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Easy Iced Back-to-School Pencil Sugar Cookies Recipe for Perfect School Treats

back-to-school pencil sugar cookies - featured image
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These pencil-shaped sugar cookies are quick and easy to make, perfect for back-to-school treats. The buttery sugar cookie base pairs beautifully with smooth royal icing for fun and festive decorating.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • about 6 tablespoons warm water
  • Food coloring gels (yellow, pink, green, black)

Instructions

  1. In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract.
  4. Gradually add the flour mixture in two batches, mixing on low speed just until incorporated. Avoid overmixing.
  5. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour or overnight.
  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 dough disc to about ¼-inch thickness. Use pencil-shaped cookie cutters to cut out shapes. Transfer to baking sheets, leaving about 1 inch between cookies.
  8. Bake for 8-10 minutes or until edges just start to turn golden. Do not overbake.
  9. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely before icing.
  10. Prepare royal icing by combining 4 cups sifted powdered sugar, 3 tablespoons meringue powder, and 6 tablespoons warm water. Beat on high speed until glossy and stiff peaks form, about 5-7 minutes. Adjust water for desired consistency.
  11. Divide icing into separate bowls and tint with gel colors: yellow for pencil bodies, pink for erasers, black for tips, green for metal ferrules.
  12. Use piping bags with small round tips for precise lines and flooding techniques. Let each layer dry 15-20 minutes before adding details.
  13. Allow decorated cookies to dry at room temperature for several hours or overnight before storing in airtight containers.

Notes

Use gel food colors for vibrant hues without thinning the icing. Chill dough before rolling to avoid stickiness. Let each icing layer dry before adding the next to prevent smudging. Practice piping on parchment paper if new to decorating. Store cookies in airtight containers 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 treats, royal icing, easy cookies, decorated cookies, kid-friendly baking

Find it online: https://cravemila.com/easy-iced-back-to-school-pencil-sugar-cookies-recipe-for-perfect-school-treats/