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Perfect Soft Frosted Sugar Cookies Recipe with Easy Back to School Pencil Decorations

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Soft sugar cookies that hold their shape well with a smooth, creamy frosting and fun back to school pencil decorations. Perfect for classroom parties or after-school treats.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 tbsp whole milk
  • ½ cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • 2–3 tbsp whole milk (for frosting)
  • 1 tsp pure vanilla extract (for frosting)
  • Food coloring gels (yellow, pink, green, black) for pencil decorations

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 ½ tsp baking powder, and ½ tsp salt. Set aside.
  3. Using an electric mixer, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Beat in 2 large eggs, one at a time, then add 2 tsp vanilla extract. Mix just until combined.
  5. Gradually add the flour mixture to the butter mixture in thirds, alternating with 2 tbsp whole milk. Begin and end with the flour mixture. Mix on low speed until just combined.
  6. Turn dough onto a lightly floured surface, knead gently until smooth. Divide in half, flatten into discs, wrap in plastic, and chill in the fridge for at least 30 minutes.
  7. On a floured surface, roll one disc to about ¼ inch (6 mm) thickness. Keep the other disc chilled until ready.
  8. Use pencil-shaped cookie cutters or a small round cutter to form shapes. Transfer to baking sheets about 1 inch (2.5 cm) apart.
  9. Bake cookies for 8-10 minutes, until edges are set but centers remain soft. They’ll firm up as they cool, so avoid overbaking.
  10. Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool fully before frosting.
  11. Beat ½ cup softened butter until creamy. Gradually add 3 cups sifted powdered sugar, alternating with 2-3 tbsp whole milk, until smooth and spreadable. Beat in 1 tsp vanilla extract.
  12. Divide frosting into small bowls. Tint each with gel food coloring—yellow, pink, green, and a tiny bit of black for pencil tips.
  13. Spread a thin layer of white or pale yellow frosting on each cookie. Using piping bags, add pencil details: a yellow body, pink eraser, green or silver ferrule line, and black tip. Use toothpicks to neaten edges as needed.
  14. Allow cookies to rest at room temperature for at least 30 minutes before stacking or storing.

Notes

Chill dough for at least 30 minutes to prevent spreading and make rolling easier. Use gel food coloring for vibrant frosting colors that don’t bleed. If dough softens while rolling, chill again for 10 minutes. Adjust frosting consistency with milk slowly to avoid runniness. Let frosting set for at least 30 minutes before stacking or storing.

Nutrition

Keywords: soft sugar cookies, frosted sugar cookies, back to school cookies, pencil decorations, easy sugar cookies, soft cookies recipe

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