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Perfect Back to School Pencil Sugar Cookies Easy Royal Icing Recipe

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These pencil-shaped sugar cookies with smooth royal icing are a delightful back-to-school treat, combining a tender crumb with crisp edges and vibrant, neat decorations.

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
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons whole milk or almond milk
  • 3 cups (360 g) powdered sugar, sifted
  • 2 large egg whites, room temperature (or 4 tablespoons aquafaba for egg-free)
  • 1 teaspoon lemon juice
  • Gel food coloring: yellow, pink, green, and black
  • Optional: a pinch of cream of tartar

Instructions

  1. Prep the Dough (15 minutes): In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar using an electric mixer on medium speed until light and fluffy—about 3 to 5 minutes. Add the egg, vanilla extract, and milk, mixing until combined.
  2. Combine Dry and Wet (3-5 minutes): Gradually add the flour mixture to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing or the cookies will get tough. The dough should be soft but not sticky.
  3. Chill the Dough (at least 1 hour): Wrap the dough in plastic wrap and refrigerate for at least 60 minutes. This helps the dough firm up so it’s easier to roll and cuts cleanly. If you’re pressed for time, 30 minutes can work but the cookies might spread more during baking.
  4. Roll and Cut (15 minutes): Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll the dough to about ¼ inch (6 mm) thickness. Use your pencil-shaped cookie cutter to cut shapes and place them about 1 inch (2.5 cm) apart on the lined baking sheets.
  5. Bake (10-12 minutes): Bake for 10 to 12 minutes or until the edges just begin to turn golden. The centers may still look soft but will firm up as they cool. Remove from the oven and let cool completely on a wire rack.
  6. Make the Royal Icing (10 minutes): While cookies bake, whisk egg whites and lemon juice until frothy. Gradually beat in sifted powdered sugar until the icing holds stiff peaks (about 7-10 minutes). Divide the icing into bowls and tint with your gel colors.
  7. Decorate (30-45 minutes): Using piping bags, outline the pencil shapes first with yellow icing for the body, pink for the eraser, green for the metal band, and black for the tip. Let each color dry slightly (5-10 minutes) before flooding the inside with a thinner consistency of the same color. Use toothpicks to smooth out any bubbles. Let dry fully, preferably overnight.

Notes

Do not overmix the dough to avoid tough cookies. Chill dough for at least 1 hour for best shape retention. Adjust royal icing consistency by adding water or powdered sugar as needed. Let decorated cookies dry overnight for best results. Store in airtight container layered with parchment paper. Cookies freeze well when wrapped individually.

Nutrition

Keywords: sugar cookies, royal icing, back to school, pencil cookies, decorated cookies, easy sugar cookies, cookie decorating

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