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Perfect Confetti Sugar Cookie Pops with Royal Icing Graduation Caps

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These festive sugar cookie pops feature colorful confetti sprinkles and elegant royal icing graduation caps, perfect for celebrations and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (85 g) rainbow confetti sprinkles
  • 3 cups (360 g) powdered sugar, sifted
  • 3 tablespoons pasteurized egg whites or meringue powder equivalent
  • 1 teaspoon fresh lemon juice
  • Black gel food coloring (a few drops)
  • Wooden lollipop sticks (about 12–15)

Instructions

  1. In a medium bowl, whisk together 2 ¾ cups (345 g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. In a large bowl, use an electric mixer to beat 1 cup (227 g) softened unsalted butter and 1 ½ cups (300 g) granulated sugar until light and fluffy, about 3-4 minutes.
  3. Beat in 2 large eggs one at a time, followed by 2 teaspoons pure vanilla extract. Mix until fully combined but avoid over-mixing.
  4. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined to form a soft, slightly sticky dough.
  5. Gently fold in ½ cup rainbow confetti sprinkles with a spatula, spreading them evenly without breaking them up.
  6. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. On a lightly floured surface, roll the dough to about ¼-inch (6 mm) thickness. Use a 2.5-inch (6.5 cm) round cookie cutter to cut out circles.
  9. Carefully insert a wooden lollipop stick halfway into each cookie, ensuring it’s secure but not poking through the other side.
  10. Place cookie pops on trays about 2 inches (5 cm) apart. Bake for 10-12 minutes or until edges just begin to turn golden but centers remain light.
  11. Remove cookies from oven and let cool on baking sheets for 5 minutes before transferring to cooling racks to cool completely.
  12. In a clean bowl, beat 3 cups (360 g) sifted powdered sugar with 3 tablespoons pasteurized egg whites and 1 teaspoon fresh lemon juice until smooth and glossy.
  13. Divide icing into two bowls; tint one batch black with gel food coloring for the graduation caps.
  14. Using a piping bag fitted with a small round tip, outline and fill a square shape on each cookie pop for the cap top, then pipe a small rectangle underneath as the cap’s base.
  15. Use a toothpick to create a tassel if desired. Let the icing dry completely, at least 3-4 hours or overnight for best firmness.

Notes

If royal icing starts drying in the piping bag, add a few drops of water and mix gently to keep it pliable. Chill dough well before rolling and inserting sticks to prevent breakage. Let royal icing dry in a cool, dry place to avoid tackiness or cracking. Dough can be refrigerated up to 3 days or frozen for 1 month. For gluten-free, use a gluten-free flour blend with xanthan gum. For dairy-free, substitute vegan butter and egg replacer.

Nutrition

Keywords: sugar cookie pops, royal icing, graduation caps, confetti sprinkles, party treats, easy cookies, celebration desserts

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