Chemistry Cookies

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The Creative Cookie Exchange blog theme for this month is decorated cookies. Originally I was thinking of making holiday cookies, but then I saw these adorable Chemistry cookie cutters, and I just decided to forget the holidays and go for a science theme.

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Chemistry cookies on a cutting board with the words chemistry cookies.

These Chemistry Cookies are a simple shortbread cutout cookie made to look like Erlenmeyer flasks, beakers and atoms. I teach high school chemistry at a local homeschool co-op, so I love these perfect chemical treats. After all a lot of cooking is just chemistry in action.

A set of cookie cutters and a rolling pin on a table.

I used a simple shortbread recipe from for the cookies. I prefer shortbread cutout cookies to sugar cookies because they aren’t as sweet. With the addition of sugary icing and sprinkles the cookies don’t need to be overly sweet.

A person is putting icing on a cookie.

I made icing out of powdered sugar and water, using a thicker icing to draw outlines on the cookies and then a thinner colored icing to flood the cookies. I used plastic squeeze bottles to apply the icing, which worked really well and made it easy to add detail to the cookies.

Mermaid cookies with pearls.

Then I decorated them with sprinkles to make some mysterious chemical solutions, and added candy to the atoms for protons and electrons. I somehow forgot to take any finished pictures of the beaker cookies, but they were cute too!

A group of cookies with icing in the shape of a flask.

A group of cookies with icing in the shape of a flask.
5 from 2 votes

Chemistry Cookies

Published By Anne
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 24
Print Save Rate Pin



  • 1 cup butter
  • 3/4 cup powdered sugar
  • 1/2 Tablespoon vanilla extract
  • 1/2 Tablespoon lemon extract
  • 2 cup flour
  • 1 teaspoon baking powder

Thick Icing

  • 1 cup powdered sugar
  • 2 Tablespoon water

Thin Icing

  • 1 cup powdered sugar
  • 3 Tablespoon water
  • food coloring


  • Mix butter and powdered sugar until well combined.
    1 cup butter, 3/4 cup powdered sugar
  • Add vanilla and lemon extract and mix well.
    1/2 Tablespoon vanilla extract, 1/2 Tablespoon lemon extract
  • Combine baking powder with flour and add to mixture until just combined.
    1 teaspoon baking powder, 2 cup flour
  • Refrigerate batter for a few hours.
  • Preheat oven to 350 F.
  • Roll out dough, half at a time on a well floured surface, until about 1/8" thick.
  • Cut cookies with cookie cutters and place on cookie sheets.
  • Bake for 8 minutes until edges start to brown.
  • Cool completely.
  • To ice the cookies first mix the Thick icing and place in a plastic squeeze bottle. Use the bottle to pipe edging and other details onto the cookies.
  • Let the edging harden for a few minutes, then make the thinner icing and use squeeze bottles to fill in the cookies with frosting.
  • Use sprinkles and candy to decorate the cookies.

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Nutrition Information

Calories: 160kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 62mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 236IU | Calcium: 11mg | Iron: 1mg

Nutrition facts are estimates.

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Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

8 thoughts on “Chemistry Cookies”

  1. Baking is indeed science, especially these fabulous cookies! I love the colors you chose and the little sprinkle “bubbles” in the solutions. Bet you were teacher of the day when you brought these in!


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