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Soft-Baked Pencil Sugar Cookies Recipe

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Soft-baked sugar cookies shaped like pencils, perfect for back-to-school treats, topped with colorful royal icing that adds a nostalgic snap and festive finish.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons pasteurized egg whites or meringue powder
  • 1 tablespoon fresh lemon juice
  • Water (as needed)
  • Gel food coloring (yellow, red, gray)

Instructions

  1. In a medium bowl, whisk together 2 ½ cups (312g) all-purpose flour, 2 tablespoons (16g) cornstarch, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside. (5 minutes)
  2. Using an electric mixer, beat 1 cup (227g) softened unsalted butter and 1 cup (200g) granulated sugar until light and fluffy—about 3 to 5 minutes. (5 minutes)
  3. Beat in one large room-temperature egg, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract (if using) until fully incorporated. (2 minutes)
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough should be soft but slightly sticky. (3 minutes)
  5. Shape the dough into a flat disk, wrap tightly in plastic wrap, and chill for at least 1 hour or overnight. (60+ minutes)
  6. Preheat oven to 350°F (175°C). Roll dough out on a lightly floured surface to about ¼ inch (6 mm) thickness. Use pencil-shaped cookie cutter to cut shapes, placing 1 inch apart on parchment-lined baking sheets. (15 minutes)
  7. Bake cookies for 8-10 minutes or until edges just begin to turn golden. Let cool on sheet for 5 minutes, then transfer to wire racks to cool completely. (10 minutes baking + 10 minutes cooling)
  8. Prepare royal icing by mixing 4 cups (480g) sifted powdered sugar with 3 tablespoons pasteurized egg whites or meringue powder, 1 tablespoon fresh lemon juice, and water as needed to reach piping consistency. Divide and tint with gel food colors: yellow for pencil bodies, red for tips, and gray for erasers. (15 minutes)
  9. Using piping bags with small round tips, outline and flood pencil shapes with yellow icing. Let dry slightly before adding red tips and gray erasers. Use toothpicks to smooth details or fix bubbles. Allow icing to fully dry—overnight is best. (30-45 minutes decorating + drying)

Notes

Chilling the dough is essential for sharp shapes and easier rolling. Use cornstarch in dry ingredients for tenderness. Adjust royal icing consistency carefully to avoid bleeding colors. Let icing dry overnight for best results. Store cookies in airtight container with parchment paper between layers to protect icing.

Nutrition

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

Find it online: https://tastypierecipes.com/soft-baked-pencil-sugar-cookies-recipe-5-easy-steps-for-back-to-school/