Sugar Cookie Icing (Printable Version)
A quick, glossy icing that dries perfectly smooth for decorating sugar cookies.
# What You Need:
→ Icing Base
01 - 2 cups powdered sugar, sifted
02 - 2-3 tablespoons milk (dairy or non-dairy)
03 - 1 tablespoon light corn syrup
04 - 1/2 teaspoon pure vanilla extract
→ Optional Color and Decoration
05 - Food coloring (gel or liquid, as desired)
06 - Sprinkles or colored sugars (optional)
# Directions:
01 - In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, corn syrup, and vanilla extract until smooth and glossy.
02 - If the icing is too thick, add additional milk, 1/2 teaspoon at a time, until it reaches a thick but pourable consistency.
03 - Divide the icing into separate bowls if using multiple colors. Stir in food coloring, a few drops at a time, until the desired color is achieved.
04 - Use immediately to decorate cooled sugar cookies. Dip cookies, spread with a knife, or pipe designs using a piping bag or squeeze bottle.
05 - Allow decorated cookies to dry at room temperature for at least 4 hours or until the icing is completely set.
# Expert Tips:
01 -
- It transforms plain cookies into edible art without any fancy equipment or professional skills
- The glossy finish stays beautifully smooth instead of cracking or crystallizing like some homemade icings
- You can make it in about ten minutes flat and customize colors for any holiday or celebration
02 -
- The icing consistency is everything, too thick and it leaves marks, too thin and it runs right off the edges
- Always decorate cooled cookies because heat will melt the icing immediately and create a frustrating mess
- This recipe dries firm but not rock-hard like royal icing, making it more pleasant to eat
03 -
- A toothpick dragged through wet icing creates beautiful marbled designs that look professional but take seconds
- Working over a piece of parchment paper means you can scrape up drips and put them right back in the bowl