These Chalkboard Cookies with their edible chalk make for a real sweet treat that’s fun to play with and eat!
How I crafted these sweet Chalkboard Cookies with Edible Chalk
The great thing about these cookies and chalk is that they can be done for SO many parties and SO many themes!
Back to school, teachers gifts, or even an in class craft and treat! I mean you get to PLAY with your food before you eat it, FUN!
My kids are all major artists and so they LOVED these cookies. They loved creating artwork before eating it
The fact that the chocolate chalk would start to melt in their hands so they had to eat it and get another piece didn’t hurt either. I made a TON of extra chalk so it wouldn’t be a problem for them to go through a few.
I made a video for you guys of the two more visual aspects of these cookies, making the black royal icing in the right consistency and of course piping it on, and then making the edible chalk.
Both are totally easy, but seeing the steps sure can make a difference when trying to make them for the first time.
I’d suggest breaking the chalk into even smaller pieces, as it’s more delicate than normal chalk, and will break anyway. ALSO since the frosting will be hard, consider flavoring it with something so it’s not just hard sugar but hard PEPPERMINT sugar maybe?
Today is the very last post from the Disney Villain Descendants party we threw! Don’t forget to check out the other posts – Maleficent long live evil cake, edible Broken magic mirror shard suckers, Cruella puppy chow (aka muddy buddies)
Just take me to the Chalkboard Cookie Recipe already!
If you’d rather skip my tips and tricks for the chalkboard cookies and edible chalk, along with links to other back to school recipes and get straight to this delicious treat – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips to Make the Perfect Chalkboard Cookie
Use a great sugar cookie recipe that doesn’t spread – see mine down below
Don’t over bake cookies as you can’t draw on them until the frosting is totally dry so they will have sat out awhile, so no need for them to be even drier from over baking.
I want the frosting to be totally hard so I use royal icing vs something soft. But you could also use black fondant instead.
Start with chocolate royal icing as the cocoa will make it easier to get full black icing
Use black powdered dye if you can find it for the frosting, if not use a black gel dye
Tips to Make Perfect Edible Chalk
You want to use bright white candy melts vs just white (which tends to be a little yellow.
Use big fat milkshake straws vs normal thin straws. Normal straws will be really hard to push the chalk out of.
Once the chocolate has set run the straw under some hot water for about 10-15 seconds to help the outside “melt” slightly and make it easier to push out of the straw.
To make these chalkboard cookies and edible chalk you’ll need:
- Good Mixer – I love my universal Bosch
- Piping bags
- bright white candy melts
- Fat milkshake straws
- Thin dowel rods
Edible Chalk and Chalkboard Cookies
If you love these chalky cookies as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love Chalkboard Cookies you’ll love these other back to school recipes!
If you love the Edible Chalk you’ll love these other fun and quirky recipes!
To watch me make this Edible Chalk and Chalkboard Cookies play the video in the recipe card (if you’re on desktop, it should be auto playing for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
- 3 1/4 C all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp nutmeg
- 1 tsp. baking powder
- 1/2 C Butter
- 1 C granulated sugar
- 1 egg
- 1 tsp vanilla
- 1/2 C full fat sour cream
- Preheat oven to 350
- Sift flour, soda, salt, nutmeg and powder together
- In separate bowl cream Butter, sugar, egg, vanilla, sour cream
- Mix in the dry ingredients until completely incorporated
- Chill in fridge for 3-4 hours
- Roll out to 1/4 inch cut into shapes
Bake 12 min
- In a metal bowl mix sugar, meringue, cocoa and black dye.
- Add water, and stir until it’s all wet
- Beat until icing forms peaks 7-10 mins
- Add water, about 1/2 tsp at a time and mix until the icing smooths itself at the count of 10
- Melt 2-4 oz of chocolate melts
- Pour into a piping bag, cut a small hole at the tip
- Squeeze into some wide straws, abut half way down
- Place into a cup with 1/2 inch of sugar at the bottom
- Place in the freezer for 10 mins
- Using a dowel rod push the chocolate out of the straw
- Break into chalk sized pieces