Back To School Cookies Tutorial – Easy Royal Icing Guide for Moms & Munchkins

There’s something nostalgic and special about Back To School Cookies Tutorial—sharpened pencils, lunchboxes, fresh notebooks, and of course, cookies. In our house, we love to celebrate the first day of school with homemade treats. This year, we went all in on these adorable Back to School Cookies—they’re sugar cookies decorated with royal icing to look like pencils, paper, and apples. Totally irresistible and perfect for little hands (or tired teachers).

These cookies aren’t just cute—they’re incredibly fun to make, especially with your kids. Whether you’re packing lunchbox surprises, gifting your child’s teacher, or setting up a treat table, this tutorial is for you.

What You’ll Need for These Back To School Cookies Tutorial

Here’s what you’ll need to make and decorate:

For the Sugar Cookies

  • 1 batch of your favorite sugar cookie dough (yields 20–24 cookies)
  • 1/2 cup all-purpose flour (for dusting)
  • Cookie cutters (pencil, apple, rectangle for notebook paper)

For the Royal Icing

  • 3 cups royal icing
  • Food coloring (red, green, yellow, brown, black, gray, pink, white)
  • #2 or #4 round piping tips
  • Piping bags
  • Toothpicks for fine detail

These steps are broken down to help you stay organized—decorate in batches if it’s your first time!

Step 1: Prepare and Chill the Dough

  1. Prepare your sugar cookie dough and shape it into a disc.
  2. Wrap in plastic and chill for 1 hour.
  3. Roll out the dough on a lightly floured surface to 1/4 inch thick.
  4. Cut out cookies using your school-themed cutters. Tip: Dip cutters in flour to prevent sticking.
  5. Re-roll once if needed. Discard excess.
  6. Transfer to parchment-lined trays and refrigerate again for 20 minutes. This keeps the cookies from spreading.

Step 2: Bake

  1. Preheat the oven to 325°F.
  2. Bake cookies for 8–10 minutes until set but still pale.
  3. Let them cool on the tray for 1 minute, then transfer to wire racks to cool completely.

How to Outline & Fill with Royal Icing

Outlining

Make sure your royal icing is at medium-stiff consistency for outlining.

  • Pencil Cookies: Outline five areas — eraser, metal band, yellow body, wood tip, black tip.
  • Apple Cookies: Outline apple, leaf, and stem.
  • Notebook Cookies: Outline full rectangle.

Color about 1/2 cup of royal icing black. Use for outlining and tiny details like an “A+” or lined paper effect.

Filling

Thin icing slightly with water to a flood consistency for each color:

  • Pencil: Yellow, gray, pink, tan for the wood.
  • Apple: Red, green, brown.
  • Notebook: White, then draw blue and red lines once dried.
Overhead view of decorated back-to-school cookies shaped like apples, pencils, and notebook paper with royal icing details.

Let cookies dry at room temp for 2–3 hours minimum before moving on to details.

Personal Tips for Success

Here’s what I’ve learned after a few years of cookie decorating with my kids:

  • Use a fan: It speeds up drying and prevents icing craters.
  • Work in layers: Let one section dry before adding the next.
  • Don’t skip chilling: It makes a huge difference in shape!
  • Kid tip: Let them do apples! They’re easiest and forgiving.

Storing & Packing for School

Want these to last? You can make them ahead of time.

  • Store in an airtight container at room temp for up to 5 days.
  • Freeze undecorated cookies for up to 3 months.
  • To pack in lunchboxes, wrap in parchment and place in a small reusable container.

FAQs Back To School Cookies Tutorial

Why do you poke holes in cookies before icing?
It helps prevent bubbles and icing from running off edges.

How to avoid royal icing craters?
Use slightly thicker icing and dry under a fan.

Can I wrap cookies in foil?
Yes, but parchment or wax paper is better for decorated cookies.

Why did my sugar cookies spread?
Likely warm dough. Chill after cutting out shapes.

What’s the best icing for decorating?
Royal icing—it dries hard and smooth, perfect for layering details.

How to pack cookies for teachers or classmates?

  • Use clear treat bags and tie with ribbon.
  • Add a hand-written tag or note.

Final Thoughts

Decorating cookies like these Back to School Cookies has become one of my favorite August traditions. I hope this tutorial makes it simple and fun for your family too. If you try this, tag me on Pinterest @ritzyrecipes — I’d love to see your sweet creations!

What other school-themed treats would you like to see? Leave a comment below and let’s chat cookies! 🍎✏️

Print
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Overhead view of decorated back-to-school cookies shaped like apples, pencils, and notebook paper with royal icing details.

Back To School Cookies Tutorial – Moms & Munchkins


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  • Author: Amelia
  • Total Time: 4 hours
  • Yield: 24 cookies 1x

Description

These Back to School Cookies are a fun and nostalgic way to celebrate the start of a new school year. Shaped like pencils, apples, and notebook paper, they’re sugar cookies decorated with royal icing—perfect for kids, teachers, and first-day surprises.


Ingredients

Scale
  • Sugar Cookies:
  • 1 batch of your favorite sugar cookie dough (yields 2024 cookies)
  • 1/2 cup all-purpose flour (for dusting)
  • Cookie cutters (pencil, apple, rectangle for notebook paper)
  • Royal Icing:
  • 3 cups royal icing
  • Food coloring (red, green, yellow, brown, black, gray, pink, white)
  • #2 or #4 round piping tips
  • Piping bags
  • Toothpicks for fine detail


Instructions

  1. Prepare sugar cookie dough, shape into a disc, wrap in plastic, and chill for 1 hour. Roll out to 1/4 inch thick and cut into shapes. Refrigerate cutouts for 20 minutes.
  2. Preheat oven to 325°F. Bake cookies for 8–10 minutes until set but pale. Cool on tray 1 minute, then transfer to racks.
  3. Prepare royal icing in medium-stiff consistency. Outline shapes: pencil (5 zones), apple (fruit, stem, leaf), notebook (rectangle).
  4. Tint 1/2 cup of icing black for outlines and fine details. Thin remaining icing with water to flood consistency. Tint as needed for each cookie.
  5. Fill each cookie with flood icing in sections. Let dry at room temp for at least 2–3 hours.
  6. Finish details like notebook lines and lettering after base dries. Let dry 30 more minutes before storing.

Equipment

Notes

Use a fan to speed up drying and prevent icing craters. Chill dough twice to prevent cookie spreading. Great for teacher gifts or lunchbox surprises.

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 12g
  • Sodium: 35mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 15mg

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