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Elegant Chalkboard Black Velvet Sugar Cookies

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Soft, tender black velvet sugar cookies with a deep cocoa flavor, decorated with smooth, matte royal icing that resembles chalkboard art. Perfect for special occasions or elegant treats.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • ¾ cup (75g) Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon black gel food coloring
  • 3 cups (360g) powdered sugar, sifted
  • 2 large egg whites or 4 tablespoons meringue powder + 5 tablespoons water
  • 1 teaspoon lemon juice or vanilla extract
  • Black gel food coloring (for icing)
  • Optional: 1 teaspoon corn syrup

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, sift together flour, Dutch-processed cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then mix in vanilla extract and apple cider vinegar.
  5. Add black gel food coloring to the wet mixture and mix until uniform in color.
  6. Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined.
  7. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
  8. Roll dough on a lightly floured surface to ¼ inch (6 mm) thickness. Cut shapes with cookie cutters and place 1 inch apart on baking sheets.
  9. Bake for 9-11 minutes, rotating pans halfway through. Let cookies cool completely on wire racks.
  10. Prepare royal icing by beating powdered sugar with egg whites (or meringue powder and water) and lemon juice until stiff peaks form, about 7-10 minutes.
  11. Add black gel food coloring a drop at a time until desired chalkboard black is reached. Adjust consistency with water for piping or flooding.
  12. Outline and flood each cookie with royal icing. Let base layer dry for at least 1 hour.
  13. Pipe chalk-like details with stiffer icing consistency. Let decorated cookies dry fully, ideally overnight.

Notes

Use Dutch-processed cocoa powder for deeper color and flavor. Gel food coloring is preferred over liquid to avoid thinning dough and icing. Chill dough before rolling to prevent spreading. Practice piping on parchment paper before decorating. Let royal icing dry overnight to prevent cracks. Dough can be refrigerated up to 3 days or frozen for 1 month. For dairy-free, use plant-based butter substitutes. For egg allergies, use meringue powder and egg substitutes.

Nutrition

Keywords: black velvet sugar cookies, chalkboard cookies, royal icing, decorated sugar cookies, elegant cookies, black cocoa cookies

Find it online: https://snappyspoon.com/elegant-chalkboard-black-velvet-sugar-cookies-easy-royal-icing-recipe-for-perfect-decorations/