Back-to-School Chalkboard Cookies
These Chalkboard Cookies are a creative back-to-school treat made with soft sugar cookies, smooth green vanilla icing, and edible white chocolate “chalk” for writing. Ideal for lunchboxes, classroom parties, or baking with the kids!
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Ingredients
For the Cookies
- 1 cup sugar
- 1 cup unsalted butter , softened
- 1 egg
- 1 tsp vanilla
- 3 cups flour
For the Icing
- 4 cups powdered sugar , divided
- 2 tbsp meringue powder
- 2 tsp vanilla , divided
- ½–¾ cup water , divided
- 2 tbsp corn syrup
- Green food coloring
To decorate
- ¼ cup white chocolate
- A few straws (paper or plastic) – for your edible chalk
- A rectangular cookie cutter
Instructions
For the Cookies
- Start by creaming your butter and sugar until it’s nice and smooth.
- Then add in the egg and vanilla, followed by the flour. It’ll start coming together as a soft dough that’s perfect for rolling.
- Roll it out to about ⅝ inch thickness, then use a rectangular cookie cutter to shape each one.
- Bake them at 350°F for about 11–12 minutes—just until the edges are lightly golden.
- Let them cool completely before moving on to the decorating.
For the Icing
- In one bowl of your stand mixer, combine 2 cups of powdered sugar, 1 teaspoon of vanilla, and 2 tablespoons of meringue powder.
- Add about ¼ cup of water, then mix using the paddle attachment for 2–3 minutes until everything is smooth and fully combined.
- In a separate bowl, mix the remaining 2 cups of powdered sugar with 1 teaspoon of vanilla, 2 tablespoons of corn syrup, and about ¼ cup of water.
- Once both parts are ready, combine them in one bowl and mix with the whisk attachment until smooth.
- Scrape down the sides a few times to make sure everything is blended well. If the icing feels too thick, add water a tablespoon at a time until you reach your desired consistency.
- Add a few drops of green food coloring and mix again until evenly tinted, scraping the sides and bottom one last time.
- Transfer the icing to a piping bag and, when you're ready to decorate, snip a small opening at the tip.
- Pipe a border around each cookie, then fill in the center. Use a toothpick to gently spread the icing if needed.
- Let the cookies sit for 12 to 26 hours so the icing can fully set and harden before decorating with chalk.
For the White Chocolate Chalk
- Melt the white chocolate in a microwave-safe bowl and transfer it to a piping bag. Let it cool slightly so it’s easier to handle.
- Cut a few straws into 3-inch sections and stand them upright in a small bowl, securing them with a rubber band to keep them steady.
- Cut a small hole at the end of your piping bag and pipe the melted chocolate into each straw. Let them cool and harden completely.
- Once set, carefully remove the chocolate from the straws. If you're using paper straws, gently unwrap them. For plastic, you can cut them open.
To Decorate
- To “write” on the cookies, gently use the white chocolate chalk to draw or add messages. It might crumble a little, but it looks just like real chalk dust!
- Be careful not to press too hard so you don’t crack the chalk or dent the icing. Lighter strokes and multiple passes work best to build up that classic chalkboard look.
- Serve and Enjoy!
Servings: 24 cookies
Calories: 199kcal