Print

Perfect Pencil-Shaped Sugar Cookies Recipe with Easy Royal Icing Tutorial

pencil-shaped sugar cookies - featured image
Print Recipe

This recipe delivers crisp, tender pencil-shaped sugar cookies with smooth, glossy royal icing that holds its shape perfectly. Ideal for back-to-school events, parties, or casual gatherings.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract (or almond extract)
  • 3 tablespoons meringue powder
  • 4 cups (480g) powdered sugar, sifted
  • 5–6 tablespoons warm water
  • Food coloring gels (yellow, pink, green, black)

Instructions

  1. Mix dry ingredients: whisk together flour, baking powder, salt, and cornstarch in a bowl; set aside.
  2. Cream butter and sugar: beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add egg and vanilla: beat in the egg and vanilla extract until fully incorporated.
  4. Combine dry and wet ingredients: gradually add dry ingredients to butter mixture on low speed; mix just until dough forms.
  5. Chill dough: shape dough into a flat disc, wrap in plastic wrap, and chill for at least 1 hour or overnight.
  6. Roll out and cut: lightly flour surface and rolling pin; roll dough to ¼-inch thickness; cut pencil shapes with cutter or knife; place on lined baking sheets 1 inch apart.
  7. Bake: preheat oven to 350°F (175°C); bake cookies for 9-11 minutes until edges are lightly golden.
  8. Cool thoroughly: cool on baking sheet for 5 minutes, then transfer to wire racks; cool completely before icing.
  9. Prepare royal icing: combine meringue powder, powdered sugar, and 5 tablespoons warm water; beat on high for 5-7 minutes until stiff peaks form; adjust consistency with water as needed.
  10. Color and decorate: divide icing into bowls; tint with gel colors; use piping bags for outlines and flooding; let layers dry before adding details.
  11. Dry and store: allow decorated cookies to dry at room temperature for several hours or overnight; store in airtight container.

Notes

Chill dough for at least 1 hour or overnight for best shape retention. Use gel food coloring to maintain icing consistency. Avoid icing warm cookies to prevent melting. Use toothpicks to smooth icing edges and pop air bubbles. Dough can be chilled up to 3 days or frozen for 1 month. For gluten-free, substitute flour with gluten-free blend. For vegan, use vegan butter, flax egg, and aquafaba for icing.

Nutrition

Keywords: sugar cookies, pencil-shaped cookies, royal icing, back-to-school cookies, easy sugar cookies, decorated cookies, party cookies

Find it online: https://flurpchef.com/perfect-pencil-shaped-sugar-cookies-recipe-with-easy-royal-icing-tutorial/