Whisk together the flour, baking powder, and salt in a medium bowl.

In a large bowl, beat the softened butter and granulated sugar until light and creamy. Mix in the egg and vanilla until smooth.

Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.

Divide the dough in half, flatten into disks, wrap, and chill for 20 minutes.

Preheat the oven to 350°F and line baking sheets with parchment paper.

Roll the dough on a lightly floured surface to about 1/4-inch thick. Cut into rectangles about 4 inches long and trim one end into a point to create pencil shapes.

Transfer the cookies to the prepared baking sheets and bake for 8 to 10 minutes, until the edges are just set and the tops no longer look wet.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely.

Whisk together the powdered sugar, 4 tablespoons milk, corn syrup, and vanilla until smooth, adding a little more milk if needed for a spreadable consistency.

Divide the icing into three bowls. Tint one yellow, one pink, and leave one white.

Decorate each cookie with yellow icing across the center, pink icing on one short end, and white icing on the pointed end.

Add a mini chocolate chip or a dab of melted chocolate at the tip to mimic pencil lead. Let the icing set completely before serving or storing.