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

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These pencil-shaped sugar cookies feature a tender yet crisp buttery base paired with smooth, glossy royal icing. Perfect for school events, gifts, or a sweet treat, they are easy to make with simple pantry staples and impressive to decorate.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour, sifted
  • 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 vanilla extract
  • ½ teaspoon almond extract (optional)
  • 4 cups (480g) powdered sugar
  • 2 large egg whites or 3 tablespoons pasteurized meringue powder mixed with water
  • 1 teaspoon lemon juice
  • Food coloring gels (red, yellow, black)
  • Water as needed

Instructions

  1. Mix dry ingredients: whisk together sifted flour, baking powder, and salt in a medium bowl; set aside.
  2. Cream butter and sugar: beat softened butter with granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add egg and extracts: beat in egg, vanilla extract, and almond extract if using; mix until just combined.
  4. Combine wet and dry ingredients: slowly add dry ingredients to wet mixture on low speed until dough forms; add more flour if too sticky.
  5. Chill dough: wrap dough in plastic wrap and refrigerate for at least 1 hour or up to overnight.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll out dough to about ¼ inch (6mm) thickness on a lightly floured surface.
  8. Cut out pencil shapes using a pencil-shaped cookie cutter or template and transfer to baking sheets about 1 inch apart.
  9. Bake for 10-12 minutes until edges start to turn golden; cool on sheet for 5 minutes then transfer to wire rack.
  10. Prepare royal icing: beat powdered sugar with egg whites (or meringue powder and water) and lemon juice until smooth and glossy; adjust consistency with water.
  11. Color icing with food gels: yellow for body, pink/peach for eraser, black for tip, brown/gray for wood; keep covered with damp towel.
  12. Decorate cookies: outline each pencil section with thicker icing, flood inside with thinner icing; use toothpick to spread and pop air bubbles; let colors dry slightly before adjacent sections.
  13. Let icing set completely at room temperature, ideally overnight, before stacking or packaging.

Notes

Keep dough chilled to prevent sticking and maintain shape. Do not overmix dough to avoid toughness. Practice piping on parchment before decorating cookies. Work in sections to avoid color bleeding. Allow royal icing to dry completely for a glossy, crack-free finish. Dough can be refrigerated up to 3 days or frozen up to 3 months. Use pasteurized egg whites or meringue powder for safety. For gluten-free, substitute flour with 1:1 gluten-free blend. For vegan, use vegan butter and flax egg; use aquafaba for royal icing.

Nutrition

Keywords: sugar cookies, pencil-shaped cookies, royal icing, back to school treats, easy sugar cookies, cookie decorating, party cookies

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