Have you ever been sitting in class, watching your teacher scribble something unreadable on the blackboard, and thought, "Dang, I wish I could eat that!"? Yup... me neither. But, all of your dreams (that you didn't even know you had) are about to come true! In just a few short hours, instead of using that lame lined paper to finish your math homework, you could be using these ~rad~ chalkboard cookies! SO LET'S GET COOKIN'. You have work to do!

Chalkboard Cookies

  • Prep Time:8 hrs
  • Cook Time:15 mins
  • Total Time:8 hrs 15 mins
  • Servings:24
  • Medium


  • 3 1/4 cups flour
  • 1 tsp baking soda
  • pinch salt
  • 1 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup sour cream
  • 2 egg whites
  • 2 cups powdered sugar
  • 3 tbsp warm water
  • 1 1/2 tsp dark cocoa
  • 3/4 tsp activated charcoal
  • 1 package white chocolate chips
  • 1 1/2 tbsp shortening
  • 12 straws cut in half
cake, chocolate, butter, cream
Alexis Salcedo
  • Step 1

    Preheat oven to 350°F. Mix together flour, baking soda, salt, nutmeg, and baking powder together in a large bowl.

    Alexis Salcedo
  • Step 2

    In another large bowl, beat together the butter, sugar, egg, vanilla, and sour cream until smooth.

    Alexis Salcedo
  • Step 3

    Mix together the wet and dry ingredients until dough is formed.

    Alexis Salcedo
  • Step 4

    Wrap the dough in cling wrap and chill for 3 hours. Once chilled, roll out and cut into 2 inch shapes. Bake cookies for 15 minutes, or until golden brown.

    Alexis Salcedo
  • Step 5

    Now for the icing! In a bowl, mix sugar, egg whites, cocoa and activated charcoal (fancaaay), then beat with a whisk or hand mixer for 8 to 10 minutes.

    Alexis Salcedo
  • Step 6

    Fill a piping bag or plastic bag with blackboard icing. Cut the tip of the bag off to allow for easy icing. Ice the cookies and let them sit for 2 hours until solid.

    Alexis Salcedo
  • Step 7

    While icing is hardening, mix the bag of white chocolate chips with the shortening. Microwave for 15 second intervals, stirring at each interval, for a total of 1 minute and 30 seconds or until smooth.

    Alexis Salcedo
  • Step 8

    Next, place a plastic bag in a cup, and fill with white chocolate mixture. Seal and cut the tip of one side of the bag.

    Alexis Salcedo
  • Step 9

    Cut each straws in half. With your bag of white chocolate, fill each straw and freeze for 3 hours until hard.

    Alexis Salcedo
  • Step 10

    When the chalk is firm, squeeze each pieces out of half straws. Set aside.

  • Step 11

    Finally, IT'S COLORING TIME! Check out that chalkboard cookie masterpiece!

    Alexis Salcedo