Chalkboard Cookies with edible chalk are so much fun! They can be the perfect way to send kids back to school — with a sweet treat! Â You can use them for birthday parties, thank you gifts for teachers….the ideas are just endless.
Best of all, both the chalkboard and the chalk are edible!  It’s true! I was inspired by a similar tutorial over at Ashlee Marie.  However, I wanted to do something that was a bit simpler (which I know you will also appreciate).  It took some time and a bit of experimenting on my part, but in the end, I found the perfect way for you to make this too!
Other fun recipes to check out:
PrintChalkboard Cookies With Edible Chalk
Chalkboard Cookies With Edible Chalk is a fun treat for back to school!
- Prep Time: 30 mins
- Cook Time: 13 mins
- Total Time: 43 mins
- Yield: 24 1x
- Category: Dessert
Ingredients
- Pillsbury Refrigerated Sugar Cookies
- White Candy Melts
- Milkshake Straws
- 1 cup powdered sugar
- 1 Tablespoon light corn syrup
- 2 Tablespoons of milk
- Black food coloring
Instructions
EDIBLE CHALK
- Melt a bag of white candy melts in a double boiler until smooth.
- Put some sugar in the bottom of a cup.
- Use a large spoon, and press the melted candy melts into the milkshake straws. You will only be able to get the candy melts about three to four inches into the straws.
- Once you fill a milkshake straw with the candy melts, put them down into the sugar in the cup and then chill in the fridge for 15 minutes.
- Once they are completely cool, and hardened, remove them from the straws by pressing the flat end of a skewer stick in firmly until they pop out of the straws.
- Keep the chalk in a cool place until you’re ready to use.
COOKIES
- Bake the sugar cookies as directed, and allow them to cool to room temperature.
CHALKBOARD ICING
- In a medium-sized bowl, combine the powdered sugar, corn syrup, and milk.
- Once the frosting is thinned out nicely, add several drops of black food coloring and mix well.
- Apply the frosting THINLY to the top of your cooled cookies.
- Allow the frosting to dry completely before using the chalk on the frosting. This should take 2-3 hours minimum.
Notes
Stack cookies in an airtight container.