassel details; let dry 4-6 hours or overnight.
  12. Add final touches: optionally dust with edible glitter or add small accents with contrasting icing.

Notes

Insert sticks halfway into dough before baking to keep them secure. Maintain two consistencies of royal icing: thick for details and tassels, thin for flooding. Let cookies cool completely before decorating to prevent icing melt. Practice tassels on parchment paper before piping on cookies. Dough can be refrigerated up to 48 hours before rolling. Store cookie pops in airtight container at room temperature for up to 3 days; freezing is possible with proper wrapping.

Nutrition

Keywords: graduation cookie pops, sugar cookies, royal icing, school colors, tassels, party treats, easy cookie recipe

Find it online: https://eliplate.com/perfect-graduation-cookie-pops-recipe-5-easy-steps-with-school-colors-and-tassels/