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Perfect Mini Capstone Diploma Cookie Pops Easy Gold Dusting Tutorial

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These mini Capstone diploma cookie pops are crisp, buttery cookies coated with smooth white chocolate and adorned with edible gold dust, perfect for celebrations and gifting.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour, sifted
  • 1 cup (227 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (180 g) white chocolate chips or melting wafers
  • 1 teaspoon edible gold dust
  • Wooden lollipop sticks (12 to 15 pieces)
  • Food-grade brush for applying gold dust

Instructions

  1. In a large bowl, cream together 1 cup (227 g) softened unsalted butter and ¾ cup (150 g) granulated sugar using a mixer on medium speed until light and fluffy, about 3-4 minutes.
  2. Beat in 1 large room-temperature egg and 1 teaspoon pure vanilla extract until fully combined, scraping down the sides of the bowl as needed.
  3. In a separate bowl, whisk together 2 ½ cups (310 g) sifted all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
  4. Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined—do not overwork the dough.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). On a lightly floured surface, roll dough to about ¼-inch (6 mm) thickness.
  7. Use a diploma-shaped cookie cutter (approx. 3 inches) or a rectangle with a slight taper to cut out shapes. Place each onto a parchment-lined baking sheet.
  8. Gently press a wooden lollipop stick into the base of each cutout, about halfway in, being careful not to push through the top.
  9. Bake cookies for 10-12 minutes, until edges just start to turn golden.
  10. Transfer to a cooling rack and let cool completely before decorating.
  11. Melt 1 cup (180 g) white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring each time until smooth.
  12. Holding the stick, dip each cookie halfway into the melted white chocolate, allowing excess to drip off. Set back on parchment paper to dry.
  13. Using a dry, food-grade brush, gently tap edible gold dust over the white chocolate area.
  14. Let the chocolate set completely at room temperature or in the fridge for 10-15 minutes before serving or packaging.

Notes

Chill dough for at least 1 hour to maintain shape. Use short microwave bursts when melting chocolate to avoid seizing. Insert sticks carefully and chill dough if sticks feel loose. Use a dry brush for gold dust to prevent clumping. Store in airtight container at room temperature up to 4 days or refrigerate up to 1 week. Freeze with parchment paper layers up to 3 months.

Nutrition

Keywords: cookie pops, diploma cookie, graduation treats, gold dust cookies, white chocolate cookies, party desserts, easy cookie recipe

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