Chalkboard Cookies

Tell people how you really feel with these deliciously legit chalkboard cookies that use natural, edible chalk.


  • Shortbread cookies:
  • 2 sticks softened butter (dairy-free if you like)
  • 2/3 cups sugar
  • 1 tablespoon vanilla extract
  • 2 cups plus 3 tablespoons flour, plus more for dusting
  • 1/2 teaspoon salt
  • Chalkboard icing:
  • 2 tablespoons water from a can of chickpeas/aquafaba (or 2 tablespoons egg whites)
  • 1 teaspoon vanilla extract
  • 1 1/2 to 2 cups powdered sugar
  • Black or forest green food gel, for coloring


  1. Make the cookies:
  2. In a mixing bowl, beat the butter, sugar and vanilla with a handheld beater until fluffy, about 3 minutes.
  3. Add the the flour, beat everything together until just combined. Shape the dough into a disc, wrap with plastic wrap and refrigerate for 20 minutes.
  4. Heat the oven to 350 degrees, and have a cookie sheet lined with parchment nearby.
  5. Remove the dough from the fridge and roll it out on a lightly floured surface until it's 1/4 inch thick. Cut the rectangle into 2-inch x 3-inch rectangles. Carefully transfer the cookies to the lined baking sheet, and bake for 10 to 12 minutes or until cooked through. Remove from the oven and allow the cookies to cool completely.
  6. Make the icing:
  7. In a large bowl, whisk the aquafaba and powdered sugar together until combined. Using an offset spatula or pastry bag, paint the tops of the cooled cookies with the icing, leaving a 1/4-inch border around the edges. Allow the icing to harden completely.
  8. To serve:
  9. Pack in a lunchbox and leave cute surprise messages.