Back To School Sugar Cookies - Bookworms and Chalkboard Decorated Cookies
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Serves: 3 dozen, 3-inch cookies
 
This set of Back To School Sugar Cookies is whimsical and fun! Bookworms, red delicious apples, and chalkboard cookies are all made from the most tender, delicious vanilla scented sugar cookies and topped with vibrant, tinted royal icing.
Ingredients
For the Sugar Cookies
  • 1 cup, unsalted butter, softened
  • 1½ cups confectioners' sugar
  • 1 large egg at room temperature
  • 1 tbs good quality vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp salt
For the Royal Icing
  • 5 tbs meringue powder
  • ¾ cups water
  • 1 tbs good quality vanilla extract
  • Red Gel Food Color (I used AmeriColor Tulp Red mixed with Red Red)
  • Green Gel Food Color (I used AmeriColor Leaf Green mixed with a few drops of Royal Blue and Electric Green)
  • Black Gel Food Color (I used AmeriColor Black)
  • Brown Gel Food Color (I used AmeriColor Chocolate Brown mixed with Warm Brown)
Instructions
For the Sugar Cookies
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, sift the all-purpose flour and salt. Set aside.
  3. In the bowl of a mixer fitted with a paddle attachment, cream the butter and sugar.
  4. Once fluffy, add the egg and vanilla. Mix until just combined.
  5. Add the dry ingredients. Mix until just combined.
  6. Place the dough in a bowl, and allow it to rest for about 15 minutes. Do NOT refrigerate this dough. The cookies must be rolled out and baked right after the dough is made.
  7. Line sheet pans with parchment paper or silicone baking mats.
  8. Lightly flour a work surface and roll the dough out to about ¼ inch thickness. Cut out desired shapes and bake for about 7 to 8 minutes. If you'd like soft cookies, make sure that the cookies do not brown.
  9. Once the cookies are baked, allow the cookies to cool on the baking sheets for about 5 minutes. Then transfer the cookies to a cooling rack to cool completely.
For the Royal Icing
  1. In the bowl of a mixer place the meringue powder and water. Whisk by hand for a few minutes until the powder is dissolved and the mixture bubbles.
  2. Add the vanilla and hand whisk for an additional minute.
  3. Place the bowl in the mixer fitted with a paddle attachment.
  4. Add all the confectioners' sugar at once.
  5. Mix on medium speed for about 5 to 7 minutes. You know the mixture is ready when it's white, fluffy, and stiff enough to hold peaks.
To Make Decorate the Cookies
  1. For directions on how to make the bookworms, find the instructions at Sweet Sugar Belle.
  2. For directions on the chalkboard cookies, check out the post above!
Recipe by The Crafting Foodie at https://thecraftingfoodie.com/backtoschool-sugar-cookies-bookworms/