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Soft Sugar Cookies Recipe Easy Back-to-School Treats with Chalkboard Icing

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Tender, buttery soft sugar cookies perfect for back-to-school mornings, topped with smooth matte chalkboard icing ideal for personalized messages and doodles.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons whole milk
  • 2 cups (240 g) powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon light corn syrup (optional)
  • A few drops black gel food coloring
  • ½ teaspoon vanilla extract

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 flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
  5. Slowly add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix on low speed just until combined.
  6. Scoop dough onto baking sheets using a cookie scoop or tablespoon, leaving about 2 inches between each ball.
  7. Bake for 10-12 minutes until edges are just set and pale golden; centers will look slightly underbaked.
  8. Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  9. For the chalkboard icing, whisk together powdered sugar, milk, corn syrup (if using), vanilla, and black gel food coloring until thick but spreadable.
  10. Use a small offset spatula or piping bag to spread or pipe the icing onto cooled cookies. Let dry at room temperature for at least 2 hours before decorating with white edible chalk markers or white icing.

Notes

Do not rush creaming butter and sugar to ensure soft texture. Avoid overmixing after adding flour to prevent tough cookies. Chill dough for 15 minutes if too sticky. Let cookies cool completely before icing to prevent melting. Use gel food coloring for matte finish. Refrigerate iced cookies before serving to avoid hard icing shell.

Nutrition

Keywords: soft sugar cookies, chalkboard icing, back-to-school treats, easy sugar cookies, homemade cookies, kid-friendly cookies

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