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Perfect Pencil-Shaped Shortbread Cookies

pencil-shaped shortbread cookies - featured image
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These pencil-shaped shortbread cookies with royal icing are buttery, crumbly, and decorated to look like tiny edible masterpieces. Perfect for gifting, celebrations, or a fun baking project.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour, sifted
  • 1/4 teaspoon (1.5 g) salt
  • 3 cups (360 g) powdered sugar, sifted (for royal icing)
  • 3 tablespoons (45 ml) pasteurized egg whites or 2 teaspoons meringue powder mixed with 5 tablespoons (75 ml) water
  • 1 teaspoon (5 ml) lemon juice or water (for royal icing consistency)
  • Food coloring gels (yellow, pink/red, gray/black, white)
  • Optional: edible gold dust or shimmer
  • Optional: black edible marker

Instructions

  1. Cream the butter and sugar: Beat 1 cup softened unsalted butter with 3/4 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  2. Add vanilla extract and beat until combined.
  3. In a separate bowl, whisk together 2 1/4 cups all-purpose flour and 1/4 teaspoon salt.
  4. Gradually add the dry mix to the wet mixture, mixing on low until just combined. Dough should be soft but not sticky.
  5. Gather dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll dough on a lightly floured surface to about 1/4 inch (6 mm) thickness.
  8. Cut out pencil shapes using a pencil-shaped cookie cutter or cut rectangles about 3 inches long and taper one end to mimic a pencil tip.
  9. Place cookies about 1 inch apart on baking sheets.
  10. Bake for 15-18 minutes until edges are light golden brown. Cookies will be soft but firm up as they cool.
  11. Transfer cookies to a cooling rack to cool completely before decorating.
  12. Prepare royal icing: Beat 3 cups powdered sugar with 3 tablespoons pasteurized egg whites (or meringue powder mixture) and 1 teaspoon lemon juice until stiff peaks form, about 7-10 minutes. Adjust consistency with water or sugar as needed.
  13. Divide icing into bowls and tint with gel food coloring for pencil body (yellow), eraser (pink/red), graphite tip (gray/black), and highlights (white).
  14. Decorate cookies by outlining each section with piping bags and small round tips. Let outlines dry 10-15 minutes, then flood with thinner icing. Use a toothpick to spread and pop bubbles.
  15. After base dries, add details like pencil lines or shading. Let cookies dry completely overnight or at least 6 hours.

Notes

Chill dough for at least 1 hour to prevent spreading. Use room temperature butter for best creaming. Practice piping on parchment paper before decorating cookies. Let each icing layer dry completely before adding details to prevent bleeding. Store cookies in airtight container at room temperature up to 5 days or freeze undecorated cookies up to 3 months. For vegan adaptation, use coconut oil or vegan margarine and aquafaba instead of egg whites in icing.

Nutrition

Keywords: shortbread cookies, pencil-shaped cookies, royal icing, teacher appreciation, back-to-school treats, buttery cookies, easy cookie recipe

Find it online: https://freshforkful.com/perfect-pencil-shaped-shortbread-cookies-recipe-easy-step-by-step-tutorial/