Chalkboard Cookies with Edible Chalk
It’s just about here, Back to School Season and we are so excited over these Chalkboard Cookies with Edible Chalk! They make a perfect first week of school snack, perhaps surprise the kids after the first day of school! We also think they would be a fun classroom treat!
Ingredients:
Sugar cookies –
- 2 cups Flour
- 3/4 cup Sugar
- 3/4 cup Softened Butter
- 1 1/2 teaspoons Vanilla Extract
- 1/4 teaspoon Salt
Black icing-
- 1 1/2 cups Powdered Sugar
- 2 tablespoons Milk
- 2 tablespoons Light Corn Syrup
- 1 teaspoon Almond Extract
- 3 drops Black Liquid Gel Food Coloring
Chalk –
Directions:
- In a large mixing bowl beat together your softened butter and sugar.
- Now mixing your egg and vanilla.
- Then mix in your flour and salt.
- Form into a large dough ball, wrap, and set in the fridge for 1 hour.
- Roll your dough out with a rolling pin and use a cookie cutter to cut out your shapes (add a little extra flour if it gets too sticky.)
- Place your cookie dough shapes onto a parchment paper lined baking sheet.
- Bake your cookies for 10 minutes or until lightly browned.
- Let your cookies cool.
- While your cookies are cooling, in a large mixing bowl, mix together your powdered sugar, milk, light corn syrup and, almond extract, and black food coloring in until you have a thick icing.
- Pour your icing into a decorating bottle.
- Now in a small microwave safe bowl, heat your white chocolate wafers on 50% power for 2 to 3 minutes, stirring every 30 seconds until melted.
- Scoop your melted white chocolate into a plastic bag and cut the corner off.
- Squeeze your white chocolate into your large plastic straws and set them in the freezer for about 15 minutes.
- Now use your decorating bottle to outline your cookies with your black frosting, and then fill them in.
- Use a toothpick to push on some end of the straw to push our your fake chalk and break into small chalk size pieces.
Print
PinIngredients
- 2 Cups flour
- 3/4 cup sugar
- 3/4 cup softened butter
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar
- 2 Tablespoons milk
- 2 Tablespoons light corn syrup
- 1 teaspoon almond extract
- 3 drops black liquid gel food coloring
- Smoothie straws
- Wilton white chocolate melting candy
Instructions
- In a large mixing bowl beat together your softened butter and sugar.
- Now mixing your egg and vanilla.
- Then mix in your flour and salt.
- Form into a large dough ball, wrap, and set in the fridge for 1 hour.
- Roll your dough out with a rolling pin and use a cookie cutter to cut out your shapes (add a little extra flour if it gets too sticky.)
- Place your cookie dough shapes onto a parchment paper lined baking sheet.
- Bake your cookies for 10 minutes or until lightly browned.
- Let your cookies cool.
- While your cookies are cooling, in a large mixing bowl, mix together your powdered sugar, milk, light corn syrup and, almond extract, and black food coloring in until you have a thick icing.
- Pour your icing into a decorating bottle.
- Now in a small microwave safe bowl, heat your white chocolate wafers on 50% power for 2 to 3 minutes, stirring every 30 seconds until melted.
- Scoop your melted white chocolate into a plastic bag and cut the corner off.
- Squeeze your white chocolate into your large plastic straws and set them in the freezer for about 15 minutes.
- Now use your decorating bottle to outline your cookies with your black frosting, and then fill them in.
- Use a toothpick to push on some end of the straw to push our your fake chalk and break into small chalk size pieces.
Also enjoy our Back to School Kid Snack Ideas. Pin to Pinterest.
We also are crazy about our most recent food craft – Apple OREO Pops. Pin to Pinterest.
WHAT’S TRENDING? Get inspired this Spring with Dollar Store Easter Decor.
Also access our Free Frugal Coupon Living Printables to help you find joy through embracing the chaos of motherhood more easily!
Stay in the know with daily deals, recipes, crafts, life hacks and seasonal content on Frugal Coupon Living. Receive this and more in your inbox.
Leave a Reply