This Easy Sugar Cookie Icing is smooth, glossy, and perfect for decorating cookies! It sets beautifully, making it great for stacking or gifting, and the best part—no meringue powder is needed! ✨????
Ingredients
(Yields enough for icing 2 dozen cookies)
- 2 cups (250g) powdered sugar, sifted
- 2-3 tablespoons milk, plus more as needed
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract (or almond extract)
- Gel food coloring (optional)
Instructions
- Mix Base Ingredients:
In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, light corn syrup, and vanilla extract. The icing should be thick yet pourable. - Adjust Consistency:
- For outlining cookies: Add a few more drops of milk for a slightly thicker consistency.
- For flooding cookies: Add 1-2 more teaspoons of milk until the icing is thinner and flows smoothly when drizzled.
- Color the Icing:
Divide the icing into small bowls if using multiple colors. Stir in gel food coloring, one drop at a time, until you achieve the desired shades. - Decorate Cookies:
- Use a piping bag with a small tip or a resealable plastic bag with the corner snipped for outlining.
- For flooding, spoon or pipe the icing into the center of the cookie and spread with a toothpick or small offset spatula.
- Allow to Set:
Let the iced cookies sit at room temperature for 8-12 hours or until the icing hardens.
Tips for Perfect Icing
- Sift the powdered sugar: This prevents lumps in the icing.
- Use gel food coloring: It won’t thin the icing like liquid food coloring can.
- Allow enough drying time: For fully stackable cookies, let the icing dry overnight.
Nutrition Information (Per Cookie, based on 24 cookies)
- Calories: 50
- Carbohydrates: 13g
- Protein: 0g
- Fat: 0g
- Saturated Fat: 0g
- Sodium: 0mg
- Sugar: 12g
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