Chalkboard cookies
These chalkboard cookies are the perfect project for back-to-school season! A buttery sugar cookie base is topped with green royal icing and decorated using homemade white chocolate chalk. Fun to make and even more fun to personalize, these cookies are always a hit with kids, teachers, and creative bakers alike.
Ingredients
For the cookies
- 1 cup sugar
- 1 cup unsalted butter softened
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
For the icing
- 4 cups powdered sugar divided
- 2 tablespoons meringue powder
- 2 teaspoons vanilla extract divided
- ½ to ¾ cup water divided
- 2 tablespoons corn syrup
- Green food coloring
To decorate
- ¼ cup white chocolate
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment.
- Cream butter and sugar until smooth, then mix in the egg and vanilla.
- Add flour and combine thoroughly.
- Knead dough and roll it out to about ⅝ inch thickness.
- Cut rectangles and bake for 11–12 minutes.
- Cool completely. For the icing, combine half the sugar with meringue powder, vanilla, and water; in another bowl, mix the remaining sugar, corn syrup, vanilla, and water.
- Combine both icings and mix until smooth.
- Add green coloring and transfer to a piping bag.
- Outline and flood cookies, smoothing with a toothpick. Let dry for 12–16 hours.
- For the chalk, melt white chocolate and pipe into straw segments.
- Let set, then remove gently. Use the chalk to write on the cookies.