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Perfect Iced Back-to-School Pencil Sugar Cookies

iced back-to-school pencil sugar cookies - featured image
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These pencil-shaped sugar cookies feature a tender crumb with crisp edges and are decorated with smooth, glossy royal icing. Perfect for back-to-school celebrations, they are fun to make and delightful to eat.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened (room temperature)
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • 3 cups (360g) powdered sugar, sifted
  • 2 large egg whites or 4 tablespoons meringue powder + 6 tablespoons water
  • 1 teaspoon lemon juice or vanilla extract
  • Food coloring gels in yellow, pink, green, and black

Instructions

  1. In a medium bowl, whisk together 2 ¾ cups (345g) flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat 1 cup (226g) softened unsalted butter and 1 ½ cups (300g) granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in 1 large egg, 2 teaspoons vanilla extract, and ½ teaspoon almond extract until fully combined.
  4. Gradually add the flour mixture to the wet ingredients, mixing on low speed until smooth dough forms without overmixing.
  5. Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. On a lightly floured surface, roll one disk of dough to about ¼ inch (6mm) thickness. Use pencil-shaped cookie cutter to cut shapes and transfer them about 1 inch apart to baking sheets.
  8. Bake for 8-10 minutes until edges start to turn golden but centers remain pale. Let cookies cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
  9. In a clean bowl, whisk together 3 cups (360g) sifted powdered sugar, 2 egg whites (or meringue powder and water), and 1 teaspoon lemon juice or vanilla extract until stiff peaks form.
  10. Divide icing into separate bowls and tint with food coloring gels (yellow for pencil bodies, pink for erasers, green for tips, black for lead).
  11. Use piping bags fitted with fine tips to outline each pencil shape in yellow icing, flood inside with same color, then pipe pink erasers at top, green tips at bottom, and thin black line for lead. Let each color dry slightly before adding next.
  12. Allow cookies to dry at room temperature for at least 4 hours or overnight before stacking or packing.

Notes

Chill dough for at least 1 hour to prevent spreading and maintain pencil shape. Use gel food coloring to avoid runny icing. Stop beating royal icing once stiff peaks form to prevent cracking. Let each icing color dry slightly before adding the next to prevent bleeding. Store cookies in airtight container at room temperature for up to 5 days or freeze undecorated cookies for up to 3 months.

Nutrition

Keywords: sugar cookies, pencil cookies, back-to-school cookies, royal icing, decorated cookies, easy sugar cookies, kid-friendly cookies

Find it online: https://noshbelle.com/perfect-iced-back-to-school-pencil-sugar-cookies-recipe-easy-steps/